Evaluation of Plantain Peel Flour (Musa paradisiaca (L.) AAB cv. Curare enano) as a Sustainable Source of Dietary Fiber in the Elaboration of Cooked Pork and Beef Sausages

Evaluation of Plantain Peel Flour (Musa paradisiaca (L.) AAB cv. Curare enano) as a Sustainable Source of Dietary Fiber in the Elaboration of Cooked Pork and Beef Sausages

Currently, consumers are in search for food that provides good sensory experience, nutritional benefit, and aid health. The plantain industry has an enormous output of discarded peel that usually ends as animal feed or deposited in landfills without considering its nutritional characteristics. The...

Descripción completa

Detalles Bibliográficos
Autores principales: Castillo L., Ana F., Soler S., Andrea G.
Otros Autores: Acosta, Adela
Formato: Tesis
Lenguaje:Inglés
Publicado: Zamorano: Escuela Agrícola Panamericana, 2022 2022
Materias:
Coliform bacteria
Diet
Escherichia coli
Filler
Formulations
Molds
Pulp
Salmonella, and yeast
Acceso en línea:https://bdigital.zamorano.edu/handle/11036/7330

Ejemplares similares

Ejemplares similares