Effects of incorporating conjugated linoleic acid into hamburger patties and whey protein isolate based edible film formulation on lipid oxidation and microbial growth in hamburger patties-Reference-Cited by-同舟云学术

Effects of incorporating conjugated linoleic acid into hamburger patties and whey protein isolate based edible film formulation on lipid oxidation and microbial growth in hamburger patties

Published:2022-09-02 Issue:11 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Tan Ayşenur¹,Ağaç Betül¹,Bilecen Şen Damla²^ORCID,Kılıç Birol¹

Affiliation:

1. Department of Food Engineering, Faculty of Engineering Suleyman Demirel University Isparta Turkey

2. Department of Food Engineering, Faculty of Engineering and Architecture Burdur Mehmet Akif Ersoy University Burdur Turkey

Publisher

Hindawi Limited

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16984

Reference27 articles.

1. Antioxidant protection of cooked meatballs during frozen storage by whey protein edible films with phytochemicals from Laurus nobilis L. and Salvia officinalis

2. Development of Antioxidant Activity of Potato Starch Edible Films Incorporate with Rosemary Rosmarinus officinalis L. Oil and Used it in Packaging Beef Pattis

3. Combined antioxidant and sensory effects of corn starch films with nanoemulsion of Zataria multiflora essential oil fortified with cinnamaldehyde on fresh ground beef patties

4. Nanoemulsion-based basil seed gum edible film containing resveratrol and clove essential oil: In vitro antioxidant properties and its effect on oxidative stability and sensory characteristic of camel meat during refrigeration storage

5. Injection of conjugated linoleic acid into beef strip loins