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The effect of psyllium (Plantago ovata Forsk) fibres on the mechanical and physicochemical characteristics of plant-based sausages

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The effect of psyllium (Plantago ovata Forsk) fibres on the mechanical and physicochemical characteristics of plant-based sausages

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Noguerol-Meseguer, AT.; Larrea Santos, V.; Pagán Moreno, MJ. (2022). The effect of psyllium (Plantago ovata Forsk) fibres on the mechanical and physicochemical characteristics of plant-based sausages. European Food Research and Technology. 248(10):2483-2496. https://doi.org/10.1007/s00217-022-04063-2

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Título: The effect of psyllium (Plantago ovata Forsk) fibres on the mechanical and physicochemical characteristics of plant-based sausages
Autor: Noguerol-Meseguer, Ana Teresa Larrea Santos, Virginia Pagán Moreno, Mª Jesús
Entidad UPV: Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural - Escola Tècnica Superior d'Enginyeria Agronòmica i del Medi Natural
Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Fecha difusión:
Resumen:
[EN] Psyllium is a source of natural dietary fibre with recognised health benefits that can be used as a hydrocolloid with functional food applications. The purpose of this study was to determine the effect of different ...[+]
Palabras clave: Plant-based sausages , Psyllium fibre , Mechanical properties , Physicochemical characteristics , Microstructure
Derechos de uso: Reserva de todos los derechos
Fuente:
European Food Research and Technology. (issn: 1438-2377 )
DOI: 10.1007/s00217-022-04063-2
Editorial:
Springer-Verlag
Versión del editor: https://doi.org/10.1007/s00217-022-04063-2
Código del Proyecto:
info:eu-repo/grantAgreement/GVA//FDEGENT%2F2018/
Agradecimientos:
The authors acknowledge the financial support of the Generalitat Valenciana (programme FDEGENT 2018) and the company Productos Pilarica S.A. (Paterna, Spain).
Tipo: Artículo

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