Effect of microencapsulated extract of pitaya (Hylocereus costaricensis) peel on color, texture and oxidative stability of refrigerated ground pork patties submitted to high pressure processing

This study aimed at investigating the effect of microencapsulated microwave-assisted extracts of pitaya peel on color, texture and oxidative stability of pork patties pressurized at 500 MPa for 10 min and stored at 4 °C during 9 days. Different enhancement levels, namely 0 (NC and PNC), 100 (P1) and...

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Bibliographic Details

Published in:	Innovative food science & emerging technologies Vol. 49; pp. 136 - 145
Main Authors:	Cunha, Leda C.M., Monteiro, Maria Lúcia G., Costa-Lima, Bruno R.C., Guedes-Oliveira, Juliana M., Alves, Victor H.M., Almeida, André L., Tonon, Renata V., Rosenthal, Amauri, Conte-Junior, Carlos A.
Format:	Journal Article
Language:	English
Published:	Elsevier Ltd 01-10-2018
Subjects:	Dragon fruit Fruit by-product Instrumental parameters Microwave-assisted extraction Physicochemical proprieties Pressurized meat Microwave-assisted extraction Pressurized meat Fruit by-product Dragon fruit Instrumental parameters Physicochemical proprieties
Online Access:	Get full text
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