首页> 外文OA文献 >Novel applications of oil-structuring methods as a strategy to improve the fat content of meat products
【2h】

Novel applications of oil-structuring methods as a strategy to improve the fat content of meat products

机译:油结构化方法作为提高肉制品脂肪含量的策略的新应用

摘要

© 2015 Elsevier Ltd. This paper reviews the approaches taken to stabilize and structure edible oils in order to promote solid-lipid functionality for use as an alternative to animal fat for the development of healthy lipid meat products. Interesterification and organogelation processes, the formation of oil bulking agents and the creation of structured emulsions (hydrogelled emulsion and organogelled emulsion) are described as strategies for the stabilization and structuring of edible liquid oils. Different aspects related to their composition, preparation and structural organization are described as well as their utilization in meat product formulation.
机译:©2015 Elsevier Ltd.。本文回顾了稳定和结构化食用油以促进固体脂质功能的方法,这些功能可用作动物脂肪的替代品,以开发健康的脂类肉制品。酯交换和有机胶凝过程,油填充剂的形成和结构化乳液(水凝胶乳液和有机凝胶乳液)的产生被描述为稳定和结构化食用液体油的策略。描述了与它们的组成,制备和结构组织有关的不同方面,以及它们在肉制品配方中的用途。

著录项

相似文献

  • 外文文献
  • 中文文献
  • 专利

客服邮箱:kefu@zhangqiaokeyan.com

京公网安备:11010802029741号 ICP备案号:京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有
  • 客服微信

  • 服务号