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Cream replacement by hydrocolloid-stabilized emulsions to reduce fat digestion in panna cottas

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Cream replacement by hydrocolloid-stabilized emulsions to reduce fat digestion in panna cottas

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Borreani, J.; Hernando Hernando, MI.; Quiles Chuliá, MD. (2020). Cream replacement by hydrocolloid-stabilized emulsions to reduce fat digestion in panna cottas. LWT - Food Science and Technology. 119:1-7. https://doi.org/10.1016/j.lwt.2019.108896

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Metadatos del ítem

Título: Cream replacement by hydrocolloid-stabilized emulsions to reduce fat digestion in panna cottas
Autor: Borreani, Jennifer Hernando Hernando, Mª Isabel Quiles Chuliá, Mª Desamparados
Entidad UPV: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Fecha difusión:
Resumen:
[EN] The effect of emulsions based on different hydrocolloids (xanthan gum, hydroxypropyl methylcellulose and methylcellulose) on the structural, textural and sensory properties and lipid digestibility of panna cottas was ...[+]
Palabras clave: Milk fat emulsion , Xanthan gum , Cellulose ethers , Structure , Sensory properties
Derechos de uso: Reconocimiento - No comercial - Sin obra derivada (by-nc-nd)
Fuente:
LWT - Food Science and Technology. (issn: 0023-6438 )
DOI: 10.1016/j.lwt.2019.108896
Editorial:
Elsevier
Versión del editor: https://doi.org/10.1016/j.lwt.2019.108896
Código del Proyecto:
info:eu-repo/grantAgreement/MINECO//AGL2015-68923-C2-2-R/ES/FUNCIONALIDAD DE LOS HIDROCOLOIDES EN LA REDUCCION DE LA DIGESTIBILIDAD LIPIDICA IN VITRO DE EMULSIONES ALIMENTARIAS: REOLOGIA, ESTRUCTURA Y PERCEPCION SENSORIAL./
Agradecimientos:
The authors are grateful to the Spanish Ministry of the Economy and Competitiveness for financial support (AGL2015-68923-C2-2-R (MINECO/FEDER)) and gratefully acknowledge the financial support of EU FEDER funds. They would ...[+]
Tipo: Artículo

References

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