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Acta Universitatis Cibiniensis. Series E: Food Technology
Volume 26 (2022): Issue 1 (June 2022)
Open Access
Pomegranate (
Punica granatum
L.) Peel Flour as Functional Ingredient for Chorizo: Effect Physicochemical and Sensory Characteristics of Functional Meat Products
Karla Vanessa Maillard-Berdeja
Karla Vanessa Maillard-Berdeja
,
Edith Ponce-Alquicira
Edith Ponce-Alquicira
,
Beatriz S. Schettinobermúdez
Beatriz S. Schettinobermúdez
and
M. Lourdes Perez-Chabela
M. Lourdes Perez-Chabela
| Jul 09, 2022
Acta Universitatis Cibiniensis. Series E: Food Technology
Volume 26 (2022): Issue 1 (June 2022)
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Published Online:
Jul 09, 2022
Page range:
33 - 42
Received:
Nov 10, 2021
Accepted:
Mar 10, 2022
DOI:
https://doi.org/10.2478/aucft-2022-0003
Keywords
pomegranate
,
chorizo
,
antioxidants
,
fibre
,
sensory acceptation
,
food neophobia
© 2022 Karla Vanessa Maillard-Berdeja et al., published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
Karla Vanessa Maillard-Berdeja
Agricultural and Animal Production Department, Universidad Autónoma Metropolitana
Coyoacán, México
Edith Ponce-Alquicira
Biotechnology Department, Universidad Autónoma Metropolitana
Iztapalapa, México
Beatriz S. Schettinobermúdez
Agricultural and Animal Production Department, Universidad Autónoma Metropolitana
Coyoacán, México
M. Lourdes Perez-Chabela
Biotechnology Department, Universidad Autónoma Metropolitana
Iztapalapa, México