Walnut (Juglans regia L.) leaf powder as a natural antioxidant in cooked pork patties
Author:
Affiliation:
1. Faculty of Food Science and Engineering, Dunarea de Jos” University of Galati, Galati, Romania
2. Department of Horticulture & Food Science, University of Craiova, Craiova, Romania
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Chemical Engineering,General Chemistry,Food Science
Link
https://tandfonline.com/doi/pdf/10.1080/19476337.2019.1596984
Reference36 articles.
1. Antioxidant effect of olive leaf powder on fresh Atlantic horse mackerel (Trachurus trachurus ) minced muscle
2. Effect of pistachio seed hull extracts on quality attributes of chicken burger
3. Chemical Changes After Irradiation and Post-Irradiation Storage in Tilapia and Spanish Mackerel
4. Walnut (Juglans regia) leaf extracts are strong scavengers of pro-oxidant reactive species
5. Ascorbate, green tea and grape seed extracts increase the shelf life of low sulphite beef patties
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