Infrared Study of Structural Characteristics of Frankfurters Formulated with Olive Oil-in-Water Emulsions Stabilized with Casein As Pork Backfat Replacer
Author:
Affiliation:
1. Instituto de Estructura de la Materia (CSIC), Serrano 121, 28006 Madrid, Spain
2. Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN-CSIC) (Formerly Instituto del Frío), c/Jose Antonio Novais 10, 28040-Madrid, Spain
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf203941b
Reference33 articles.
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3. PRODUCTION OF LOW-FAT FRANKFURTERS WITH VEGETABLE OILS FOLLOWING THE DIETARY GUIDELINES FOR FATTY ACIDS
4. Effect of pre-emulsified fish oil – as source of PUFA n−3 – on microstructure and sensory properties of mortadella, a Spanish bologna-type sausage
5. Healthier lipid combination oil‐in‐water emulsions prepared with various protein systems: an approach for development of functional meat products
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