Partial replacement of fat and salt in liver pâté by addition of Agaricus bisporus and Pleurotus ostreatus flour-Reference-Cited by-同舟云学术

Partial replacement of fat and salt in liver pâté by addition of Agaricus bisporus and Pleurotus ostreatus flour

Published:2021-05-24 Issue:12 Volume:56 Page:6171-6181
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Cerón‐Guevara Magdalena I.¹,Santos Eva M.¹^ORCID,Lorenzo José M.²³^ORCID,Pateiro Mirian²^ORCID,Bermúdez‐Piedra Roberto²^ORCID,Rodríguez José A.¹^ORCID,Castro‐Rosas Javier¹^ORCID,Rangel‐Vargas Esmeralda¹^ORCID

Affiliation:

1. Área Académica de Química Universidad Autónoma del Estado de Hidalgo Carr. Pachuca‐Tulancingo Km 4.5 s/n, Col. Carboneras, Mineral de la Reforma Hidalgo 42183 Mexico

2. Meat Technology Centre of Galicia Rúa Galicia N° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas Ourense 32900 Spain

3. Área de Tecnología de los Alimentos Facultad de Ciencias de Ourense Universidad de Vigo Ourense 32004 Spain

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15076

Reference35 articles.

1. Comparative study of antioxidant and antibacterial properties of the edible mushrooms Pleurotus levis , P. ostreatus , P. pulmonarius and P. tuber-regium

2. Effect of storage time and packaging on the quality of lamb pâté prepared with ‘variety meat’

3. Edible mushrooms: a potential source of essential amino acids, glucans and minerals

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