Results 121 to 130 of about 2,448 (171)

The meatball matchup: Plant vs. animal proteins on campus.

Food Res Int
St Pierre SR, Koosis AO, Zhang N, Kuhl E.   +3 more
europepmc   +1 more source

Effects of Sesame and Cinnamon extract on physicochemical characteristics, oxidative stability, and antimicrobial activity in fresh poultry meatballs at refrigerated storage. [PDF]

Poult Sci
Rabby MG, Islam MN, Hasan MS, Hossain MN, Alam M, Alam A, Hasan MM, Parvin R, Zahid MA.   +8 more
europepmc   +1 more source

Potential of tea polyphenols to ameliorate the quality of beef meatballs during frozen storage and its action mechanism. [PDF]

Food Chem X
Xie YX, Ma QY, Xu QD, Chen N, Zeng WC.
europepmc   +1 more source

Effects of vine pepper oil on the deterioration of texture quality in boiled rabbit meatballs: Inhibition of hydrophobic interactions and formation of covalent aggregates. [PDF]

Food Chem X
Su C, Zhang D, Huang Y, Chen J, Li H, Tang Y.   +5 more
europepmc   +1 more source

Use of zinc sulfate for the development of zinc-fortified meat products from broiler meat. [PDF]

J Adv Vet Anim Res
Sultana A, Sarker NR, Habib R, Alam MS, Paul DC, Sharmin MF, Islam A, Amin R, Sarker MSK.   +8 more
europepmc   +1 more source

Processed Meats as Delivery Systems for Nutraceuticals: Technological Advances, Bioavailability, Health Benefits, and Future Perspectives. [PDF]

Foods
Mus TE.
europepmc   +1 more source

Thermally-triggered L-menthol release system based on starch sodium octenyl succinate/Nisin-stabilized high internal phase Pickering Emulsion: Development, characterization and meatball coating application. [PDF]

Curr Res Food Sci
An Z, Hu L, Fan Y, Liu Z, Li H, Xu D, Tian L, Zhang J, Mo H.   +8 more
europepmc   +1 more source

Textural and sensorial properties of meatball analogues produced from alkaline extracted Indian pulse protein concentrates and other plant-based composites. [PDF]

J Food Sci Technol
Penchalaraju M, Narayandas A, Mithun K, Reddy MK, Rajesh K, Tejaswini VV, Archana K.   +6 more
europepmc   +1 more source

Usage of pea protein and fibre inthe production of Tekirdağ meatball

This study evaluatedthe utilisation possibilities of pea proteinand peafibre in the production of Tekirda & gbreve; meatballs. For this purpose,Tekir-da & gbreve; meatballsampleswere supplemented with three differentratios(2%, 4% and 6%) of powder pea ...
Yilmaz, Ismail, Uran, Harun, Ozabravci, Arzu   +2 more
core  

Comparative analysis of the quality characteristics and flavor volatiles of Lueyang black-bone chicken meatballs cooked via different methods. [PDF]

Front Nutr
Su W, Zhao S, Zhou J, Xi L, Jin W, Abd El-Aty AM.   +5 more
europepmc   +1 more source