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Use of Oleogels to Replace Margarine in Steamed and Baked Buns

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Use of Oleogels to Replace Margarine in Steamed and Baked Buns

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Bascuas-Véntola, SM.; Morell-Esteve, P.; Quiles Chuliá, MD.; Salvador, A.; Hernando Hernando, MI. (2021). Use of Oleogels to Replace Margarine in Steamed and Baked Buns. Foods. 10(8):1-11. https://doi.org/10.3390/foods10081781

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/183107

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Title: Use of Oleogels to Replace Margarine in Steamed and Baked Buns
Author: Bascuas-Véntola, Santiago Martín Morell-Esteve, Pere Quiles Chuliá, Mª Desamparados Salvador, Ana Hernando Hernando, Mª Isabel
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Universitat Politècnica de València. Instituto Universitario de Ingeniería de Alimentos para el Desarrollo - Institut Universitari d'Enginyeria d'Aliments per al Desenvolupament
Issued date:
Abstract:
[EN] Bakery products are usually formulated with solid fats, like margarines and shortenings, which contain high levels of saturated and trans-fatty acids and have negative effects on human health. In this study, hydroxypropyl ...[+]
Subjects: Hydrocolloids , Bakery products , Oil structuring
Copyrigths: Reconocimiento (by)
Source:
Foods. (issn: 2304-8158 )
DOI: 10.3390/foods10081781
Publisher:
MDPI AG
Publisher version: https://doi.org/10.3390/foods10081781
Project ID:
info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/RTI2018-099738-B-C22/ES/ESTRUCTURACION DE ACEITES MEDIANTE LA UTILIZACION DE HIDROCOLOIDES COMO ESTRATEGIA PARA SUSTITUIR GRASAS SATURADAS DE ALTA PLASTICIDAD. INVESTIGACION REOLOGICA Y ESTRUCTURAL/
info:eu-repo/grantAgreement/UPV//FPI 2017/
Thanks:
This research was funded by the 'Ministerio de Ciencia, Innovacion y Universidades' through project RTI-2018-099738-B-C22 and Universitat Politecnica de Valencia by the grant FPI-UPV 2017.
Type: Artículo

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