Cereal polysaccharides as sources of functional ingredient for reformulation of meat products: A review
Nowadays, consumer perceptions towards meat products are changing and seeking health-related aspects through diet. Owing to the fat and cholesterol content, reformulation of meat products is needed, by incorporating bioactive ingredients or through elimination/ diminution of harmful ingredients to a...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2019-11-01
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| Series: | Journal of Functional Foods |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1756464619304517 |