Use of seaweed powder (Undaria sp.) as a functional ingredient in low-fat pork burgers-Reference-Cited by-同舟云学术

Use of seaweed powder (Undaria sp.) as a functional ingredient in low-fat pork burgers

Published:2022-09 Issue: Volume:67 Page:102862
ISSN:2211-9264
Container-title:Algal Research
language:en
Short-container-title:Algal Research

Author:

Nagai Nadia Florencia,Lorenzo José M.,Ranalli Natalia,Pérez-Álvarez José Ángel,Sepulveda Nestor,Domínguez Rubén,Santos Eva M.,Teixeira Alfredo,Andrés Silvina Cecilia

Funder

Universidad Nacional de La Plata

Ministério da Ciência, Tecnologia e Ensino Superior

CYTED Ciencia y Tecnología para el Desarrollo

Fundação para a Ciência e a Tecnologia

Southern University of Science and Technology

Agencia Nacional de Promoción Científica y Tecnológica

Consejo Nacional de Investigaciones Científicas y Técnicas

Publisher

Elsevier BV

Subject

Agronomy and Crop Science

Reference73 articles.

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2. Physicochemical composition and nutritional properties of foal burgers enhanced with healthy oil emulsion hydrogels;Cittadini;Int. J. Food Sci. Technol.,2021

3. Natural antioxidants from seeds and their application in meat products;Munekata;Antioxidants,2020

4. Encapsulation of bioactive phytochemicals in plant-based matrices and application as additives in meat and meat products;Domínguez;Molecules,2021

5. Effect of replacing backfat with vegetable oils during the shelf-life of cooked lamb sausages;de Carvalho;LWT,2020

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