Results 11 to 20 of about 4,714 (161)

Level of Education, Knowledge, Attitude Sellers Meatballs and Borax Used in Meatballs in Lemahputro III Elementary School

Jurnal Kesehatan Lingkungan, 2018
Meatball is a favorite food of children, because it is a good taste and cheap. Meatballs is not always healthy to consume because of the addition of borax so the texture of meatballs more chewy, more bright and more durable in order not easily rotted ...
Erniati Erniati
doaj   +2 more sources

Impact of Cumin (Cuminum cyminum) Incorporation on the Generation of Heterocyclic Aromatic Amines in Meatballs

Separations, 2023
In the current study, the impacts of using cumin (0.5% and 1%, w/w) in beef meatballs on heterocyclic aromatic amines (HAAs) formation and some quality characteristics when cooked at 150 and 250 °C were investigated.
Elif Ekiz, Adem Savaş, Eyad Aoudeh, Zeynep Elbir, Emel Oz, Charalampos Proestos, Naushad Ahmad, Fatih Oz   +7 more
doaj   +2 more sources

Physicochemical properties and sensory evaluation of dried vegetable meatballs from soy protein isolates

Agrointek
Meatballs are a popular food in Indonesia. Vegetable meatballs (VM) are not as popular as meatballs. The utilization of soy protein isolate (SPI) in vegetable meatballs is expected to improve the functional quality of the meatballs.
Domas Galih Patria, Sukamto Sukamto, Sutrisno Adi Prayitno, Nadhifah Salsabila, Jenshinn Lin   +4 more
doaj   +2 more sources

Sensory Perceptions, Evoked Emotions, and Instrumental Parameters of Plant-Based and Hybrid Meatballs Added With Fermented Cashew Apple Waste: A Multifactorial Approach. [PDF]

J Food Sci
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).
Negreiros NF, de Almeida RS, Pimentel TC, Galvão MS, Cândido TBS, de Carvalho LM, Ribeiro-Filho NM, Olegario LS, Bezerra TKA, Madruga MS, da Silva FAP.   +10 more
europepmc   +2 more sources

Influence of Fat Content and Bioprotective Cultures on the Survival of Foodborne Pathogens in Beef Meatballs. [PDF]

Food Sci Nutr
Influence of Fat Content and Bioprotective Cultures on the Survival of Foodborne Pathogens in Beef Meatballs During Refrigerated Storage: Low‐fat and regular‐fat meatballs were prepared with or without bioprotective cultures and inoculated with Salmonella, Listeria monocytogenes, and Escherichia coli O157:H7.
Göçmez EB, Güner TE, Tavsanli H, İlhak Oİ.   +3 more
europepmc   +2 more sources

Physicochemical characteristics of pork meatballs mixed with Amaranthus caudatus [PDF]

, 2023
The main objective was to compare the physicochemical characteristics of meatballs produced from pork meat and wheat flour mixed with Amaranthus caudatus.
Havugimana, S., Nsengiyumva, D. S.
core   +1 more source

Effects of fat-to-lean ratio and cooking time on the water distribution, nutritional quality and fatty acid composition of traditional Chinese pork meatballs

International Journal of Food Properties, 2023
This study examined the effects of two fat-to-lean ratios (7:3 and 6:4) and five cooking times (30 min, 60 min, 90 min, 120 min and 150 min) on water migration in and the nutritional quality and fatty acid composition of traditional Chinese pork ...
Wenzheng Zhu, Qiuyu Wang, Yan Xu, Zengyu Hui, Jun Liu, Xiaoyan Zhou   +5 more
doaj   +1 more source

Untargeted metabolomics and conventional quality characterization of rowanberry pomace ingredients in meatballs [PDF]

, 2023
In this study, a rowanberry pomace defatted with supercritical CO2 (2%-AC), its ethanolic extract (1%-E) and extraction residue (2%-R), were tested in meatball preparation.
Petras Rimantas Venskutonis, Venskutonis, Petras Rimantas,, Rocchetti, Gabriele,, Sarv, Viive, Kerner, Kristi,, Venskutonis, Petras Rimantas, Rajeev Bhat, Rocchetti, Gabriele, Lucini, Luigi,, Tänavots, Alo,, Bhat, Rajeev,, Kerner, Kristi, Becchi, Pier Paolo,, Kristi Kerner, Tänavots, Alo, Becchi, Pier Paolo, Bhat, Rajeev, Pier Paolo Becchi, Luigi Lucini, Viive Sarv, Alo Tänavots, Sarv, Viive,, Lucini, Luigi, Gabriele Rocchetti   +23 more
core   +2 more sources

Brittleness mechanism of pork meatballs revealed from molecular structure to macroscopic performance

Food Bioengineering, 2023
Meatballs are manufactured with great craftsmanship, but the brittle quality of meatballs is not resistant to frozen storage, which limits the large‐scale promotion of meatballs for transportation. Meanwhile, the ‘brittle mechanism’ of meatballs is still
Jiayi Li, Shuchang Li, Nan Xiao, Xingguo Tian, Shanguang Guo, Weiwei Cheng, Aimin Jiang, Minmin Ai   +7 more
doaj   +1 more source

Effect of Replacing Fat with Black Bean Tofu on Quality Characteristics of Meatballs

Shipin gongye ke-ji, 2022
In this paper, black bean tofu was used as a fat substitute in the production of meatballs, by measuring the cooking loss and emulsion stability of meat paste, sensory evaluation of meatballs, basic components, electronic nose, texture, color, yield, pH,
Shupin LIU, Shuang FENG, Jiahui LU, Xiaowen SU, Jiamei ZHANG, Changbo SHI   +5 more
doaj   +1 more source