Valorization of Sour Cherry Seeds in Beef Meatballs: Effect on Quality, Lipid Oxidation, Texture Profile, Acrylamide Formation and Antioxidant Activity.
Savaş; Kavrut; Engin · 2026 · Foods (Basel, Switzerland)
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)
In the study, the effects of adding sour cheery seed powder at different concentrations (0%, 0.5%, 1%, and 1.5%) on the pH, water content, lipid oxidation, cooking loss, color, TPC, antioxidant activity (DPPH and ABTS), texture, and…
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Metadata source: PubMed · DOI 10.3390/foods15050968