Alternative protein from Pereskia aculeata Miller leaf mucilage: technological potential as an emulsifier and fat replacement in processed mortadella meat

Considering that bio-based ingredients have attracted the attention of food industries and the great demand for emulsifiers, the present work studied the mucilage of Pereskia aculeata Miller (OPN) as an alternative emulsifier in meat product. Aqueous extraction by physical process was used to obtain...

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