Results 41 to 50 of about 4,714 (161)
Quality of low-fat meatballs containing Legume flours as extenders
, 2005 Meatballs were extended with blackeye bean flour (BBF), chickpea flour (CF), lentil flour (LF) and rusk (R) at level of 10%. Raw and cooked meatballs were analyzed for moisture, fat, protein and ash content.
Serdaroglu M. +2 more
core +2 more sources
Organoleptic Quality of Beef Meatballs Using Chicken Giblets [PDF]
, 2023 Meat is a food of animal origin that has high nutritional value, because meat contains several nutrients including protein, fat, minerals and vitamins.
Owen Afriansyah +2 more
core +1 more source
Foods, 2022 This study aimed to compare the microbial diversity in meatballs with or without blown pack spoilage (BPS) to determine the cause of BPS and to assess the synergistic effect of static magnetic field (SMF) and modified atmosphere packaging (MAP) to reduce
Yongfang Chen +5 more
doaj +1 more source
Jurnal Ilmu dan Teknologi Hasil Ternak, 2022 The purpose of this research was to determine the best type and level of tapioca flour in rabbit meatballs based on pH, WHC, cooking loss, and color. Rabbit meat and tapioca flour were used as research materials.
Aris Sri Widati +5 more
doaj +1 more source
django-spaghetti-and-meatballs: django-spaghetti-and-meatballs v0.2.1
, 2016 <p>Updated release <a href="https://pypi.python.org/pypi/django-spaghetti-and-meatballs">available on pip using</a>:</p> pip install django-spaghetti-and-meatballs <p>New in this release:</p> <ul> <li> ...
Samuel Spencer, Gustavo Santana
core +1 more source
Heliyon, 2022 The purpose of this research was to characterize the volatile compounds, texture, and color profile of meatballs made from beef, rat, wild boar, and their combinations. Volatile compounds were analyzed using SPME/GC-MS and multivariate data analysis (PCA,
Lia Amalia +9 more
doaj +1 more source
Magnetic Resonance in Chemistry, Volume 64, Issue 11, Page 951-958, November 2026.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 +3 more
wiley +1 more source
Food Science &Nutrition, Volume 14, Issue 10, October 2026.Meat freshness monitoring is illustrated as an integrated system that links spoilage mechanisms to advanced detection and digital technologies. Microbial activity, enzymatic degradation, and chemical oxidation generate measurable changes in meat quality.
Md Abu Rayhan +4 more
wiley +1 more source
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
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 +25 more
wiley +1 more source