Results 41 to 50 of about 2,486 (216)

PENGARUH PENAMBAHAN TEPUNG TERIGU TERHADAP MUTU BAKSO JAMUR TIRAM PUTIH

Teknologi dan Kejuruan, 2019
The Effect of Wheat Flour Addition on the Quality of Oyster Mushrooms Meatball. This research aims to analyze the proximate content and organoleptic pro-perties of oyster mushroom meatballs.
Mohamad Yogi Hertanto, Aisyah Larasati, Issutarti Issutarti   +2 more
doaj   +1 more source

Culinary Resistance Beyond Gastronationalism: Terroir, Smallholder Networks and the Ottoman Roots of Agrarian–Urban Solidarity in Turkey

Global Networks, Volume 26, Issue 4, October 2026.
ABSTRACT Contemporary scholarship on culinary globalization has theorized homogenization and glocalization through urban consumption, leaving underexamined the transnational agro‐ecological networks that make culinary resistance materially possible.
Berfin Varışlı
wiley   +1 more source

Microbiological Examination of Meatball, Cream Cake and Turkish Delight (Lokum) [PDF]

, 2009
The aim of the present study was to evaluate, the incidence of some pathogen and hygienic microorganism in meatball, cream cake and Turkish delight samples.
Cadirci, Ozgur, Inat, Gokhan, Siriken, Belgin, Pamuk, Sebnem   +3 more
core   +1 more source

Meat Intake and Risk of Gastric and Esophageal Adenocarcinoma in the European Prospective Investigation Into Cancer and Nutrition (EPIC) Study

International Journal of Cancer, Volume 159, Issue 5, Page 1176-1187, 1 September 2026.
Limited evidence links processed meat intake and non‐cardia gastric cancer, while esophageal adenocarcinoma is increasing in Western countries, where diets are typically high in red and processed meats. Using data from over 450,000 participants from a large prospective study, the authors examined meat consumption and the risk of gastric and esophageal ...
Catalina Bonet, Lucía Rizzolo‐Brime, Sara Montañés, Mariem Hajji, Chloé Marques, Gianluca Severi, Matthias B Schulze, Christina C. Dahm, Anne Tjønneland, Anja Olsen, Maria S. De Magistris, Valeria Pala, Alberto Catalano, Guri Skeie, Magritt Brustad, Torill Enget Jensen, Maria‐José Sánchez, Marcela Guevara, Natalia Cabrera Castro, Keren Papier, Elisabete Weiderpass, Viktoria Knaze, Jin Young Park, Gwen Murphy, Antonio Agudo, Paula Jakszyn   +25 more
wiley   +1 more source

Evaluation Of Sensory And Bacteriological Quality Of Meatball Supplemented By Spirulina Platensis

Journal of Applied Veterinary Sciences, 2020
Spirulina "Superfood" is the common name of blue-green microalgae, which have a spiral cellular structure belonging to two genera Spirulina and Arthrospira which consist of (55-70% dry weight) protein, (5-6%) lipid, carbohydrates, vitamins, minerals and ...
Kareman S. Awadalla, Ali M. Ahmed, Mohamed M. Abdel-Daim, Nagwa T. Elshraway, Mariam A. Abdel-Wahab   +4 more
doaj   +1 more source

Quality‐driven reformulation of Plantago ovata enriched non‐fermented beef salami

Journal of the Science of Food and Agriculture, Volume 106, Issue 12, Page 7245-7256, September 2026.
Abstract BACKGROUND Plantago ovata (psyllium) is a hydrocolloid additive that is used widely in foods; however, meat applications of this bioactive ingredient are limited. This study evaluated the effects of 0% to 5% Plantago husk on non‐fermented beef salami during 60 days of storage. Proximate composition, physicochemical properties, texture profile,
Tulay Elal Mus, Tulay Ozcan, Gokce Keser, Tugce Necla Selvi, Figen Cetinkaya, Hakan Ustuner, Nursen Senturk   +6 more
wiley   +1 more source

Effects of Green Tea Powder, Pomegranate Peel Powder, Epicatechin and Punicalagin Additives on Antimicrobial, Antioxidant Potential and Quality Properties of Raw Meatballs

Molecules, 2021
Alternative technologies, which have been developed in order to meet the consumers’ demand for nourishing and healthy meat and meat products, are followed by the food industry.
Tuğba Demir
doaj   +1 more source

Sensory Perceptions, Evoked Emotions, and Instrumental Parameters of Plant‐Based and Hybrid Meatballs Added With Fermented Cashew Apple Waste: A Multifactorial Approach

Journal of Food Science, Volume 91, Issue 9, September 2026.
ABSTRACT Growing demand for proteins has driven exploration of unconventional plant matrices combined with fermentation technologies. Cashew apple bagasse, a byproduct of juice production, is a potential fermentation substrate for microbial protein production (single‐cell protein).
Natália Ferreira Negreiros, Rogério Silva de Almeida, Tatiana Colombo Pimentel, Mercia de Sousa Galvão, Tânia Beatriz Santos Cândido, Leila Moreira de Carvalho, Normando Mendes Ribeiro‐Filho, Lary Souza Olegario, Taliana Kênia Alencar Bezerra, Marta Suely Madruga, Fábio Anderson Pereira da Silva   +10 more
wiley   +1 more source

‘Who Wants to See Someone Eating Salad?’ Teenage Girls Discuss Representations of Food and Health on Social Media

Children &Society, Volume 40, Issue 5, Page 1062-1070, September 2026.
ABSTRACT This article examines how teenage girls in Sweden interpret and negotiate food‐ and health‐related content on social media, paying particular attention to the intersections between eating practices, health, body ideals and femininity. It takes inspiration from feminist theoretical perspectives and is based on eight group interviews with 18 ...
Judith Lind, Lena Sotevik, Anette Wickström   +2 more
wiley   +1 more source

Identification of Pork Contamination in Meatballs of Indonesia Local Market Using Polymerase Chain Reaction-Restriction Fragment Length Polymorphism (PCR-RFLP) Analysis [PDF]

Asian-Australasian Journal of Animal Sciences, 2014
This research applied and evaluated a polymerase chain reaction-restriction fragment length polymorphism (PCR-RFLP) using cytochrome b gene to detect pork contamination in meatballs from local markets in Surabaya and Yogyakarta regions, Indonesia.
Yuny Erwanto, Mohammad Zainal Abidin, Eko Yasin Prasetyo Muslim Sugiyono, Abdul Rohman   +3 more
doaj   +1 more source