Use of bacterial cellulose as a fat replacer in emulsified meat products: review
Autor(a) principal: | |
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Data de Publicação: | 2022 |
Outros Autores: | , |
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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Food Science and Technology (Campinas) |
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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 |
_version_ |
1752126335905431552 |