在牛肉汉堡中使用干磨 Grewia tenax 果实作为防腐剂和抗氧化剂

IF 2 4区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY CyTA - Journal of Food Pub Date : 2024-04-16 DOI:10.1080/19476337.2024.2341794

Mshari A. H. Hamami, Isam A. Mohamed Ahmed, Fahad Y. Al-Juhaimi, Yaser I. Shoqairan, Abdulmajeed A. AbuDujayn, Elfadil E. Babiker

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引用次数: 0

摘要

研究了天麻果实干粉（GTF-DG）作为抗氧化剂来源的能力，以及不同浓度（0、2、4和6%）的GTF-DG对经过21天腌制的牛肉汉堡质量的影响。

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Utilization of Grewia tenax fruit dried-ground as a preservative and antioxidant in beef burgers

The ability of Grewia tenax fruit dried-ground (GTF-DG) as a source of antioxidants, and the influence of varying concentrations (0, 2, 4, and 6%) of GTF-DG on beef burger quality after 21 days of ...

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来源期刊

CyTA - Journal of Food 农林科学-食品科技

CiteScore

4.70

自引率

0.00%

发文量

审稿时长

3 months

期刊介绍： CyTA – Journal of Food is an Open Access journal that publishes original peer-reviewed research papers dealing with a wide range of subjects which are essential to the food scientist and technologist. Topics include: chemical analysis of food; additives and toxins in food; sensory, nutritional and physiological aspects of food; food microbiology and biotechnology; changes during the processing and storage of foods; effect of the use of agrochemicals in foods; quality control in food; and food engineering and technology.