Physicochemical and Sensory Characteristics of Spreadable Liver Pâtés with Annatto Extract (Bixa orellana L.) and Date Palm Co-Products (Phoenix dactylifera L.)
ABSTRACT: Two novel ingredients were incorporated into spreadable liver pâtés to study their effect on physicochemical and sensory characteristics and their possible use in the meat industry. Fresh date (Phoenix dactylifera, cv. Confitera) co-products, as a paste (0%, 2.5% and 7.5%), and annatto (Bi...
- Autores:
-
Ciro Gómez, Gelmy
Martín Sánchez, Ana María
Vilella Esplá, José
Pérez Álvarez, José Ángel
Sayas Barberá, Estrella
- Tipo de recurso:
- Article of investigation
- Fecha de publicación:
- 2017
- Institución:
- Universidad de Antioquia
- Repositorio:
- Repositorio UdeA
- Idioma:
- eng
- OAI Identifier:
- oai:bibliotecadigital.udea.edu.co:10495/35250
- Acceso en línea:
- https://hdl.handle.net/10495/35250
- Palabra clave:
- Bixaceae
Emulsiones
Emulsions
Fenómenos Químicos
Chemical Phenomena
Frutas
Fruit
patés hepáticos
Palma datilera
- Rights
- openAccess
- License
- http://creativecommons.org/licenses/by/2.5/co/