Omega-3 fatty acids and plant sterols as cardioprotective ingredients in beef patties: composition and relevance of nutritional information on sensory characterization-Reference-Cited by-同舟云学术

Omega-3 fatty acids and plant sterols as cardioprotective ingredients in beef patties: composition and relevance of nutritional information on sensory characterization

Published:2019 Issue:12 Volume:10 Page:7883-7891
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Alejandre Marta¹²³⁴⁵,Astiasarán Icíar¹²³⁴⁵^ORCID,Ansorena Diana¹²³⁴⁵^ORCID

Affiliation:

1. Department of Nutrition

2. Food Science and Physiology

3. Faculty of Pharmacy and Nutrition

4. University of Navarra

5. Irunlarrea s/n

Abstract

Gel emulsion with cholesterol lowering properties and reduced saturated fat is used to substitute animal fat in beef patties.

Funder

Ministerio de Economía y Competitividad

Universidad de Navarra

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2019/FO/C9FO01128E

Reference53 articles.

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4. Dietary guidelines for Americans, 2015–2020, https://health.gov/dietaryguidelines/2015/guidelines/

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