Healthy oil combination stabilized in a konjac matrix as pork fat replacement in low-fat, PUFA-enriched, dry fermented sausages

LWT

Volumn 51, Issue 1, 2013, Pages 158-163

  Jiménez Colmenero, Francisco ^a   Triki, Mehdi ^a   Herrero, Ana M ^a   Rodríguez Salas, Lorena ^a   Ruiz Capillas, Claudia ^a  

^a INSTITUTO DEL FRÍO CSIC   (Spain)

Author keywords

Dry fermented sausages; Healthier oil combination; Improving fat content; Konjac

Indexed keywords

POLYUNSATURATED FATTY ACIDS; SATURATED FATTY ACIDS; SENSORY ANALYSIS;

DRY FERMENTED SAUSAGE; FAT CONTENTS; FAT REPLACEMENTS; FATTY ACID PROFILES; HEALTHIER OIL COMBINATIONS; KONJAC; LIPID COMPOSITION; PROXIMATE ANALYSIS;

MEATS;

EID: 84871085223     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2012.10.016     Document Type: Article

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