Macroalgae-Fortified Sausages: Nutritional and Quality Aspects Influenced by Non-Thermal High-Pressure Processing

The present work evaluated the nutritional impact of macroalgae flours used as new ingredients in fermented sausages and the feasibility of using high-pressure processing (HPP) as a non-thermal pasteurization methodology to keep the quality attributes of the new food products. A commercial macroalga...

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Detalles Bibliográficos
Autores principales: Marçal, Catarina, Pinto, Carlos A., Silva, Artur M. S., Monteiro, Carla, Saraiva, Jorge A., Cardoso, Susana M.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7909550/
https://www.ncbi.nlm.nih.gov/pubmed/33498558
http://dx.doi.org/10.3390/foods10020209

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7909550/
https://www.ncbi.nlm.nih.gov/pubmed/33498558
http://dx.doi.org/10.3390/foods10020209

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