Characterization of Enriched Meat-Based Pâté Manufactured with Oleogels as Fat Substitutes

Nowadays, one of the strongest factors affecting consumers’ choice at the moment of purchasing food products is their nutritional features. The population is increasingly aware of the diet–health relationship and they are opting for a healthy lifestyle. Concerns with the increasing number of heart-r...

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Publicat a:Gels
Autors principals: Martins, Artur J., Lorenzo, José M., Franco, Daniel, Pateiro, Mirian, Domínguez, Rubén, Munekata, Paulo E. S., Pastrana, Lorenzo M., Vicente, António A., Cunha, Rosiane L., Cerqueira, Miguel A.
Format: Artigo
Idioma:Inglês
Publicat: MDPI 2020
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Article
Accés en línia:https://ncbi.nlm.nih.gov/pmc/articles/PMC7344447/
https://ncbi.nlm.nih.gov/pubmed/32455990
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/gels6020017
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