The Effect of Natural Ingredients (Amaranth and Pumpkin Seeds) on the Quality Properties of Chicken Burgers

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The Effect of Natural Ingredients (Amaranth and Pumpkin Seeds) on the Quality Properties of Chicken Burgers

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im August 2017 veröffentlichter wissenschaftlicher Artikel

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wetenschappelijk artikel

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наукова стаття, опублікована в серпні 2017

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The Effect of Natural Ingredie ...... Properties of Chicken Burgers

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The Effect of Natural Ingredients

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The Effect of Natural Ingredie ...... Properties of Chicken Burgers

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The Effect of Natural Ingredients

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The Effect of Natural Ingredie ...... Properties of Chicken Burgers

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The Effect of Natural Ingredients

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P1476

The Effect of Natural Ingredie ...... Properties of Chicken Burgers

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P2093

Erica Longato

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Giorgia Meineri

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Jose Angel Pérez-Alvarez

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Juana Fernández-López

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Manuel Viuda-Martos

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Pier Giorgio Peiretti

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Raquel Lucas-González

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P2860

A review on pharmacological activities and utilization technologies of pumpkin.

Evaluation of the potential of squash pumpkin by-products (seeds and shell) as sources of antioxidant and bioactive compounds.

Flax and Pumpkin seeds mixture ameliorates diabetic nephropathy in rats.

Fishburgers with silver catfish (Rhamdia quelen) filleting residue.

Improving the physico-chemical and sensory characteristics of camel meat burger patties using ginger extract and papain.

Pumpkin (Cucurbita maxima) seed proteins: sequential extraction processing and fraction characterization.

Wine industry residues extracts as natural antioxidants in raw and cooked chicken meat during frozen storage.

Utilization of hazelnut pellicle in low-fat beef burgers.

Updated methodology to determine antioxidant capacity in plant foods, oils and beverages: Extraction, measurement and expression of results

Effect of tiger nut fibre on quality characteristics of pork burger

P2888

s11947-017-1978-0

P304

2060-2068

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P31

scholarly article

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10.1007/S11947-017-1978-0

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P433

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P478

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P577

2017-08-08T00:00:00Z

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