机译:亚麻籽油凝胶乳液:干发酵香肠中成功的脂肪替代品
Department of Nutrition, Food Science and Physiology, Faculty of Pharmacy and Nutrition, University of Navarra, Irunlarrea s, 31008, IDISNA - Instituto de Investigacion Sanitaria de Navarra, Pamplona, Spain;
Department of Nutrition, Food Science and Physiology, Faculty of Pharmacy and Nutrition, University of Navarra, Irunlarrea s, 31008, IDISNA - Instituto de Investigacion Sanitaria de Navarra, Pamplona, Spain;
Department of Nutrition, Food Science and Physiology, Faculty of Pharmacy and Nutrition, University of Navarra, Irunlarrea s, 31008, IDISNA - Instituto de Investigacion Sanitaria de Navarra, Pamplona, Spain;
Department of Nutrition, Food Science and Physiology, Faculty of Pharmacy and Nutrition, University of Navarra, Irunlarrea s, 31008, IDISNA - Instituto de Investigacion Sanitaria de Navarra, Pamplona, Spain;
Dry fermented sausage; Gelled emulsion; Fat replacer; Carrageenan; Omega-3 content;
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:菊粉基乳液填充凝胶在富含益生元和PUFA的干发酵香肠中作为脂肪替代品
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:从受保护起源的商业和非发酵香肠中获得的干香肠中香料组分的比较
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