Blackcurrant (Ribes nigrum L.) and Kamchatka Honeysuckle (Lonicera caerulea var. Kamtschatica) Extract Effects on Technological Properties, Sensory Quality, and Lipid Oxidation of Raw-Cooked Meat Product (Frankfurters)

Oxidation is one of the most prevalent factors responsible for meat product deterioration. Due to their potential health risks, commonly used synthetic antioxidants are beginning to be frowned upon by customers. The industry is searching for a natural replacement. In our study, we incorporated black...

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Detalles Bibliográficos
Autores principales: Jurčaga, Lukáš, Bobko, Marek, Kolesárová, Adriana, Bobková, Alica, Demianová, Alžbeta, Haščík, Peter, Belej, Ľubomír, Mendelová, Andrea, Bučko, Ondřej, Kročko, Miroslav, Čech, Matej
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8701760/
https://www.ncbi.nlm.nih.gov/pubmed/34945508
http://dx.doi.org/10.3390/foods10122957

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8701760/
https://www.ncbi.nlm.nih.gov/pubmed/34945508
http://dx.doi.org/10.3390/foods10122957

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