Works matching DE "MEATBALLS"

Results: 235

Hempseed Hydrolysates Exhibit Antioxidant Activity in Meat Systems.

Published in:

Foods, 2025, v. 14, n. 10, p. 1728, doi. 10.3390/foods14101728

By:

Angeletti, Brynn;
Trinh, Duy Thinh;
Dia, Vermont;
Burns, Sara;
Chester, Mary Anna;
Bergee, Rebecca E.;
Wang, Tong

Publication type:

Article

Antioxidative effect of crackling hydrolysates during frozen storage of cooked pork meatballs.

Published in:

European Food Research & Technology, 2007, v. 224, n. 3, p. 293

By:

Magdalena Rudzińska;
Ewa Flaczyk;
Ryszard Amarowicz;
Erwin Wąsowicz;
Józef Korczak

Publication type:

Article

Impact of Cumin (Cuminum cyminum) Incorporation on the Generation of Heterocyclic Aromatic Amines in Meatballs.

Published in:

Separations (2297-8739), 2023, v. 10, n. 8, p. 458, doi. 10.3390/separations10080458

By:

Ekiz, Elif;
Savaş, Adem;
Aoudeh, Eyad;
Elbir, Zeynep;
Oz, Emel;
Proestos, Charalampos;
Ahmad, Naushad;
Oz, Fatih

Publication type:

Article

Advantageous Effects of Sumac Usage in Meatball Preparation on Various Quality Criteria and Formation of Heterocyclic Aromatic Amines.

Published in:

Separations (2297-8739), 2023, v. 10, n. 1, p. 29, doi. 10.3390/separations10010029

By:

Savaş, Adem;
Ekiz, Elif;
Elbir, Zeynep;
Savaş, Burcunur Demir;
Proestos, Charalampos;
Elobeid, Tahra;
Khan, Mohammad Rizwan;
Oz, Fatih

Publication type:

Article

配方工艺对黑豆豆腐肉丸品质的影响.

Published in:

Food Research & Development, 2023, v. 44, n. 8, p. 74, doi. 10.12161/j.issn.1005-6521.2023.08.011

By:

冯爽;
张佳美;
苏晓文;
陆家慧;
刘树萍;
石长波

Publication type:

Article

复热方式对黑豆豆腐肉丸品质的影响.

Published in:

Food Research & Development, 2023, v. 44, n. 7, p. 53, doi. 10.12161/j.issn.1005-6521.2023.07.008

By:

冯爽;
张佳美;
陆家慧;
苏晓文;
刘树萍;
石长波

Publication type:

Article

响应面法优化黑椒蜜汁鸡肉丸子配方.

Published in:

Food Research & Development, 2022, v. 43, n. 8, p. 140, doi. 10.12161/j.issn.1005-6521.2022.08.019

By:

付双超;
吕常旭;
郭宗明;
桑文静;
陈娟

Publication type:

Article

糖基脂肪替代物在低脂鸡肉丸中的应用研究.

Published in:

Food Research & Development, 2022, v. 43, n. 4, p. 115, doi. 10.12161/j.issn.1005-6521.2022.04.017

By:

高鲲;
蔡智军;
徐凌;
柴虹宇;
王心哲;
司旭

Publication type:

Article

ANTIOXIDANT EFFECT OF FISH COLLAGEN HYDROLYSATE ADDITION TO MEATBALLS.

Published in:

Mugla Journal of Science & Technology, 2019, v. 5, n. 2, p. 56, doi. 10.22531/muglajsci.576757

By:

PALAMUTOĞLU, Recep;
KASNAK, Cemal

Publication type:

Article

Göçün Güncel Sanat Pratiklerine Yansıması.

Published in:

Celal Bayar University Journal of Social Sciences / Celal Bayar Üniversitesi Sosyal Bilimler Dergisi, 2023, v. 21, n. 1, p. 315, doi. 10.18026/cbayarsos.1229110

By:

Mollaoğlu, Songül

Publication type:

Article

A Portable Device Based on an Electrical Conductivity Sensor for the Detection of Monosodium Glutamate (MSG) in Soupy Foods.

Published in:

Instrumentation, Mesures, Métrologies, 2022, v. 21, n. 3, p. 119, doi. 10.18280/i2m.210305

By:

Yudhana, Anton;
Septiyani, Retnosyari;
Mufandi, Ilham;
Rosyady, Phisca Aditya;
Husein, Muhammad Fahri;
Abdullatif, Lutfi Ihza Mahendra

Publication type:

Article

Effect of Antifreeze Glycopeptides on the Quality and Microstructure of Frozen Lamb Meatballs.

Published in:

Metabolites (2218-1989), 2025, v. 15, n. 3, p. 202, doi. 10.3390/metabo15030202

By:

Dong, Rong;
Yan, Shengkun;
Wang, Guoqiang;
Wang, Pei

Publication type:

Article

Influence of knolkhol on quality characteristics of chicken meat balls.

Published in:

Journal of Applied & Natural Science, 2017, v. 9, n. 4, p. 2221, doi. 10.31018/jans.v9i4.1515

By:

Khursheed, Ifrah;
Bandral, Julie Dogra;
Sood, Monika;
Ahmed, Naseer

Publication type:

Article

Artificial neural network for the prediction of temperature, moisture and fat contents in meatballs during deep-fat frying.

Published in:

International Journal of Food Science & Technology, 2001, v. 36, n. 5, p. 489, doi. 10.1046/j.1365-2621.2001.00490.x

By:

Mittal, G. S.;
Zhang, J.

Publication type:

Article

VALORIZATION of HAZELNUT and SESAME PROTEIN ISOLATES in SUSTAINABLE MEATBALL MANUFACTURE.

Published in:

Carpathian Journal of Food Science & Technology, 2021, v. 13, n. 4, p. 159, doi. 10.34302/crpjfst/2021.13.4.13

By:

Çiftçi, Harun Sami;
Gülseren, İbrahim

Publication type:

Article

THE EFFECT OF BUCKWHEAT FLOUR ON SOME QUALITY PROPERTIES OF CHICKEN MEATBALLS AS AN ALTERNATIVE TO WHEAT FLOUR.

Published in:

Carpathian Journal of Food Science & Technology, 2020, v. 12, n. 4, p. 155, doi. 10.34302/crpjfst/2020.12.4.16

By:

Kilincceker, Osman;
Karahan, Ali Mucahit

Publication type:

Article

PERFORMANCE EDIBLE COATING CONTAINING OLEORESIN FROM GINGER EMPRIT (ZINGIBER OFFIVINALE VAR. AMARUM) AND ITS EFFECT ON CONSUMER PREFERENCE PROPERTIES.

Published in:

Carpathian Journal of Food Science & Technology, 2019, v. 11, n. 3, p. 175, doi. 10.34302/crpjfst/2019.11.3.15

By:

Pakpahan, Okta Pringga;
Anggita, Citra;
Cahyanti, Siska;
Putri, Desiana Nuriza;
Monica, Saskia Agnes

Publication type:

Article

EFFECT OF NISIN ON QUALITIES OF PORK MEATBALLS DURING REFRIGERATED STORAGE.

Published in:

Carpathian Journal of Food Science & Technology, 2016, v. 8, n. 4, p. 57

By:

Sumonsiri, Nutsuda

Publication type:

Article

Sensor Array System Based on Electronic Nose to Detect Borax in Meatballs with Artificial Neural Network.

Published in:

Journal of Electrical & Computer Engineering, 2023, p. 1, doi. 10.1155/2023/8847929

By:

Pradhana, Anak Agung Surya;
Astuti, Suryani Dyah;
Fauziah;
Permatasari, Perwira Annissa Dyah;
Agustina, Riskia;
Yaqubi, Ahmad Khalil;
Setyawati, Harsasi;
Winarno;
Putra, Cendra Devayana

Publication type:

Article

Pantanal's fish native meatballs has the nutritional values increased with the use of pequi in its recipe.

Published in:

Acta Scientiarum: Animal Sciences, 2022, n. 44, p. 1, doi. 10.4025/actascianimsci.v44i1.53516

By:

Dias Pereira, Queila;
Kwiatkowski, Angela;
Leite Munhoz, Cláudia;
Santos Porto, Ricardo;
Soares Costa, Celso;
Vieira Curvo, Lucimar Rodrigues;
Diemer, Odair

Publication type:

Article

Life cycle–based assessment methods for circular economy strategies in the agri-food sector.

Published in:

International Journal of Life Cycle Assessment, 2024, v. 29, n. 8, p. 1353, doi. 10.1007/s11367-024-02336-4

By:

Mondello, Giovanni;
Niero, Monia;
Falcone, Giacomo;
Neri, Elena;
Arcese, Gabriella

Publication type:

Article

Environmental impacts and improvement implications for industrial meatballs manufacturing: scenario in a developing country.

Published in:

International Journal of Life Cycle Assessment, 2024, v. 29, n. 8, p. 1510, doi. 10.1007/s11367-023-02146-0

By:

Ahmad, Shamraiz;
Wong, Kuan Yew;
Rashid, Ahmad Faiz Abd;
Khan, Mushtaq

Publication type:

Article

Development of healthier meatballs using walnut kernels and fat modifications.

Published in:

Journal of Meat Science, 2023, v. 18, n. 2, p. 60, doi. 10.48165/jms.2023.18.02.09

By:

Chisti, Hafsa Imtiyaz;
Ahmad, Sheikh Rafeh;
Sofi, Asif Hassan;
Haq, Tarteela;
Nazir, Tahir

Publication type:

Article

Investigation of Quality Parameters of Trout Fishballs Cooked with Sous- Vide Method.

Published in:

Journal of Agricultural Production, 2024, v. 5, n. 2, p. 121, doi. 10.56430/japro.1459198

By:

Maskan, Nesim;
Yıldız, Pınar Oğuzhan

Publication type:

Article

Utilization of Sugar Beet Pulp in Meatballs Preparation.

Published in:

Journal of Food & Dairy Sciences, 2018, v. 9, n. 3, p. 117

By:

Essa, Rowida Y.;
Mostafa, Sahar M. I.

Publication type:

Article

The Effect Of Substitution Oyster Mushroom On Chemical Composition And Quality Attributes Of Meatballs.

Published in:

Journal of Food & Dairy Sciences, 2016, v. 7, n. 8, p. 391

By:

Abd Rabou, Eman A. EI-H. A.

Publication type:

Article

Use of zinc sulfate for the development of zinc-fortified meat products from broiler meat.

Published in:

Journal of Advanced Veterinary & Animal Research, 2024, v. 11, n. 4, p. 1130, doi. 10.5455/javar.2024.k864

By:

Sultana, Asma;
Sarker, Nathu Ram;
Habib, Raihan;
Alam, Md. Shahin;
Paul, Dulal Chandra;
Sharmin, Mst. Farhana;
Islam, Aminul;
Amin, Ruhul;
Karim Sarker, Md. Sazedul

Publication type:

Article

The employment of real-time polymerase chain reaction for analysis of canine meat in meatball products for halal authentication analysis.

Published in:

Journal of Advanced Veterinary & Animal Research, 2024, v. 11, n. 2, p. 247, doi. 10.5455/javar.2024.k770

By:

Rumiyati, Rumiyati;
Arini, Rien Larasati;
Purwanto, Purwanto;
Rohman, Abdul

Publication type:

Article

The employment of q-PCR using specific primer targeting on mitochondrial cytochrome-b gene for identification of wild boar meat in meatball samples.

Published in:

Journal of Advanced Veterinary & Animal Research, 2019, v. 6, n. 3, p. 300, doi. 10.5455/javar.2019.f348

By:

Aina, Ganea Qorry;
Erwanto, Yuny;
Hossain, Motalib;
Johan, Mohd Rafie;
Ali, Eaqub;
Rohman, Abdul

Publication type:

Article

Application of real-time polymerase chain reaction using species specific primer targeting on mitochondrial cytochrome-b gene for analysis of pork in meatball products.

Published in:

Journal of Advanced Veterinary & Animal Research, 2019, v. 6, n. 2, p. 260, doi. 10.5455/javar.2019.f342

By:

Orbayinah, Salmah;
Widada, Hari;
Hermawan, Adam;
Sudjadi, Sismindari;
Rohman, Abdul

Publication type:

Article

The employment of Fourier transform infrared spectroscopy coupled with chemometrics techniques for traceability and authentication of meat and meat products.

Published in:

Journal of Advanced Veterinary & Animal Research, 2019, v. 6, n. 1, p. 9, doi. 10.5455/javar.2019.f306

By:

Rohman, Abdul

Publication type:

Article

The use of species-specific primer targeting on D-loop mitochondrial for identification of wild boar meat in meatball formulation.

Published in:

Journal of Advanced Veterinary & Animal Research, 2018, v. 5, n. 3, p. 361, doi. 10.5455/javar.2018.e275

By:

Arini, Rien Larasati;
Ramadhani, Dwiky;
Pebriyanti, Ni wayan;
Sismindari;
Rohman, Abdul

Publication type:

Article

Comparison of different DNA isolation methods and use of dodecyle trimethyl ammonium bromide (DTAB) for the isolation of DNA from meat products.

Published in:

Journal of Advanced Veterinary & Animal Research, 2016, v. 34, n. 4, p. 368, doi. 10.5455/javar.2016.c175

By:

Özşensoy, Yusuf;
Şahin, Seyda

Publication type:

Article

Effects of Replacing Breadcrumbs with Buckwheat, Chickpea, Corn and Millet Flour in Gluten-Free Meatball Formulation.

Published in:

Selcuk Journal of Agriculture & Food Sciences / Selcuk Tarim ve Gida Bilimleri Dergisi, 2022, v. 36, n. 3, p. 399, doi. 10.15316/SJAFS.2022.052

By:

BABAOGLU, Ali Samet

Publication type:

Article

ALBONDUGAS (MEATBALL) SOUP.

Published in:

2010

By:

Hall, Christine

Publication type:

Recipe

Dr. Meatball has something up his sleeve.

Published in:

CDS Review, 2015, v. 108, n. 2, p. 32

By:

Sisk, Stephanie

Publication type:

Article

Proximate Composition of Traditional Turkish Stuffed Meatballs Produced with Rainbow Trout (Oncorhynchus mykiss Walbaum, 1792) Mince and Determination of its Colour and Sensory Quality during Frozen Storage (-18ºC).

Published in:

Acta Aquatica Turcica, 2021, v. 17, n. 3, p. 361, doi. 10.22392/actaquatr.842738

By:

GÜVENİN, Demet;
TOKUR, Bahar;
KORKMAZ, Koray;
UÇAR, Yılmaz

Publication type:

Article

Development of a Database for the Estimation of Heme Iron and Nonheme Iron Content of Animal-Based Foods.

Published in:

Current Developments in Nutrition, 2024, v. 8, n. 4, p. 1, doi. 10.1016/j.cdnut.2024.102130

By:

Archundia-Herrera, Martha Carolina;
Nunes, Fernanda;
Barrios, Isabella D.;
Park, Clara Y.;
Bell, Rhonda C.;
O'Brien, Kimberly O.

Publication type:

Article

Atmosferik ve Basınçlı Kızartma İşlemlerinin Köftenin Kalite Özelliklerine Etkileri.

Published in:

Yuzuncu Yil Universitesi Journal of Agricultural Sciences (YYU J Agr Sci), 2022, v. 32, n. 1, p. 89, doi. 10.29133/yyutbd.1010069

By:

OĞRAŞ, Şeyma ŞİŞİK

Publication type:

Article

Effect of fat level and type of legume flours on the quality characteristics of sheep meatballs.

Published in:

Journal of Agroalimentary Processes & Technologies, 2021, v. 27, n. 1, p. 1

By:

Zaki, Engy F.

Publication type:

Article

The Effect of Tempeh Gembus Substitution on Protein Content, Calcium, Protein Digestibility and Organoleptic Quality of Meatballs.

Published in:

Current Research in Nutrition & Food Science, 2019, v. 7, n. 3, p. 828, doi. 10.12944/CRNFSJ.7.3.22

By:

ARINI, AUDREY MUTIARA SETYA;
AFIFAH, DIANA NUR;
DIENY, FILLAH FITHRA

Publication type:

Article

Effect of Addition of Mango Seed Extract on Storage Stability of Chevon Meatballs at Refrigeration Temperature.

Published in:

Foods, 2024, v. 13, n. 5, p. 676, doi. 10.3390/foods13050676

By:

Umaraw, Pramila;
Singh, Veer Pal;
Verma, Akhilesh K.

Publication type:

Article

The Effects of Sheep Tail Fat, Fat Level, and Cooking Time on the Formation of Nε-(carboxymethyl)lysine and Volatile Compounds in Beef Meatballs.

Published in:

Foods, 2023, v. 12, n. 15, p. 2834, doi. 10.3390/foods12152834

By:

Öztürk, Kübra;
Yılmaz Oral, Zeynep Feyza;
Kaya, Mükerrem;
Kaban, Güzin

Publication type:

Article

Effect of Pink Perch Gelatin on Physiochemical, Textural, Sensory, and Storage Characteristics of Ready-to-Cook Low-Fat Chicken Meatballs.

Published in:

Foods, 2023, v. 12, n. 5, p. 995, doi. 10.3390/foods12050995

By:

Khushboo;
Kaushik, Nutan;
Widell, Kristina Norne;
Slizyte, Rasa;
Kumari, Asha

Publication type:

Article

Effect of Bamboo Essential Oil on the Oxidative Stability, Microbial Attributes and Sensory Quality of Chicken Meatballs.

Published in:

Foods, 2023, v. 12, n. 1, p. 218, doi. 10.3390/foods12010218

By:

Das, Jyotishka Kumar;
Chatterjee, Niloy;
Pal, Srija;
Nanda, Pramod Kumar;
Das, Annada;
Das, Ligen;
Dhar, Pubali;
Das, Arun K.

Publication type:

Article

Inhibiting Effects of Ginger and Rosemary on the Formation of Heterocyclic Amines, Polycyclic Aromatic Hydrocarbons, and Trans Fatty Acids in Fried Pork Balls.

Published in:

Foods, 2022, v. 11, n. 23, p. 3767, doi. 10.3390/foods11233767

By:

He, Xiaomei;
Li, Baichenyang;
Yu, Xiaoyan;
Zhuang, Yuan;
Li, Changmo;
Dong, Lu;
Zhang, Yan;
Wang, Shuo

Publication type:

Article

Nutritional and Health-Promoting Value of Poultry Meatballs with the Addition of Plant Components.

Published in:

Foods, 2022, v. 11, n. 21, p. 3417, doi. 10.3390/foods11213417

By:

Augustyńska-Prejsnar, Anna;
Sokołowicz, Zofia;
Ormian, Małgorzata;
Tobiasz-Salach, Renata

Publication type:

Article

Inhibitory Effect of Guava Leaf Polyphenols on Advanced Glycation End Products of Frozen Chicken Meatballs (−18 °C) and Its Mechanism Analysis.

Published in:

Foods, 2022, v. 11, n. 16, p. 2509, doi. 10.3390/foods11162509

By:

Zhao, Mengna;
Li, Ying;
Bai, Xue;
Feng, Jia;
Xia, Xiufang;
Li, Fangfei

Publication type:

Article

Cod Liver Oil's Encapsulation into Sodium Alginate/Lupin Protein Beads and Its Application in Functional Meatballs' Preparation.

Published in:

Foods, 2022, v. 11, n. 9, p. 1328, doi. 10.3390/foods11091328

By:

Elsebaie, Essam Mohamed;
Kassem, Mona Morgan;
Mousa, Mona Metwally;
Basuony, Mahmoud Abdelhakiem Mansour;
Zeima, Neveen M.;
Essa, Rowida Younis

Publication type:

Article

Inulin as a Fat-Reduction Ingredient in Pork and Chicken Meatballs: Its Effects on Physicochemical Characteristics and Consumer Perceptions.

Published in:

Foods, 2022, v. 11, n. 8, p. 1066, doi. 10.3390/foods11081066

By:

Montoya, Leidy;
Quintero, Natalia;
Ortiz, Stevens;
Lopera, Juan;
Millán, Patricia;
Rodríguez-Stouvenel, Aída

Publication type:

Article