[HTML][HTML] Clove polyphenolic compounds improve the microbiological status, lipid stability, and sensory attributes of beef burgers during cold storage
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) …
by high-pressure liquid chromatography, as well as the effect of the clove powder (CP) …
[HTML][HTML] Quality enhancement of frozen chicken meat marinated with phosphate alternatives
The effects of phosphate alternatives on meat quality in marinated chicken were investigated
with the application of chilling and freezing. Breast muscles were injected with solution of the …
with the application of chilling and freezing. Breast muscles were injected with solution of the …
[HTML][HTML] Utilization of Rhizome (Alpinia galangal L.) in Improvement of Some Quality Attributes of Some Processed Meat
NAM Arfa, HAE Ghannam - Food and Nutrition Sciences, 2022 - scirp.org
Rhizome Galangal (Alpinia galanga L.) is considered a natural source of fiber, minerals and
natural antioxidant compounds. This research was performed to study. The effect of adding …
natural antioxidant compounds. This research was performed to study. The effect of adding …
Development of plant‐based burger patties with pea protein isolate and barnyard millet flour and its storage stability in aerobic and vacuum packaging
There is an increasing demand for plant‐based burger patties owing to the health and
sustainability issues raised from the consumption of meat. This study aimed to develop plant …
sustainability issues raised from the consumption of meat. This study aimed to develop plant …
[HTML][HTML] The incorporation of Moringa oleifera leaves powder in mutton patties: Influence on nutritional value, technological quality, and sensory acceptability
GT Khomola, KE Ramatsetse, SE Ramashia… - Open …, 2021 - degruyter.com
Meat is a highly nutritious food rich in protein, fat, vitamins, and minerals. Nevertheless,
chemical reactions and microorganisms might affect the quality of nutritional constituent of …
chemical reactions and microorganisms might affect the quality of nutritional constituent of …
Physicochemical, Sensorial and Antioxidant Properties of Sardine Fish Patties Incorporated with Different Natural Additives
CC Chong, MF Ab Aziz… - Malaysian Applied …, 2023 - jms.mabjournal.com
Sardine fish patty is a processed seafood product that easily spoiled because of oxidation.
Oregano, cloves, cinnamon, turmeric, and green tea contain antioxidant properties that …
Oregano, cloves, cinnamon, turmeric, and green tea contain antioxidant properties that …
Antimicrobial and antioxidant activities of commercialized Turkish propolis extract, and application to beef meatballs
A Gedikoğlu - Turkish Journal of Agriculture-Food Science …, 2022 - agrifoodscience.com
Propolis is a resinous substance produced by bees that is rich with phenolic and flavonoid
compounds. Extract of propolis has a high antioxidant and antimicrobial properties due to …
compounds. Extract of propolis has a high antioxidant and antimicrobial properties due to …
[HTML][HTML] Evaluation of physicochemical properties of Rohu fish noodles
Functional noodles are considered nutritious and healthy staple food products. This study
aimed to develop value-added rohu fish noodles (Labeo rohita) and evaluate their …
aimed to develop value-added rohu fish noodles (Labeo rohita) and evaluate their …
Attenuation of frozen storage-induced toxicity in beef via incorporation of culinary spices
The shelf-life of meat products in cold storage is primarily hampered by oxidative reactions.
Thus, the effects of three proven antioxidant culinary spices, Rhaphiostylis beninensis, Piper …
Thus, the effects of three proven antioxidant culinary spices, Rhaphiostylis beninensis, Piper …
[HTML][HTML] Changes in Quality Traits and Oxidation Stability of Syzygium aromaticum Extract-Added Cooked Ground Beef during Frozen Storage
This study was accomplished by comparing the oxidative stability of (0.1%) Syzygium
aromaticum extract (SAE) and (0.02%) butylated hydroxytoluene (BHT)-added cooked …
aromaticum extract (SAE) and (0.02%) butylated hydroxytoluene (BHT)-added cooked …