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Physicochemical and Sensory Characteristics of Spreadable Liver Pâtés with Annatto Extract (Bixa orellana L.) and Date Palm Co-Products (Phoenix dactylifera L.)
Two novel ingredients were incorporated into spreadable liver pâtés to study their effect on physicochemical and sensory characteristics and their possible use in the meat industry. Fresh date (Phoenix dactylifera, cv. Confitera) co-products, as a paste (0%, 2.5% and 7.5%), and annatto (Bixa orellan...
Tallennettuna:
| Julkaisussa: | Foods |
|---|---|
| Päätekijät: | , , , , |
| Aineistotyyppi: | Artigo |
| Kieli: | Inglês |
| Julkaistu: |
MDPI
2017
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| Aiheet: | |
| Linkit: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5704138/ https://ncbi.nlm.nih.gov/pubmed/29109376 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods6110094 |
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