Listar ISFOOD - Institute on Innovation & Sustainable Development in Food Chain por tema "Fatty acid profile"

Physicochemical composition and nutritional properties of foal burgers enhanced with healthy oil emulsion hydrogels

Cittadini, Aurora; Munekata, Paulo E. S.; Pateiro, Mirian; Sarriés Martínez, María Victoria

; Domínguez, Rubén; Lorenzo, José M. (Blackwell Scientific Publications, 2021) Artículo / Artikulua

This study investigates the effect of animal fat replacement by oil mixture emulsion hydrogels on quality characteristics of foal burgers. Three batches were manufactured: control (CON) -100% of pork fat; treatments 1 and ...

Raw-cured Spanish traditional meat product 'Chistorra de Navarra': sensory and composition quality standards

Beriain Apesteguía, María José

; Murillo Arbizu, María Teresa

; Insausti Barrenetxea, Kizkitza

; Sarriés Martínez, María Victoria

; Gómez Bastida, Inmaculada

(MDPI, 2020) Artículo / Artikulua

The aim of this work was to set the quality standards of the chistorra de Navarra, a raw-cured Spanish traditional meat product, through the study of its sensory and physicochemical features. The quality of chistorra ...

Use of healthy emulsion hydrogels to improve the quality of pork burgers

Foggiaro, Danila; Domínguez, Rubén; Pateiro, Mirian; Cittadini, Aurora; Sichetti Munekata, Paulo E.; Campagnol, Paulo C. B.; Fraqueza, Maria João; Palo, Pascuale de; Lorenzo, José M. (MDPI, 2022) Artículo / Artikulua

The present research evaluated the use of oil mixture emulsion hydrogels as animal fat replacers and their effect on the physicochemical, nutritional and sensory characteristics of pork burgers. Three different types of ...