Influence of different cooking methods on quality characteristics and nutritional value of gluten-free beef burger patties formulated with walnut oil, safflower oil and buckwheat.

Fadiloglu, Eylem Ezgi; Yildiz Turp, Gulen; Celebioglu, Cansu; Sel, Gamze

Fadiloglu, Eylem Ezgi; Yildiz Turp, Gulen; Celebioglu, Cansu; Sel, Gamze.

Afiliação

Fadiloglu EE; Yasar University, Department of Gastronomy and Culinary Arts, Izmir, Turkiye. Electronic address: ezgi.fadiloglu@yasar.edu.tr.
Yildiz Turp G; Ege University, Engineering Faculty, Food Engineering Department, Izmir, Turkiye.
Celebioglu C; Ege University, Engineering Faculty, Food Engineering Department, Izmir, Turkiye.
Sel G; Ege University, Engineering Faculty, Food Engineering Department, Izmir, Turkiye.

Meat Sci ; 204: 109251, 2023 Oct.

Article em En | MEDLINE | ID: mdl-37354833

Assuntos

Fagopyrum; Juglans; Animais; Bovinos; Óleo de Cártamo; Culinária/métodos; Valor Nutritivo

Palavras-chave

Burger patty; Cooking; Fat substitute; Gluten-free; Safflower oil; Walnut oil

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Fagopyrum / Juglans Limite: Animals Idioma: En Ano de publicação: 2023 Tipo de documento: Article

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