Results 141 to 150 of about 2,885 (220)

Comparative Evaluation of the Nutritional, Physical and Sensory Properties of Beef, Chicken and Soy Burgers

, 2018
The sporadic technological advancement witnessed worldwide since the beginning of the twenty first century has encouraged civilization and urbanization culminating into changes in lifestyle from active to sedentary globally.
O., ADENIYI Paulina, Veronica A., OBATOLU, Hammed A., KEHINDE   +2 more
core   +1 more source

Effect of dietary fibers as fat substitute in beef burger and pork and beef cooked sausage

, 2016
As fibras alimentares têm mostrado bom desempenho tecnológico e sensorial quando utilizadas como substituto de gordura em produtos cárneos. O objetivo do estudo foi avaliar o efeito de quatro fibras alimentares como substituto de gordura em produtos ...
Bis, Camila Vespúcio [UNESP]
core  

Sensory Evaluation and Consumer Preference of a Tempeh–Beef Burger Prototype for Urban Markets

Urban culinary development creates opportunities to reintroduce local ingredients in formats that meet modern consumer preferences for taste, nutrition, and attractive presentation.
Mau, Daniel Pandu, Lestariningsih, Titin, Tjahjono, Prijo, Hidayah, Nani Kharisma Nur, Tjahjadi, kezia, Prabowo, Ivy Dian Puspitasari   +5 more
core   +1 more source

Nutritional Composition and Lipid Oxidation Stability of Beef Patties Packed with Biodegradable and Non-Biodegradable Materials (Kestabilan Komposisi Makanan dan Pengoksidaan Lemak Burger Daging yang Dibungkus dengan Bahan Mudah Urai dan Tidak Mudah Urai Secara Biologi) [PDF]

, 2014
Long term environmental problems of non-biodegradable plastic, the need to conserve finite fossil fuels and the impact of globalization of food supply are some of the driving forces in looking towards biodegradable plastics as an alternative to the ...
Lim, S. L ., Wan Rosli, W. I.
core  

Bacteriological quality of beef burgers in Assiut City [PDF]

Assiut Veterinary Medical Journal, 2003
openaire   +1 more source

The Food Safety of Livestock Products (Meatball, Corned Beef, Beef Burger and Sausage) Studied from Heavy Metal Residues Contamination

, 2010
The aims of animal husbandry improvements are to increase both the quality and the quantity of livestock production and to ensure the safety of the product. It is necessarry for consumers to pay attention to the food safety of livestock product because
Harlia, E, E Harlia, RL Balia, Balia, RL
core  

Evaluation of beef-burger in some Egyptian markets [PDF]

Annals of Agricultural Science, Moshtohor, 2018
openaire   +1 more source

Taste panel evaluation and acceptance of soy-beef burger

, 1986
This study was conducted to investigate the effect of the addition of textured soy protein (TSP) at 0%, 20%, 30%, 40% and 50% levels on the quality and general acceptance of soy-beef burgers by trained taste panels as well as the consumer.
Part Time Mohd Zulhimi bin Zolkefali
core  

Influence of Different Concentrations of Sesame Oil and Chicken Fat on the Physicochemical Properties of Burger Beef During Refrigerated Storage

The objective of this study was to evaluate the effect of varying levels (0%,5% and 10%) of sesame oil and chicken fat on the chemical composition, stored for 30 days freezing (18-°C), these samples were analyzed chemically and microbial in three periods,
Muhiad, A.H., Elhesain, Mortada H.A., Hussein, B.E., Idam, O. A., Osman, A.H., Abdelmageed, M.E.I., Hassan, H.E., Elhashmi, Y.H., Morkaz, M.G., Sahal, Khalid E.   +9 more
core   +1 more source

Fermented Radish and Beetroot Powder as Natural Sources of Nitrite in Beef Burger. [PDF]

Foods
Almohaimeed SA, Al Juhaimi FY, Babiker EE, Mohamed Ahmed IA.   +3 more
europepmc   +1 more source