fitforthem
about

scope and guide to the platform

—research groups

research groups network graph visualization

—repositories

catalog of the institutional repositories

—heritage

selection of collections, museum, cultural sites and ancient books

By continuing your visit to this site, you accept the use of essential cookies.

Read more
6533b82dfe1ef96bd12914f8

RESEARCH PRODUCT

Use of Tiger Nut (Cyperus esculentus L.) Oil Emulsion as Animal Fat Replacement in Beef Burgers

Francisco J. BarbaMirian PateiroJosé M. LorenzoRubén DomínguezFrancisco Allan Leandro De CarvalhoJulliane Carvalho BarrosMarco Antonio TrindadePaulo E.s. Munekata

subject

NutHealth (social science)Saturated fatANÁLISE SENSORIAL DE ALIMENTOSPlant Sciencelcsh:Chemical technologyHealth Professions (miscellaneous)Microbiologyfatty acid profilechemistry.chemical_compoundfat-replacer0404 agricultural biotechnologyCyperusphysicochemical characterizationlcsh:TP1-1185Food sciencesensory acceptancechemistry.chemical_classificationAnimal fatbiologyTigerdigestive oral and skin physiologyfungi0402 animal and dairy sciencefood and beverages04 agricultural and veterinary sciencesbiology.organism_classification040401 food science040201 dairy & animal scienceOleic acidchemistryChewinesssense organsFood SciencePolyunsaturated fatty acid

description

The present study evaluated the replacement of beef fat in beef burgers using a tiger nut (Cyperus esculentus L.) oil emulsion, in order to reduce total fat and saturated fatty acids in the studied samples. Three formulations were processed: Control&mdash

yearjournalcountryeditionlanguage
2020-01-03Foods
10.3390/foods9010044https://www.mdpi.com/2304-8158/9/1/44
EU flag

FORTHEM European University Alliance is co-funded by the European Union. FIT FORTHEM has received funding from the European Union's Horizon 2020 Research and Innovation Programme under grant agreement No. 101017248. The content of this website represents the views of the author only and is his/her sole responsibility; it cannot be considered to reflect the views of the European Commission.

University of Jyväskylä logoUniversity of Jyväskylä's websiteUniversity of Burgundy logoUniversity of Burgundy's websiteUniversity of Mainz logoUniversity of Mainz's websiteUniversity of Palermo logoUniversity of Palermo's websiteUniversity of Latvia logoUniversity of Latvia's website
University of Agder logoUniversity of Agder's websiteUniversity of Opole logoUniversity of Opole's websiteUniversity of Sibiu logoUniversity of Sibiu's websiteUniversity of València logoUniversity of València's website
FORTHEM logoFORTHEM alliance's website