Improving the nutritional profile of culinary products: oleogel-based bouillon cubes
Author:
Affiliation:
1. Department of Food Processing, Technical University Berlin, Seestraße 13, Berlin 13353, Germany
Abstract
Funder
Bundesministerium für Bildung und Forschung
Publisher
Royal Society of Chemistry (RSC)
Subject
General Medicine,Food Science
Link
http://pubs.rsc.org/en/content/articlepdf/2021/FO/D1FO01589C
Reference50 articles.
1. W.Hamm , R. J.Hamilton and G.Calliauw , Edible oil processing , John Wiley & Sons, Ltd , Hoboken, NJ, USA , 2013
2. Replacement of Dietary Saturated Fatty Acids by Trans Fatty Acids Lowers Serum HDL Cholesterol and Impairs Endothelial Function in Healthy Men and Women
3. Effects of dietary fatty acids and carbohydrates on the ratio of serum total to HDL cholesterol and on serum lipids and apolipoproteins: a meta-analysis of 60 controlled trials
4. World Health Organization , Guidelines: Saturated Fatty Acid and Trans-Fatty Acid Intake for Adults and Children (draft issued for public consultation in May 2018) , 2018
5. Application of β-Sitosterol + γ-Oryzanol-Structured Organogel as Migration Barrier in Filled Chocolate Products
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2. Development and optimization of novel coriander bouillon cubes using pigmented Chakhao poreiton rice as binder, physicochemical and antioxidant characterization;International Journal of Gastronomy and Food Science;2023-03
3. Schiff base cross-linked dialdehyde cellulose/gelatin composite aerogels as porous structure templates for oleogels preparation;International Journal of Biological Macromolecules;2023-01
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