Sensory and Physicochemical Studies of Thermally Micronized Chickpea (Cicer arietinum) and Green Lentil (Lens culinaris) Flours as Binders in Low-Fat Beef Burgers

Journal of Food Science

Volumn 81, Issue 5, 2016, Pages S1230-S1242

  Shariati Ievari, Shiva ^a   Ryland, Donna ^a   Edel, Andrea ^a   Nicholson, Tiffany ^a   Suh, Miyoung ^a   Aliani, Michel ^a,b  

^a UNIVERSITY OF MANITOBA   (Canada)

^b ST BONIFACE GENERAL HOSPITAL   (Canada)

Author keywords

Fatty acids; Flavor; Functional properties; Lipid oxidation; Sensory

Indexed keywords

FOOD ADDITIVE; LIPOXYGENASE; OMEGA 3 FATTY ACID; OMEGA 6 FATTY ACID; VOLATILE ORGANIC COMPOUND;

ANALYSIS; ANIMAL; BOVINE; CICER; CONSUMER ATTITUDE; COOKING; FLOUR; FOOD HANDLING; GLUTEN FREE DIET; HEAT; HUMAN; LENTIL; LIPID PEROXIDATION; MEAT; METABOLISM; PLANT SEED; PROCEDURES; RED MEAT; TASTE;

ANIMALS; CATTLE; CICER; CONSUMER BEHAVIOR; COOKING; DIET, GLUTEN-FREE; FATTY ACIDS, OMEGA-3; FATTY ACIDS, OMEGA-6; FLOUR; FOOD ADDITIVES; FOOD HANDLING; HOT TEMPERATURE; HUMANS; LENS PLANT; LIPID PEROXIDATION; LIPOXYGENASE; MEAT PRODUCTS; RED MEAT; SEEDS; TASTE; VOLATILE ORGANIC COMPOUNDS;

EID: 84961275810     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/1750-3841.13273     Document Type: Article

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