Results 91 to 100 of about 2,885 (220)
Antioxidant and antibacterial activity of basil (Ocimum basilicum L.) essential oil in beef burger [PDF]
, 2015 The aim of this study was evaluation of phytochemical components, antioxidant activity, and antibacterial effects of basil (Ocimum basilicum L.) essential oil (BEO) in vitro.
Rafieian-Kopaei, M. +9 more
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USING NATURAL HERBAL EXTRACTS FOR IMPROVING THE LIPID OXIDATION AND SENSORY ATTRIBUTES OF BEEF BURGER MANUFACTURED WITH MECHANICALLY DEBONED CHICKEN MEAT [PDF]
Veterinary Medical Journal - Giza, 2008 The main objective of the present study was to examine the visibility of using natural herbal ex- tracts to help meat industry to minimize lipid oxidation, improve sensory characteristics and extend the shelf life of meat products manufactured with ...
HUSSEIN M MOHAMED, HAYAM A MANSOUR
doaj +1 more source
It's bean too long: Interventions to reintroduce legumes to the UK palate and plate
Annals of Applied Biology, Volume 189, Issue 1, July 2026.Increased legume consumption can offer considerable health and sustainability benefits. Legume intake in the UK is low, and a number of barriers to intake have been identified. Adopting the Nuffield Council on Bioethics Intervention Ladder, we identify and review an array of interventions—with increasing levels of intervening—that could support ...
Neil Bernard Boyle +7 more
wiley +1 more source
Effect of Addition Watermelon Rind Powder on Quality Criteria and Microbial Aspects of Beef Burger Patties during Frozen Storage Periods [PDF]
Journal of Food and Dairy Sciences, 2018 The Watermelon rind powder (WMRP) as a natural source of fiber, minerals, amino acids and natural antioxidant compounds. This research was performed to evaluate the influence of addition of WMRP at different level (3, 6, 9 and 12%) from total formula of ...
M. Ghaly, M. El-Waseif, S. Badr
doaj +1 more source
Effects of incorporation of lupin flour on the quality attributes of beef burger
Online Journal of Animal and Feed Research, 2023 Lupin flour is known as an alternative high-ptlant protein for meat products due to its nutritional, health, and functional properties. A factorial experiment was performed to investigate the effect of lupin seed flour treatment (without, steaming, and roasting), meat substitution level with lupin seed flour (0, 5, 10, and 15%), and the interaction ...
Ahmad Ja'far ALRAHAIFE, Khaled ABU-ALRUZ
openaire +1 more source
Food Poverty and Early Childhood Development Across Food Insecurity Levels in Brazil
Maternal &Child Nutrition, Volume 22, Issue 3, July 2026.ABSTRACT This cross‐sectional study investigated associations between food insecurity, food poverty, and early childhood development (ECD) among Brazilian children under 5 years of age, and explored whether the association between food poverty and ECD varied across food insecurity levels.
Micaela Rabelo Quadra +6 more
wiley +1 more source
Occurrence of Bacillus cereus in beef burger marketed in Tehran, capital of Iran
, 2018 Introduction: Beef burgers made in Iran contain various compounds such as meat, cereals flour, as well as some spices which can be contaminated with Bacillus cereus, causing gastroenteritis in the consumer. This study is focused on occurrence of B.cereus
Hosseini, Hedayat +3 more
core +1 more source
Cancer, Volume 132, Issue 11, 1 June 2026.In 28,550 UK Biobank participants diagnosed with a single incident cancer, greater adherence to five of the lifestyle‐based WCRF/AICR Cancer Prevention Recommendations was associated with reduced risk of all‐cause mortality. These findings provide evidence to support the WCRF/AICR Cancer Prevention Recommendation to “After a cancer diagnosis, follow ...
Fiona C. Malcomson +6 more
wiley +1 more source
IMPROVING STUDENTS’ ABILITY IN WRITING RECOUNT TEXT BY USING BEEF BURGER AT FIRST GRADE OF SMAI SUNAN GUNUNG JATI NGUNUT [PDF]
, 2016 Rohmah, Miftahur. Student Registered Number. 2813123020. 2016. Improving Students’ Achievement in Writing Recount Text By Using Beef Burger at first grade of SMAI Sunan Gunung Jati Ngunut. Sarjana Thesis. English Education Department.
MIFTAHUR ROHMAH, 2813123020
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Food Science &Nutrition, Volume 14, Issue 6, June 2026.Textured vegetable proteins were produced by thermoplastic extrusion using soy protein concentrate, vital wheat gluten, and defatted baru flour, a protein‐ and fiber‐rich by‐product from the Brazilian Cerrado. The resulting plant‐based burgers were evaluated for nutritional composition, technological properties, microbiological quality, and sensory ...
Ana Paula Rebellato +6 more
wiley +1 more source