Utilisation of chicken eggshell nanopowder on physicochemical quality, microstructure, and amino acid profile of beef patties

IF 1.2 4区农林科学 Q4 FOOD SCIENCE & TECHNOLOGY Czech Journal of Food Sciences Pub Date : 2023-12-06 DOI:10.17221/156/2023-cjfs

H. Evanuarini, Agus Susilo, U. Yanuhar, Adelya Desi Kurniawati

引用次数: 0

查看原文

微信好友朋友圈 QQ好友复制链接

本刊更多论文

鸡蛋壳纳米粉对牛肉饼理化质量、微观结构和氨基酸谱的影响

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文去求助

来源期刊

Czech Journal of Food Sciences Food Science & Technology, Chemistry-食品科技

CiteScore

2.60

自引率

0.00%

发文量

审稿时长

7 months

期刊介绍： Original research, critical review articles, and short communications dealing with food technology and processing (including food biochemistry, mikrobiology, analyse, engineering, nutrition and economy). Papers are published in English.

期刊最新文献

Effect of different forms of buckwheat addition on the physicochemical and sensory properties of bread Assessing essential oil composition in Cinnamomum cassia leaves from different regions of China using GC-MS and FTIR spectroscopy Essential oils of indigenous citrus varieties of Northeast India as potential antibiofilm agents against foodborne pathogens: An in vitro and in silico study Comprehensive nutritional profiling and antioxidant capacity assessment of indigenous mushrooms Pleurotus ostreatus and Agaricus bisporus Green synthesis, characterisation, and antibacterial activity of silver nanoparticles obtained from Salvia officinalis extract