Effects of pulses and <i>microalgal</i> proteins on quality traits of beef patties.

Effects of pulses and microalgal proteins on quality traits of beef patties.

Zugcic, Tihana; Abdelkebir, Radhia; Barba, Francisco J; Rezek-Jambrak, Anet; Gálvez, Fernando; Zamuz, Sol; Granato, Daniel; Lorenzo, José M.

Afiliação

Zugcic T; 1Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia.
Abdelkebir R; 2Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n, 46100 Burjassot, València Spain.
Barba FJ; 2Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n, 46100 Burjassot, València Spain.
Rezek-Jambrak A; 3Range Ecology Laboratory in the Institute of Arid Regions (IRA) of Medenine, Medenine, Tunisia.
Gálvez F; 2Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n, 46100 Burjassot, València Spain.
Zamuz S; 1Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia.
Granato D; COREN, Sociedad Cooperativa Galega, 32003 Ourense, Spain.
Lorenzo JM; Centro Tecnológico de la Carne de Galicia, Adva. Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain.

J Food Sci Technol ; 55(11): 4544-4553, 2018 Nov.

Article em En | MEDLINE | ID: mdl-30333651