TY  - JOUR 
AU  - Facultad de Veterinaria
AU  - Carballo Carballo, Diego Eloy
AU  - Caro, Irma
AU  - Gallego, Cristina
AU  - González, Ana Rebeca
AU  - Giráldez, Francisco Javier
AU  - Andrés, Sonia
AU  - Mateo Oyagüe, Javier
AU  - Tecnologia de los Alimentos
DA  - 2021
UR  - https://hdl.handle.net/10612/20556
AB  - [EN] Banana pseudo-stem (BPS), which is rich in fibre and polyphenols, is a potential functional ingredient for the food industry. In this study, BPS was added at concentrations of 1.5, 3.0, and 4.5 g/kg to a minced pork batter to evaluate its...
LA  - eng
PB  - MDPI
KW  - Tecnología de los alimentos
KW  - Discolouration
KW  - Lipid autoxidation
KW  - Natural antioxidant
KW  - Functional food
KW  - Cooking yield
KW  - Patty
TI  - Banana Pseudo-Stem Increases the Water-Holding Capacity of Minced Pork Batter and the Oxidative Stability of Pork Patties
DO  - 10.3390/FOODS10092173
T2  - Foods
VL  - 10
M2  - 2173
ER  -