Evaluating the impact of vegetal and microalgae protein sources on proximate composition, amino acid profile, and physicochemical properties of fermented Spanish “chorizo” sausages-Reference-Cited by-同舟云学术

Evaluating the impact of vegetal and microalgae protein sources on proximate composition, amino acid profile, and physicochemical properties of fermented Spanish “chorizo” sausages

Published:2018-11 Issue:11 Volume:42 Page:e13817
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Thirumdas Rohit¹,Brnčić Mladen²,Brnčić Suzana Rimac²,Barba Francisco J.³^ORCID,Gálvez Fernando⁴,Zamuz Sol⁵,Lacomba Ramón⁶,Lorenzo José Manuel⁵^ORCID

Affiliation:

1. Department of Food Process Technology, College of Food Science & Technology; PJTSAU; Hyderabad India

2. Faculty of Food Technology and Biotechnology, Department of Food Engineering; University of Zagreb; Zagreb Croatia

3. Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy; Universitat de València; València Spain

4. COREN, Sociedad Cooperativa Galega; Ourense Spain

5. Meat Technology Center of Galicia; Ourense Spain

6. Grupo Alimentario Citrus (GAC); València Spain

Funder

Federación Española de Enfermedades Raras

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.13817/fullpdf

Reference35 articles.