A healthier oil combination and konjac gel as functional ingredients in low-fat pork liver pâté

Meat Science

Volumn 88, Issue 2, 2011, Pages 241-248

  Delgado Pando, G ^a   Cofrades, S ^a   Rodriguez Salas L ^a   Jimenez Colmenero F ^a  

^a INSTITUTE OF FOOD SCIENCE   (Spain)

Author keywords

Fatty acid profile; Healthier oil combination; Konjac gel; P t ; Physicochemical properties; Sensory analysis

Indexed keywords

FATTY ACID PROFILES; HEALTHIER OIL COMBINATION; KONJAC GEL; PHYSICOCHEMICAL PROPERTY; SENSORY ANALYSIS;

BINDING ENERGY; EMULSIFICATION; GELS; MEATS; POLYUNSATURATED FATTY ACIDS; SATURATED FATTY ACIDS;

MONOUNSATURATED FATTY ACIDS;

FATTY ACID; FISH OIL; LINSEED OIL; OLIVE OIL; PLANT MEDICINAL PRODUCT; VEGETABLE OIL; WATER;

AMORPHOPHALLUS; ANIMAL; ARTICLE; CHEMISTRY; EMULSION; FAT INTAKE; FUNCTIONAL FOOD; GEL; LIVER; MEAT; MICROBIOLOGY; SWINE;

AMORPHOPHALLUS; ANIMALS; DIETARY FATS; EMULSIONS; FATTY ACIDS; FISH OILS; FUNCTIONAL FOOD; GELS; LINSEED OIL; LIVER; MEAT PRODUCTS; PLANT OILS; PLANT PREPARATIONS; SWINE; WATER;

EID: 79951770160     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2010.12.028     Document Type: Article

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