New lipid materials based on chia emulsion gels: Application in meat products
Chia features interesting nutritional and technological properties and therefore has been incorporated into different types of meat products. Particularly, it has been used to develop new lipid materials based on chia emulsion gels which have enormous potential as animal fat replacers in the develop...
| Autores: | , , |
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| Tipo de recurso: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2019 |
| País: | España |
| Institución: | Consejo Superior de Investigaciones Científicas (CSIC) |
| Repositorio: | DIGITAL.CSIC. Repositorio Institucional del CSIC |
| OAI Identifier: | oai:digital.csic.es:10261/203793 |
| Acceso en línea: | http://hdl.handle.net/10261/203793 |
| Access Level: | acceso abierto |
| Palabra clave: | Emulsion gels Chia Health claims Meat products |
| Sumario: | Chia features interesting nutritional and technological properties and therefore has been incorporated into different types of meat products. Particularly, it has been used to develop new lipid materials based on chia emulsion gels which have enormous potential as animal fat replacers in the development of healthier meat products. This lipid material contributes to achieving meat products with optimal technological and organoleptic properties and improved lipid content. These products also contain other bioactive compounds such as minerals, dietary fiber, etc. which in some cases allow nutritional and health claims within the framework of European legislation. |
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