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Healthier Oils: A New Scope in the Development of Functional Meat and Dairy Products: A Review


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Título :
Healthier Oils: A New Scope in the Development of Functional Meat and Dairy Products: A Review
Autor :
Botella Martínez, Carmen María  
Pérez-Alvarez, José Angel  
Sayas-Barberá, Estrella  
NAVARRO RODRIGUEZ DE VERA, CASILDA  
Fernández-López, Juana
Viuda-Martos, Manuel  
Editor :
MDPI
Departamento:
Departamentos de la UMH::Tecnología Agroalimentaria
Fecha de publicación:
2023-04
URI :
https://hdl.handle.net/11000/31835
Resumen :
In the present day, it has been widely established that a high intake of animal fat that contains a high content of saturated fatty acids may cause several life-threatening diseases, including obesity, diabetes-type 2, cardiovascular diseases, as well as several types of cancer. In this context, a great number of health organizations and government agencies have launched campaigns to reduce the saturated fat content in foods, which has prompted the food industry, which is no stranger to this problem, to start working to develop foods with a lower fat content or with a different fatty acid profile. Nevertheless, this is not an easy task due to the fact that saturated fat plays a very important role in food processing and in the sensorial perception of foods. Actually, the best way to replace saturated fat is with the use of structured vegetable or marine oils. The main strategies for structuring oils include pre-emulsification, microencapsulation, the development of gelled emulsions, and the development of oleogels. This review will examine the current literature on the different (i) healthier oils and (ii) strategies that will be potentially used by the food industry to reduce or replace the fat content in several food products.
Palabras clave/Materias:
reformulation
vegetable oils
marine oils
pre-emulsification
microencapsulation
gelled emulsion
oleogels
meat products
dairy products
Área de conocimiento :
CDU: Ciencias aplicadas: Ingeniería. Tecnología
Tipo documento :
application/pdf
Derechos de acceso:
info:eu-repo/semantics/openAccess
DOI :
https:// doi.org/10.3390/biom13050778
Aparece en las colecciones:
Artículos Tecnología Agroalimentaria



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