Evaluation of linseed oil oleogels to partially replace pork backfat in fermented sausages-Reference-Cited by-同舟云学术

Evaluation of linseed oil oleogels to partially replace pork backfat in fermented sausages

Published:2019-10-29 Issue:1 Volume:100 Page:218-224
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Franco Daniel¹^ORCID,Martins Artur J²³^ORCID,López‐Pedrouso María⁴,Cerqueira Miguel A³,Purriños Laura¹,Pastrana Lorenzo M³,Vicente António A²,Zapata Carlos⁴,Lorenzo José M¹

Affiliation:

1. Centro Tecnológico de la Carne de Galicia, Rúa Galicia N° 4, Parque Tecnológico de Galicia Ourense Spain

2. Centre of Biological EngineeringUniversity of Minho Braga Portugal

3. International Iberian Nanotechnology Laboratory Braga Portugal

4. Department of Zoology, Genetics and Physical AnthropologyUniversity of Santiago de Compostela Santiago de Compostela Spain

Funder

CYTED Ciencia y Tecnología para el Desarrollo

Axencia Galega de Innovación

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.10025

Reference62 articles.

1. Biochemical Characteristics of Two Spanish Traditional Dry-cured Sausage Varieties: Androlla and Botillo

2. Effect of fat level on physicochemical, volatile compounds and sensory characteristics of dry-ripened “chorizo” from Celta pig breed

3. Physicochemical and sensory properties of Celta dry‐ripened “salchichón” as affected by fat content;Fonseca S;Grasas Aceites,2015

4. Inulin as fat substitute in low fat, dry fermented sausages

5. Amorphous cellulose gel as a fat substitute in fermented sausages

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