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Grape seed flour is a viable ingredient to improve the nutritional profile and reduce lipid oxidation of frankfurters.
In this study, grape seed flour (GSF) obtained from wine by-products was incorporated into frankfurters at seven concentrations (0, 0.5, 1, 2, 3, 4, and 5%) and the effects occurred on physical,Expand
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The comparison of quality and microbiological characteristic of hamburger patties enriched with green tea extract using three techniques: Direct addition, edible coating and encapsulation
This study was aimed at the comparison of the effects of green tea extract (GTE) added with different techniques (direct addition, edible coating and encapsulation) on quality (particularlyExpand
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Physical and antimicrobial properties of anise oil loaded nanoemulsions on the survival of foodborne pathogens.
The purpose of this research was to investigate antimicrobial effects of nano emulsions of anise oil (AO) on the survival of common food borne pathogens, Listeria monocytogenes and Escherichia coliExpand
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The effect of addition of grape seed extract on the quality properties of frankfurters was studied. Frankfurters were produced with incorporation of grape seed extract at 0.01, 0.03, 0.05, 0.1, 0.3Expand
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Extraction and identification of proanthocyanidins from grape seed (Vitis Vinifera) using supercritical carbon dioxide
Abstract In this study, supercritical carbon dioxide extraction of proantocyanidins (PRCs) was performed and the effect of different pressure, temperature and ethanol percentage was investigated.Expand
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Which is the best grape seed additive for frankfurters: extract, oil or flour?
BACKGROUND Grape seed products (winery by-products) are valuable vegetable sources to enhance the quality of meat products. In this study, 21 treatments of frankfurters, in three different groups,Expand
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Utilization of brewer's spent grain in the production of Frankfurters
Summary The effects of dried and ground brewer’s spent grain (BSG) on dietary fibre content and some quality characteristics of beef Frankfurters were investigated. BSG preparations of fine (<212Expand
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Chemical and structural characteristics of frankfurters during in vitro gastric digestion as influenced by cooking method and severity
Abstract Cooking processes influence structural properties of foods, and may lead to differences in digestive behavior of food products. In this study, the effects of cooking method, cooking severityExpand
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Quality differences of hamburger patties incorporated with encapsulated β carotene both as an additive and edible coating
In this study, different formulations of chitosan (CS) and chitosan/sodium tripolyphosphate (CS/TPP) matrix solutions including β carotene were used as additives and edible coatings in hamburgerExpand
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