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New Lipid Materials Based on Chia Emulsion Gels: Application in Meat Products

Author

Listed:
  • Pintado T
  • Ruiz Capillas C
  • Herrero AM

    (Department of Products. Institute of Food Science, Technology and Nutrition, Spain)

Abstract

Chia features interesting nutritional and technological properties and therefore has been incorporated into different types of meat products...

Suggested Citation

  • Pintado T & Ruiz Capillas C & Herrero AM, 2019. "New Lipid Materials Based on Chia Emulsion Gels: Application in Meat Products," Biomedical Journal of Scientific & Technical Research, Biomedical Research Network+, LLC, vol. 18(1), pages 13215-13218, May.
    • Handle: RePEc:abf:journl:v:18:y:2019:i:1:p:13215-13218
    DOI: 10.26717/BJSTR.2019.18.003086
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    References listed on IDEAS

    as
    1. DiMasi, Joseph A. & Grabowski, Henry G. & Hansen, Ronald W., 2016. "Innovation in the pharmaceutical industry: New estimates of R&D costs," Journal of Health Economics, Elsevier, vol. 47(C), pages 20-33.
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    More about this item

    Keywords

    Biomedical Sciences; Biomedical Research; Technical Research; Emulsion Gels; Chia; Lipid Content; Bioactive Compound; Meat Products; Nutritional; Health Claims;
    All these keywords.

    JEL classification:

    • R00 - Urban, Rural, Regional, Real Estate, and Transportation Economics - - General - - - General
    • Z0 - Other Special Topics - - General

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