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Formula Optimization of a Perilla-canola Oil (O/W) Emulsion and Its Potential Application as an Animal Fat Replacer in Meat Emulsion
The formulation of an oil/water (o/w) emulsion made up of a mixture of perilla oil and canola oil (30/70 w/w) was optimized using a response surface methodology to find a replacement for animal fat in an emulsion-type meat product. A 12 run Plackett-Burman design (PBD) was applied to screen the effe...
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| Publié dans: | Korean J Food Sci Anim Resour |
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| Auteurs principaux: | , , , |
| Format: | Artigo |
| Langue: | Inglês |
| Publié: |
Korean Society for Food Science of Animal Resources
2018
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| Sujets: | |
| Accès en ligne: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6048378/ https://ncbi.nlm.nih.gov/pubmed/30018501 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2018.38.3.580 |
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