TY  - JOUR 
AU  - Kasaiyan, Seyedalireza
AU  - Ferreira, Iasmin
AU  - Villalobos Delgado, Luz H.
AU  - Rigueiro, Samuel
AU  - Caro Canales, Irma
AU  - Bermúdez, Roberto
AU  - Mateo, Javier
PY  - 2023
SN  - 2227-9717
UR  - https://uvadoc.uva.es/handle/10324/68633
AB  - Raw pulses as extenders in meat preparations result in oxidative processes. The oxidative effects of using a raw chickpea paste (CP; 1/2; chickpea/water) in pork patties were evaluated. In a first experiment, patties were prepared with increasing...
LA  - eng
PB  - MDPI
KW  - Food - Biotechnology
KW  - Alimentos -  Biotecnología
KW  - Nutrition
KW  - Chickpea
KW  - Garbanzos
KW  - Legumes
KW  - Legumbres
KW  - Meat
KW  - Carne
KW  - Meat - Preservation
KW  - Carne - Conservación
KW  - Antioxidants
KW  - Food - Quality
KW  - Alimentos - Calidad - Control
KW  - Food science
KW  - Chemical engineering
TI  - Oxidative effects of raw chickpea in reformulated pork patties: level of chickpea, temperature, and use of selected natural antioxidants
DO  - 10.3390/pr11072062
ER  -