Zobrazeno 1 - 10
of 969
pro vyhledávání: '"Beef patties"'
Publikováno v:
Scientific Reports, Vol 14, Iss 1, Pp 1-11 (2024)
Abstract The impact of premade beef patty (BBP) with red onion skin powder (OSP) at 0, 1, 2, and 3% levels on color, lipid, and protein oxidative stability, and infection degree of microorganisms during cold storage was investigated. The objective wa
Externí odkaz:
https://doaj.org/article/7b8c7409683d4343a4e7f4a373c51723
Publikováno v:
In Meat Science January 2025 219
Autor:
Brooklyn Epperson, Claire Shaw, Inna Popova, James A Nasados, Jessica Lancaster, Jessie Van Buren, Meagan Wottoon, Michael Colle, Phillip Bass, Yufei Guo
Publikováno v:
Meat and Muscle Biology, Vol 8, Iss 1 (2024)
Non-allergenic, plant-based water binders could improve the shelf life of beef patties, thereby reducing food waste. The objective of the current study was to optimize mustard extract addition for improvement of shelf stability and physical appearanc
Externí odkaz:
https://doaj.org/article/2b7f9071cc18499f98b04e7ed62046a9
Autor:
Zubia Asghar, Muhammad Sajid Arshad, Waseem Khalid, Farhan Saeed, Ali Imran, Hafiz Ansar Rasul Suleria
Publikováno v:
International Journal of Food Properties, Vol 26, Iss 1, Pp 1645-1662 (2023)
ABSTRACTThe present research was conducted to measure the impact of poppy seed extract (PSE) and gamma irradiation on the storage stability and antioxidant profile of beef patties during storage at different packaging. Different doses of gamma irradi
Externí odkaz:
https://doaj.org/article/acc9a310b71a48eea6ad6ef3a96e1a1f
Autor:
Dario Mercatante, Sarah Curró, Patrizia Rosignoli, Vladimiro Cardenia, Beatrice Sordini, Agnese Taticchi, Maria Teresa Rodriguez-Estrada, Roberto Fabiani
Publikováno v:
Antioxidants, Vol 13, Iss 6, p 695 (2024)
This explorative study aimed to assess the mutagenicity and genotoxicity of stored-cooked beef patties formulated with and without phenols (7.00 mg of phenols/80-g patty) extracted from olive vegetation water (OVW), as related to the formation of cho
Externí odkaz:
https://doaj.org/article/840afddbf978482492c8eb528b76646f
Autor:
Mohammed A. Alsoufi, Raghad A. Aziz
Publikováno v:
Maǧallaẗ al-baṣraẗ al-ʻulūm al-zirāʻiyyaẗ, Vol 36, Iss 2 (2023)
Antimicrobial proteins (AMP) from chickpea (Cicer arietinum L.) seeds were isolated and purified using the saturation of (NH4)2So4 by 80% and gel filtration through Sephacryl S-200, the inhibition zone of the separated peak was 24, and 22 mm for grow
Externí odkaz:
https://doaj.org/article/af24a0fb7b9f4e0993b00ba4807e602d
Autor:
Artur Głuchowski, Emily Crofton, Elena S. Inguglia, Maurice G. O’Sullivan, Joe P. Kerry, Ruth M. Hamill
Publikováno v:
Foods, Vol 13, Iss 8, p 1197 (2024)
Seaweed is a naturally rich source of nutrients and exhibits techno-functional properties that are under study for their potential as ingredients in meat products. However, seaweed is associated with a particular flavor profile, and optimization of t
Externí odkaz:
https://doaj.org/article/88e28d69dc384d9d891d8916f6e33588
Autor:
Savannah L. Douglas, Gabriela M. Bernardez-Morales, Brooks W. Nichols, Gabriella F. Johnson, Linda S. Barahona-Dominguez, Ainsley P. Jessup, Aeriel D. Belk, Jase J. Ball, Sungeun Cho, Jason T. Sawyer
Publikováno v:
Foods, Vol 13, Iss 5, p 811 (2024)
Consumer purchasing of beef is often driven by the trinity of flavor, palatability, and convenience. Currently, beef patties in the United States are manufactured with fat and lean trimmings derived from skeletal muscles. A reduction in total beef su
Externí odkaz:
https://doaj.org/article/e5022e05965e4b59a873ee40bee4c9b8
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Akademický článek
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