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

Uloženo v:

Podrobná bibliografie
Vydáno v:	Food Science & Nutrition vol. 13, no. 10 (Oct 1, 2025)
Hlavní autor:	Dilek, Nazik Meziyet
Vydáno:	John Wiley & Sons, Inc.
Témata:	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
On-line přístup:	Citation/Abstract Full Text Full Text - PDF
Tagy:	Přidat tag Žádné tagy, Buďte první, kdo vytvoří štítek k tomuto záznamu!

Buďte první, kdo okomentuje tento záznam!