Phenolic compounds in emulsion gel-based delivery systems applied as animal fat replacers in frankfurters: Physico-chemical, structural and microbiological approach
Tatiana Pintado, Irene Muñoz‐González, Marina Salvador, Claudia Ruíz‐Capillas, Ana M. Herrero
Topics & Concepts
ChemistryFood scienceHydroxytyrosolPolyphenolEmulsionAnimal fatLipid oxidationChromatographyAntioxidantBiochemistrySensory Analysis and Statistical MethodsPhytochemicals and Antioxidant ActivitiesMicroencapsulation and Drying Processes