Application of functional citrus by-products to meat products

被引：169

作者：

Fernández-López, J ^{[1
]}

Fernández-Ginés, JM ^{[1
]}

Aleson-Carbonell, L ^{[1
]}

Sendra, E ^{[1
]}

Sayas-Barberá, E ^{[1
]}

Pérez-Alvarez, JA ^{[1
]}

机构：

[1] Univ Miguel Hernandez, Escuela Politecn Super Orihuela, Dept Tecnol Agroalimentaria, Alicante 03312, Spain

来源：

TRENDS IN FOOD SCIENCE & TECHNOLOGY | 2004年 / 15卷 / 3-4期

关键词：

D O I：

10.1016/j.tifs.2003.08.007

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Consumers are increasingly aware of diet related health problems and therefore demanding natural ingredients which are expected to be safe and health-promoting. By-products of citrus fruits processing industries represent a serious problem, but they are also promising sources of materials which may be used in the food industry because of their valuable technological and nutritional properties. Two types of citrus by-products (lemon albedo and orange dietary fiber powder), at different concentrations, were added to cooked and dry-cured sausages. The purpose of this paper is to describe the latest advances on the potential of citrus by-products as a source of functional compounds and their application in meat products. (C) 2003 Elsevier Ltd. All rights reserved.

引用

页码：176 / 185

页数：10

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