Hybrid Meat Products: Incorporation of White Bean Flour in Lean Pork Burgers

Natalia Soledad Argel(Consejo Nacional de Investigaciones Científicas y Técnicas), Silvina Cecilia Andrés(Consejo Nacional de Investigaciones Científicas y Técnicas), Gabriel Lorenzo(Centro de Investigación y Desarrollo en Criotecnología de Alimentos), Juana Fernández‐López(Universitat de Miguel Hernández d'Elx), Rubén Domínguez(Centro Tecnológico de Automoción de Galicia), María Elena Sosa‐Morales(Universidad de Guanajuato), José M. Lorenzo(Centro Tecnológico de Automoción de Galicia), Maria João Fraqueza(University of Lisbon), Paulo Cezar Bastianello Campagnol(Universidade Federal de Santa Maria)
Applied Sciences
July 27, 2022
10.3390/app12157571
Cited by 15

Related Papers

A Comprehensive Review on Lipid Oxidation in Meat and Meat Products
|Antioxidants|2019|1.9k
Nanoencapsulation of Promising Bioactive Compounds to Improve Their Absorption, Stability, Functionality and the Appearance of the Final Food Products
|Molecules|2021|531
Active packaging films with natural antioxidants to be used in meat industry: A review
|Food Research International|2018|436
The Russia-Ukraine Conflict: Its Implications for the Global Food Supply Chains
|Foods|2022|397
Berries extracts as natural antioxidants in meat products: A review
|Food Research International|2017|395