Raspberry Extract as a Strategy to Improve the Oxidative Stability of Pork Burgers Enriched with Omega-3 Fatty Acids

Hydrogelled emulsions (HEs) of linseed oil and pea protein (PP) were produced with four levels (0, 5, 7.5, and 10%) of raspberry extract obtained by a green extraction technique (microwave hydrodiffusion and gravity—MHG). HEs were applied in burgers to replace 50% of pork backfat content. The produc...

Descripción completa

Detalles Bibliográficos
Autores principales: de Oliveira, Adrieni Santos, dos Santos, Bibiana Alves, Farias, Carla Andressa Almeida, Correa, Leticia Pereira, Cordeiro, Madison Willy Silva, Pinton, Mariana Basso, Barcia, Milene Teixeira, Wagner, Roger, Cichoski, Alexandre José, Barin, Juliano Smanioto, Lorenzo, José Manuel, Nieto, Gema, Campagnol, Paulo Cezar Bastianello
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10137613/
https://www.ncbi.nlm.nih.gov/pubmed/37107426
http://dx.doi.org/10.3390/foods12081631

Ejemplares similares

Ejemplares similares