Inclusion of high-pressure-treated grape pomace to modulate barbecued Frankfurter sausages: insights into oxidation and PAH generation during barbecuing.
Andrés AI; Martín-Mateos MJ; D'Arrigo M; Sánchez-Ordóñez M; Ramírez-Bernabé MR · 2026 · Food chemistry
WASTE classifies this as Negative / Null Result Report · AI classification, approximate
The study found no significant effect — useful as a negative control or null benchmark for your own design.
Abstract (excerpt)
This study evaluated the effects of high hydrostatic pressure (HHP)-treated white (WGP) and red grape pomace (RGP) on oxidative stability, volatile compounds, and polycyclic aromatic hydrocarbons (PAHs) in barbecued Frankfurter sausages.…
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Metadata source: Europe PMC · DOI 10.1016/j.foodchem.2026.150132