Catálogo de publicaciones - libros

Palabras clave – provistas por la editorial

lipid oxidation; natural antioxidant; sensorial properties; textural parameters; phenolic compounds; microbial analysis; low fat; beeswax; cholesterol; saturated fatty acid (SFA); n-6/n-3; preference test; enoki mushroom; physicochemical properties; antioxidant activity; dietary fiber; goat meat nuggets quality; sensory characteristics; by-product valorisation; sunflower meal; healthier meat product; spectroscopy analysis; polyphenol profile; edible mushroom flour; Agaricus bisporus; Pleurotus ostreatus; healthier meat products; beef muscle; protein solubility; myofibril fragmentation; microstructure; aging; consumer acceptance; fatty acids; physicochemical attributes; sensory attributes; venison; fresh sausages; longanizas; grilling; chia and oat EGs; nutritional and health claims; technological properties; lipid content; structured lipids; emulsion gels; oil bulking agent; vibrational spectroscopy; Raman spectroscopy; infrared spectroscopy; marine algae; lambs; performance; meat quality; Opuntia ficus-indica; Myrciaria cauliflora; Vitis sp.; microbiological stability; sensory properties; cleaner label; n/a