Results 181 to 190 of about 2,885 (220)

Optimization of the Rheological Properties of Fat Replacers Based on Inulin at Different Degrees of Polymerization and Their Application in Beef Burgers. [PDF]

Foods
Totaro MP, Miccolis M, De Angelis D, Natrella G, Caponio F, Summo C, Faccia M.   +6 more
europepmc   +1 more source

The amino acid composition of commercially available vegan meat and dairy analogues. [PDF]

Br J Nutr
Domić J, van Loon LJC, Siebelink E, Borgonjen-van den Berg KJ, de Groot LCPGM, Grootswagers P.   +5 more
europepmc   +1 more source

TD-NMR Structural Profiling of Meat and Plant-Based Meat Analog Burgers. [PDF]

J Food Sci
Wiesman Z, Azachi MH, Oshether T.
europepmc   +1 more source

What Is the Role of Plant-Based Alternatives to Animal Foods in the Great Food Transformation: A Narrative Review. [PDF]

J Nutr
Philippi Rosane B, Okoren L, Andersen BV, Byrne DV, Bügel SG.   +4 more
europepmc   +1 more source

The Effect of Wheat Bran on the Chemical Composition, Texture, and Oxidative Stability of Beef Meatballs. [PDF]

Foods
Ianiţchi D, Bădulescu LA, Poşan P, Pogurschi EN, Marin MP, Ion VA, Constantin CG, Dobrin A, Patraşcu L, Hodoşan C, Maftei ML.   +10 more
europepmc   +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