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 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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| Main Authors: | , , |
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| Other Authors: | |
| Format: | artículo biblioteca |
| Language: | English |
| Published: |
Biomedical Research Network
2019
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| Subjects: | Emulsion gels, Chia, Health claims, Meat products, |
| Online Access: | http://hdl.handle.net/10261/203793 http://dx.doi.org/10.13039/501100004837 http://dx.doi.org/10.13039/100012818 http://dx.doi.org/10.13039/501100003339 |
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