Impact of Culinary Procedures on Nutritional and Technological Properties of Reduced-Fat Longanizas Formulated with Chia (<i>Salvia hispanica</i> L.) or Oat (<i>Avena sativa</i> L.) Emulsion Gel

Impact of Culinary Procedures on Nutritional and Technological Properties of Reduced-Fat Longanizas Formulated with Chia (<i>Salvia hispanica</i> L.) or Oat (<i>Avena sativa</i> L.) Emulsion Gel

This paper evaluates how grilling, a traditional culinary procedure for fresh meat products, affects the composition and technological properties of healthy longanizas formulated with chia (<i>Salvia hispanica</i> L.) (C-RF) and oat (<i>Avena sativa</i> L.) (O-RF) emulsion ge...

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Bibliographic Details
Main Authors: Tatiana Pintado, Claudia Ruiz-Capillas, Francisco Jiménez-Colmenero, Ana M. Herrero
Format: Article
Language:English
Published: MDPI AG 2020-12-01
Series:Foods
Subjects:
fresh sausages
longanizas
grilling
chia and oat EGs
nutritional and health claims
technological properties
Online Access:https://www.mdpi.com/2304-8158/9/12/1847

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