Influence of animal fat substitution by vegetal fat on mortadella-type products formulated with different hydrocolloids

Scientia Agricola

Volumn 72, Issue 6, 2015, Pages 495-503

  Saldaña, Erick ^a   Lemos, Ana Lúcia da Silva Corrêa ^b   Selani, Miriam Mabel ^a   Spada, Fernanda Papa ^a   de Almeida, Marcio Aurélio ^a   Contreras Castillo, Carmen Josefina ^a  

^a UNIVERSITY OF SÃO PAULO   (Brazil)

^b Institute of Food Technology   (Brazil)

Author keywords

Fat vegetal; Fat replacers; Lipid oxidation; Lipid profile; Texture

Indexed keywords

EID: 84945911173     PISSN: 01039016     EISSN: 1678992X     Source Type: Journal    
DOI: 10.1590/0103-9016-2014-0387     Document Type: Article

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