A Comparative Study on the Effect of Ultrasound-Treated Apple Pomace and Coffee Silverskin Powders as Phosphate Replacers in Irish Breakfast Sausage Formulations

Ultrasound (US) technology can be used to improve the techno-functional properties of food ingredients, such as apple pomace (AP) and coffee silverskin (CSS), which can be used in meat products to enhance their quality. This study evaluated the changes produced by US-treated AP and CSS, when used as...

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Detalles Bibliográficos
Autores principales: Thangavelu, Karthikeyan Palanisamy, Tiwari, Brijesh, Kerry, Joseph P., Álvarez, Carlos
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9497824/
https://www.ncbi.nlm.nih.gov/pubmed/36140891
http://dx.doi.org/10.3390/foods11182763

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9497824/
https://www.ncbi.nlm.nih.gov/pubmed/36140891
http://dx.doi.org/10.3390/foods11182763

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