Using inulin‐based emulsion gels as fat substitute in salt reduced Bologna sausage - Concepedia

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Using inulin‐based emulsion gels as fat substitute in salt reduced Bologna sausage

DOI Full Paper Access

96

Citations

52

References

2020

Year

Camila de Souza Paglarini, Vitor André Silva Vidal, Wanessa Oliveira Ribeiro, Ana Paula Badan Ribeiro, Oigres Daniel Bernardinelli, Ana M. Herrero, Claudia Ruíz‐Capillas, Edvaldo Sabadini, Marise Aparecida Rodrigues Pollonio

Journal of the Science of Food and Agriculture

Abstract

These results suggest that inulin-based EG is a potential fat substitute for developing healthier meat products, with better fatty acids composition and stable to chilled storage. © 2020 Society of Chemical Industry.

References

	Year	Citations

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