Replacing Animal Fat with Gels of Psyllium Fiber and Combined Linseed Oil–Psyllium Fiber in Salamis: Impacts on Technological, Nutritional, Oxidative, and Sensory Properties

Authors: Marcos Roberto Casarin Jovanovichs, Mariana Basso Pinton, Leticia Pereira Correa, Douglas Pedro, Carlos Augusto Mallmann, Roger Wagner, Alexandre José Cichoski, José Manuel Lorenzo, Alfredo Jorge Costa Teixeira, Paulo Cezar Bastianello Campagnol, Bibiana Alves dos Santos

Source: Foods, Vol 12, Iss 13, p 2439 (2023)

Subject Terms: lipid reformulation, bioactive compounds, lipid oxidation, volatile compounds, sensory profile, Chemical technology, TP1-1185

File Description: electronic resource

Relation: https://www.mdpi.com/2304-8158/12/13/2439; https://doaj.org/toc/2304-8158

Access URL: https://doaj.org/article/bd68bca2033f49f9b2f1c4775e15e421