Influence of Mangosteen Peel Extract on Oxidative Stability, Nutritional Values, Physicochemical Properties and Sensory Preference of Soy-Based Burgers

Influence of Mangosteen Peel Extract on Oxidative Stability, Nutritional Values, Physicochemical Properties and Sensory Preference of Soy-Based Burgers

Research background. Despite being a substantial and expanding market segment, there remain challenges concerning the shelf life of plant-based meat alternatives when synthetic preservatives are not used. Consequently, it is necessary to investigate the integration of natural extracts into these pro...

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Bibliographic Details
Main Authors: Thy Quynh Bao Nguyen, Nguyen Hoang Khoa Nguyen, Nhu Bich, Linh Tran Khanh Vu, Ngoc Lieu Le
Format: Article
Language:English
Published: University of Zagreb Faculty of Food Technology and Biotechnology 2025-01-01
Series:Food Technology and Biotechnology
Subjects:
shelf life
TBARS
phenols
peroxide
carbonyl
consumer acceptability
Online Access:https://hrcak.srce.hr/file/477537
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