Physicochemical and Sensory Characteristics of Spreadable Liver Pâtés with Annatto Extract (Bixa orellana L.) and Date Palm Co-Products (Phoenix dactylifera L.)-Reference-Cited by-同舟云学术

Physicochemical and Sensory Characteristics of Spreadable Liver Pâtés with Annatto Extract (Bixa orellana L.) and Date Palm Co-Products (Phoenix dactylifera L.)

Published:2017-10-29 Issue:11 Volume:6 Page:94
ISSN:2304-8158
Container-title:Foods
language:en
Short-container-title:Foods

Author:

Martín-Sánchez Ana María,Ciro-Gómez Gelmy,Vilella-Esplá José,Pérez-Álvarez José Ángel,Sayas-Barberá Estrella

Publisher

MDPI AG

Subject

Plant Science,Health Professions (miscellaneous),Health (social science),Microbiology,Food Science

Link

http://www.mdpi.com/2304-8158/6/11/94/pdf

Reference21 articles.

1. Phenolic compounds in plants and agri-industrial by-products: Antioxidant activity, occurrence, and potential uses

2. Meat Products as Functional Foods: A Review

3. Characterization of novel intermediate food products from Spanish date palm (Phoenix dactylifera L., cv. Confitera) co-products for industrial use

4. Lipid and protein oxidation, release of iron from heme molecule and colour deterioration during refrigerated storage of liver pâté

5. Date palm by-products as a new ingredient for the meat industry: Application to pork liver pâté

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