Polyphenolic content, antibacterial and antioxidative properties of some berries and their influence on inosine monophosphate formation in minced pork
Laen...
Kuupäev
2024
Kättesaadavus
Ajakirja pealkiri
Ajakirja ISSN
Köite pealkiri
Kirjastaja
Università degli Studi di Milano Statale
Abstrakt
Introduction: Total polyphenol content (TPC), antibacterial and antioxidative properties [1] of chokeberry, blackcurrant, and rowan berries and their press residues were alnalysed together with meat taste enhancing inosine monophosphate (IMP) formation [2] during 14 days of storage of the minced pork, enriched with these berry powders.
Kirjeldus
Märksõnad
polyphenolic content, berries, antibacterial and antioxidative properties, inosine monophosphate relative content, minced pork, abstracts