Effect of Phenolic Compounds from Almond Skins Obtained by Water Extraction on Pork Patty Shelf Life

• Autores principales: Marisa Timón (Autor), Ana Isabel Andrés (Autor), Ludovico Sorrentino (Autor), Vladimiro Cardenia (Autor), María Jesús Petrón (Autor)
• Formato: Libro
• Publicado: MDPI AG, 2022-11-01T00:00:00Z.
• Materias: article
• Acceso en línea: Connect to this object online.

The extraction of phenols from almond skin using water has not been applied before. The purpose of this study was to obtain aqueous extracts from almond skin to be added to pork patties to prolong their shelf life. Four different varieties of almonds were studied and aqueous extracts were obtained....