Cocoa Coproducts-Based and Walnut Oil Gelled Emulsion as Animal Fat Replacer and Healthy Bioactive Source in Beef Burgers

Cocoa Coproducts-Based and Walnut Oil Gelled Emulsion as Animal Fat Replacer and Healthy Bioactive Source in Beef Burgers

The aim of this work was to evaluate the effects on the chemical, physic-chemical, technological, and sensory properties of beef burger when replacing different quantities of fat (50 and 100%) with different levels of oil-in-water-gelled emulsion elaborated with walnut oil and cocoa bean shell flour...

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Bibliographic Details
Main Authors: Carmen Botella-Martinez, Raquel Lucas-González, José M. Lorenzo, Eva María Santos, Marcelo Rosmini, Néstor Sepúlveda, Alfredo Teixeira, Estrella Sayas-Barberá, Jose A. Pérez-Alvarez, Juana Fernandez-Lopez, Manuel Viuda-Martos
Format: article
Language:EN
Published: MDPI AG 2021
Subjects:
reformulation
meat products
gelled emulsion
cocoa bean shell
walnut oil
lipidic profile
Chemical technology
TP1-1185
Online Access:https://doaj.org/article/b577ccdd7d57424fb3db613c8d58cbe5
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https://doaj.org/article/b577ccdd7d57424fb3db613c8d58cbe5

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