Asset Details

  • Description:
  • Total colour difference (ΔE) of burgers as function of the storage time or the formulation and between raw and cooked samples with fixed time and formulation
  • License:
  • Rights Managed
  • Rights Holder:
  • Springer Nature
  • License Rights Holder:
  • © Springer-Verlag GmbH Germany, part of Springer Nature 2019
  • Asset Type:
  • Image
  • Asset Subtype:
  • Table
  • Image Orientation:
  • Portrait
  • Image Dimensions:
  • 1024 x 3494
  • Image File Size:
  • 705 KB
  • Creator:
  • Simone Mancini, Gisella Paci, Alessandro Dal Bosco, Simona Mattioli, Giovanna Preziuso
  • Credit:
  • Mancini, S., Paci, G., Dal Bosco, A., Mattioli, S., & Preziuso, G. (2019). Effect of ginger powder addition on quality, fatty acids profile, lipid oxidation and antioxidant capacity of cooked pork burgers. European Food Research and Technology, 245(7), 1377-1386. https://doi.org/10.1007/s00217-019-03264-6.
  • Collection:
  • Keywords:
  • Cooked burger, Meat quality, Natural antioxidant, Ginger, Antioxidant capacity
  • Restrictions:
  • Property Release:
  • No
  • Model Release:
  • No
  • Purchasable:
  • Yes
  • Sensitive Materials:
  • No
  • Article Authors:
  • Simone Mancini, Gisella Paci, Alessandro Dal Bosco, Simona Mattioli, Giovanna Preziuso
  • Article Copyright Year:
  • 2019
  • Publication Volume:
  • 245
  • Publication Issue:
  • 7
  • Publication Date:
  • 03/02/2019
  • DOI:
  • https://doi.org/10.1007/s00217-019-03264-6

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