Productos cárnicos empanados refrigerados sin gluten y más saludables

  1. Pérez, I
  2. Maté Sánchez-Val, Javier Alejandro
  3. A. Lopez
Llibre:
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

Editorial: Universidad Politécnica de Cartagena

ISBN: 978-84-16325-89-4

Any de publicació: 2019

Pàgines: 126-129

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

Tipus: Aportació congrés

Resum

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 ...