Valorization of the Salmon Frame as a High-Calcium Ingredient in the Formulation of Nuggets: Evaluation of the Nutritional and Sensory Properties

Valorization of the Salmon Frame as a High-Calcium Ingredient in the Formulation of Nuggets: Evaluation of the Nutritional and Sensory Properties

In the Chilean population, calcium consumption is deficient. Therefore, several strategies have been implemented to increase calcium intake, such as consuming dairy products and supplements. In this study, an ingredient composed of bone flour (BF) and protein hydrolysate (PH) obtained from salmon fr...

Cur síos iomlán

Sonraí bibleagrafaíochta
Príomhchruthaitheoirí: Camila Matamala, Paula Garcia, Pedro Valencia, Alvaro Perez, Manuel Ruz, Leyla Sanhueza, Sergio Almonacid, Cristian Ramirez, Marlene Pinto, Paula Jiménez
Formáid: Alt
Teanga:English
Foilsithe / Cruthaithe: MDPI AG 2024-05-01
Sraith:Foods
Ábhair:
calcium
salmon frame
bone flour
protein hydrolysate
food ingredient
nuggets
Rochtain ar líne:https://www.mdpi.com/2304-8158/13/11/1701

Ar líne

https://www.mdpi.com/2304-8158/13/11/1701

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