Carotene contents of processed meats blended with palm fats
(beef burgers and chicken frankfurters) blended with palm fats was studied. Alpha-carotene and β-carotene decreased significantly (P<0.05) by 62-66% and 72-80% respectively in beef burgers where the fats were substituted with red palm fat (RPF35) and a mixture of red palm fat and palm fat (FB) wh...
Saved in:
Main Authors: | Wan Rosli, W. I., Babji, A.S., Aminah, A., Foo, S. P., Abd Malik, O. |
---|---|
Format: | Article |
Language: | English |
Published: |
Faculty of Food Science and Technology, Universiti Putra Malaysia
2004
|
Subjects: | |
Online Access: | http://eprints.usm.my/32974/1/Rosli-AFJ-13%284%29-201-210-2004_MUHA.pdf http://eprints.usm.my/32974/ http://www.ifrj.upm.edu.my |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Similar Items
-
Vitamin E contents of processed meats blended with palm oils
by: Wan Rosli, W. I., et al.
Published: (2006) -
Effects of Processing on Nutritional and Sensory Qualities
of Beef Burgers Incorporated With Palm Fats
by: Wan Rosli, W. I., et al.
Published: (2005) -
Palm Fats as Animal Fat Analogues in Beef Burgers
by: Wan Rosli, W. I., et al.
Published: (2003) -
Effect of retorting and oven cooking on the nutritional
properties of beef frankfurters blended with palm oils
by: Wan Rosli, W. I., et al.
Published: (2010) -
Lipid Profile, Apparent Digestibility and Protein Efficiency Ratio of
Sprague Dawley Rats Fed With Red Palm Fat Diets
by: Wan Rosli, W. I., et al.
Published: (2007)