Fat is an important flavoring substance in food, especially meat products. But meat products
contain a large amount of saturated fat, and excessive intake will pose a threat to human …

Highlights•To reduce saturated and trans fats is a priority for meat industry.•Edible oleogels
is considered as promising solution to structure vegetable oils.•Waxes, phytosteroles and …

The 21st‐century consumer is highly demanding when it comes to the health benefits of food
and food products. In the pursuit of attracting these consumers and easing the rise in …

Highlights•The use of hydrogel is a promising strategy to reformulate meat
products.•Emulsion hydrogels improve nutritional quality of meat products.•The use of …

Highlights•Consumers perceptions towards healthier meat products was
reviewed.•Consumers are concerned and can be influenced by claims of healthy …

Bologna sausages were produced with 25, 50, 75 and 100% of their pork fat content
replaced by monoglyceride based-oleogels prepared from conventional or high oleic …

The present study aimed to reformulate beef burgers to make them healthier through total
replacement of pork backfat by algal (Al) and/or wheat germ (WG) oils emulsions. The …

Flavor is one of the most important characteristics of smoked bacon, strongly affecting its
liking by consumers. The smoking process, lipid oxidation and proteolysis contribute to …

Nowadays, one of the strongest factors affecting consumers' choice at the moment of
purchasing food products is their nutritional features. The population is increasingly aware of …

New gelled emulsions (GE) based on amaranth flour mixed with chia or hemp oil were
developed and used as partial pork back-fat replacer (25 and 50%) in beef burgers. The …