New beef burger formulation with added cherry (pico negro variety) as a potential functional ingredient

New beef burger formulation with added cherry (pico negro variety) as a potential functional ingredient

Abtract: Consumers are increasingly interested in healthy food and meat products with new health attributes, such as natural antioxidants and dietary fibre. This study attempts to investigate the effects of using different proportions of cherries (pico negro variety) as a natural ingredient on the p...

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Bibliographic Details
Main Authors: María Jesús Martín-Mateos, Alberto Ortiz, Palmira Curbelo, Carmen Barraso, Lucia León, María Montaña López-Parra, David Tejerina, Susana García-Torres
Format: Article
Language:English
Published: Elsevier 2022-12-01
Series:Applied Food Research
Subjects:
Antioxidants
Sensorial analysis
Color
Physicochemical properties
Retinta beef
Online Access:http://www.sciencedirect.com/science/article/pii/S2772502222000920

Internet

http://www.sciencedirect.com/science/article/pii/S2772502222000920

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