Productos cárnicos empanados refrigerados sin gluten y más saludables

  1. Pérez, I
  2. Maté Sánchez-Val, Javier Alejandro
  3. A. Lopez
Proceedings of the 7th Workshop on Agri-Food Research. WIA. 18
  1. Francisco Artés Hernández
  2. Juan Antonio Fernández-Hernández
  3. José Enrique Cos Terrer
  4. Juan José Alarcón Cabañero
  5. Marcos Egea Gutiérrez-Cortines
  6. Encarna Aguayo Giménez

Publisher: Universidad Politécnica de Cartagena

ISBN: 978-84-16325-89-4

Year of publication: 2019

Pages: 126-129

Congress: Workshop on Agri-Food Research for young researchers (7. 2018. Cartagena)

Type: Conference paper


In order to offer high quality products to consumers, it is intended to improve the healthy character of breaded meat products. It will be achieved through the reduction of its salt content, fat and oil absorption during frying process. In addition, its nutritional and nutraceutical value will be increased with the addition of ingredients which ...