143 related articles for article (PubMed ID: 38254586)
1. Potential of Cricket (
Pasqualin Cavalheiro C; Ruiz-Capillas C; Herrero AM; Pintado T; Avelar de Sousa CC; Sant'Ana Falcão Leite J; Costa Alves da Silva M
Foods; 2024 Jan; 13(2):. PubMed ID: 38254586
[TBL] [Abstract][Full Text] [Related]
2. Effects of animal fat replacement with almond flour on quality parameters of beef patties.
Kirkyol M; Akköse A
Food Sci Nutr; 2023 Nov; 11(11):7091-7099. PubMed ID: 37970419
[TBL] [Abstract][Full Text] [Related]
3. Acetylated corn starch as a fat replacer: Effect on physiochemical, textural, and sensory attributes of beef patties during frozen storage.
Eshag Osman MF; Mohamed AA; Mohamed Ahmed IA; Alamri MS; Al Juhaimi FY; Hussain S; Ibraheem MA; Qasem AA
Food Chem; 2022 Sep; 388():132988. PubMed ID: 35447594
[TBL] [Abstract][Full Text] [Related]
4. Enhancement of the nutritional status of beef patties by adding flaxseed flour.
Elif Bilek A; Turhan S
Meat Sci; 2009 Aug; 82(4):472-7. PubMed ID: 20416676
[TBL] [Abstract][Full Text] [Related]
5. Effect of House Cricket (Acheta domesticus) Flour Addition on Physicochemical and Textural Properties of Meat Emulsion Under Various Formulations.
Kim HW; Setyabrata D; Lee Y; Jones OG; Kim YHB
J Food Sci; 2017 Dec; 82(12):2787-2793. PubMed ID: 29095501
[TBL] [Abstract][Full Text] [Related]
6. Visual color and doneness indicators and the incidence of premature brown color in beef patties cooked to four end point temperatures.
Lyon BG; Berry BW; Soderberg D; Clinch N
J Food Prot; 2000 Oct; 63(10):1389-98. PubMed ID: 11041139
[TBL] [Abstract][Full Text] [Related]
7. Effect of Purple Eggplant Flour on Physicochemical, Lipid Oxidation, and Sensory Properties of Low-Fat Beef Patties.
Bunmee T; Setthaya P; Chaiwang N; Sansawat T
Int J Food Sci; 2022; 2022():9753201. PubMed ID: 35155666
[TBL] [Abstract][Full Text] [Related]
8. Utilization of wheat germ oil and wheat bran fiber as fat replacer for the development of low-fat beef patties.
Khalid A; Sohaib M; Nadeem MT; Saeed F; Imran A; Imran M; Afzal MI; Ramzan S; Nadeem M; Anjum FM; Arshad MS
Food Sci Nutr; 2021 Mar; 9(3):1271-1281. PubMed ID: 33747443
[TBL] [Abstract][Full Text] [Related]
9. Evaluation of the Quality of Beef Patties Formulated with Dried Pumpkin Pulp and Seed.
Serdaroğlu M; Kavuşan HS; İpek G; Öztürk B
Korean J Food Sci Anim Resour; 2018 Feb; 38(1):1-13. PubMed ID: 29725220
[TBL] [Abstract][Full Text] [Related]
10. Quality evaluation of beef patties formulated with bambara groundnut (Vigna subterranean L.) seed flour.
Alakali JS; Irtwange SV; Mzer MT
Meat Sci; 2010 Jun; 85(2):215-23. PubMed ID: 20374888
[TBL] [Abstract][Full Text] [Related]
11. Optimisation of protein-fortified beef patties targeted to the needs of older adults: a mixture design approach.
Baugreet S; Kerry JP; Allen P; Hamill RM
Meat Sci; 2017 Dec; 134():111-118. PubMed ID: 28779717
[TBL] [Abstract][Full Text] [Related]
12. Mixture optimization of beef, turkey, and chicken meat for some of the physical, chemical, and sensory properties of meat patties.
Kurt Ş; Kilinççeker O
Poult Sci; 2011 Aug; 90(8):1809-16. PubMed ID: 21753219
[TBL] [Abstract][Full Text] [Related]
13. Inclusion of Beef Heart in Ground Beef Patties Alters Quality Characteristics and Consumer Acceptability as Assessed by the Application of Electronic Nose and Tongue Technology.
Douglas SL; Bernardez-Morales GM; Nichols BW; Johnson GF; Barahona-Dominguez LS; Jessup AP; Belk AD; Ball JJ; Cho S; Sawyer JT
Foods; 2024 Mar; 13(5):. PubMed ID: 38472924
[TBL] [Abstract][Full Text] [Related]
14. Effectiveness of two cooking systems in destroying Escherichia coli O157:H7 and Listeria monocytogenes in ground beef patties.
D'Sa EM; Harrison MA; Williams SE; Broccoli MH
J Food Prot; 2000 Jul; 63(7):894-9. PubMed ID: 10914656
[TBL] [Abstract][Full Text] [Related]
15. Effects of clove extract on oxidative stability and sensory attributes in cooked beef patties at refrigerated storage.
Zahid MA; Choi JY; Seo JK; Parvin R; Ko J; Yang HS
Meat Sci; 2020 Mar; 161():107972. PubMed ID: 31675647
[TBL] [Abstract][Full Text] [Related]
16. Effect of defatted Lagenaria siceraria (Molina) Standley seed flour as a fat replacer on physicochemical, technological, and sensory properties of beef patty.
Noumo Ngangmou T; Johny LC; Mbougueng PD; Sokamte Tegang A; Tatsadjieu Ngoune L; Suresh PV; Mbofung CMF
Anim Sci J; 2024; 95(1):e13952. PubMed ID: 38689465
[TBL] [Abstract][Full Text] [Related]
17. Influence of Sous Vide Cooking on Ground Beef Patties.
Douglas SL; Bernardez-Morales GM; Nichols BW; Belk AD; Reyes TM; Ball JJ; Sawyer JT
Foods; 2023 Oct; 12(19):. PubMed ID: 37835317
[TBL] [Abstract][Full Text] [Related]
18. Quality Characteristics of Beef Patties Prepared with Octenyl-Succinylated (Osan) Starch.
Eshag Osman MF; Mohamed AA; Alamri MS; Ahmed IAM; Hussain S; Ibraheem MI; Qasem AA
Foods; 2021 May; 10(6):. PubMed ID: 34063985
[TBL] [Abstract][Full Text] [Related]
19. Effect of Edible Onion (
Soares KS; Souza MP; Silva-Filho EC; Barud HS; Ribeiro CA; Santos DD; Rocha KNS; de Moura JFP; Oliveira RL; Bezerra LR
Molecules; 2021 Nov; 26(23):. PubMed ID: 34885783
[TBL] [Abstract][Full Text] [Related]
20. Residual triose phosphate isomerase activity and color measurements to determine adequate cooking of ground beef patties.
Sair AI; Booren AM; Berry BW; Smith DM
J Food Prot; 1999 Feb; 62(2):156-61. PubMed ID: 10030635
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
