Effect of Papaya Wastes on Quality Characteristics of Meat Burger [PDF]
New Valley Journal of Agricultural Science, 2022 Large amounts of fruit byproducts are discarded daily by the food industry, representing a significant loss of nutrients. The present study compared between the bioactive compounds in papaya wastes, including peels and seeds.
Rewaa Ahmed, Asmaa Abdel-Rahman
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Foods, 2023 The hamburger has been targeted for substitution by numerous plant-based alternatives. However, many consumers find the taste of these alternatives lacking, and thus we proposed a hybrid meat and plant-based burger as a more acceptable alternative for ...
Bjørn Petrat-Melin, Svend Dam
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Consumer-orientated development of hybrid beef burger and sausage analogues. [PDF]
Food Sci Nutr, 2017 AbstractHybrid meat analogues, whereby a proportion of meat has been partially replaced by more sustainable protein sources, have been proposed to provide a means for more sustainable diets in the future. Consumer testing was conducted to determine consumer acceptability of different formulations of Hybrid beef burgers and pork sausages in comparison ...
Neville M +3 more
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Quality Maintenance of Beef Burger Patties by Direct Addiction or Encapsulation of a Prickly Pear Fruit Extract [PDF]
Frontiers in Microbiology, 2019 Beef burger patties are a very perishable food product with a maximum shelf life of 3 days at 4°C, due to a fast decrease of quality parameters and microbial growth.
Lucia Parafati +4 more
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Alternative fat substitutes for beef burger: technological and sensory characteristics. [PDF]
J Food Sci Technol, 2014 This study aimed to develop a type of hamburger meat product and evaluate the physical features and sensory formulations of oatmeal flour, flour of green banana pulp, flour of green banana peel, flour of apple peel and pulp of Green Banana as fat substitutes.
Bastos SC +7 more
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Quantifying the Relationship Between Key Potential Environmental and Nutritional Health Benefits of Plant-Based Meat Alternatives and Their Price Premiums Compared to Beef [PDF]
FoodsBeef production and consumption generate significant environmental and health costs for society, negative externalities that are not generally reflected in retail prices. Plant-based meat alternatives (PBMAs) are products designed to emulate conventional
Mauricio R. Bellon +2 more
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Physicochemical properties of beef burger after partial incorporation of ethylcellulose oleogel instead of animal fat [PDF]
Journal of Food Science and Technology, 2021 Nafiseh Soltanizadeh +2 more
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Ultrasound-Assisted Extraction and Characterization of Polyphenols from Apple Pomace, Functional Ingredients for Beef Burger Fortification [PDF]
Molecules, 2022 Luna Pollini +2 more
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Incorporation of Low Molecular Weight Chitosan in a Low-Fat Beef Burger: Assessment of Technological Quality and Oxidative Stability [PDF]
Foods, 2021 Milad Hadidi +2 more
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Histological, immunohistochemical assessment and DNA fingerprint species identification of some meat products in Egypt [PDF]
Scientific ReportsA total of sixty commercial beef products, represented by minced meat, sausage, kofta, and burger, with fifteen samples per product, were collected randomly from different markets in Assiut city, Egypt.
Heba F. Kamaly +3 more
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