The effect of pumpkin powder on the physicochemical, emulsification, and textural properties of beef-Reference-Cited by-同舟云学术

The effect of pumpkin powder on the physicochemical, emulsification, and textural properties of beef

Published:2022-05-20 Issue:8 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Unal Kubra¹^ORCID,Babaoğlu Ali Samet¹^ORCID,Erdem Nuran²^ORCID,Dilek Nazik Meziyet³^ORCID

Affiliation:

1. Department of Food Engineering Agriculture Faculty Selçuk University Konya Turkey

2. Department of Food Processing Güzelyurt Vocational School Aksaray University Aksaray Turkey

3. Department of Nutrition and Dietetics Akşehir Kadir Yallagöz School of Health Selçuk University Konya Turkey

Publisher

Hindawi Limited

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16728

Reference61 articles.

1. Quality characteristics of low fat meat balls as affected by date seed powder, wheat germ and pumpkin flour addition;Ammar A.;Pakistan Journal of Food Sciences,2014

2. Nutritional and functional potential of pumpkin (Cucurbita moschata) pulp and pequi (Caryocar brasiliense Camb.) peel flours

3. The impact of red and processed meat consumption on cancer and other health outcomes: Epidemiological evidences

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