Effect of mode of addition of flaxseed oil on the quality characteristics of chicken sausage containing vitamin E and omega 3 fatty acids at levels to support a health claim
Author:
Affiliation:
1. UCD School of Agriculture and Food Science
2. University College Dublin
3. Belfield
4. Ireland
Abstract
Direct or pre-emulsified flaxseed oil addition did not affect sensory properties of high omega-3/vitamin E sausages but encapsulation did, negatively.
Publisher
Royal Society of Chemistry (RSC)
Subject
General Medicine,Food Science
Link
http://pubs.rsc.org/en/content/articlepdf/2017/FO/C7FO00929A
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4. Dietary Fat Intake and the Risk of Coronary Heart Disease in Women
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