Development of novel heat-treated sausage with Pleurotus ostreatus : Low energy, enhanced bioactivity, reduced amount of meat and fat

The use of Pleurotus ostreatus to reduce calories and increase bioactivity in processed meat products is an increasingly common practice. In this study, a novel sausage containing P. ostreatus was developed based parameters like protein, antioxidants, total phenolic content, cohesiveness, energy, fa...

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Veröffentlicht in:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 30(2024), 3 vom: 27. März, Seite 260-272
1. Verfasser:	Doğan, Cemhan (VerfasserIn)
Format:	Online-Aufsatz
Sprache:	English
Veröffentlicht:	2024
Zugriff auf das übergeordnete Werk:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional
Schlagworte:	Journal Article Meat replacer Pleurotus ostreatus d-optimal optimization sausage