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Articles by Mar Llauger
Zinc Protoporphyrin-Rich Pork Liver Homogenates as Coloring Ingredients in Nitrite-Free Liver Pâtés
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Zinc-Protoporphyrin-Rich Pork Liver Homogenates as Coloring Ingredients in Nitrite-Free Liver Pâtés
Preprint Article Version 1 This version is not peer-reviewed Version 1 : Received: 16 January 2024 / Approved: 17 January 2024 / Online: 17 January 2024 (08:34:25 CET) Llauger, M.; Guerrero, L.; Arnau, J.; Morera, A.; Wakamatsu, J.; Lorenzo, J.M.; Bou, R. Zinc-Protoporphyrin-Rich Pork Liver Homogenates as Coloring Ingredients in Nitrite-Free Liver Pâtés. Preprints 2024, 2024011292.
Utilization of Porcine Livers through the Formation of Zn-Protoporphyrin Pigments Optimized by a Response Surface Methodology
Font Type: Arial Georgia Verdana Line Spacing: Column Width: Open AccessArticle by 1, 2, 2, 1, 1 and 2,* 1 Food Safety and Functionality Program, Institute of Agrifood Research and Technology (IRTA), Finca Camps i Armet s/n, 17121 Monells, Spain 2 Food Quality and Technology Program, Institute of Agrifood Research and Technology (IRTA), Finca Camps i Armet s/n, 17121 Monells, Spain * Author to whom correspondence should be addressed.
Dynamics of Microbial Communities in Nitrite-Free and Nutritionally Improved Dry Fermented Sausages
Abstract : Dry fermented sausage innovation trends are linked to consumer preferences for clean label and sodium-reduced foods. This study aims to evaluate the effect of the formulation and production process temperature on the dynamics of bacterial communities in fuet-type dry fermented sausages using metataxonomics.
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