Antioxidant Activity of Moringa oleifera and Olive Olea europaea L. Leaf Powders and Extracts on Quality and Oxidation Stability of Chicken Burgers
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DOI: 10.3390/antiox11030496
Abstract: Oxidation is the main cause of quality deterioration in meat-based foods, such as burgers. Antioxidants inhibit the oxidation process; recently, natural antioxidants have gained interest, due to safety concerns. In this study, the effects of… read more here.
Keywords: oxidation; crude; chicken burgers; moringa ... See more keywords
Spectroscopic Data for the Rapid Assessment of Microbiological Quality of Chicken Burgers
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DOI: 10.3390/foods11162386
Abstract: The rapid assessment of the microbiological quality of highly perishable food commodities is of great importance. Spectroscopic data coupled with machine learning methods have been investigated intensively in recent years, because of their rapid, non-destructive,… read more here.
Keywords: quality; microbiological quality; assessment microbiological; chicken burgers ... See more keywords