Double emulsions to improve frankfurter lipid content: Impact of perilla oil and pork backfat

Journal of the Science of Food and Agriculture

Volumn 96, Issue 3, 2016, Pages 900-908

  Freire, María ^a   Bou, Ricard ^a   Cofrades, Susana ^a   Solas, María Teresa ^b   Jiménez Colmenero, Francisco ^a  

^a INSTITUTE OF FOOD SCIENCE   (Spain)

^b UNIVERSIDAD COMPLUTENSE DE MADRID   (Spain)

Author keywords

Double emulsion; Functional ingredient; Low fat meat products; Perilla oil

Indexed keywords

EMULSION; FAT INTAKE; FOOD ADDITIVE; LINOLENIC ACID; PERILLA SEED OIL; VEGETABLE OIL;

ANALYSIS; ANIMAL; CHEMISTRY; EMULSION; FAT INTAKE; FOOD HANDLING; HUMAN; MEAT; PIG;

ALPHA-LINOLENIC ACID; ANIMALS; DIETARY FATS; EMULSIONS; FOOD ADDITIVES; FOOD HANDLING; HUMANS; MEAT PRODUCTS; PLANT OILS; SWINE;

EID: 84955743418     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.7163     Document Type: Article

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