Effect of the addition of tomato paste on the nutritional and sensory properties of mortadella

Meat Science

Volumn 93, Issue 2, 2013, Pages 213-219

  Domenech Asensi G ^a   Garcia Alonso F J ^a   Martinez E ^a   Santaella, M ^a   Martin Pozuelo G ^a   Bravo, S ^a   Periago, M J ^a  

^a Campus de Espinardo   (Spain)

Author keywords

Lipid oxidation; Lycopene; Mortadella; Nutritional value; Sensory properties; Tomato

Indexed keywords

LIPID OXIDATION; LYCOPENES; MORTADELLA; NUTRITIONAL VALUE; SENSORY PROPERTIES; TOMATO;

OXIDATION;

THERMAL PROCESSING (FOODS);

LYCOPERSICON ESCULENTUM;

ANTIOXIDANT; CAROTENOID; LYCOPENE;

ADULT; ANIMAL; ARTICLE; CATTLE; COLOR; CONSUMER; DRUG EFFECT; FOOD ANALYSIS; FOOD HANDLING; HUMAN; LIPID METABOLISM; MEAT; METHODOLOGY; MIDDLE AGED; NUTRITIONAL VALUE; OXIDATION REDUCTION REACTION; TASTE; TOMATO;

ADULT; ANIMALS; ANTIOXIDANTS; CAROTENOIDS; CATTLE; COLOR; CONSUMER SATISFACTION; FOOD ANALYSIS; FOOD HANDLING; HUMANS; LIPID METABOLISM; LYCOPERSICON ESCULENTUM; MEAT PRODUCTS; MIDDLE AGED; NUTRITIVE VALUE; OXIDATION-REDUCTION; TASTE; YOUNG ADULT;

EID: 84868622219     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2012.08.021     Document Type: Article

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