Potential of the cocoa shell to improve the quality properties of a burger‐like meat product-Reference-Cited by-同舟云学术

Potential of the cocoa shell to improve the quality properties of a burger‐like meat product

Published:2022-05-23 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:

Delgado‐Ospina Johannes¹²^ORCID,Lucas‐González Raquel³⁴,Viuda‐Martos Manuel³⁴^ORCID,Fernández‐López Juana³⁴^ORCID,Pérez‐Álvarez José Ángel³⁴⁵,Martuscelli Maria¹,Chaves‐López Clemencia¹³⁴

Affiliation:

1. Faculty of Bioscience and Technology for Food Agriculture and Environment University of Teramo Teramo Italy

2. Grupo de Investigación Biotecnología Facultad de Ingeniería Universidad de San Buenaventura Cali Cali Colombia

3. IPOA Research Group Centro de Investigación e Innovación Agroalimentaria y Agroambiental de la UMH (CIAGRO) Miguel Hernández University Alicante Spain

4. CYTED‐Healthy Meat. 119RT0568 “Productos Cárnicos más Saludables” Ourense Spain

5. Faculty of Science King Abdelaziz University Jedda Saudi Arabia

Publisher

Hindawi Limited

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16752

Reference51 articles.

1. American Meat Science Association. (2012).Meat color measurement guidelines.https://meatscience.org/publications‐resources/printed‐publications/amsa‐meat‐color‐measurement‐guidelines

2. Flavour perception of oxidation in beef

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