Physicochemical properties of pumpkin ( Cucurbita pepo L.) seed kernel flour and its utilization in beef meatballs as a fat replacer and functional ingredient-Reference-Cited by-同舟云学术

Physicochemical properties of pumpkin ( Cucurbita pepo L.) seed kernel flour and its utilization in beef meatballs as a fat replacer and functional ingredient

Published:2020-07 Issue:9 Volume:44 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Öztürk Tansu¹,Turhan Sadettin¹^ORCID

Affiliation:

1. Engineering Faculty Department of Food Engineering Ondokuz Mayis University Samsun Turkey

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14695

Reference35 articles.

1. Physico-chemical properties of functional low-fat beef burgers: Fatty acid profile modification

2. Chemical composition and oil characteristics of pumpkin (Cucurbita maxima) seed kernels;Alfawaz M. A.;Research Bulletin,2004

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

4. The use of linseed oil improves nutritional quality of the lipid fraction of dry-fermented sausages

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