Production and characterization of emulsion filled gels based on inulin and extra virgin olive oil

Emulsion filled gels (EFG) can help food producers to reduce fat content in foods. The present study evaluated the physical, chemical, sensorial and microbiological properties of emulsion filled gels based on inulin, a gel-forming prebiotic carbohydrate, and extra virgin olive oil (EVOO), well-known...

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Veröffentlicht in:	Food hydrocolloids 2015-03, Vol.45, p.30-40
Hauptverfasser:	Paradiso, Vito M., Giarnetti, Mariagrazia, Summo, Carmine, Pasqualone, Antonella, Minervini, Fabio, Caponio, Francesco
Format:	Artikel
Sprache:	eng
Schlagworte:	Antioxidants Emulsion filled gel Emulsions Extra virgin olive oil Foods Gels Homogenization Homogenizing Inulin Texture Ultrasound
Online-Zugang:	Volltext
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