Effect of the addition of water extract from guelder rose (Viburnum opulus) flowers on physicochemical and sensory properties of veal burgers

The use of plant extracts is gaining increasing popularity among both food producers and consumers. Extracts can impart health-promoting properties and improve the antioxidant properties of food products, while stabilising sensitive compounds can positively extend the shelf life of food. The objecti...

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Podrobná bibliografie

Hlavní autoři:	Marek Kowalczyk, Piotr Domaradzki, Mariusz Florek, Małgorzata Materska, Paweł Żółkiewski, Piotr Skałecki, Anna Teter, Agnieszka Kaliniak-Dziura, Monika Pecio, Małgorzata Dmoch, Ewa Poleszak
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	Elsevier 2026-03-01
Edice:	NFS Journal
Témata:	Veal burger Guelder rose flower extract Lipid oxidation Colour texture analysis
On-line přístup:	http://www.sciencedirect.com/science/article/pii/S2352364626000064
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