Development of Healthier and Functional Dry Fermented Sausages: Present and Future

Development of Healthier and Functional Dry Fermented Sausages: Present and Future

In recent years, consumer perception about the healthiness of meat products has changed. In this scenario, the meat industry and the scientific and technological areas have put their efforts into improving meat products and achieving healthier and functional formulations that meet the demands of tod...

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Bibliographic Details
Main Authors: Noelí Sirini, Paulo E. S. Munekata, José M. Lorenzo, María Ángeles Stegmayer, Mirian Pateiro, José Ángel Pérez-Álvarez, Néstor Sepúlveda, María Elena Sosa-Morales, Alfredo Teixeira, Juana Fernández-López, Laureano Frizzo, Marcelo Rosmini
Format: Article
Language:English
Published: MDPI AG 2022-04-01
Series:Foods
Subjects:
functional ingredients
sodium chloride
saturated fat
dietary fiber
probiotics
postbiotics
Online Access:https://www.mdpi.com/2304-8158/11/8/1128

Internet

https://www.mdpi.com/2304-8158/11/8/1128

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