Application of functional citrus by-products to meat products

Auteur(s) :
Fernandez-lopez J., Fernandez-gines JM., Aleson-carbonell L., Sendra E., Sayas-barbera E., Perez-alvarez JA.
Date :
Mar, 2004
Source(s) :
TRENDS IN FOOD SCIENCE & TECHNOLOGY. #15:3-4 p146-185
Adresse :
Reprints: PEREZ-ALVAREZ JA,UNIV MIGUEL HERNANDEZ,ESCUELA POLITECN SUPER ORIHUELA DEPT TECNOL AGROALIMENTARIA;CTRA BENIEL KM 3,2; ALICANTE 03312, SPAIN. ja.perez@umh.es

Sommaire de l'article

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.

Source : Pubmed
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