Preparation and impact of multiple (water-in-oil-in-water) emulsions in meat systems
• Multiple emulsions can be used as a food ingredient for the development of healthier meat products. • Multiple emulsions were used as pork backfat in meat products. • W/O/W emulsions showed good stability for longer than is usually required in meat reformulation. • W/O/W emulsions affected the phy...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Cofrades, S. [verfasserIn] |
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| Format: |
E-Artikel |
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| Sprache: |
Englisch |
| Erschienen: |
2013 |
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| Schlagwörter: |
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| Umfang: |
9 |
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| Übergeordnetes Werk: |
Enthalten in: Temperature and the field dependence of the magnetization close to order–disorder phase transitions in DMMn and the chromium-doped DMMn - Yurtseven, H. ELSEVIER, 2018, New York, NY [u.a.] |
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| Übergeordnetes Werk: |
volume:141 ; year:2013 ; number:1 ; day:1 ; month:11 ; pages:338-346 ; extent:9 |
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| DOI / URN: |
10.1016/j.foodchem.2013.02.097 |
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Enthalten in Temperature and the field dependence of the magnetization close to order–disorder phase transitions in DMMn and the chromium-doped DMMn New York, NY [u.a.] volume:141 year:2013 number:1 day:1 month:11 pages:338-346 extent:9 |
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Preparation and impact of multiple (water-in-oil-in-water) emulsions in meat systems |
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• Multiple emulsions can be used as a food ingredient for the development of healthier meat products. • Multiple emulsions were used as pork backfat in meat products. • W/O/W emulsions showed good stability for longer than is usually required in meat reformulation. • W/O/W emulsions affected the physicochemical properties of gel/emulsion meat systems. |
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• Multiple emulsions can be used as a food ingredient for the development of healthier meat products. • Multiple emulsions were used as pork backfat in meat products. • W/O/W emulsions showed good stability for longer than is usually required in meat reformulation. • W/O/W emulsions affected the physicochemical properties of gel/emulsion meat systems. |
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• Multiple emulsions can be used as a food ingredient for the development of healthier meat products. • Multiple emulsions were used as pork backfat in meat products. • W/O/W emulsions showed good stability for longer than is usually required in meat reformulation. • W/O/W emulsions affected the physicochemical properties of gel/emulsion meat systems. |
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