Utilization of Spent Coffee Grounds as an Antioxidant Dietary Fiber in Beef Patties: Oxidative Stability, Texture Properties, and Molecular Docking

Guardado en:

Detalles Bibliográficos
Publicado en:	Food Science & Nutrition vol. 13, no. 10 (Oct 1, 2025)
Autor principal:	Dilek, Nazik Meziyet
Publicado:	John Wiley & Sons, Inc.
Materias:	Chlorogenic acid pH Food Beef Meat products Meat processing industry Carbohydrates Bakeries Samples Vitamins Dietary minerals Proteins Antioxidants Lipids Bioavailability Meat Product quality Pharmacokinetics Molecular docking Meat industry Bioactive compounds Cytochromes P450 Food processing Food systems Dietary fiber Ground treatment Stability Coffee Texture Cancer Diabetes Sensory evaluation Water activity Vitamin E Drug development Cold storage Environmental impact By products Nutrients Cytochrome P450 Consumption Cardiovascular disease Economic
Acceso en línea:	Citation/Abstract Full Text Full Text - PDF
Etiquetas:	Agregar Etiqueta Sin Etiquetas, Sea el primero en etiquetar este registro!

Sea el primero en dejar un comentario!