English   español  
Por favor, use este identificador para citar o enlazar a este item: http://hdl.handle.net/10261/126228
Compartir / Impacto:
Add this article to your Mendeley library MendeleyBASE
Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL

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

AutorJiménez Colmenero, Francisco
Fecha de publicación2007
CitaciónTrends in Food Science and Technology 18: 567- 578 (2007)
ResumenHealthier 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.
Identificadoresdoi: 10.1016/j.tifs.2007.05.006
issn: 0924-2244
Aparece en las colecciones: (IF) Artículos
Ficheros en este ítem:
Fichero Descripción Tamaño Formato  
accesoRestringido.pdf15,38 kBAdobe PDFVista previa
Mostrar el registro completo

Artículos relacionados:

NOTA: Los ítems de Digital.CSIC están protegidos por copyright, con todos los derechos reservados, a menos que se indique lo contrario.