Texture-driven reformulation of pork liver mousse with reduced allergenic components
Since allergies associated with the consumption of pork are rare, this work proposes to use a pork liver extract with a neutral odour and excellent foaming properties both to reduce the presence of liver in the formulation of a mousse, thus minimising its strong impact on flavour, and as an alternat...
Saved in:
| Main Authors: | , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-06-01
|
| Series: | Applied Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502225000083 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|