Vegetable oils in emulsified meat products: a new strategy to replace animal fat-Reference-Cited by-同舟云学术

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Vegetable oils in emulsified meat products: a new strategy to replace animal fat

Published:2022 Issue: Volume:42 Page:
ISSN:1678-457X
Container-title:Food Science and Technology
language:
Short-container-title:Food Sci. Technol

Author:

LIMA Thamirys Lorranne Santos¹,Costa Gilmar Freire da²,ALVES Rerisson do Nascimento³,ARAÚJO Chimenes Darlan Leal de³,SILVA Gledson Firmino Gonçalves da³,RIBEIRO Neila Lidiany⁴^ORCID,FIGUEIREDO Caio Franklin Vieira de⁵,ANDRADE Romário Oliveira de⁶

Affiliation:

1. Instituto Federal de Educação, Ciência e Tecnologia do Rio Grande do Norte, Brasil

2. Universidade Estadual de Campinas, Brasil

3. Universidade Federal da Paraíba, Brasil

4. Instituto Nacional do Semiárido, Brasil

5. Universidade Federal de Campina Grande, Brasil

6. Instituto Federal de Alagoas, Brasil

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Reference81 articles.

1. Avaliação dos efeitos da adição de óleos vegetais como substitutos de gordura animal em mortadela;Yunes J. F. F.,2010

2. Strategies for obtaining healthier foods;Franco D.,2017

3. Using canola oil hydrogels and organogels to reduce saturated animal fat in meat batters;Alejandre M.;Food Research International,2019

4. Innovations in the development of healthier chicken sausages formulated with different lipid sources;Andrés S. C.;Poultry Science,2009

5. Effects of replacing pork backfat with emulsified vegetable oil on fatty acid composition and quality of UK-style sausages;Asuming-Bediako N.;Meat Science,2014

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