Mostrando 3 resultados de: 3
Date palm by-products as a new ingbkp_redient for the meat industry: Application to pork liver pâté
ArticleAbstract: Date palm is an interesting source of bioactive compounds that could be used as ingbkp_redient in mePalabras claves:Date palm by-products, Lipid oxidation, Paté, physicochemical parameters, Pigment oxidationAutores:Ben-Abda J., Ciro-Gómez G.L., José Vilella-Esplá, Martín-Sánchez A.M., Pérez-álvarez J.Á., Sayas-Barberá E.Fuentes:scopusEffect of date palm coproducts and annatto extract on lipid oxidation and microbial quality in a pork liver pâté
ArticleAbstract: Dates are an interesting source of bioactive compounds, and coproducts from the date industry are ofPalabras claves:Annatto, Date coproducts, Lipid oxidation, Microbial parameters, PatéAutores:Ciro-Gómez G.L., José Vilella-Esplá, Martín-Sánchez A.M., Pérez-álvarez J.Á., Sayas-Barberá E., Zapata-Montoya J.E.Fuentes:scopusPhysicochemical and sensory characteristics of spreadable liver pâtés with annatto extract (Bixa orellana l.) and date palm co-products (phoenix dactylifera l.)
ArticleAbstract: Two novel ingbkp_redients were incorporated into spreadable liver pâtés to study their effect on phyPalabras claves:Annatto, Date co-products, Emulsion stability, Paté, Physicochemical properties, SENSORY PROPERTIESAutores:Ciro-Gómez G.L., José Vilella-Esplá, Martín-Sánchez A.M., Pérez-álvarez J.Á., Sayas-Barberá E.Fuentes:scopus