Meat scienceCitrusNutritive ValueMeat ProductsAnimalsDietary Fiber
Lemon co-products as functional ingredients for mortadella reformulation: Impact on shelf life, nutritional quality and sensory properties.
Daniela Magalhães, Clara Muñoz Bas, M Viuda-Martos, J A Pérez-Álvarez, Paula Teixeira, Manuela Pintado
Published: 202610.1016/j.meatsci.2025.110008
Abstract
High consumption of processed meats is associated with higher intakes of refined sugars, sodium, and fats, and lower intakes of phytochemicals and dietary fibres, prompting a search for healthier processed foods. Lemon by-products, which account for…
Preview only. Read the full abstract at the source