Effects of ethanolic extract from onion skin on the quality characteristics of beef patties during refrigerated storage-Reference-Cited by-同舟云学术

Effects of ethanolic extract from onion skin on the quality characteristics of beef patties during refrigerated storage

Published:2022 Issue: Volume:42 Page:
ISSN:1678-457X
Container-title:Food Science and Technology
language:
Short-container-title:Food Sci. Technol

Author:

WANG Cuntang¹^ORCID,AN Xuanzhe²,GAO Zengming²,LI Ziyu²,TIAN Shengxin²,LU Yueyi²

Affiliation:

1. Qiqihar University, China; Northeast Agricultural University, China

2. Qiqihar University, China

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Reference44 articles.

1. Quality characteristics of beef hamburger enriched with red grape pomace powder during freezing storage;Abdelhakam O.;Slovenian Veterinary Research,2019

2. Effects of cemen paste with lyophilized red cabbage water extract on the quality characteristics of beef pastırma during processing and storage;Aksu M. I.;Journal of Food Processing and Preservation,2020

3. Influence of a gel emulsion containing microalgal oil and a blackthorn (Prunus spinosa L.) branch extract on the antioxidant capacity and acceptability of reduced-fat beef patties;Alejandre M.;Meat Science,2019

4. Low‐fat beef burgers containing fructooligosaccharides: Physicochemical properties, cooking characteristics, and sensory evaluation;Alves R. A.;Journal of Food Processing and Preservation,2020

5. Effect of natural antioxidants from grape seed and chestnut in combination with hydroxytyrosol, as sodium nitrite substitutes in Cinta Senese dry-fermented sausages;Aquilani C.;Meat Science,2018

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