Antioxidant and Nutritional Potential of Artichoke (<i>Cynara scolymus</i> L.) By-Product Extracts in Fat-Replaced Beef Burgers with Hydrogel Emulsions from Olive Oil
Beef burger consumption has been questioned due to the burgers’ high levels of saturated fatty acids and the use of synthetic additives for preservation. In order to improve the acceptability and health benefits of this product, two functional ingredients, artichoke and extra-virgin olive oil (EVOO)...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2024-11-01
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| Series: | Applied Sciences |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2076-3417/14/22/10123 |
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