在牛肉汉堡中使用干磨 Grewia tenax 果实作为防腐剂和抗氧化剂

IF 2 4区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

CyTA - Journal of Food Pub Date : 2024-04-16 DOI:10.1080/19476337.2024.2341794

Mshari A. H. Hamami, Isam A. Mohamed Ahmed, Fahad Y. Al-Juhaimi, Yaser I. Shoqairan, Abdulmajeed A. AbuDujayn, Elfadil E. Babiker

{"title":"在牛肉汉堡中使用干磨 Grewia tenax 果实作为防腐剂和抗氧化剂","authors":"Mshari A. H. Hamami, Isam A. Mohamed Ahmed, Fahad Y. Al-Juhaimi, Yaser I. Shoqairan, Abdulmajeed A. AbuDujayn, Elfadil E. Babiker","doi":"10.1080/19476337.2024.2341794","DOIUrl":null,"url":null,"abstract":"The ability of Grewia tenax fruit dried-ground (GTF-DG) as a source of antioxidants, and the influence of varying concentrations (0, 2, 4, and 6%) of GTF-DG on beef burger quality after 21 days of ...","PeriodicalId":11033,"journal":{"name":"CyTA - Journal of Food","volume":"28 1","pages":""},"PeriodicalIF":2.0000,"publicationDate":"2024-04-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Utilization of Grewia tenax fruit dried-ground as a preservative and antioxidant in beef burgers\",\"authors\":\"Mshari A. H. Hamami, Isam A. Mohamed Ahmed, Fahad Y. Al-Juhaimi, Yaser I. Shoqairan, Abdulmajeed A. AbuDujayn, Elfadil E. Babiker\",\"doi\":\"10.1080/19476337.2024.2341794\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"The ability of Grewia tenax fruit dried-ground (GTF-DG) as a source of antioxidants, and the influence of varying concentrations (0, 2, 4, and 6%) of GTF-DG on beef burger quality after 21 days of ...\",\"PeriodicalId\":11033,\"journal\":{\"name\":\"CyTA - Journal of Food\",\"volume\":\"28 1\",\"pages\":\"\"},\"PeriodicalIF\":2.0000,\"publicationDate\":\"2024-04-16\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"CyTA - Journal of Food\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://doi.org/10.1080/19476337.2024.2341794\",\"RegionNum\":4,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q3\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"CyTA - Journal of Food","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1080/19476337.2024.2341794","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}

引用次数: 0

摘要

研究了天麻果实干粉（GTF-DG）作为抗氧化剂来源的能力，以及不同浓度（0、2、4和6%）的GTF-DG对经过21天腌制的牛肉汉堡质量的影响。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

查看原文本刊更多论文

Utilization of Grewia tenax fruit dried-ground as a preservative and antioxidant in beef burgers

The ability of Grewia tenax fruit dried-ground (GTF-DG) as a source of antioxidants, and the influence of varying concentrations (0, 2, 4, and 6%) of GTF-DG on beef burger quality after 21 days of ...

求助全文

通过发布文献求助，成功后即可免费获取论文全文。去求助

来源期刊

CyTA - Journal of Food 农林科学-食品科技

CiteScore

4.70

自引率

0.00%

发文量

审稿时长

3 months

期刊介绍： CyTA – Journal of Food is an Open Access journal that publishes original peer-reviewed research papers dealing with a wide range of subjects which are essential to the food scientist and technologist. Topics include: chemical analysis of food; additives and toxins in food; sensory, nutritional and physiological aspects of food; food microbiology and biotechnology; changes during the processing and storage of foods; effect of the use of agrochemicals in foods; quality control in food; and food engineering and technology.