Incorporation of pomegranate rind powder extract and pomegranate juice into frozen burgers: oxidative stability, sensorial and microbiological characteristics

This study was aimed to evaluate the antibacterial and antioxidant characteristics of incorporated pomegranate juice (PJ) and pomegranate rind powder extract (PRPE) into meat burgers. The peroxide value, thiobarbituric acid reactive substances, and metmyoglobin content for different burgers during 9...

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Dades bibliogràfiques
Publicat a:J Food Sci Technol
Autors principals: Shahamirian, Maryam, Eskandari, Mohammad Hadi, Niakousari, Mehrdad, Esteghlal, Sara, Hashemi Gahruie, Hadi, Mousavi Khaneghah, Amin
Format: Artigo
Idioma:Inglês
Publicat: Springer India 2019
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Original Article
Accés en línia:https://ncbi.nlm.nih.gov/pmc/articles/PMC6423249/
https://ncbi.nlm.nih.gov/pubmed/30956297
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-019-03580-5
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