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Influence of the formulation, cooking time and final internal temperature of beef hamburgers on the destruction of Listeria monocytogenes
(Elsevier Sci LtdOxfordInglaterra, 2002)
Quantification of soy protein using the isotope method (δ13C and δ15N) for commercial brands of beef hamburger
(2016-12-01)
Hamburgers (beef patties) may be adulterated through the overuse of protein extenders. Among vegetables, soy protein is the best substitute for animal protein. These ingredients help to reduce the cost of producing a final ...
Elaboração de produto cárneo fermentado tipo hambúrguer
(Universidade Tecnológica Federal do ParanáMedianeiraBrasilTecnologia em AlimentosUTFPR, 2020-11-27)
Fermented meat products are widely consumed and accepted, with the main processes of change in their characteristics: fermentation and maturation. These processing steps contribute to the microbiological ...
Natural antioxidant from yerba maté (Ilex paraguariensis St. Hil.) prevents hamburger peroxidation
(Tecpar, 2011)
The aim of this study was to evaluate whether yerba maté alcoholic extracts at very low concentrations (0.01 and 0.1%), prevent/retard lipid peroxidation in beef hamburgers without impairing sensory acceptability. For this ...
ADDITION OF GOLDEN FLAXSEED (Linum usitatissimum L.) AND DERIVATIVES IN BEEF BURGERS: SENSORY ACCEPTANCE AND SURVIVAL ANALYSISS
(Centro Pesquisa Processamento AlimentosCuritiba PrBrasil, 2012)
Quantitative risk assessment for verocytotoxigenic Escherichia coli in ground beef hamburgers in Argentina
(Elsevier Science, 2009-04)
A quantitative risk assessment was developed for verocytotoxigenic Escherichia coli (E. coli VTEC) following hamburger consumption. The assessment considers initial contamination levels, cross-contamination and decontamination ...
Sensory acceptability of a beef hamburger with vegetable ingredientsAceptabilidad sensorial de una hamburguesa de carne vacuna y vegetales
(Laboratorio Tecnológico del Uruguay - LATU, 2018)
Elaboração e avaliação de hambúrgueres de carne bovina com substituições de toucinho por farinha de linhaça
(Universidade Tecnológica Federal do ParanáLondrinaPrograma de Pós-Graduação em Tecnologia de Alimentos, 2013-10-31)
Hamburger is a food very appreciated by people of different ages. Children and adolescents are the main consumers, but adults also have consumed habits this type of the foods. Aiming to improve the nutritional quality of ...
The effect of heat treatment on the cholesterol oxides, cholesterol, total lipid and fatty acid contents of processed meat products
(Elsevier Sci LtdOxfordInglaterra, 2006)