Effect of wheat sprout powder incorporation on lipid oxidation and physicochemical properties of beef patties

International Journal of Food Science and Technology

Volumn 49, Issue 4, 2014, Pages 1112-1121

  Ozturk, Ismet ^a   Sagdic, Osman ^b   Tornuk, Fatih ^b   Yetim, Hasan ^a  

^a ERCIYES UNIVERSITY   (Turkey)

^b YILDIZ TECHNICAL UNIVERSITY   (Turkey)

Author keywords

Beef patty; Lipid oxidation; Storage; Thiobarbituric acid; Wheat sprout powder

Indexed keywords

BEEF PATTIES; LIPID OXIDATION; LIPID PEROXIDATION; PHYSICOCHEMICAL PROPERTY; PROXIMATE COMPOSITIONS; QUALITY CHARACTERISTIC; SENSORY PROPERTIES; THIOBARBITURIC ACID;

ENERGY STORAGE; OXIDATION;

MEATS;

TRITICUM AESTIVUM;

EID: 84900659227     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.12407     Document Type: Article

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