New Lipid Materials Based on Chia Emulsion Gels: Application in Meat Products

Pintado T, Ruiz Capillas C and Herrero Am
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Herrero Am: Department of Products. Institute of Food Science, Technology and Nutrition, Spain

Biomedical Journal of Scientific & Technical Research, 2019, vol. 18, issue 1, 13215-13218

Abstract: Chia features interesting nutritional and technological properties and therefore has been incorporated into different types of meat products...

Keywords: Biomedical Sciences; Biomedical Research; Technical Research; Emulsion Gels; Chia; Lipid Content; Bioactive Compound; Meat Products; Nutritional; Health Claims (search for similar items in EconPapers)
Date: 2019
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Persistent link: https://EconPapers.repec.org/RePEc:abf:journl:v:18:y:2019:i:1:p:13215-13218

DOI: 10.26717/BJSTR.2019.18.003086

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