Dried Vegetables as Potential Clean-Label Phosphate Substitutes in Cooked Sausage Meat

While phosphates are key additives in sausage production, their use conflicts with consumer preferences for “natural” foods. In this study, we investigated the potential of using vegetables as “clean-label” phosphate substitutes and their effects on water holding capacity, consumer acceptance, color...

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Detalles Bibliográficos
Autores principales: Weigel, Ingrid, Nistler, Sarah, Pichner, Rohtraud, Budday, Silvia, Gensberger-Reigl, Sabrina
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10216979/
https://www.ncbi.nlm.nih.gov/pubmed/37238778
http://dx.doi.org/10.3390/foods12101960

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10216979/
https://www.ncbi.nlm.nih.gov/pubmed/37238778
http://dx.doi.org/10.3390/foods12101960

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