Effects of Faba Bean Hull Nanoparticles on Physical Properties, Protein and Lipid Oxidation, Colour Degradation, and Microbiological Stability of Burgers under Refrigerated Storage

Effects of Faba Bean Hull Nanoparticles on Physical Properties, Protein and Lipid Oxidation, Colour Degradation, and Microbiological Stability of Burgers under Refrigerated Storage

The processing of faba beans generates great quantities of hulls, which are high in bioactive compounds with demonstrated radical-inhibiting properties. There is no research on the impact of using faba bean hull nanoparticles (FBH-NPs) to improve the quality and extend the shelf-life of beef product...

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Main Authors: Essam Mohamed Elsebaie (Author), Ahmed Elmahdy (Author), Eman S. El-Gezawy (Author), Mohamed Reda Badr (Author), Galila Ali Asker (Author), Asmaa M. El-Gawish (Author), Rowida Younis Essa (Author)
Format: Book
Published: MDPI AG, 2022-05-01T00:00:00Z.
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