Physicochemical and Sensory Evaluation Data to Drive the Development of a Green Chili Pepper Hot Sauce from Unexploited Raw Materials

The present study shows the set of analyses conducted during the development of a hot chili pepper sauce to valorize green peppers usually discarded in the Espelette region (France). A traditional production process was used as the inspiration for product development, and two different fermentation...

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Detalles Bibliográficos
Autores principales: Torán-Pereg, Paula, Deba-Rementeria, Shuyana, Estrada, Olaia, Pardo, Guillermo, Vázquez-Araújo, Laura
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10572888/
https://www.ncbi.nlm.nih.gov/pubmed/37835189
http://dx.doi.org/10.3390/foods12193536

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10572888/
https://www.ncbi.nlm.nih.gov/pubmed/37835189
http://dx.doi.org/10.3390/foods12193536

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