Satiety and in vitro digestibility of low saturated fat Bologna sausages added of chia mucilage powder and chia mucilage-based emulsion gel

Satiety and in vitro digestibility of low saturated fat Bologna sausages added of chia mucilage powder and chia mucilage-based emulsion gel

The objective of this study was to evaluate the effects of the replacement of pork back fat by chia mucilage (MC) and a chia mucilage-based emulsion gel in Bologna sausages on the appetite sensations of healthy volunteers, and to investigate the microstructural changes during simulated in vitro dige...

Full description

Bibliographic Details
Main Authors: Ana Karoline Ferreira Ignácio Câmara, Marina Vilar Geraldi, Paula Kiyomi Okuro, Mário Roberto Maróstica, Júnior, Rosiane Lopes da Cunha, Marise Aparecida Rodrigues Pollonio
Format: Article
Language:English
Published: Elsevier 2020-02-01
Series:Journal of Functional Foods
Subjects:
In vitro digestion
Chia mucilage
Satiety
Salvia hispanica L
Healthier sausage
Fat reduction
Online Access:http://www.sciencedirect.com/science/article/pii/S1756464619306772

Internet

http://www.sciencedirect.com/science/article/pii/S1756464619306772

Similar Items