Techno-Functional Properties of Burgers Fortified by Wild Garlic Extract: A Reconsideration

Techno-Functional Properties of Burgers Fortified by Wild Garlic Extract: A Reconsideration

The aim of this research was to examine the chemical properties of freshly squeezed wild garlic extract (FSWGE) and its use as an additive in burgers (BU). Technological and sensory properties of such fortified burgers (BU) were determined. LC-MS/MS analyses identified thirty-eight volatile BAC. All...

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Bibliographic Details
Main Authors: Vladimir S. Kurćubić, Slaviša B. Stajić, Nemanja M. Miletić, Marko M. Petković, Marko P. Dmitrić, Vesna M. Đurović, Volker Heinz, Igor B. Tomasevic
Format: Article
Language:English
Published: MDPI AG 2023-05-01
Series:Foods
Subjects:
wild garlic
freshly squeezed extracts
burger
antioxidant
antimicrobial
technological properties
Online Access:https://www.mdpi.com/2304-8158/12/11/2100

Internet

https://www.mdpi.com/2304-8158/12/11/2100

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