Meat systems produced with Monascus pigment water-in-oil-in-water multiple emulsion as pork fat replacers
Boyan Zheng, Xiaoyu Li, Jia Hao, Duxia Xu
Topics & Concepts
Food scienceEmulsionMonascusChemistryPigmentPolyunsaturated fatty acidLipid oxidationComposition (language)Fatty acidBiochemistryAntioxidantOrganic chemistryPhilosophyLinguisticsFermentationMicrobial Metabolism and ApplicationsMeat and Animal Product QualityProtein Hydrolysis and Bioactive Peptides