Impact of culinary procedures on nutritional and technological properties of reduced-fat longanizas formulated with chia (Salvia hispanica L.) or oat (Avena sativa L.) emulsion gel

This article belongs to the Special Issue Novel Strategies for the Development of Healthier Meat and Meat Products and Determination of Their Quality Characteristics.

Bibliographic Details
Authors: Pintado, Tatiana, Ruiz-Capillas, Claudia, Jiménez Colmenero, Francisco, Herrero, Ana M.
Format: article
Status:Published version
Publication Date:2020
Country:España
Institution:Consejo Superior de Investigaciones Científicas (CSIC)
Repository:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/237971
Online Access:http://hdl.handle.net/10261/237971
Access Level:Open access
Keyword:Fresh sausages
Technological properties
Longanizas
Nutritional and health claims
Grilling
Chia and oat EGs
Description
Summary:This article belongs to the Special Issue Novel Strategies for the Development of Healthier Meat and Meat Products and Determination of Their Quality Characteristics.

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