Incorporating dietary fiber from fruit and vegetable waste in meat products: a systematic approach for sustainable meat processing and improving the functional, nutritional and health attributes

BACKGROUND: Every year, the food business produces a sizeable amount of waste, including the portions of fruits and vegetables that are inedible, and those that have reached a stage where they are no longer suitable for human consumption. These by-products comprise of components such as natural anti...

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Detalles Bibliográficos
Autores principales: Haque, Abdul, Ahmad, Saghir, Azad, Z. R. A. A., Adnan, Mohd, Ashraf, Syed Amir
Formato: Online Artículo Texto
Lenguaje:English
Publicado: PeerJ Inc. 2023
Materias:
Agricultural Science
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9988266/
https://www.ncbi.nlm.nih.gov/pubmed/36890873
http://dx.doi.org/10.7717/peerj.14977

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9988266/
https://www.ncbi.nlm.nih.gov/pubmed/36890873
http://dx.doi.org/10.7717/peerj.14977

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