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机译:Chia和燕麦乳液凝胶可作为新的动物脂肪替代品和新鲜香肠配方中的健康生物活性来源
Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Josi Antonio Novais, 10, 28040 Madrid, Spain;
Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Josi Antonio Novais, 10, 28040 Madrid, Spain;
Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Josi Antonio Novais, 10, 28040 Madrid, Spain;
Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Josi Antonio Novais, 10, 28040 Madrid, Spain;
Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Josi Antonio Novais, 10, 28040 Madrid, Spain;
Fresh sausage; Chia; Oat; Emulsion gel; Nutritional composition; Technological properties;
机译:猪肉皮肤的乳液凝胶作为热狗风格香肠的动物脂肪替代品
机译:冷套或热套乳液凝胶组成,由健康的油混合物组成,以替代热处理的发酵香肠中的牛肉脂肪
机译:花生和亚麻籽油乳液凝胶作为乳化香肠中的潜在脂肪替代品
机译:葵花籽油和马格利利李纤维代替猪肉脂肪对减脂乳肠品质特性的影响
机译:在低脂香肠小馅饼和香肠碎中使用脂肪替代品。
机译:健康的干发酵香肠的质量特性该混合物由以动物油脂替代品的油凝胶或乳化凝胶结构的橄榄和奇亚油的混合物配制而成
机译:用橄榄油和油凝胶混合物制定健康干发酵香肠的质量特征,在油凝胶或乳液凝胶中为动物脂肪替代品