Results 31 to 40 of about 2,486 (216)

Inulin as a Fat-Reduction Ingredient in Pork and Chicken Meatballs: Its Effects on Physicochemical Characteristics and Consumer Perceptions

Foods, 2022
Fat reduction in meat products represents a technological challenge, as it affects the physicochemical and sensory properties of foods. The objective of the present investigation was to develop reduced-fat pork and chicken meatballs. In the initial stage,
Leidy Montoya, Natalia Quintero, Stevens Ortiz, Juan Lopera, Patricia Millán, Aída Rodríguez-Stouvenel   +5 more
doaj   +1 more source

The potential use of infrared spectroscopy and multivariate analysis for differentiation of beef meatball from dog meat for Halal authentication analysis

Journal of Advanced Veterinary and Animal Research, 2018
Objective: The objective of this research was to assess the suitability of FTIR spectroscopy coupled with multivariate analysis of partial least square regression (PLSR) along with pattern recognition technique of principal component analysis (PCA) for ...
W.S. Rahayu, S. Martono, Sudjadi, Abdul Rohman   +3 more
doaj   +1 more source

The Effects of Cooking Temperatures and Times on the Formation of Aromatic Amines of Meatballs Derived from Sivas Province

Cumhuriyet Science Journal, 2022
In this study, nine different experimental groups were prepared by cooking meatball samples 5, for 7,5 and 10 minutes at 150, 200 and 250 ℃. Some chemical analysis including fat, protein, thiobarbituric acid contents and pH were applied to samples.
Özlem Pelin Can, Ayşegül Demir
doaj   +1 more source

Evaluating the Organoleptic Properties of Soy Meatballs (BEEF) with varying Levels of Moringa oleifera Leaves Powder

Journal of Applied Sciences and Environmental Management, 2016
The study was conducted to evaluate the organoleptic properties of soy meatball at varying levels of Moringa oleifera leaves powder inclusion. The result of the sensory evaluation of the products showed that they were generally accepted above average (3.
SE Evivie, PA Ebabhamiegbebho, JO Imaren, JO Igene   +3 more
doaj   +1 more source

Pumpkins & Meatballs

, 2023
The Texas ...
openaire   +2 more sources

The Creation of Barracuda Fish Based Meatball as Nutritious Food [PDF]

, 2015
Food product as the result of culinary product recently has already been done by culinary lovers to cultivate and utilize various ingredients either as basic ingredient or substitutional ingredient, either from plant food source or animal.
Minantyo, Hari, Winarno, Prasetyon Sepsi, Hariohoedojo, Alexander   +2 more
core   +1 more source

Analysis of Halal Certification Renewal Service Quality and Their Effect on the Customer’s Satisfaction and Loyalty in Yogyakarta (Case Study in Meatball Stall)

Journal of Food and Pharmaceutical Sciences, 2021
The society awareness in consuming halal, safe, and healthy foodstuff within these past few years kept on increasing. This was closely related to responsible food manufacturers which produced sustain halal foods, as evidenced by ownership halal ...
Jumeri Jumeri, Khosyani, Falah M.A.F
doaj   +1 more source

The employment of q-PCR using specific primer targeting on mitochondrial cytochrome-b gene for identification of wild boar meat in meatball samples

Journal of Advanced Veterinary and Animal Research, 2019
Objective: The objective of this study was to employ real-time or quantitative polymerase chain reaction (q-PCR) using novel species specific primer (SSP) targeting on mitochondrial cytochrome-b of wild boar species (CYTBWB2-wb) gene for the ...
Ganea Qorry Aina, Yuny Erwanto, Motalib Hossain, Mohd Rafie Johan, Md. Eaqub Ali, Abdul Rohman   +5 more
doaj   +1 more source

Metaphorical Expression of Meatball and the Naturalization of Meatball Conceptualization [PDF]

Advances in Social Science, Education and Humanities Research, 2021
Agus Saputra, M Mahyuni, Nur Ahmadi
openaire   +1 more source

Low‐Field NMR Relaxometry for Elucidating the Effect of Temperature on the Rehydration Kinetics and pH and Ionic Strength on Rehydration Capacity of Texturized Soy Protein

Magnetic Resonance in Chemistry, EarlyView.
NMR T2 relaxation measurements enabled following hydration kinetics of texturized soy protein in real time, and to examine the effects of pH and ionic strength on water mobility in rehydrated, texturized soy protein at equilibrium. ABSTRACT Rehydration of texturized vegetable proteins (TVPs) is decisive for their functional properties, but little is ...
Louise Margrethe Arildsen Jakobsen, Narges Fathali, Heidi Najbjerg, Hanne Christine Bertram   +3 more
wiley   +1 more source