Optimization of lipid profile and hardness of low-fat mortadella following a sequential strategy of experimental design

Journal of Food Science and Technology

Volumn 55, Issue 2, 2018, Pages 811-820

  Saldaña, Erick ^a   Siche, Raúl ^b   da Silva Pinto, Jair Sebastião ^a   de Almeida, Marcio Aurélio ^a   Selani, Miriam Mabel ^c   Rios Mera, Juan ^a   Contreras Castillo, Carmen J ^a  

^a UNIVERSITY OF SÃO PAULO   (Brazil)

^b UNIVERSIDAD NACIONAL DE TRUJILLO   (Peru)

^c FEDERAL UNIVERSITY OF SÃO CARLOS   (Brazil)

Author keywords

Fatty acid profile; Hardness; Mixture design; Mortadella; Response surface methodology (RSM); Springiness

Indexed keywords

EMULSIFICATION; FATTY ACIDS; FISH; MIXTURES; NUTRITION; SURFACE PROPERTIES;

FATTY ACID PROFILES; MIXTURE DESIGN; MORTADELLA; RESPONSE SURFACE METHODOLOGY; SPRINGINESS;

HARDNESS;

EID: 85040065598     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-017-3006-9     Document Type: Article

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