English   español  
Please use this identifier to cite or link to this item: http://hdl.handle.net/10261/126228
Share/Impact:
Statistics
logo share SHARE logo core CORE   Add this article to your Mendeley library MendeleyBASE

Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL
Exportar a otros formatos:
Title

Healthier lipid formulation approaches in meat-based functional foods. Technological options for replacement of meat fats by non-meat fats

AuthorsJiménez Colmenero, Francisco
Issue Date2007
PublisherElsevier
CitationTrends in Food Science and Technology 18: 567- 578 (2007)
AbstractHealthier lipid formulation based on processing strategies is one of the most important current approaches to the development of potential meat-based functional foods. This article discusses the partial replacement of meat fats with various non-meat fats (of plant and marine origin) which are added to different meat products (fresh, cooked and fermented), using a variety of available technological options. It analyses factors associated with the composition and physicochemical properties of the new lipid materials used in meat processing. And it further discusses the consequences of changes in the composition of meat products as they relate to the potential contribution to fatty acid intake goals and lipid oxidation stability. © 2007 Elsevier Ltd. All rights reserved.
URIhttp://hdl.handle.net/10261/126228
DOI10.1016/j.tifs.2007.05.006
Identifiersdoi: 10.1016/j.tifs.2007.05.006
issn: 0924-2244
Appears in Collections:(IF) Artículos
Files in This Item:
File Description SizeFormat 
accesoRestringido.pdf15,38 kBAdobe PDFThumbnail
View/Open
Show full item record
Review this work
 

Related articles:


WARNING: Items in Digital.CSIC are protected by copyright, with all rights reserved, unless otherwise indicated.