The effect of black rice water extract on surface color, lipid oxidation, microbial growth, and antioxidant activity of beef patties during chilled storage
Ronnachai Prommachart, Thiago Sakomoto Belem, Suthipong Uriyapongson, Patricia Rayas‐Duarte, Juntanee Uriyapongson, Ranjith Ramanathan
Topics & Concepts
Lipid oxidationChemistryFood scienceAntioxidantBlack riceAntioxidant capacityAnthocyaninBacterial growthBiochemistryBiologyBacteriaOrganic chemistryRaw materialGeneticsPhytochemicals and Antioxidant ActivitiesMeat and Animal Product QualityFood Quality and Safety Studies