Výsledky vyhledávání - "Cristina L. Martínez"

Evaluation of sensory characteristics and texture of an economic Buffalo meat (Bubalus bubalis) sausage and an economic beef (Bos indicus) sausage with addition of bovine hemoglobin powder

Autor: Adrianna Urrea, Cristina L. Martínez, Javier F. Rey

Publikováno v: Procedia Food Science. 1:545-548

Iron deficiency is one of the 10 preventable disease risks; in Colombia are attributed 800000 deaths per year. [1]. Currently, the highest consume of iron comes from vegetables and ferrous salts in food and also consume of heme iron is low, it comes

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ee36286fb9656afee1d539ca67c4c140

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Comparative study of the physicochemical characteristics of an economic Buffalo (Bubalus bubalis) meat product and an economic Beef (Bos indicus) meat product with incorporation of bovine hemoglobin in powder in both formulations

Autor: Adriana Urrea, Javier F. Rey, Cristina L. Martínez

Publikováno v: Procedia Food Science. 1:1589-1592

The objective in the diet is to increase iron intake through food fortification and dietary diversification as strategies to prevent deficiency of this mineral [1] . Since a few years ago, it has been suggested that hemoglobin in powder is used as a

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a67db34a53bca529d2ad3bce41b80b9e
https://doi.org/10.1016/j.profoo.2011.09.235

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