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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Gepubliceerd in:J Food Sci Technol
Hoofdauteurs: Shahamirian, Maryam, Eskandari, Mohammad Hadi, Niakousari, Mehrdad, Esteghlal, Sara, Hashemi Gahruie, Hadi, Mousavi Khaneghah, Amin
Formaat: Artigo
Taal:Inglês
Gepubliceerd in: Springer India 2019
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Original Article
Online toegang: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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