Nutritional, antioxidant and sensory properties of functional beef burgers formulated with chia seeds and goji puree, before and after in vitro digestion-Reference-Cited by-同舟云学术

Nutritional, antioxidant and sensory properties of functional beef burgers formulated with chia seeds and goji puree, before and after in vitro digestion

Published:2020-03 Issue: Volume:161 Page:108021
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Antonini Elena,Torri Luisa,Piochi Maria,Cabrino Giorgia,Meli Maria Assunta,De Bellis Roberta

Publisher

Elsevier BV

Subject

Food Science

Reference52 articles.

1. Influence of Goji berries on oxidative changes, microbiological status and chemical properties of sausages;Aco;Agricultural Science and Technology,2018

2. Health effects of dietary risks in 195 countries, 1990–2017: a systematic analysis for the Global Burden of Disease Study 2017;Afshin;The Lancet,2019

3. Physicochemical properties of a fibrous fraction from chia (Salvia hispanica L.);Alfredo;LWT - Food Science and Technology,2009

4. Determination of fat, Moisture, and protein in meat and meat products by using the FOSS FoodScan Near-Infrared Spectrophotometer with FOSS Artificial Neural Network Calibration Model and Associated Database: Collaborative study;Anderson;Journal of AOAC International,2007

5. Bioaccessibility and bioavailability of phenolic compounds in bread: A review;Angelino;Food & Function,2017

Cited by 58 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Evaluation of physicochemical, textural, and sensory properties of reduced-fat chicken patties produced with chia flour and κ-carrageenan;Italian Journal of Food Science;2024-08-24

2. Plant Materials for the Production of Functional Foods for Weight Management and Obesity Prevention;Current Nutrition & Food Science;2024-05

3. The nutritional profile of chia seeds and sprouts: tailoring germination practices for enhancing health benefits-a comprehensive review;Critical Reviews in Food Science and Nutrition;2024-04-15

4. Emerging challenges and efficacy of polyphenols–proteins interaction in maintaining the meat safety during thermal processing;Comprehensive Reviews in Food Science and Food Safety;2024-03

5. Consumption and frequency of wine drinking in V4 countries;Ukrainian Food Journal;2024-03