Results 111 to 120 of about 2,885 (220)
Nano Select, Volume 7, Issue 6, June 2026.This review highlights nanoencapsulation as a powerful strategy to improve the stability, solubility, and bioavailability of essential oils. It surveys key EO‐producing plant families, major bioactive constituents, and therapeutic properties, alongside high‐ and low‐energy nanoformulation methods. Applications across pharmaceutical, cosmetic, food, and
Mateusz Guz +3 more
wiley +1 more source
Sensory profile of beef burger with reduced sodium content
, 2015 This study determined the sensory profile of three beef burger samples, namely, CON (control), F25 (25% sodium reduction) and F50 (50% sodium reduction), based on the Quantitative Descriptive Analysis (QDA).
Lucineia Aparecida Cestari +5 more
core +1 more source
Sustainable Food Proteins, Volume 4, Issue 2, June 2026.The review provides a comprehensive comparison in terms comparison of commercially established and emerging plant protein sources, focusing on their structural, rheological, and sensory attributes for developing sustainable plant‐based meat analogues (PBMAs).
Mian N. Riaz +3 more
wiley +1 more source
, 2023 A adição de antioxidantes naturais em produtos cárneos é bastante atrativa, principalmente devido à demanda dos consumidores por alimentos mais naturais.
Souza, Danubia Perpetua Maioto de
core
How Does Replacement of Beef with Agushie Impact the Nutritional and Eating Quality of Beef Burgers?
Food Science & Nutrition Technology, 2020 The main research objective was to study the influence of using agushie on proximate composition and eating quality of beef burgers. Cooking yield and pH of burgers produced with or without agushie were also studied. Boneless beef was used as the meat ingredient and portions of the beef were replaced with ground agushie at 0% (control), 13%, 26% and 39%
openaire +1 more source
Prevalence of Listeria monocytogenes in frozen burger patties in Malaysia [PDF]
, 2012 A total of 112 burger patties (35 beef burger patties, 39 chicken burger patties and 38 fish burger patties) which are commercially available at retail level were investigated for the presence and number of Listeria monocytogenes.
Wong, Woan Chwen +6 more
core +1 more source
INCIDENCE OF MEAT PRODUCTS ADULTERATION USING DIFFERENT TECHNIQUES [PDF]
Assiut Veterinary Medical JournalA total of sixty samples of cooked beef products (burger, sausage and beef hawawshi, 20 samples from each) had been collected from some restaurants in the Gharbia district in Egypt.
HALA GAAFAR +3 more
doaj +1 more source
Association Between Dietary Live Microbes and Diet Quality Among Children and Adults in France
Nutrition Bulletin, Volume 51, Issue 2, Page 245-257, June 2026.ABSTRACT Consumption of foods containing live microbes has been associated with multiple health benefits. This study assessed exposure to live microbes in foods, including fermented foods, in the nationally representative INCA 3 dietary survey (2014–2015) in France. Foods in the French nutrient composition database (CIQUAL) were assigned to low, medium
Rozenn Gazan +4 more
wiley +1 more source
DETECTION OF NATIVE AND MODIFIED SOYBEAN IN SOME MEAT PRODUCTS IN ASSIUT CITY, EGYPT [PDF]
Assiut University Bulletin for Environmental Researches, 2010 : High meat prices prompted the meat industries in Egypt to produce various meat brands extended with soybean proteins. Genetically modified foods are often in the news.
doaj +1 more source
EFSA Journal, Volume 24, Issue 6, June 2026.Abstract The food enzyme containing endo‐1,3(4)‐β‐glucanase (3‐(1,3;1,4)‐β‐d‐glucan 3(4)‐glucanohydrolase; EC 3.2.1.6), endo‐1,4‐β‐xylanase (4‐β‐d‐xylan xylanohydrolase; EC 3.2.1.8) and cellulase (4‐(1,3;1,4)‐β‐d‐glucan‐4‐glucanohydrolase EC 3.2.1.4) is produced with the non‐genetically modified Rasamsonia emersonii strain FGB by DSM Food Specialties B.
EFSA Panel on Food Enzymes (FEZ) +18 more
wiley +1 more source