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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...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2023
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| Materias: | |
| 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 |