Results 121 to 130 of about 2,885 (220)

Textured soy protein, collagen and maltodextrin as extenders to improve the physicochemical and sensory properties of beef burger [PDF]

, 2017
Non-meat ingredients have been added as extenders to variety of meat products, such as beef burger, to improve some properties. Textured soy protein (TSP), collagen (CL) and maltodextrin (MD); and their combinations (TSPCL, TSPMD, CLMD and TSPCLMD) were ...
Trinca, Natália Righetti Rocha [UNESP], Gisandro Reis de CARVALHO (4618447), Talita Maira Goss MILANI (4618453), CARVALHO,Gisandro Reis de, Barretto, Andrea Carla da Silva [UNESP], Gisandro Reis de CARVALHO, Andrea Carla da Silva BARRETTO, NAGAI,Letícia Yuri, de Carvalho, Gisandro Reis [UNESP], Letícia Yuri NAGAI (4618444), Andrea Carla da Silva BARRETTO (4618456), TRINCA,Natália Righetti Rocha, Nagai, Letícia Yuri [UNESP], Natália Righetti Rocha TRINCA (4618450), Talita Maira Goss MILANI, Milani, Talita Maira Goss [UNESP], MILANI,Talita Maira Goss, BARRETTO,Andrea Carla da Silva, Natália Righetti Rocha TRINCA, Letícia Yuri NAGAI   +19 more
core   +1 more source

Consumption of beef sandwiches in the United States and contributions to intake of energy and select nutrients

Frontiers in Nutrition
IntroductionSandwiches are commonly consumed in the United States. This study summarizes contributions of beef sandwiches to energy and select nutrient intakes.MethodsBeef sandwiches were categorized as beef burger sandwiches (hamburgers or cheeseburgers)
Mary M. Murphy, Maribeth M. Anderson, Xiaoyu Bi   +2 more
doaj   +1 more source

Irradiation impact on biological activities of Anthraquinone pigment produced from Talaromyces purpureogenus and its evaluation, characterization and application in beef burger as natural preservative. [PDF]

BMC Microbiol, 2022
Soliman IA, Hasanien YA, Zaki AG, Shawky HA, Nassrallah AA.   +4 more
europepmc   +1 more source

Effect of Edible Onion (Allium cepa L.) Film on Quality, Sensory Properties and Shelf Life of Beef Burger Patties. [PDF]

Molecules, 2021
Soares KS, Souza MP, Silva-Filho EC, Barud HS, Ribeiro CA, Santos DD, Rocha KNS, de Moura JFP, Oliveira RL, Bezerra LR.   +9 more
europepmc   +1 more source

Current situation of some residues in common meat products [PDF]

Egyptian Journal of Animal Health
This study was designed to evaluate some synthetic hormones and total aflatoxin residues in meat and poultry products using Enzyme-linked ImmunoSorbent Assay (ELISA) method.
doaj   +1 more source

Antioxidant And AِNtimicrobial Properties Of Peptides As Bioactive Components In Beef Burger

, 2014
Dried soy protein hydrolysate powder was added to the burger in order to enhance the oxidative stability as well as decreases the microbial spoilage. The soybean bioactive compounds (soy protein hydrolysate) as antioxidant and antimicrobial were added at level of 1, 2 and 3 %.Chemical analysis and physical properties were affected by protein ...
F. M. Abu-Salem, M. H. Mahmoud, M. H. El-Kalyoubi, A. Y. Gibriel, A. A. Abou-Arab Arab   +4 more
openaire   +1 more source

Incorporation of natural and mechanically ruptured brewing yeast cells in beef burger to replace textured soy protein. [PDF]

J Food Sci Technol, 2022
Bertolo AP, Kempka AP, Rigo E, Sehn GAR, Cavalheiro D.   +4 more
europepmc   +1 more source

Tetraplex PCR assay involving double gene-sites discriminates beef and buffalo in Malaysian meat curry and burger products [PDF]

, 2017
Replacement of beef by buffalo and vice versa is frequent in global markets, but their authentication is challenging in processed foods due to the fragmentation of most biomarkers including DNA.
Sharifah Bee Abd Hamid, Md. Asaduzzaman, Lokman Ali, Md. Eaqub Ali, M.A. Motalib Hossain, Nina Naquiah Ahmad Nizar, Asing, S.M. Azad Hossain, Mohammad Nasir Uddin, Md. Jahurul Haque Akanda e   +9 more
core  

Occurrence of Bacillus cereus in Beef Burger Marketed in Tehran, Capital of Iran

, 2017
Background: Beef burgers made in Iran contain various compounds such as meat, cereals flour, as well as some spices which can be contaminated to Bacillus cereus, causing gastroenteritis in the consumer. This study is focused onoccurrence of B.
S. Siadati, M. Soleimani, H. Hosseini, Z. Neyestani, Z. Pilevar   +4 more
core  

Effects of quinoa flour on lipid and protein oxidation in raw and cooked beef burger during long term frozen storage

, 2018
The objective of this work was to assess the effects of quinoa flour in the improving the quality characteristics and oxidation and storage stability (-18 °C for 3 months) of cooked and raw beef burger.
SEÇEN,Selçuk Mustafa, Selçuk Mustafa SEÇEN (6302321), ÖZER,Cem Okan, Cem Okan ÖZER (6302318)   +3 more
core   +1 more source