6533b862fe1ef96bd12c74cd
RESEARCH PRODUCT
New strategies for the development of innovative fermented meat products: a review regarding the incorporation of probiotics and dietary fibers
José M. LorenzoCamila Vespúcio Bis-souzaAna Lúcia Barretto PennaAndrea Carla Da Silva BarrettoFrancisco J. Barbasubject
0303 health sciences03 medical and health sciences0404 agricultural biotechnology030309 nutrition & dieteticsGeneral Chemical EngineeringFood products04 agricultural and veterinary sciencesFood scienceNutritional informationBiology040401 food sciencePreferenceFood Sciencedescription
Over the last decades, consumer´s preference for and their attention to food products presented as healthy and with favorable nutritional information has been significantly increased. In this line,...
year | journal | country | edition | language |
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2019-03-14 | Food Reviews International |