Changes in bioactive compounds present in beef burgers formulated with walnut oil gelled emulsion as a fat substitute during in vitro gastrointestinal digestion.
Sign Up to like & getrecommendations! Published in 2023 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.12725
Abstract: BACKGROUND The partial or total substitution of animal fat by a gelled emulsion elaborated with cocoa bean shell and walnut oil in beef burgers was assessed in terms of bioactive compounds stability (polyphenolic and methylxanthines… read more here.
Keywords: bioactive compounds; walnut oil; vitro gastrointestinal; gastrointestinal digestion ... See more keywords
Vaccinium meridionale Swartz extracts and their addition in beef burgers as antioxidant ingredient.
Sign Up to like & getrecommendations! Published in 2018 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.8483
Abstract: BACKGROUND Vaccinium meridionale Swartz (mortiño) constitutes a source of bioactive phytochemicals, but reports related to its efficient and green production are scarce. In this study, pressurized liquid extraction (PLE) and ultrasound-assisted extraction of mortiño were… read more here.
Keywords: beef; beef burgers; meridionale swartz; vaccinium meridionale ... See more keywords
Storage of beef burgers containing fructooligosaccharides as fat replacer and potassium chloride as replacing sodium chloride
Sign Up to like & getrecommendations! Published in 2020 at "Journal of Food Science and Technology"
DOI: 10.1007/s13197-020-04354-0
Abstract: There was few studies using the simultaneous reduction of fat and sodium chloride, as well as the stability of the meat products with these reductions. This study aimed to evaluate the effects of fat and… read more here.
Keywords: reduction; sodium; chloride; sodium chloride ... See more keywords
Physicochemical and sensorial characteristics of beef burgers with added tannin and tannin-free whole sorghum flours as isolated soy protein replacer.
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DOI: 10.1016/j.meatsci.2018.12.006
Abstract: The physicochemical and sensorial characterization of beef burgers with added sorghum flours as replacer for the isolated soy protein (ISP) usually used in the conventional formulations was performed. Three formulations were prepared: one conventional (CN)… read more here.
Keywords: beef; burgers added; physicochemical sensorial; tannin ... See more keywords
Lipid Oxidation, Color Changes, and Microbiological Quality of Frozen Beef Burgers Incorporated with Shirazi Thyme, Cinnamon, and Rosemary Extracts
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DOI: 10.1155/2017/6350156
Abstract: In this study, the oxidative stability of beef burgers incorporated with Shirazi thyme, cinnamon, and rosemary extracts was compared with that of BHT-incorporated and antioxidant-free samples. The chemical composition, TBARS, metmyoglobin, pH, color, and microbial… read more here.
Keywords: thyme cinnamon; burgers incorporated; thyme; shirazi thyme ... See more keywords
Clove Polyphenolic Compounds Improve the Microbiological Status, Lipid Stability, and Sensory Attributes of Beef Burgers during Cold Storage
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DOI: 10.3390/antiox11071354
Abstract: This study investigated the phenolic composition of clove powder extract (CPE), determined by high-pressure liquid chromatography, as well as the effect of the clove powder (CP) concentration (0, 2, 4, and 6%) on the quality… read more here.
Keywords: clove polyphenolic; storage; cold storage; polyphenolic compounds ... See more keywords