TY  - JOUR 
AU  - Facultad de Veterinaria
AU  - Kasaiyan, Seyedalireza
AU  - Ferreira, Iasmin
AU  - Villalobos Delgado, Luz Hermila
AU  - Rigueiro, Samuel
AU  - Caro, Inma
AU  - Bermúdez, Roberto
AU  - Mateo Oyagüe, Javier
AU  - Tecnologia de los Alimentos
DA  - 2023
UR  - https://hdl.handle.net/10612/20039
AB  - [EN] 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  - Tecnología de los alimentos
KW  - Meat replacer
KW  - Lipoxygenase
KW  - Meat discoloration
KW  - Meat oxidation
KW  - Natural antioxidant
TI  - Oxidative Effects of Raw Chickpea in Reformulated Pork Patties: Level of Chickpea, Temperature, and Use of Selected Natural Antioxidants
DO  - 10.3390/PR11072062
T2  - Processes
VL  - 11
M2  - 2062
ER  -