Use of seaweed powder (Undaria sp.) as a functional ingredient in low-fat pork burgers
Nadia Florencia Nagai, José M. Lorenzo, Natalia Ranalli, José Ángel Pérez‐Álvarez, Néstor Sepúlveda, Rubén Domínguez, Eva Santos Sánchez-Guzmán, A. Teixeira, Silvina Cecilia Andrés
Topics & Concepts
IngredientChewinessFood scienceChemistryDPPHFunctional foodPolyunsaturated fatty acidABTSComposition (language)AntioxidantOleic acidFatty acidBiochemistryLinguisticsPhilosophyProtein Hydrolysis and Bioactive PeptidesFood and Agricultural SciencesMeat and Animal Product Quality