Sensory profile and technological characterization of boneless dry-cured ham with lactulose added as a prebiotic

OBJECTIVE: This study investigates the technological and sensory profile of boneless dry-cured ham with different contents of lactulose added as a prebiotic ingredient. METHODS: In addition to the control samples (without the addition of lactulose), three treatments were formulated to contain 2%, 4%...

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Detalles Bibliográficos
Autores principales: Gomes, Hewerton Barbosa, Rodrigues, Lorena Mendes, Massingue, Armando Abel, Lima, Ítalo Abreu, de Lemos Souza Ramos, Alcinéia, Ramos, Eduardo Mendes
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Asian-Australasian Association of Animal Production Societies (AAAP) and Korean Society of Animal Science and Technology (KSAST) 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6946960/
https://www.ncbi.nlm.nih.gov/pubmed/31208172
http://dx.doi.org/10.5713/ajas.19.0152

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6946960/
https://www.ncbi.nlm.nih.gov/pubmed/31208172
http://dx.doi.org/10.5713/ajas.19.0152

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