Mediterranean Berries as Inhibitors of Lipid Oxidation in Porcine Burger Patties Subjected to Cooking and Chilled Storage
The efficiency of extracts from Arbutus unedo L. (AU), Crataegus monogyna L. (CM), Rosa canina L. (RC), and Rubus ulmifolius Schott. (RU) to inhibit lipid oxidation in raw, cooked and cooked and chilled (2°C/12 d) porcine burger patties, was investigated. The modification of the fatty acid profile d...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2013-11-01
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| Series: | Journal of Integrative Agriculture |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S209531191360636X |