Raspberry Extract as a Strategy to Improve the Oxidative Stability of Pork Burgers Enriched with Omega-3 Fatty Acids
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DOI: 10.3390/foods12081631
Abstract: Hydrogelled emulsions (HEs) of linseed oil and pea protein (PP) were produced with four levels (0, 5, 7.5, and 10%) of raspberry extract obtained by a green extraction technique (microwave hydrodiffusion and gravity—MHG). HEs were… read more here.
Keywords: strategy improve; raspberry extract; extract strategy; fatty acids ... See more keywords