Influence of canola-olive oils, rice bran and walnut on functionality and emulsion stability of frankfurters

LWT

Volumn 44, Issue 6, 2011, Pages 1435-1442

  Alvarez D ^a   Delles, R M ^a   Xiong, Y L ^a   Castillo, M ^b   Payne, F A ^b   Laencina, J ^c  

^a UNIVERSITY OF KENTUCKY   (United States)

^b UNIVERSITY OF KENTUCKY   (United States)

^c UNIVERSITY OF MURCIA   (Spain)

Author keywords

Emulsification; Fat substitutes; Functional ingredients; Lipid oxidation; Natural extracts

Indexed keywords

BINDERS; EMULSIONS; OLIVE OIL; OSTWALD RIPENING; OXIDATION; STABILIZATION;

EMULSION STABILITY; EMULSION STABILIZATION; FAT SUBSTITUTE; FUNCTIONAL INGREDIENT; LIPID OXIDATION; NATURAL EXTRACTS; NATURAL INGREDIENTS; VEGETABLE OIL EMULSIONS;

EMULSIFICATION;

BRASSICA NAPUS; BRASSICA NAPUS VAR. NAPUS; JUGLANS;

EID: 79953025632     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2011.01.006     Document Type: Article

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