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https://hdl.handle.net/11000/40791
Healthy Dry-Cured Sausages: Salchichón as a Model System for Dietary Fiber Application
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Title:
Healthy Dry-Cured Sausages: Salchichón as a Model System for Dietary Fiber Application |
Authors:
Pérez Álvarez, José Ángel
Lucas González, Raquel
Pérez Fernández, Alonso
Viuda Martos, Manuel
Lorenzo Rodríguez, José Manuel
Fernández López, Juana |
Editor:
Springer Science |
Department:
Departamentos de la UMH::Tecnología Agroalimentaria |
Issue Date:
2026 |
URI:
https://hdl.handle.net/11000/40791 |
Abstract:
The technological, microbiological, and techno-functional strategies for dietary fiber addition into fermented dry-cured meat sausages using the Salchichón as a model system are evaluated. Dietary fiber obtained from agro-industrial coproducts represents a promising strategy for improving the nutritional value and functional properties of these types of meat products.
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Keywords/Subjects:
Salchichón
Fermented dry-cured sausages
Prototype
Dietary fiber
Coproducts valorization
Intermediate Food Products
Microbiota |
Knowledge area:
CDU: Ciencias aplicadas: Ingeniería, tecnología e industria química. Metalurgia:/ Alimentos y nutrición. Enología. Aceites. Grasas |
Type of document:
info:eu-repo/semantics/bookPart |
Access rights:
info:eu-repo/semantics/closedAccess
Attribution-NonCommercial-NoDerivatives 4.0 Internacional |
DOI:
https://doi.org/10.1007/978-1-0716-5460-6_12 |
Published in:
Meat Product Quality Improvement: Methods and Protocols in Food Science, pp. 95-114, 2026 |
Appears in Collections:
Capítulo de Libros - Tecnología Agroalimentaria
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