Changes in bioactive compounds present in beef burgers formulated with walnut oil gelled emulsion as a fat substitute during in vitro gastrointestinal digestion.
Raquel Lucas-GonzalezEstrella Sayas-BarberáJosé Manuel LorenzoJosé Ángel Pérez-ÁlvarezJuana Fernández-LópezManuel Viuda-MartosPublished in: Journal of the science of food and agriculture (2023)
The reformulated beef burgers with cocoa bean shells flour and walnut oil were a good source of bioactive compounds, which showed good stability after in vitro gastrointestinal digestion. This article is protected by copyright. All rights reserved.