Antioxidant and Sensory Properties of Raw and Cooked Pork Meat Burgers Formulated with Extract from Non-Compliant Green Coffee Beans

The effects of polyphenol-rich extract obtained from non-compliant defatted green coffee beans (dGCBs) on physicochemical and antioxidant properties, as well as on the sensory profile of vacuum-packed pork burgers stored at 4 °C for 14 days and after cooking were assessed. The dGCB extract obtained...

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Detalles Bibliográficos
Autores principales: Bergamaschi, Monica, Simoncini, Nicoletta, Spezzano, Vincenzo Maria, Ferri, Maura, Tassoni, Annalisa
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10047961/
https://www.ncbi.nlm.nih.gov/pubmed/36981190
http://dx.doi.org/10.3390/foods12061264

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10047961/
https://www.ncbi.nlm.nih.gov/pubmed/36981190
http://dx.doi.org/10.3390/foods12061264

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