Results 71 to 80 of about 343 (136)

Preparation and Characterization of Black Seed Oil Oleogel and Its Application in Reduced Animal Fat Beef Hamburger Formulations

Food Science &Nutrition, Volume 14, Issue 8, August 2026.
Oleogel was formulated by Black Seed Oil and beeswax/adipic acid as oleogelator. Beeswax was better to improve the rheological and textural properties of oleogels and was chosen for next step. Beef Hamburger with 6%, 9% and 12% animal fat replacement by oleogel were made and physical properties of oleogel formulated hamburger were studied.
Shadieh Roon, Hadi Almasi, Fariba Zeynali   +2 more
wiley   +1 more source

USING NATURAL HERBAL EXTRACTS FOR IMPROVING THE LIPID OXIDATION AND SENSORY ATTRIBUTES OF BEEF BURGER MANUFACTURED WITH MECHANICALLY DEBONED CHICKEN MEAT [PDF]

Veterinary Medical Journal - Giza, 2008
The main objective of the present study was to examine the visibility of using natural herbal ex- tracts to help meat industry to minimize lipid oxidation, improve sensory characteristics and extend the shelf life of meat products manufactured with ...
HUSSEIN M MOHAMED, HAYAM A MANSOUR
doaj   +1 more source

Upcycling of Mixed Fruit Juice By‐Products for Flour Production and Application in Plant‐Based Burgers

Journal of Food Science, Volume 91, Issue 8, August 2026.
ABSTRACT Agro‐industrial by‐product valorization has emerged as an important strategy for developing sustainable functional ingredients aligned with circular economy principles. This study aimed to produce flour from mixed juice processing residues composed of strawberry, pineapple, and ginger and to evaluate its application in plant‐based burger ...
Letícia da Cunha Espinosa, Tainara de Moraes Crizel, Paola de Souza, Giovanna Ribeiro Varesano, Aldrey Nathália Ribeiro Corrêa, Cecília Roratto Köhn, Adriano Brandelli, Simone Hickmann Flôres, Alessandro de Oliveira Rios   +8 more
wiley   +1 more source

THE USE OF ELECTROSPUN IRON OXIDE NANOFIBERS IN COATING FROZEN BEEFBURGER

The Iraqi Journal of Agricultural science
This study was conducted on the in coating of beef burger using electrospun iron oxide nanofibers at two concentrations6, 8 % , to improve the chemical and physical properties of the beef burger during a 3-month frozen storage period. The results of the
Majd A. A., Alrubeii, A. M. S., L. T. Al–Hadedee   +2 more
doaj   +1 more source

Ohmic Heating Application on Pork Burger Processing

Journal of Food Science, Volume 91, Issue 8, August 2026.
ABSTRACT This study evaluates ohmic heating (OH) at varying electric field strengths (OH10: 5 V/cm, OH12.5: 6.3 V/cm, OH15: 7.5 V/cm) compared to conventional grilling (CONV) in pork burger processing, focusing on microbial inactivation, physicochemical and rheological properties, and in vitro bioactivity.
Celso F. Balthazar, Jonas T. Guimaraes, Rodrigo N. Cavalcanti, Andrea G. Mascarenhas, Thais R. C. Pereira, Renata S. L. Raices, Monica Q. Freitas, Erick A. Esmerino, Adriano G. Cruz, Sergio B. Mano, Eliane T. Mársico   +10 more
wiley   +1 more source

Bacteriological and molecular studies on antibiotic resistant Escherichia coli isolated from meat and its products in Kaliobia, Egypt [PDF]

Benha Veterinary Medical Journal, 2019
The present study was performed on 175 random samples of fresh meat and meat products viz: Sausage, beef burger, luncheon and Kofta (35 for each), were collected from different shops at Kaliobia Governorate for detection the prevalence of E.
Ahmed Ali Elsayed
doaj   +1 more source

Generational Influence on Diet Quality: An Analysis Based on Vigitel 2023

Journal of Human Nutrition and Dietetics, Volume 39, Issue 4, August 2026.
ABSTRACT Background Food consumption is influenced by sociodemographic factors throughout life, including generational affiliation. Different cohorts, such as Traditionalists, Baby Boomers, Generation X, Generation Y and Generation Z, are considered.
João Paulo Lima de Oliveira, Laudicéia Ferreira Fróis, Bianca Aparecida de Sousa, Hemily Lopes Menezes Silvério, Giovana Oliveira Mendonça, Leticia Ohara de Paiva, Nathalia Luiza Ferreira, Lílian Gonçalves Teixeira   +7 more
wiley   +1 more source

Linking Structural and Mechanical Properties to Multimodal Sensory Perception of Fibrousness in Plant‐Based Meat Analogs

Journal of Texture Studies, Volume 57, Issue 4, August 2026.
Macrostructural fiber alignment quantified by the image‐based Fiberlyzer method strongly predicts both perceived visible and oral fibrousness in plant‐based whole‐cut meat analogs. Integrating structural imaging, directional mechanics, and sensory analysis provides a robust framework to interpret and design fibrous texture independent of visual ...
Christina J. Birke Rune, Davide Giacalone, Mathias P. Clausen, Miek Schlangen   +3 more
wiley   +1 more source

NUTRIENTS RETENTION IN FUNCTIONAL BEEF BURGERS WITH ESPECIAL EMPHASIS ON LIPID PROFILE

International Journal of Research in Engineering and Technology, 2014
Fil: Romero, Mara Cristina. Universidad Nacional del Chaco Austral. Departamento de Ciencias Basicas y Aplicadas; Argentina.
Romero, Mara Cristina, Romero, Ana María, Doval, Mirtha Marina, Judis, Maria Alicia   +3 more
openaire   +2 more sources

Consumer Valuation of Meat Alternatives and Labeling Policies: A Comparative Perspective

Applied Economic Perspectives and Policy, Volume 48, Issue 3, Page 762-779, July 2026.
ABSTRACT This study investigates and compares US consumer perceptions and the impact of environmental, human health, and animal welfare information related to conventional meat on preferences for meat alternatives and labeling policies. Using the best–worst scaling method across 10 different burger alternatives, our results show that the meat burger is
Daniele Asioli, Wei Yang, Jia Han, Quoc Cuong Nguyen, Massimiliano Petracci, Rodolfo M. Nayga Jr.   +5 more
wiley   +1 more source