Physicochemical, Nutritional, Microbiological, and Sensory Qualities of Chicken Burgers Reformulated with Mediterranean Plant Ingredients and Health-Promoting Compounds

The quality of chicken burgers reformulated by the partial replacement of meat by Mediterranean plant ingredients and enriched with peculiar amounts of n-3 PUFAs, Mg, Fe, Se, and folic acid, was evaluated in comparison to conventional chicken burgers. Specifically, two types of burger were developed...

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Detalles Bibliográficos
Autores principales: Albergamo, Ambrogina, Vadalà, Rossella, Metro, Daniela, Nava, Vincenzo, Bartolomeo, Giovanni, Rando, Rossana, Macrì, Antonio, Messina, Laura, Gualtieri, Roberto, Colombo, Nadia, Sallemi, Sabrina, Leonardi, Michelangelo, Lo Turco, Vincenzo, Dugo, Giacomo, Cicero, Nicola
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8471101/
https://www.ncbi.nlm.nih.gov/pubmed/34574239
http://dx.doi.org/10.3390/foods10092129

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8471101/
https://www.ncbi.nlm.nih.gov/pubmed/34574239
http://dx.doi.org/10.3390/foods10092129

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