The Effect of Natural Ingredients (Amaranth and Pumpkin Seeds) on the Quality Properties of Chicken Burgers
Author:
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering,Process Chemistry and Technology,Safety, Risk, Reliability and Quality,Food Science
Link
http://link.springer.com/article/10.1007/s11947-017-1978-0/fulltext.html
Reference38 articles.
1. Abdel-Naeem, H. H. S., & Mohamed, H. M. (2016). Improving the physico-chemical and sensory characteristics of camel meat burger patties using ginger extract and papain. Meat Science, 118, 52–60.
2. Alegbejo, J. O. (2013). Nutritional value and utilization of amaranthus (Amaranthus spp.): a review. Bayero Journal of Pure and Applied Sciences, 6, 136–143.
3. Aleson-Carbonell, L., Fernández-López, J., Pérez-Alvarez, J. A., & Kuri, V. (2005). Characteristics of beef burger as influenced by various types of lemon albedo. Innovative Food Science & Emerging Technologies, 6, 247–255.
4. Al-Khalifa, A. S. (1996). Physicochemical characteristics, fatty acid composition and lipoxygenase activity of crude pumpkin and melon seed oils. Journal of Agricultural & Food Chemistry, 44, 964–966.
5. Amensour, M., Sendra, E., Pérez-Alvarez, J. A., Abrini, J., & Fernández-López, J. (2015). Effect of myrtle (Myrtus communis) extracts on storage stability of chicken frankfurters. International Journal of Biotechnology for Wellness Industries, 4, 1–11.
Cited by 34 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. Evaluation of Pumpkin seed oil and its chitosan-Arabic gum nanoparticles on the viability of Aspergillus flavus and inhibition of total aflatoxin in beef sausage;Food Control;2025-02
2. Pumpkin and Pumpkin By-Products: A Comprehensive Overview of Phytochemicals, Extraction, Health Benefits, and Food Applications;Foods;2024-08-26
3. Coffee Silverskin as a Fat Replacer in Chicken Patty Formulation and Its Effect on Physicochemical, Textural, and Sensory Properties;Applied Sciences;2024-07-24
4. Plant-Based Meat Analogues: Exploring Proteins, Fibers and Polyphenolic Compounds as Functional Ingredients for Future Food Solutions;Foods;2024-07-22
5. Development and Evaluation of Nutritional and Quality Standard of Beef Burger Supplemented with Pumpkin (Cucurbita moschata) Seed Flour;Foods;2024-05-29
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3