Effects of red‐wine grape pomace on the quality and sensory attributes of beef hamburger patty-Reference-Cited by-同舟云学术

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Effects of red‐wine grape pomace on the quality and sensory attributes of beef hamburger patty

Published:2022-01-20 Issue:3 Volume:57 Page:1814-1823
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Pereira Anisse¹^ORCID,Lee Hong C.²,Lammert Robert³,Wolberg Cailyn⁴,Ma Danyi²,Immoos Chad³,Casassa Federico⁵,Kang Iksoon²^ORCID

Affiliation:

1. Department of Food Science & Human Nutrition California Polytechnic State University San Luis Obispo CA 93407 USA

2. Department of Animal Science California Polytechnic State University San Luis Obispo CA 93407 USA

3. Department of Chemistry & Biochemistry California Polytechnic State University San Luis Obispo CA 93407 USA

4. Department of Food Science and Technology McGill University 21,111 Lakeshore Ste Anne de Bellevue Montreal QC H9X 3V9 Canada

5. Department of Wine and Viticulture California Polytechnic State University San Luis Obispo CA 93407 USA

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15559

Reference69 articles.

1. QUALITY CHARACTERISTICS OF BEEF HAMBURGER ENRICHED WITH RED GRAPE POMACE POWDER DURING FREEZING STORAGE

2. Quality Characteristics of Frankfurters Formulated with Apricot Pomace Obtained from Apricot Juice Processing

3. Fruit-based Natural Antioxidants in Meat and Meat Products: A Review

4. Antioxidant Properties of Natural Plant Extracts Containing Polyphenolic Compounds in Cooked Ground Beef

5. Food by-products as potential antioxidant and antimicrobial additives in chill stored raw lamb patties

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2. Valorization of avocado ( Persea americana ) residual paste: Microwave-assisted extraction, optimization and addition to an artisanal pork ham;CyTA - Journal of Food;2024-04-12

3. High-Hydrostatic-Pressure-Stabilized White Grape Pomace to Improve the Oxidative Stability of Dry-Cured Sausages (“Salchichón”);Foods;2024-02-24

4. Valorization of Wastes Generated in Organic Grape Processing;Brazilian Archives of Biology and Technology;2024

5. Application of White-Wine-Pomace-Derived Ingredients in Extending Storage Stability of Fresh Pork Burgers;Foods;2023-12-13

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