Development and Characterization of Rainbow Trout Pâté Supplemented with Serrano Chili Microcapsules-Reference-Cited by-同舟云学术

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Development and Characterization of Rainbow Trout Pâté Supplemented with Serrano Chili Microcapsules

Published:2023-10-13 Issue: Volume: Page:
ISSN:
Container-title:Foods 2023
language:
Short-container-title:

Author:

Ortiz-Sánchez César Antonio¹^ORCID,Guevara-Valencia Marina¹,Figueiras-Carrillo Arturo Erick²,Bravo-Ariza Katherine³,Brenis-Dzul Areli³,Hernández-Aguilar Eduardo¹

Affiliation:

1. Facultad de Ciencias Químicas, Universidad Veracruzana, Prolongación Oriente 6, Orizaba C.P. 94340, Veracruz, Mexico

2. Departamento De Ingeniería Química, Tecnológico Nacional de México, Instituto Tecnológico de Orizaba, Oriente 9, Orizaba C.P. 94320, Veracruz, Mexico

3. Departamento De Ingeniería Industrial, Tecnológico Nacional de México, Instituto Tecnológico de Orizaba, Oriente 9, Orizaba C.P. 94320, Veracruz, Mexico

Publisher

MDPI

Link

https://www.mdpi.com/2673-9976/26/1/82/pdf

Reference19 articles.

1. D’Agaro, E., Gibertoni, P., and Esposito, S. (2022). Recent Trends and Economic Aspects in the Rainbow Trout (Oncorhynchus Mykiss) Sector. Appl. Sci., 12.

2. Physicochemical and Functional Properties of Rainbow Trout (Oncorhynchus Mykiss) Hydrolysate;Kvangarsnes;Heliyon,2023

3. Comparison the Functional Properties of Protein Hydrolysates from Poultry Byproducts and Rainbow Trout (Onchorhynchus Mykiss) Viscera;Taheri;Iran. J. Fish. Sci.,2013

4. Formulation of Jaraqui’s Patê: Sensory Analysis;Rolim;South Florida J. Dev.,2020

5. Quality Attributes and Antioxidant Properties of Serrano Chili Peppers (Capsicum Annuum L.) Affected by Thermal Conditions Postharvest;Int. Food Res. J.,2019

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