Date (Phoenix dactylifera L. cv. Medjool) Seed Flour, a Potential
Ingredient for the Food Industry: Effect of Particle Size on Its
Chemical, Technological, and Functional Properties
See
Nutritional, Fatty Acids, (Poly)phenols and Technological
Properties of Flower Powders from Fuchsia hybrida and
Alcea rosea
See
Assessment of Chemical, Physico-Chemical and Sensory
Properties of Low-Sodium Beef Burgers Formulated with Flours
from Different Mushroom Types
See
Beetroot juices as colorant in plant-based minced meat analogues: Color,
betalain composition and antioxidant activity as affected by juice type
See
Changes in bioactive compounds present in
beef burgers formulated with walnut oil gelled
emulsion as a fat substitute during in vitro
gastrointestinal digestion
See
Quality Characteristics of Fresh Date Palm Fruits of “Medjoul”
and “Confitera” cv. from the Southeast of Spain
(Elche Palm Grove)
See
Chia and hemp oils-based gelled emulsions as replacers of pork
backfat in burgers: effect on lipid profile, technological attributes
and oxidation stability during frozen storage
See
Healthier Oils: A New Scope in the Development of Functional
Meat and Dairy Products: A Review
See
Vegetable Soups and Creams: Raw Materials, Processing, Health Benefits, and Innovation Trends
See
Chia, Quinoa, and Their Coproducts as Potential Antioxidants for the Meat Industry
See