Study of mesquite grain flour ( <i>Prosopis juliflora</i> Sw. <scp>DC</scp> ) in hamburger storage-Reference-Cited by-同舟云学术

Study of mesquite grain flour ( Prosopis juliflora Sw. DC ) in hamburger storage

Published:2022-02-14 Issue:3 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Cavalcante Atacy Maciel¹²,Melo Anely Maciel³^ORCID,Almeida Francisco Lucas Chaves⁴^ORCID,Diniz Natasha Carolina Melo⁵,Luna Laís Costa⁶,Silva Gledson Firmino Gonçalves⁷,Santos Edilayane⁸,Sousa Thamyres Cesar⁷,Ribeiro Neila Lidiany⁹^ORCID,Silva Osvaldo Soares¹

Affiliation:

1. Federal University of Campina Grande, Technology Center Campina Grande Brazil

2. Federal Institute of Education, Science, and Technology of Pernambuco Barreiros Brazil

3. Department of Chemical Engineering Federal University of Parana Curitiba Brazil

4. Department of Engineering and Food Technology School of Food Engineering, University of Campinas Campinas Brazil

5. Federal University of Paraiba João Pessoa Brazil

6. Federal University of Rio Grande do Norte Natal Brazil

7. Postgraduate in Agri‐food Technology Federal University of Paraiba Bananeiras Brazil

8. Department of Food Science Federal University of Lavras Lavras Brazil

9. National Semi‐Arid Institute Campina Grande Brazil

Publisher

Hindawi Limited

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16377

Reference56 articles.

1. Effects of replacing soy protein and bread crumb with quinoa and buckwheat flour in functional beef burger formulation

2. Eriobotrya japonica seed as a new source of starch: Assessment of phenolic compounds, antioxidant activity, thermal, rheological and morphological properties

3. In vivo antimalarial extracts and constituents of Prosopis juliflora (Fabaceae)

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1. Mesquite (Prosopis juliflora) grain flour: New ingredient with bioactive, nutritional and physical-chemical properties for food applications;Future Foods;2022-06