Results 11 to 20 of about 15,156 (264)
Journal of General Virology, 2015 Epidemiological studies have suggested that consumption of beef may correlate with an increased risk of colorectal cancer. One hypothesis to explain this proposed link might be the presence of a carcinogenic infectious agent capable of withstanding cooking.
Peretti, Alberto +4 more
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Pork skin and canola oil as strategy to confer technological and nutritional advantages to burgers
Czech Journal of Food Sciences, 2017 The effect of pork backfat replacement by gels containing pork skin and canola oil on some physicochemical, technological, nutritional, and sensory parameters of burgers was evaluated.
Daiane Terezinha de Oliveira Fagundes +7 more
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Computational Geometry, 2018 11 pages, 2 figures; a new proof of Theorem 8, extended concluding ...
Mikio Kano, Jan Kyncl
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The Data Reduction Pipeline of the Hamburg Robotic Telescope
Advances in Astronomy, 2010 The fully automatic reduction pipeline for the blue channel of the HEROS spectrograph of the Hamburg Robotic Telescope (HRT) is presented. This pipeline is started automatically after finishing the night-time observations and calibrations.
Marco Mittag +3 more
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Natural antioxidant from yerba maté (Ilex paraguariensis St. Hil.) prevents hamburger peroxidation
Brazilian Archives of Biology and Technology, 2011 The aim of this study was to evaluate whether yerba maté alcoholic extracts at very low concentrations (0.01 and 0.1%), prevent/retard lipid peroxidation in beef hamburgers without impairing sensory acceptability. For this TBARs and hexanal levels, fatty
Erica Lemos Ferreira +3 more
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Effect of Oliveria Decumbens essential oils on microbial characteristics of hamburger [PDF]
Bihdāsht-i Mavādd-i Ghaz̠āyī, 2020 < p >The use of herbal essential oils can inhibit bacterial growth and proliferation. In this investigation, the chemical composition and antimicrobial effects of essential oils of Oliveria decumbens on culture media and hamburger have been studied.
Z. Ghorbani +3 more
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Protein Quality and Sensory Perception of Hamburgers Based on Quinoa, Lupin and Corn
Foods, 2022 The need for partial or total substitution of animal protein sources by vegetable sources of high protein quality with good sensory acceptance is a promising alternative.
Raquel Chilón-Llico +4 more
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eROSITA’s cool star population explained
Astronomy & AstrophysicsThe rotation-activity connection is the standard paradigm for interpreting chromospheric and coronal activity in late-type stars, namely, stars with outer convection zones.
Schmitt J. H. M. M. +4 more
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Eating Hamburgers Slowly and Sustainably: The Fast Food Market in North-West Italy
Agriculture, 2019 The Italian food movement shows some peculiarities of meeting consumer demand in the foodservice subsector where innovation is considered strategic to meet targets and reach goals. A particular kind of innovation is the return to tradition by enhancement
Alessandro Bonadonna +3 more
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Study of Microwave and frying process on hamburger microbial properties [PDF]
Bihdāsht-i Mavādd-i Ghaz̠āyī, 2011 The aim of this study was to determine the effect of microwaving and frying processes on microbial properties of hamburger. Samples were achieved throughout summer of 2010. Experiments were carried out on 30 samples of different hamburger brands achieved
M.A Torbati +3 more
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