Effects of hazelnut skin addition on the cooking, antioxidant and sensory properties of chicken burgers

Author:

Longato Erica,Meineri Giorgia,Peiretti Pier Giorgio,Gai FrancescoORCID,Viuda-Martos Manuel,Pérez-Álvarez José Ángel,Amarowicz Ryszard,Fernández-López Juana

Funder

Università degli Studi di Torino

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Reference36 articles.

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2. Alasalvar C, Karamać M, Amarowicz R, Shahidi F (2006) Antioxidant and antiradical activities in extracts of hazelnut kernel (Corylus avellana L.) and hazelnut green leafy cover. J Agric Food Chem 54:4826–4832

3. Alesson-Carbonell L, Fernández-López J, Pérez-Alvarez JA, Kuri V (2005) Characteristics of beef burger as influenced by various types of lemon albedo. Inn Food Sci Emerg Technol 6:247–255

4. Amarowicz R, Pegg RB (2001) Assessment of the antioxidant and pro-oxidant activities of tree nut extracts with a pork model system. Anim Reprod Food Res 10:745–747

5. Amarowicz R, Karamać M, Kmita-Głażewska H, Troszyńska A, Kozłowska H (1996) Antioxidant activity of phenolic fractions of everlasting pea, faba bean and broad bean. J Food Lipids 3:199–211

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