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Physicochemical Properties and Shelf-Life of Regular-Fat Sausages with Various Levels of Grape Tomato Powder Prepared by Different Drying Methods

This study was aimed to investigate the physicochemical properties, texture, and antioxidant, and antimicrobial activities of regular-fat sausages (RFSs) mixed with 0.25 and 0.5% of oven-dried and freeze-dried grape tomato powder (GTP, 150 μm) during storage at 4°C. RFSs were made by six treatments...

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Detalles Bibliográficos
Autores principales:	Qiu, Zhuang Zhuang, Chin, Koo Bok
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Korean Society for Food Science of Animal Resources 2020
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7492167/ https://www.ncbi.nlm.nih.gov/pubmed/32968725 http://dx.doi.org/10.5851/kosfa.2020.e47

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