Use of seaweed powder (Undaria sp.) as a functional ingredient in low-fat pork burgers

Nadia Florencia Nagai(Consejo Nacional de Investigaciones Científicas y Técnicas), Silvina Cecilia Andrés(Consejo Nacional de Investigaciones Científicas y Técnicas), Rubén Domínguez(Centro Tecnológico de Automoción de Galicia), José M. Lorenzo(Centro Tecnológico de Automoción de Galicia), A. Teixeira(Polytechnic Institute of Bragança), Eva Santos Sánchez-Guzmán(Universidad de Murcia), Natalia Ranalli(Consejo Nacional de Investigaciones Científicas y Técnicas), José Ángel Pérez‐Álvarez(Universitat de Miguel Hernández d'Elx), Néstor Sepúlveda(Universidad de La Frontera)
Algal Research
September 1, 2022
10.1016/j.algal.2022.102862
Cited by 23

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