Strategies for Porcine Liver Valorization as a Source of Food Ingredients
Elena Saguer,
Blanca Abril,
Mirian Pateiro
et al.
Abstract:Purpose of Review
The sustainable consumption and production goal and the decline of offal consumption have led to the interest in seeking alternatives for porcine livers, the largest edible gland. To that aim, we reviewed the potential of porcine livers as a source of food ingredients together with the use of eco-innovative processes and technologies for their valorization.
Recent Findings
It is possible to extract and transform various compounds and frac… Show more
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