Attitudes and acceptance of young people toward the consumption of insects and cultured meat in Germany
Sign Up to like & getrecommendations! Published in 2020 at "Food Quality and Preference"
DOI: 10.1016/j.foodqual.2020.103983
Abstract: Abstract The present study examined the willingness of children and adolescents (N = 718, MAge = 13.67, SD = 2.31; female = 57.5%) from Germany to consume insects and cultured meat. One focus of the study was the comparison of attitudes toward foods… read more here.
Keywords: insects; burger; cultured meat; meat ... See more keywords
Synthesis of stable burger-like α-Fe2O3 catalysts: Formation mechanism and excellent photo-Fenton catalytic performance
Sign Up to like & getrecommendations! Published in 2018 at "Journal of Cleaner Production"
DOI: 10.1016/j.jclepro.2018.01.127
Abstract: Abstract The application of iron-based photocatalysts has attracted wide attention. Herein, we reported a novel burger-like α-Fe2O3 catalyst, which was synthesized via facile hydrothermal method and used as a heterogeneous catalyst for photo-Fenton degradation of… read more here.
Keywords: photo fenton; like fe2o3; burger like; burger ... See more keywords
Life cycle assessment of burger patties produced with extruded meat substitutes
Sign Up to like & getrecommendations! Published in 2021 at "Journal of Cleaner Production"
DOI: 10.1016/j.jclepro.2021.127177
Abstract: Abstract Extruded meat substitutes, due to their high protein content, meat-like texture and meat processing compatibility, are very popular as the main ingredient of plant-based burger patties. The extrusion of plant-based proteins can be performed… read more here.
Keywords: plant based; meat; burger patties; burger ... See more keywords
Effects of replacing soy protein and bread crumb with quinoa and buckwheat flour in functional beef burger formulation.
Sign Up to like & getrecommendations! Published in 2020 at "Meat science"
DOI: 10.1016/j.meatsci.2020.108305
Abstract: This study investigated the physicochemical, nutritional and sensorial characteristics of beef burgers formulated with quinoa flour (QF) and buckwheat flour (BWF) as replacers of the mixture of soy protein powder (SP) and bread crumb (BC).… read more here.
Keywords: beef; buckwheat flour; burger; soy protein ... See more keywords
Effect of pistachio seed hull extracts on quality attributes of chicken burger
Sign Up to like & getrecommendations! Published in 2017 at "CyTA - Journal of Food"
DOI: 10.1080/19476337.2016.1193057
Abstract: ABSTRACT The effect of pistachio hull water extracts (PHWE) at different levels on quality of chicken burger during storage at 4 ± 1°C was investigated. Differences between treatments parameters means were separated using analysis of… read more here.
Keywords: effect pistachio; seed; chicken burger; burger ... See more keywords
Nutritional value and sensory acceptability of fish burger prepared with flaxseed flour
Sign Up to like & getrecommendations! Published in 2020 at "Food Science and Technology International"
DOI: 10.1590/fst.27920
Abstract: Flaxseed (Linum usitatissimum) has been part of human nutrition for years. Recent research studies have shown that flaxseed is an important plant source containing beneficial compounds for health besides being rich in alpha-linolenic acid (ALA),… read more here.
Keywords: acceptability fish; nutritional value; value sensory; fish burger ... See more keywords
Mathematical modeling of fish burger baking using fractional calculus
Sign Up to like & getrecommendations! Published in 2017 at "Thermal Science"
DOI: 10.2298/tsci160422241b
Abstract: Tilapia (Oreochromis sp.) is the most important and abundant fish species in Brazil due to its adaptability to different environments. The development of tilapia-based products could be an alternative in order to aggregate value and… read more here.
Keywords: order; temperature; fish burger; mathematical modeling ... See more keywords
Textural and Consumer-Aided Characterisation and Acceptability of a Hybrid Meat and Plant-Based Burger Patty
Sign Up to like & getrecommendations! Published in 2023 at "Foods"
DOI: 10.3390/foods12112246
Abstract: The hamburger has been targeted for substitution by numerous plant-based alternatives. However, many consumers find the taste of these alternatives lacking, and thus we proposed a hybrid meat and plant-based burger as a more acceptable… read more here.
Keywords: burger; meat; beef burger; plant based ... See more keywords