PATTIES

作品数：8被引量：23H指数：3
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Oxidative preservative and sensory effects of Harpephyllum caffrum(wild plum)peel extracts in fresh ground beef patties
《Food Bioscience》2023年第3期1762-1771,共10页Trust M.Pfukwa Obert C.Chikwanha Jeannine Marais Olaniyi A.Fawole Marena Manley Cletos Mapiye 
supported by the South African Research Chairs Initiative(SARChI)in Meat Science:Genomics to Nutrinomics;partly funded by the South African Department of Science and Technology(UID:84633);by the NRF of South Africa;the SARChI for bursary support.
Indigenous,underutilized fruits-byproducts are potential sources of novel antioxidants for the food industry.The current study evaluated the effects of different levels of purified ethanolic extracts of Harpephyllum c...
关键词：Harpephyllum caffrum Indigenous fruit extract Natural antioxidant Bitter flavour Descriptive analysis 
Effects of grape seed extract on meat color and premature browning of meat patties in high-oxygen packaging被引量：3
《Journal of Integrative Agriculture》2022年第8期2445-2455,共11页YANG Xiao-yin XU Bao-chen LEI Hong-mei LUO Xin ZHU Li-xian ZHANG Yi-min MAO Yan-wei LIANG Rong-rong 
supported by the National Natural Science Foundation of China(31871731);the Key Technology Research and Development Program of Shandong,China(2019GNC106050);the China Agriculture Research System of MOF and MARA(CARS-37);the Key Technology Research and Development Program of Binzhou City,China(2019ZDYF010)。
This study investigated the effects of grape seed extract(GSE)on fresh and cooked meat color and premature browning(PMB)in ground meat patties(85% beef and 15% pork back fat)packaged under high-oxygen modified atmosph...
关键词：ground meat patties grape seed extract meat color premature browning high oxygen packaging lipid oxidation 
Antibacterial,antioxidative and sensory properties of Ziziphora clinopodioides–Rosmarinus officinalis essential oil nanoencapsulated using sodium alginate in raw lamb burger patties被引量：1
《Food Bioscience》2022年第3期848-857,共10页Pourya Karimifar S.Siavash Saei-Dehkordi Zahra Izadi 
This study was aimed to encapsulate Ziziphora clinopodioides –Rosmarinus officinalis essential oil (Z-REO) using sodium alginate (NaAlg) and to evaluate its performance on antimicrobial and antioxidative activities a...
关键词：ENCAPSULATION Ziziphora clinopodioides essential oil Rosmarinus officinalis essential oil Sodium alginate Antibacterial and antioxidative activities Sensory evaluation 
Influence of peanut skin extract on shelf-life of sheep patties被引量：1
《Asian Pacific Journal of Tropical Biomedicine》2016年第7期586-596,共11页Paulo Eduardo Sichetti Munekata Rafaella de Paula Paseto Fernandes Mariza Pires de Melo Marco Antonio Trindade Jose Manuel Lorenzo 
Supported by National Council for Scientific and Technological Development(CNPq No.248705/2013-0);Foundation for Research Support of Sao Paulo–FAPESP by PhD scholarship(Case No.2011/08093-2);Research Internships Abroad(Case n.517 2013/14120-8)
Objective: To evaluate the phenolic profile and antioxidant activity in vitro of peanut skin extract(PSE) and effect of PSE on characteristics of sheep patties during storage.Methods: PSE phenolic profile was evaluate...
关键词：Peanut skin extract henolic profile Lipid and protein oxidation Microbial counts 
The Potential Application of <i>Syzygium aromaticum</i>and <i>Cymbopogon citratus</i>Essential Oils as Natural Preservatives of Beef Patties
《Food and Nutrition Sciences》2015年第3期374-385,共12页Fabrice Bruno Siewe Pierre Désiré Mbougueng Léopold Ngoune Tatsadjieu Thierry Ngangmou Noumo Carl M. F. Mbofung 
The effect of essential oils from Syzygium aromaticum and Cymbopogon citratus on the lipid oxidation and microbial growth in beef patties was investigated in the present study. Essential oils were incorporated into th...
关键词：S. aromaticum C. citratus Essential Oil Beef PATTIES Lipid Oxidation Microbial Stability ESCHERICHIA coli STAPHYLOCOCCUS AUREUS 
Mediterranean Berries as Inhibitors of Lipid Oxidation in Porcine Burger Patties Subjected to Cooking and Chilled Storage被引量：16
《Journal of Integrative Agriculture》2013年第11期1982-1992,共11页Rui Ganho Mario Estévez Mónica Armenteros David Morcuende 
the Spanish Ministry of Science and Innovation for the contract through the Ramón y Cajal(RYC-2009-03901) program;the support through the project of Protein Oxidation in Frozen Meat and Dry-Cured Products:Mechanisms;Consequences and Development of Antioxidant Strategies(AGL2010-15134);The European Community(Research Executive Agency) is also acknowledged for the Marie Curie Reintegration Fellowship(PERG05-GA-2009-248959; Pox-MEAT)
The efifciency of extracts from Arbutus unedo L. （AU）, Crataegus monogyna L. （CM）, Rosa canina L. （RC）, and Rubus ulmifolius Schott. （RU） to inhibit lipid oxidation in raw, cooked and cooked and chilled （2°C...
关键词：berries lipid oxidation meat pattiesm TBA-RSm polyunsaturated fatty acids lipid-derived volatiles 
Survival of <i>Listeria monocytogenes</i>during Frying of Chicken Burger Patties被引量：3
《Food and Nutrition Sciences》2011年第5期471-475,共5页Woan Chwen Wong Chai Fung Pui Tuan Zainazor Tuan Chilek Ahmad Noorlis John Yew Huat Tang Yoshitsugu Nakaguchi Mitsuaki Nishibuchi Son Radu 
This study was aimed to determine sufficient frying time to reduce the number of Listeria monocytogenes present in chicken burger patties to non-detectable level which is fit for human consumption. Commercially availa...
关键词：Listeria MONOCYTOGENES SURVIVAL FRYING CHICKEN Burger PATTIES 
Fried Beef Patties (Jian Niuroubing)
《China Today》2010年第12期81-81,共1页
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