Results 71 to 80 of about 4,714 (161)
Kovalen: Jurnal Riset Kimia, 2020 Meatballs and wet noodles are foods that are favored by the community. The high water content causes these two types of food to be vulnerable and easily damaged in storage.
Riri Fauziyya, Anjar Hermadi Saputro
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Veterinary Medicine and Science, Volume 12, Issue 4, July 2026.Veterinary students were found to have moderate anxiety towards artificial intelligence (AI) and ChatGPT‐supported education did not change this anxiety level in the short term. While students reported benefiting from AI's advantages such as fast access to information, practicality and time‐saving, they simultaneously expressed concerns about ethical ...
Selçuk Alan +2 more
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European Journal of Clinical Investigation, Volume 56, Issue 7, July 2026.ABSTRACT Science is a self‐correcting process, and scientific research aims to improve adequacy, accuracy, and utility. However, improving scientific research is a demanding task, especially when currently some key principles of science are challenged and renegotiated.
John P. A. Ioannidis
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Shelf Life of Chicken Meat Balls Submitted to Sous Vide Treatment
Brazilian Journal of Poultry Science, 2015 The objective of this study was to investigate the appropriate temperature for processing storage of chicken meatballs made of minced chicken meat with the sous vide method.
ÖP Can, F Harun
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eFood, Volume 7, Issue 3, June 2026.This review highlights the formation of foodborne carcinogens during processing and evaluates different mitigation strategies, including natural antioxidants and modern cooking techniques, to reduce associated cancer risks and enhance food safety. ABSTRACT Food processing methods, though vital for improving food safety, taste, and shelf life, can ...
Naglaa S. Ashmawy +4 more
wiley +1 more source
, 2019 BACKGROUND The effects of different frying oils (sunflower, hazelnut, canola, commercially mixed, corn, riviera olive, and natural extra virgin olive) on the formation of heterocyclic aromatic amines (HCAs) in meatballs, and the changes in fatty acid ...
ÖZ, Fatih, EKİZ, Elif
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Formulasi dan Analisis Nilai Gizi Bakso Kotak dari Jamur Tiram Putih (Pleurotus Ostreatus)
Jurnal Farmasi Galenika (Galenika Journal of Pharmacy), 2019 Meatballs are processed meat products that very popular in Indonesia. Making meatballs is not just using animal material only, but also can be used plant materials such as oyster mushrooms.
Sri Rahayu Lamadjido +2 more
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, 2019 These are Swedish meatballs from the famous IKEA museum in Sweden! As someone who is part Swedish, I loved getting to experience a traditional meal I ate so often when I was little.https://repository.belmont.edu/sa_photos_2019/1091/thumbnail ...
Dahlstein, Annelie
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Effect of biodegradable coating from taro starch-duck bone gelatin on chemical and organoleptic quality of beef meatballs during room temperature storage [PDF]
BIO Web of ConferencesBeef meatball is a perishable food, so packaging is required to minimize the effect of storage time at room temperature. In this study, storage of beef meatballs without packaging and beef meatballs with natural biodegradable coating taro starch-duck ...
Ayu Laksanawati Trias +4 more
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The Effects of Potato Puree and Bread Crumbs on Some Quality Characteristics of Low Fat Meatballs
, 2014 The purpose of this study was to determine the effects of using different amounts of potato puree (PP) (10 or 20%) and 10% bread crumbs (BC) as an extender and also control samples (C) with no added extender on chemical composition, energy values ...
Ergezer, Haluk +3 more
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