Using inulin-based emulsion gels as fat substitute in salt reduced Bologna sausage.
Camila de Souza PaglariniVitor As VidalWanessa RibeiroAna P Badan RibeiroOigres D BernardinelliAna M HerreroClaudia Ruiz-CapillasEdvaldo SabadiniMarise A Rodrigues PollonioPublished in: Journal of the science of food and agriculture (2020)
These results suggest that inulin-based EG is a potential fat substitute for developing healthier meat products, with better fatty acids composition and stable to chilled storage. © 2020 Society of Chemical Industry.