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. Barba

subject

0303 health sciences03 medical and health sciences0404 agricultural biotechnology030309 nutrition & dieteticsGeneral Chemical EngineeringFood products04 agricultural and veterinary sciencesFood scienceNutritional informationBiology040401 food sciencePreferenceFood Science

description

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,...

https://doi.org/10.1080/87559129.2019.1584816