Production of Chicken Patties Supplemented with Cantaloupe By-Products: Impact on the Quality, Storage Stability, and Antioxidant Activity

This study investigated the effect of supplementation with cantaloupe peel (CP) and seeds (CS) (3, 6, 9, and 12%) powder on the quality and antioxidant activity of raw and cooked chicken patties during storage (-20°C/3 months). The addition of CP and CS powder increased protein, fat, ash, and fiber...

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Detalles Bibliográficos
Autores principales: Ali, Maha IK, Ibrahim, Rehab Mohamed, Mostafa, Aliaa G. M.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi 2022
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8938147/
https://www.ncbi.nlm.nih.gov/pubmed/35321349
http://dx.doi.org/10.1155/2022/9918215

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8938147/
https://www.ncbi.nlm.nih.gov/pubmed/35321349
http://dx.doi.org/10.1155/2022/9918215

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