Banana Pseudo-Stem Increases the Water-Holding Capacity of Minced Pork Batter and the Oxidative Stability of Pork Patties

Banana pseudo-stem (BPS), which is rich in fibre and polyphenols, is a potential functional ingredient for the food industry. In this study, BPS was added at concentrations of 1.5, 3.0, and 4.5 g/kg to a minced pork batter to evaluate its performance as a filler and to pork burger patties to evaluat...

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Detalles Bibliográficos
Autores principales: Carballo, Diego E., Caro, Irma, Gallego, Cristina, González, Ana Rebeca, Giráldez, Francisco Javier, Andrés, Sonia, Mateo, Javier
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8471179/
https://www.ncbi.nlm.nih.gov/pubmed/34574283
http://dx.doi.org/10.3390/foods10092173

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8471179/
https://www.ncbi.nlm.nih.gov/pubmed/34574283
http://dx.doi.org/10.3390/foods10092173

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