Inclusion of blended lipid solutions as functional ingredients to alter the fatty acid profile of beef patties

Journal of Food Science

Volumn 75, Issue 7, 2010, Pages

  Lowder, A C ^a   Osburn, W N ^a  

^a TEXAS A AND M UNIVERSITY   (United States)

Author keywords

Beef patties; Fat replacement; Fatty acids; Functional food

Indexed keywords

CORN OIL; FATTY ACID; OLIVE OIL; PLANT EXTRACT; SAFFLOWER OIL; THIOBARBITURIC ACID REACTIVE SUBSTANCE; UNSATURATED FATTY ACID; VEGETABLE OIL;

ANIMAL; ARTICLE; CATTLE; CHEMISTRY; COMPARATIVE STUDY; DIET SUPPLEMENTATION; FAT INTAKE; FOOD FREEZING; FREEZING; HEAT; HUMAN; MEAT; PHYSICAL CHEMISTRY; PIGMENTATION; ROSEMARY; SENSATION;

ANIMALS; CATTLE; CORN OIL; DIETARY FATS; FATTY ACIDS; FATTY ACIDS, UNSATURATED; FOOD, FORTIFIED; FROZEN FOODS; HOT TEMPERATURE; HUMANS; MEAT PRODUCTS; PHYSICOCHEMICAL PHENOMENA; PIGMENTATION; PLANT EXTRACTS; PLANT OILS; REFRIGERATION; ROSMARINUS; SAFFLOWER OIL; SENSATION; THIOBARBITURIC ACID REACTIVE SUBSTANCES;

CARTHAMUS TINCTORIUS; ROSMARINUS OFFICINALIS; ZEA MAYS;

EID: 77957169863     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2010.01738.x     Document Type: Article

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