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

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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Bibliographic Details
Main Authors: Essam Mohamed Elsebaie, Ahmed Elmahdy, Eman S. El-Gezawy, Mohamed Reda Badr, Galila Ali Asker, Asmaa M. El-Gawish, Rowida Younis Essa
Format: Article
Language:English
Published: MDPI AG 2022-05-01
Series:Antioxidants
Subjects:
FBH
FBH-NPs
burger
cooking
quality
TBARS
Online Access:https://www.mdpi.com/2076-3921/11/5/938

Internet

https://www.mdpi.com/2076-3921/11/5/938

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