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Mejora de la fracción lipídica de embutidos crudos curados

Mejora de la fracción lipídica de embutidos crudos curados

          
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About the Book

Hoy en día los consumidores sabemos que una alimentación correcta es muy importante en la prevención y tratamiento de diversas enfermedades, en la mejora del rendimiento, bienestar, calidad de vida y en el control de peso. Exigimos comidas que a la vez de ser sanas, naturales y apetitosas aporten beneficios adicionales. Los embutidos crudos curados son alimentos de gran tradición, presentes en la dieta habitual de nuestra población desde tiempos inmemorables, sin embargo es conocido su elevado aporte de grasa animal que hace que sean rechazados por ciertos sectores de la población. En este trabajo realizado en el Departamento de Ciencias de la Alimentación, Fisiología y Toxicología de la Universidad de Navarra se estudia la elaboración de embutidos crudos curados (chorizo de Pamplona y embutidos tradiconales griegos) con diferentes aceites vegetales que mejoren las propiedades nutritivas de este tipo de productos. El estudio por tanto comprende entre otros el análisis nutricional de la fracción lipídica, el análisis de la composición general, la valoración sensorial, así como el análisis microbiológico que permitan asegurar la inocuidad de los nuevos productos elaborados.


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Product Details
  • ISBN-13: 9783845495378
  • Publisher: Eae Editorial Academia Espanola
  • Binding: Paperback
  • Language: Spanish
  • Returnable: N
  • Spine Width: 16 mm
  • Width: 152 mm
  • ISBN-10: 3845495375
  • Publisher Date: 30 Sep 2011
  • Height: 229 mm
  • No of Pages: 284
  • Series Title: Spanish
  • Weight: 418 gr


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