Food research international (Ottawa, Ont.)BrassicaMeat ProductsAnimalsSwineMetabolomics
Inclusion of pulsed electric fields-treated broccoli by-products to improve pork frankfurters: evidence at the nutritional, metabolomic and functional levels.
Pablo Ayuso, Jhazmin Quizhpe, Javier Marín-Sánchez, Leilei Zhang, Pascual García-Pérez, Luigi Lucini, Gema Nieto
Published: 202610.1016/j.foodres.2025.117951
Abstract
Broccoli by-products (BB), rich in polyphenols and glucosinolates, are emerging as sustainable ingredients for functional food reformulation. In this study, pulsed electric fields (PEF) and encapsulation (EN) were applied to improve the extraction an…
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