Integration of Agroindustrial Co-Products as Functional Food Ingredients: Cactus Pear (O puntia ficus indica ) Flour and Pineapple (A nanas comosus ) Peel Flour as Fiber Source in Cooked Sausages Inoculated with Lactic Acid Bacteria-Reference-Cited by-同舟云学术

Integration of Agroindustrial Co-Products as Functional Food Ingredients: Cactus Pear (O puntia ficus indica ) Flour and Pineapple (A nanas comosus ) Peel Flour as Fiber Source in Cooked Sausages Inoculated with Lactic Acid Bacteria

Published:2015-06-19 Issue:6 Volume:39 Page:2630-2638
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Journal of Food Processing and Preservation

Author:

Díaz-Vela J.¹,Totosaus A.²^ORCID,Pérez-Chabela M.L.¹

Affiliation:

1. Departamento de Biotecnología; Universidad Autónoma Metropolitana Iztapalapa; Mexico City Mexico

2. Tecnológico de Estudios Superiores de Ecatepec; Av. Tecnológico y Av. Central s/n CP 55210 Estado de Mexico Ecatepec Mexico

Funder

Consejo Nacional de Ciencia y Tecnología (CONACyT), Mexico

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.12513/fullpdf

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3. Influence of vitamin E on lipid and protein oxidation induced by H2O2-activated MetMb in microsomal membranes from turkey muscle;Batifoulier;Meat Sci.,2002

4. By-products of Opuntia ficus-indica as a source of antioxidant dietary fiber;Bensadón;Plant Foods Hum. Nutr.,2010

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