Productos cárnicos fermentado-curados funcionales y seguros. Nueva vía de ingestión de probióticos
Fermented meats play an important part in many diets and are very appreciate by the consumer. However, these products are an important source of fat and salt, associated to chronic cardiovascular diseases. Therefore, it is necessary to develop new strategies in the manufacture of fermented meats in...
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| Formato: | tesis doctoral |
| Estado: | Versión publicada |
| Fecha de publicación: | 2014 |
| País: | España |
| Recursos: | CBUC, CESCA |
| Repositorio: | TDR. Tesis Doctorales en Red |
| OAI Identifier: | oai:www.tdx.cat:10803/284744 |
| Acesso em linha: | http://hdl.handle.net/10803/284744 |
| Access Level: | acceso abierto |
| Palavra-chave: | Salt and fat reduction Reducción de sal y grasas Reducció de sal i greixos Probiotics Probióticos Probiòtics Fermented meats Embutido fermentado-curado Embotit fermentat-curat Lactobacillus Consumer security Seguridad del consumidor Seguretat del consumidor Fermented sausages Fuet 54 663/664 |
| Resumo: | Fermented meats play an important part in many diets and are very appreciate by the consumer. However, these products are an important source of fat and salt, associated to chronic cardiovascular diseases. Therefore, it is necessary to develop new strategies in the manufacture of fermented meats in order to innovate in this area to obtain healthier products |
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