Goji berry effects on hamburger quality during refrigerated display time
Author:
Affiliation:
1. Universidade Estadual de Maringá, Brasil
2. Universidade Estadual de Maringá, Brasil; Universidade Estadual de Maringá, Brasil
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Link
http://www.scielo.br/scielo.php?script=sci_pdf&pid=S0101-20612023000100427&tlng=en
Reference33 articles.
1. Combined antioxidant and sensory effects of corn starch films with nanoemulsion of Zataria multiflora essential oil fortified with cinnamaldehyde on fresh ground beef patties;Amiri E.;Meat Science,2019
2. Effect of rosemary (Rosmarinus officinalis) antioxidant in industrial processing of frozen‐ mixed hamburger during shelf life;Borella T. G.;Journal of Food Processing and Preservation,2019
3. Development of new functional cooked sausages by addition of goji berry and pumpkin powder;Bulambaeva A. A.;American Journal of Food Technology,2014
4. Selection of a chitosan gelatin-based edible coating for color preservation of beef in retail display;Cardoso G. P.;Meat Science,2016
5. Biological effects of goji berry and the association with new industrial applications: a review;Cardoso M. A. P.;Food Reviews International,2021
Cited by 2 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Development and Evaluation of Nutritional and Quality Standard of Beef Burger Supplemented with Pumpkin (Cucurbita moschata) Seed Flour;Foods;2024-05-29
2. Ingredients and Formulation of Cultivated Meat Products;Cultivated Meat;2024
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