Use of bacterial cellulose as a fat replacer in emulsified meat products: review

Detalhes bibliográficos
Autor(a) principal: OLIVEIRA,Alyne Alves Nunes
Data de Publicação: 2022
Outros Autores: MESQUITA,Eliana de Fátima Marques de, FURTADO,Angela Aparecida Lemos
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000102024
Resumo: Abstract Emulsified meat products have a high fat content. The industry has been looking for strategies to replace fat with healthier products in order to meet consumer demands. This review aims to present studies on the use of BC as a substitute in emulsified meat products. In these studies, BC proved to be a potential fat replacer, as it maintained the same technological and sensory properties found in products with original fat content.
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spelling Use of bacterial cellulose as a fat replacer in emulsified meat products: reviewKomagataeibacter xylinusnata-de-cocomeat productslow-fat meat productsfat replacersAbstract Emulsified meat products have a high fat content. The industry has been looking for strategies to replace fat with healthier products in order to meet consumer demands. This review aims to present studies on the use of BC as a substitute in emulsified meat products. In these studies, BC proved to be a potential fat replacer, as it maintained the same technological and sensory properties found in products with original fat content.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2022-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000102024Food Science and Technology v.42 2022reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.42621info:eu-repo/semantics/openAccessOLIVEIRA,Alyne Alves NunesMESQUITA,Eliana de Fátima Marques deFURTADO,Angela Aparecida Lemoseng2022-02-23T00:00:00Zoai:scielo:S0101-20612022000102024Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2022-02-23T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Use of bacterial cellulose as a fat replacer in emulsified meat products: review
title Use of bacterial cellulose as a fat replacer in emulsified meat products: review
spellingShingle Use of bacterial cellulose as a fat replacer in emulsified meat products: review
OLIVEIRA,Alyne Alves Nunes
Komagataeibacter xylinus
nata-de-coco
meat products
low-fat meat products
fat replacers
title_short Use of bacterial cellulose as a fat replacer in emulsified meat products: review
title_full Use of bacterial cellulose as a fat replacer in emulsified meat products: review
title_fullStr Use of bacterial cellulose as a fat replacer in emulsified meat products: review
title_full_unstemmed Use of bacterial cellulose as a fat replacer in emulsified meat products: review
title_sort Use of bacterial cellulose as a fat replacer in emulsified meat products: review
author OLIVEIRA,Alyne Alves Nunes
author_facet OLIVEIRA,Alyne Alves Nunes
MESQUITA,Eliana de Fátima Marques de
FURTADO,Angela Aparecida Lemos
author_role author
author2 MESQUITA,Eliana de Fátima Marques de
FURTADO,Angela Aparecida Lemos
author2_role author
author
dc.contributor.author.fl_str_mv OLIVEIRA,Alyne Alves Nunes
MESQUITA,Eliana de Fátima Marques de
FURTADO,Angela Aparecida Lemos
dc.subject.por.fl_str_mv Komagataeibacter xylinus
nata-de-coco
meat products
low-fat meat products
fat replacers
topic Komagataeibacter xylinus
nata-de-coco
meat products
low-fat meat products
fat replacers
description Abstract Emulsified meat products have a high fat content. The industry has been looking for strategies to replace fat with healthier products in order to meet consumer demands. This review aims to present studies on the use of BC as a substitute in emulsified meat products. In these studies, BC proved to be a potential fat replacer, as it maintained the same technological and sensory properties found in products with original fat content.
publishDate 2022
dc.date.none.fl_str_mv 2022-01-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000102024
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000102024
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/fst.42621
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.42 2022
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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