Cocoa Coproducts-Based and Walnut Oil Gelled Emulsion as Animal Fat Replacer and Healthy Bioactive Source in Beef Burgers

The aim of this work was to evaluate the effects on the chemical, physic-chemical, technological, and sensory properties of beef burger when replacing different quantities of fat (50 and 100%) with different levels of oil-in-water-gelled emulsion elaborated with walnut oil and cocoa bean shell flour...

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Autors principals:	Carmen Botella-Martinez, Raquel Lucas-González, José M. Lorenzo, Eva María Santos, Marcelo Rosmini, Néstor Sepúlveda, Alfredo Teixeira, Estrella Sayas-Barberá, Jose A. Pérez-Alvarez, Juana Fernandez-Lopez, Manuel Viuda-Martos
Format:	Artigo
Idioma:	Inglês
Publicat:	MDPI AG 2021-11-01
Col·lecció:	Foods
Matèries:	reformulation meat products gelled emulsion cocoa bean shell walnut oil lipidic profile
Accés en línia:	https://www.mdpi.com/2304-8158/10/11/2706
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