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

• প্রধান লেখক: Patricia Ramírez-Carrasco (Author), Javier Paredes-Toledo (Author), Patricio Romero-Hasler (Author), Eduardo Soto-Bustamante (Author), Paulo Díaz-Calderón (Author), Paz Robert (Author), Begoña Giménez (Author)
• বিন্যাস: গ্রন্থ
• প্রকাশিত: MDPI AG, 2020-08-01T00:00:00Z.
• বিষয়গুলি: article
• অনলাইন ব্যবহার করুন: Connect to this object online.

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%...