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The Utilization of Yellow and Red Onion Peels and Their Extracts as Antioxidant and Antimicrobial in Preservation of Beef Burger during Storage

Nahed L. Zaki, Nasra A. Abd-Elhak, Hanaa S. M. Abd El-Rahman

American Journal of Food Science and Technology. 2022, 10(1), 1-9 doi:10.12691/ajfst-10-1-1
  • Table 1. The percentage of ingredient in beef burger samples (g ∕100g)
  • Table 2. Total flavonoid and phenolic contents of onion peels and their extracts
  • Table 3. Polyphenolic and flavonoids fractions of yellow and red onion peels
  • Table 4. Microbiological quality of raw material and their extracts
  • Table 5. Antioxidant, total phenolic and flavonoid contents in burger during storage period (15 day)
  • Table 6. Physicochemical properties and pH value of produced beef burger samples
  • Table 7. Organoleptic properties of burger stored at 4±1°C at zero time and 15 day period storage
  • Table 8. Microbiological count of cooked burger samples at zero time and storage