Results 101 to 110 of about 343 (136)

Beef burger with substitution of fat by flour of passion fruit peel

, 2018
The consumption of hamburger attracts the consumer due to the low cost, easiness and rapidity in the preparation and consumption. The presence of fat conventionally is part of this product, being responsible for contributing with color, flavor and texture. Due to the increasingly recurrent concern of consumers with healthy eating, health and well-being,
Gonçalves, Letícia Dias dos Anjos, Magalhães, Gabriella Leite   +1 more
openaire   +1 more source

ENHANCING BEEF BURGER PROPERTIES USING LEMONGRASS OIL NANOEMULSION

Assiut Veterinary Medical Journal
BAKHEET D.B.M., HUSSEIN AHMED, WALAA ELSHERIF, ABD-ALLAH SH.M.S   +3 more
openaire   +1 more source

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Qualitative improvement of low meat beef burger using Aloe vera

Meat Science, 2015
Low meat beef burgers have found their niche in the food markets in developing countries because of their lower price. However, these burgers still lack an acceptable quality. This study investigates the effects of different concentrations of Aloe vera on the quality of this food product.
Nafiseh Soltanizadeh
exaly   +3 more sources

Flash Profile for the characterization of beef burger: A case study

2022
Selani M M, Contreras Castillo Carmen Josefina, Erick Saldaña   +2 more
exaly   +2 more sources

Utilization of hazelnut pellicle in low-fat beef burgers

Meat Science, 2005
Hazelnut pellicle was used as a dietary fiber in the production of beef burgers. The effects of hazelnut pellicle addition on proximate composition, pH, cook loss, dimensional changes, color and sensory characteristics of beef burgers were evaluated. Hazelnut pellicle addition affected some quality parameters of beef burgers.
Turhan, S, Sagir, I, Ustun, NS
openaire   +3 more sources

Sensory attributes and texture profile of beef burgers with gari

Meat Science, 2012
Beef burgers were produced using gari to substitute beef in the product formulations at 0% (control), 10%, 15% and 20% respectively. Cooking yield increased significantly (p0.05) effect on flavor and odor attributes of beef burgers.
W Y, Akwetey, C L, Knipe
openaire   +2 more sources

Healthier functional beef burgers

2012
Fil: Zaritzky, Noemi Elisabet. Universidad Nacional de La Plata. Facultad de Ingenierí­a. Departamento de Ingeniería Química; Argentina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas.
Andres, Silvina Cecilia, Pennisi Forell, Susana Carolina, Ranalli, Natalia, Zaritzky, Noemi Elisabet, Califano, Alicia Noemi   +4 more
openaire   +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

Sustainable Preservation of Beef Burgers Using Blueberry

Assiut Journal of Agricultural Sciences, 2023
Abeer Fathy, Asmaa A.Abdel-Rahman, El-sayed Ramadan, Soumia Darwish   +3 more
openaire   +1 more source

Incidence of some pathogens in beef burger sold in Cairo

Egyptian Journal of Chemistry, 2021
Ghada Abo-Elwafa ICFIND Conference, Moustafa El-Shenawy, Zeinab Sadek, samy abdel hamid, Mohamed Fouad   +4 more
openaire   +1 more source