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CyTA - Journal of Food Volume 16, 2018 - Issue 1
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Articles

Production, chemical, physical and technological properties of antioxidant dietary fiber from pineapple pomace and effect as ingredient in sausages

Producción, propiedades químicas, físicas y tecnológicas de fibra dietaria antioxidante de bagazo de piña y efecto como ingrediente en salchichas

Efigenia Montalvo-GonzálezTecnológico Nacional de México/I.T. Tepic, Laboratorio Integral de Investigación en Alimentos, , Tepic, MéxicoView further author information
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Gabriela Aguilar-HernándezTecnológico Nacional de México/I.T. Tuxtepec, Departamento de Química y Bioquímica-Programa de Maestría en Ciencias en Alimentos, Tuxtepec, Oaxaca, MéxicoView further author information
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Aleida Selene Hernández-CázaresMaestría en Innovación Agroalimentaria Sustentable, Colegio de Postgraduados Campus Córdoba, Córdoba-Veracruz, MéxicoView further author information
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Irving Israel Ruiz-LópezFacultad de Ingeniería Química, Benemérita Universidad Autónoma de, Puebla, MéxicoView further author information
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Araceli Pérez-SilvaTecnológico Nacional de México/I.T. Tepic, Laboratorio Integral de Investigación en Alimentos, , Tepic, MéxicoView further author information
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Julián Hernández-TorresCentro de Investigación en Micro y Nanotecnología, Universidad Veracruzana, Veracruz, MéxicoView further author information
&
María de los Ángeles Vivar-VeraTecnológico Nacional de México/I.T. Tuxtepec, Departamento de Química y Bioquímica-Programa de Maestría en Ciencias en Alimentos, Tuxtepec, Oaxaca, MéxicoCorrespondence[email protected]
ORCID Iconhttp://orcid.org/0000-0001-7584-3502View further author information
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Pages 831-839 | Received 13 Feb 2018, Accepted 09 Apr 2018, Published online: 06 Aug 2018

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