Results 101 to 110 of about 2,885 (220)

Similarity and substitution: Using pile sorting methods to explore economic behavior

Journal of the Agricultural and Applied Economics Association, Volume 5, Issue 2, Page 180-195, June 2026.
Abstract Despite the common intuition that similar products are stronger demand substitutes, this study shows a more nuanced relationship between perceived similarity and utility substitution. Using pile sorting, a method where items are sorted into groups according to their similarity, we conduct large‐scale consumer surveys on purchasing 21 foods for
Jayson L. Lusk, Vincenzina Caputo, Amelia Ahles   +2 more
wiley   +1 more source

Penentuan Adulterasi Daging Babi pada Sampel Burger Sapi Menggunakan Metode NIR dan Kemometrik (Determination of Pork Adulteration in Beef Burger Samples Using NIR and Chemometrics Method)

, 2016
Burger is one of the favorite processed meat products. The adulteration of pork in halal-labeled beef burger becoming problem for the Muslim community.
Mubayinah, Ani, Kuswandi, Bambang, Wulandari, Lestyo   +2 more
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Control of escherichia coli 0157:H7 in beefburgers [PDF]

, 2001
End of Project ReportThe inactivation of E. coli O157:H7 by heating, freezing, pulsed electric field, sodium lactate, lactic acid and citric acid, alone or in combination was investigated.
Catarame, Terese, Byrne, Catriona, Bolton, Declan, Sheridan, James J.   +3 more
core  

The Quality of Clarity: Lessons from the Sixty‐Year Struggle to Maintain the Purity of Lake Taupō

Kōtuitui: New Zealand Journal of Social Sciences Online, Volume 21, Issue 2, June 2026.
Sixty years of effort to protect the exceptionally clear water of Lake Taupō, the largest lake in Aotearoa New Zealand, show how environmental memory can help manage a cultural and natural resource. I describe how water clarity and quality in this lake have been protected, through managing soil erosion and phosphorus flows during the 1960s–1980s, and ...
Jonathan West
wiley   +1 more source

Vaccinium meridionale Swartz extracts and their addition in beef burgers as antioxidant ingredient

Journal of the Science of Food and Agriculture, 2017
AbstractBACKGROUNDVaccinium meridionale Swartz (mortiño) constitutes a source of bioactive phytochemicals, but reports related to its efficient and green production are scarce. In this study, pressurized liquid extraction (PLE) and ultrasound‐assisted extraction of mortiño were compared.
Alexis López‐Padilla, Diana Martín, David Villanueva Bermejo, Laura Jaime, Alejandro Ruiz‐Rodriguez, Claudia Estela Restrepo Flórez, Diana Marsela Rivero Barrios, Tiziana Fornari   +7 more
openaire   +3 more sources

Cornsilk Improves Nutrient Content and Physical Characteristics of Beef Patties (Sutera Jagung Memperbaiki Kandungan Nutrien dan Ciri-Ciri Fizikal Burger Daging) [PDF]

, 2011
The nutrient composition, cooking characteristics and sensory properties of beef patties incorporated with various level of cornsilk were studied. The beef patties were formulated with either 2, 4 or 6% of cornsilk. Protein content increased in line with
Nurhanan, A. R., Mohsin, S. S. J., Solihah, M.A., Wan Rosli, W. I.   +3 more
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Microbiological Safety Of Raw Minced Beef And Beef Burgers On Retail Sale In Ireland (11Ns1)

, 2013
This survey investigated the prevalence of Salmonella and verotoxigenic Escherichia coli (VTEC) in samples of raw minced beef and raw beef burgers from retail outlets and catering premises in Ireland. Salmonella (identified as Salmonella Dublin) was detected in 0.1% of samples (1/983). E.
openaire   +2 more sources

Improving Meat Analogues With Pea Proteins: A Comprehensive Review of Applications, Allergenicity, and Safety

Legume Science, Volume 8, Issue 2, June 2026.
ABSTRACT With the growing global population and change in consumers' lifestyles, there is a pressing need for sustainable, safe, and nutritious sources of protein. Alternative proteins, like plant‐based meat supplemented with pea protein, offer a promising source; however, knowledge of their application, allergenicity, and safety is limited, and the ...
Ahmadullah Zahir, Muhammad Junaid Anwar, Muhammad Hammad Anwar, Huma Arif, Abuzar, Priya Pravin Bora, Ghazaleh Ahmadi Partovi   +6 more
wiley   +1 more source

A Comparison of the Rise of Serum Lipids, Glucose, and HS-CRP Levels After Consumption of a Beef Burger Versus a Vegetarian Burger

, 2020
Background: A strong positive association exists between the consumption of fast food and risk of chronic diseases, which includes heart disease and type 2 diabetes.
Schompoopong, Maple T.
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A COHORT STUDY ON SHIGA TOXIN PRODUCING E. COLI O157:H7 ISOLATED FROM SOME MEAT PRODUCTS IN ASSIUT GOVERNORATE AS A CAUSE OF BLOODY DIARRHEA IN CHILDREN [PDF]

Assiut Veterinary Medical Journal, 2015
The present study was conducted to investigate the presence of E. coli especially E. coli O157:H7 and to detect the presence of the stx1 and stx2 genes in isolates derived from a total of 80 samples including 20 samples each of frozen beef burgers ...
doaj   +1 more source