Oxidative and storage stability in beef burgers from the use of bioactive compounds from the agro-industrial residues of passion fruit (Passiflora edulis)
Marthyna Pessoa de Souza, Francyide Davi de Amorim, Magda Rhayanny Assunção Ferreira, Luiz Alberto Lira Soares, Márcia Almeida de Melo
Topics & Concepts
ChemistryFood scienceButylated hydroxytoluenePassifloraMesophileAntioxidantPassion fruitAntimicrobialLipid oxidationPsychrophileBiochemistryBotanyEnzymeOrganic chemistryBiologyBacteriaGeneticsMeat and Animal Product QualityPhytochemicals and Antioxidant ActivitiesSensory Analysis and Statistical Methods