Thumbnail Image
Publication

Nutritional enhancement of meat products with dietary fibres

Citations
Altmetric:
Keywords
Meat production, Fibre, Functional foods, Inulin, Wheat, Citrus, Potato, Oat, Pea, Nutraceuticals
Date
2004-02
Collections
Food Chemistry & Technology
Food Industry Development
Food Programme End of Project Reports
Show all metadata
Files
Thumbnail Image
Report 68.pdf
Adobe PDF, 268.95 KB
Research Projects
Organizational Units
Journal Issue
URI
http://hdl.handle.net/11019/152
Citation
Nutritional enhancement of meat products with dietary fibres. The National Food Centre Research Report No. 68. Ciara McDonagh et al. Dublin; Teagasc, 2004. ISBN 1841703710
Abstract
Normal fat (about 23 %) and reduced fat (about 10%) pork sausages and beefburgers were nutritionally enhanced using dietary fibres from various plant sources: inulin, wheat, citrus, potato, oat and pea.
Funder
Grant Number
Embedded videos