Please use this identifier to cite or link to this item: https://hdl.handle.net/11000/30596
Full metadata record
DC FieldValueLanguage
dc.contributor.authorFernandez-Lopez, Juana-
dc.contributor.authorLucas González, Raquel-
dc.contributor.authorViuda-Martos, Manuel-
dc.contributor.authorSayas-Barberá, Estrella-
dc.contributor.authorBallester-Sánchez, Jaime-
dc.contributor.authorHaros, Claudia Monika-
dc.contributor.authorMartínez Mayoral, María Asunción-
dc.contributor.authorPérez-Alvarez, José Angel-
dc.contributor.otherDepartamentos de la UMH::Tecnología Agroalimentariaes_ES
dc.date.accessioned2024-01-24T09:11:07Z-
dc.date.available2024-01-24T09:11:07Z-
dc.date.created2019-11-
dc.identifier.citationFood Chemistry Volume 310, 25 April 2020es_ES
dc.identifier.issn0308-8146-
dc.identifier.urihttps://hdl.handle.net/11000/30596-
dc.description.abstractThe objective of this study was to evaluate different strategies for adding 3% black quinoa (either as whole seeds or as a fiber-rich fraction of quinoa from its wet-milling process) to bologna-type sausage. This addition was evaluated in terms of its influence on nutritional composition and technological properties (emulsion stability, pH, water activity, color changes, textural properties, residual nitrite level and lipid oxidation). Both strategies resulted in commercially feasible sausages with increased nutritive properties (dietary fiber) and with some modifications in their technological properties. Compared with control sausages, they showed better emulsion stability, lower water activity and lipid oxidation values (interesting properties for sausages shelf-life). Color changes were more evident when the fiber-rich fraction was added. The residual nitrite level increased with the addition of quinoa so that it would be necessary to incorporate less nitrites, or it might even be unnecessary, contributing to the production of more natural products.es_ES
dc.formatapplication/pdfes_ES
dc.format.extent7es_ES
dc.language.isoenges_ES
dc.publisherElsevieres_ES
dc.rightsinfo:eu-repo/semantics/openAccesses_ES
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 Internacional*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.subjectPseudocereaes_ES
dc.subjectMeat productses_ES
dc.subjectResidual nitrite leveles_ES
dc.subjectStarches_ES
dc.subject.otherCDU::6 - Ciencias aplicadas::62 - Ingeniería. Tecnologíaes_ES
dc.titleChemical and technological properties of bologna-type sausages with added black quinoa wet-milling coproducts as binder replaceres_ES
dc.typeinfo:eu-repo/semantics/articlees_ES
dc.relation.publisherversionhttps://doi.org/10.1016/j.foodchem.2019.125936es_ES
Appears in Collections:
Artículos Tecnología Agroalimentaria


Thumbnail

View/Open:
 Food Chemistry 2020 (1).pdf

756,09 kB
Adobe PDF
Share:


Creative Commons ???jsp.display-item.text9???