Hydrogelled emulsion from chia and linseed oils: A promising strategy to produce low-fat burgers with a healthier lipid profile

• Autores: Heck R.T., Saldaña E., Lorenzo J.M., Correa L.P., Fagundes M.B., Cichoski A.J., de Menezes C.R., Wagner R., Campagnol P.C.B.
• Formato: artículo
• Fecha de Publicación: 2019
• Institución: Consejo Nacional de Ciencia Tecnología e Innovación
• Repositorio: CONCYTEC-Institucional
• Lenguaje: inglés
• OAI Identifier: oai:repositorio.concytec.gob.pe:20.500.12390/643
• Enlace del recurso: https://hdl.handle.net/20.500.12390/643; https://doi.org/10.1016/j.meatsci.2019.05.034
• Nivel de acceso: acceso abierto
• Materia: Oilseeds; Acceptance tests; Colorimetry; Emulsification; Hydrogels; Meats; Chia oil; Consumer sensory; Linseed oil; Meat products; Fatty acids; https://purl.org/pe-repo/ocde/ford#4.04.01

This study was financed in part by the Coordenação de Aperfeiçoamento de Pessoal de Nível Superior – Brasil (CAPES) – Finance Code 001 and by the Conselho Nacional de Desenvolvimento Científico e Tecnológico – CNPq [grant number 425577/2018-0]. E. Saldaña received the support from the “Consejo Nacional de Ciencia, Tecnología e Innovación Tecnológica – CONCYTEC” from Peru (CIENCIACTIVA programme, PhD scholarship contract agreement No. 104-2016-FONDECYT). P.C.·B Campagnol and J.M. Lorenzo are members of the HealthyMeat network, funded by CYTED (ref. 119RT0568).