Reducing phosphate in emulsified meat products by adding chia (Salvia hispanica L.) mucilage in powder or gel format: A clean label technological strategy
Ana Karoline Ferreira Ignácio Câmara, Vitor André Silva Vidal, Mírian dos Santos, Oigres Daniel Bernardinelli, Edvaldo Sabadini, Marise Aparecida Rodrigues Pollonio
Topics & Concepts
MucilageFood scienceChemistryPhosphateEmulsionIce creamBotanyBiologyBiochemistryMeat and Animal Product QualitySensory Analysis and Statistical MethodsPolysaccharides Composition and Applications