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Evaluation of the potential of annatto seed powder to reduce the formation of h...
Gonçalves, Thaís de Moura Neves; Braga, Anna Rafaela Cavalcante; Pinto, Edgar; Viegas, Olga; Mesquita, Leonardo M. de SouzaVarious strategies are being explored to reduce the formation of undesirable compounds during the thermal processing of foods. This study investigates the impact of incorporating annatto seed powder (Bixa orellana L.) into beef patties to reduce the formation of heterocyclic amines (HAs) during charcoal-grilling and pan-frying. A three-level full factorial design was used to assess the effect of both annatto se...
Data: 2025
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Origem: Repositório Científico do Instituto Politécnico do Porto