Event submissions
Published
10.3390/foods_2020-07690 (registering DOI) This submission belongs to the session 9. Innovative Food Additives and Ingredients of the event 1st International Electronic Conference on Food Science and Functional Foods
Published date
09 Nov, 2020
Citation
Manuel Viuda-Martos, Anna Judith Perez-Baez, Martin Valenzuela-Melendres, Juan Pedro Camou, Raquel Lucas-Gonzalez, Assessment of chemical, physico-chemical and sensorial properties of frankfurters-type sausages added with roselle (<em>Hibiscus sabdariffa</em> L.), extracts, in Proceedings of 1st International Electronic Conference on Food Science and Functional Foods, 10 November–25 November 2020, MDPI: Basel, Switzerland, doi: 10.3390/foods_2020-07690
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Assessment of chemical, physico-chemical and sensorial properties of frankfurters-type sausages added with roselle (Hibiscus sabdariffa L.), extracts
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Anna Judith Perez-Baez 1
Raquel Lucas-Gonzalez 2
Juan Pedro Camou 3
Martin Valenzuela-Melendres 3
Manuel Viuda-Martos 4
1. Laboratorio de Ciencia y Tecnología de la Carne, CIAD AC
2. IPOA research group. Miguel Hernandez University
3. Laboratorio de Ciencia y Tecnologia de la Carne, CIAD, A.C
4. IPOA Research Group, Agro-Food Technology Department, Centro de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Miguel Hernández University, 03312 Alicante, Spain.
Abstract
Keywords
Frankfurt sausage
roselle
nitrite