Characterization of the Quality and Oxidative Stability of Hemp-Oil-Based Oleogels as an Animal Fat Substitute for Meat Patties

Characterization of the Quality and Oxidative Stability of Hemp-Oil-Based Oleogels as an Animal Fat Substitute for Meat Patties

The effect of the incorporation of rice bran wax (5%; 7%) or candelilla wax (3%; 7%) for production of hemp-oil-based oleogels was analyzed in this study. The experiment was carried out to replace between 0 and 100% of animal fat in meat patties with oleogels. Free fatty acids (FFAs), acid value (AV...

Olles dieđut

Bibliográfalaš dieđut
Váldodahkkit: Irfan Hamidioglu, Gitana Alenčikienė, Miglė Dzedulionytė, Aelita Zabulionė, Aditya Bali, Alvija Šalaševičienė
Materiálatiipa: Artihkal
Giella:English
Almmustuhtton: MDPI AG 2022-12-01
Ráidu:Foods
Fáttát:
hemp oil
waxes
oleogel
chemical stability
pork fat substitutes
Liŋkkat:https://www.mdpi.com/2304-8158/11/24/4030

Interneahtta

https://www.mdpi.com/2304-8158/11/24/4030

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