Healthy Spanish salchichón enriched with encapsulated n − 3 long chain fatty acids in konjac glucomannan matrix

Food Research International

Volumn 89, Issue , 2016, Pages 289-295

  Lorenzo, Jose M ^a   Munekata, Paulo Eduardo Sichetti ^b   Pateiro, Mirian ^a   Campagnol, Paulo Cezar Bastianello ^c   Domínguez, Ruben ^a  

^a CENTRO TECNOLÓGICO DE LA CARNE DE GALICIA   (Spain)

^b UNIVERSITY OF SÃO PAULO   (Brazil)

^c FEDERAL UNIVERSITY OF SANTA MARIA   (Brazil)

Author keywords

Dry fermented sausage; Lipid oxidation; Microencapsulated fish oil; Technological properties

Indexed keywords

FISH; MEATS; OXIDATION; UNSATURATED FATTY ACIDS;

DRY FERMENTED SAUSAGE; FATTY ACID COMPOSITION; FISH OIL; KONJAC GLUCOMANNAN; LIPID OXIDATION; LONG CHAIN FATTY ACID; PARTIAL SUBSTITUTION; TECHNOLOGICAL PROPERTIES;

MICROENCAPSULATION;

EID: 84995923561     PISSN: 09639969     EISSN: 18737145     Source Type: Journal    
DOI: 10.1016/j.foodres.2016.08.012     Document Type: Article

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