Effects of Faba Bean Hull Nanoparticles on Physical Properties, Protein and Lipid Oxidation, Colour Degradation, and Microbiological Stability of Burgers under Refrigerated Storage

The processing of faba beans generates great quantities of hulls, which are high in bioactive compounds with demonstrated radical-inhibiting properties. There is no research on the impact of using faba bean hull nanoparticles (FBH-NPs) to improve the quality and extend the shelf-life of beef product...

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Detalles Bibliográficos
Autores principales: Elsebaie, Essam Mohamed, Elmahdy, Ahmed, El-Gezawy, Eman S., Badr, Mohamed Reda, Asker, Galila Ali, El-Gawish, Asmaa M., Essa, Rowida Younis
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9137514/
https://www.ncbi.nlm.nih.gov/pubmed/35624803
http://dx.doi.org/10.3390/antiox11050938

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9137514/
https://www.ncbi.nlm.nih.gov/pubmed/35624803
http://dx.doi.org/10.3390/antiox11050938

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