Results 151 to 160 of about 2,885 (220)

Impact of replacing fat with pearl millet fibers on the bioactivity and quality of beef burger. [PDF]

Sci Rep
Salem ME, Aref SM, Abouelwafa MY, Mokbel SM, Motawei AM, Al-Farga A, Moussa-Ayoub TE.   +6 more
europepmc   +1 more source

The Effects of Substituting BHT with a Microencapsulated Basil (Ocimum campechianum Mill.) Extract on Refrigerated Beef Burger Preservation. [PDF]

Foods
Borges do Vale R, Coelho Barros A, Maciel IJ, de Sousa Melo SK, Rodrigues da Silva TR, da Silva JJ, da Silva JA, Dos Santos Lima J, de Alencar MG, Matiuzzi da Costa M, Torres de Souza Rodrigues R, de Brito Araujo Carvalho AJ, Lima MDS, Doblado BP, Leandro de Carvalho FA.   +14 more
europepmc   +1 more source

Development and Evaluation of Nutritional and Quality Standard of Beef Burger Supplemented with Pumpkin (Cucurbita moschata) Seed Flour. [PDF]

Foods
de Melo FABR, Galvão MBF, da Costa AF, da Silva CF, Guerra JMC, Stamford TCM.   +5 more
europepmc   +1 more source

ANALISIS DNA BABI PADA BURGER MENGGUNAKAN REAL-TIME PCR (Polymerase Chain reaction)

, 2013
Halal issues related to contamination of pork is one thing that has always been a major concern and consideration in the food industry because of religion, health and economy reasons.
, Prof. Sismindari, SU., Ph.D., Apt, , RENY SYAHRUNI   +1 more
core  

Effects of Dill (Anethum graveolens) Essential Oil and Lipid Extracts as Novel Antioxidants and Antimicrobial Agents on the Quality of Beef Burger. [PDF]

Foods
Mujović M, Šojić B, Peulić T, Kocić-Tanackov S, Ikonić P, Božović D, Teslić N, Županjac M, Novaković S, Jokanović M, Škaljac S, Pavlić B.   +11 more
europepmc   +1 more source

Natural nano soy proteins for improvement of beef burgers quality [PDF]

Egyptian Journal of Chemistry, 2019
dina azab, Yehia heikal, taher Salaheldin, amal Hassan, ferial abu-salem   +4 more
openaire   +1 more source

Phytochemical Constituents and Antioxidant Activity ofOudneya Africana L. Leaves Extracts: Evaluation Effects on Fatty Acids and Proteins Oxidation of Beef Burger during Refrigerated Storage. [PDF]

Antioxidants (Basel), 2019
Hajlaoui H, Arraouadi S, Mighri H, Chaaibia M, Gharsallah N, Ros G, Nieto G, Kadri AA.   +7 more
europepmc   +1 more source

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

Product Development and Consumer Evaluation of Beef-Cricket Hybrid Burgers. [PDF]

Int J Food Sci
Ranga L, Noci F, Dermiki M.
europepmc   +1 more source