Sunflower oil organogels and organogel-in-water emulsions (part II): Implementation in frankfurter sausages

LWT

Volumn 73, Issue , 2016, Pages 351-356

  Panagiotopoulou, E ^a   Moschakis, T ^a   Katsanidis, E ^a  

^a ARISTOTLE UNIVERSITY OF THESSALONIKI   (Greece)

Author keywords

Frankfurters; Organogel based emulsions; Organogels; Phytosterols; Oryzanol

Indexed keywords

ALCOHOLS; EMULSIFICATION; MEATS; OSTWALD RIPENING; PHYSICOCHEMICAL PROPERTIES; SENSORY ANALYSIS; TEXTURES;

FRANKFURTERS; ORGANOGELS; ORYZANOL; OVERALL ACCEPTABILITY; PHYTOSTEROLS; SENSORIAL PROPERTIES; TEXTURAL PARAMETERS; TEXTURE PROFILE ANALYSIS;

SUNFLOWER OIL;

EID: 84975068921     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2016.06.006     Document Type: Article

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