Effect of Adding Curcumin on the Properties of Linseed Oil Organogels Used as Fat Replacers in Pâtés

Effect of Adding Curcumin on the Properties of Linseed Oil Organogels Used as Fat Replacers in Pâtés

Beeswax-based organogels were formulated with linseed oil and curcumin according to a statistical design to increase the oxidative stability of spreadable meat products (pâté) where these organogels (OGCur) were incorporated as fat substitutes. The organogels obtained under optimal conditions (9.12%...

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Bibliographic Details
Main Authors: Patricia Ramírez-Carrasco, Javier Paredes-Toledo, Patricio Romero-Hasler, Eduardo Soto-Bustamante, Paulo Díaz-Calderón, Paz Robert, Begoña Giménez
Format: Article
Language:English
Published: MDPI AG 2020-08-01
Series:Antioxidants
Subjects:
beeswax
linseed oil
curcumin
pâté
oxidative stability
Online Access:https://www.mdpi.com/2076-3921/9/8/735

Internet

https://www.mdpi.com/2076-3921/9/8/735

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