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Development of plant-based burgers using gelled emulsions as fat source and beetroot juice as colorant: Effects on chemical, physicochemical, appearance and sensory characteristics


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Título :
Development of plant-based burgers using gelled emulsions as fat source and beetroot juice as colorant: Effects on chemical, physicochemical, appearance and sensory characteristics
Autor :
Botella Martínez, Carmen María  
Viuda-Martos, Manuel  
Fernández-López, Jose A.
Alvarez Perez, Jose Angel  
Fernandez-Lopez, Juana  
Editor :
Elsevier
Departamento:
Departamentos de la UMH::Tecnología Agroalimentaria
Fecha de publicación:
2022-12
URI :
https://hdl.handle.net/11000/31815
Resumen :
fat source and, beetroot juice (fresh and commercial) as colorant ingredient and to assess their quality properties. Burgers with low fat content (<3%) and remarkable protein (18.6–19.5%) and dietary fiber content (14.5–16.2%) were obtained. The use of GE allows improving their lipid profile being ...  Ver más
Palabras clave/Materias:
Plant-based burger
Gelled emulsion
Beetroot juice
Betalains
Lipid profile
Área de conocimiento :
CDU: Ciencias aplicadas: Ingeniería. Tecnología
Tipo de documento :
info:eu-repo/semantics/article
Derechos de acceso:
info:eu-repo/semantics/openAccess
DOI :
https://doi.org/10.1016/j.lwt.2022.114193
Publicado en:
LWT - Food Science and Technology Volume 172, 30 December (2022)
Aparece en las colecciones:
Artículos Tecnología Agroalimentaria



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