Works matching DE "MEATBALLS"

Results: 234

Effects of the trehalose and star anise extract on the water retention of pork meatballs and the functional structure of myofibrillar protein.

Published in:

Journal of the Science of Food & Agriculture, 2025, v. 105, n. 8, p. 4412, doi. 10.1002/jsfa.14241

By:

Li, Nan;
Zhang, Muhan;
Li, Pengpeng;
Sun, Chong;
Xu, Weimin;
Li, Jiaolong;
Wang, Daoying

Publication type:

Article

Estimating the effect of moving meat-free products to the meat aisle on sales of meat and meat-free products: A non-randomised controlled intervention study in a large UK supermarket chain.

Published in:

2021

By:

Piernas, Carmen;
Cook, Brian;
Stevens, Richard;
Stewart, Cristina;
Hollowell, Jennifer;
Scarborough, Peter;
Jebb, Susan A.

Publication type:

journal 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

OPTIMIZING MICRO, SMALL, AND MEDIUM BUSINESS ASSISTANCE PROGRAMS IN THE FOOD SECTOR.

Published in:

Indonesian Journal of Business & Entrepreunership, 2024, v. 10, n. 2, p. 422, doi. 10.17358/IJBE.10.2.422

By:

Pranitasari, Diah;
Anhar, M.;
Adli, Khairul Nur;
Warcito;
Harini, Sri;
Said, Meldasari;
Irawan, Nico

Publication type:

Article

Kualitas kimia bakso daging itik afkir (Anasplathyryncos) yang disubstitusi filler tepung edamame (Glycine max (L) Merril).

Published in:

Indonesian Journal of Animal & Veterinary Sciences / Jurnal Ilmu Ternak dan Veteriner, 2020, v. 25, n. 4, p. 218

By:

A. H., Prayitno;
T. H., Rahman

Publication type:

Article

Chemical Quality of Culled Duck Meatball (Anasplathyryncos) Substituted with Edamame Flour (Glycine max (L) Merril) Filler.

Published in:

Indonesian Journal of Animal & Veterinary Sciences / Jurnal Ilmu Ternak dan Veteriner, 2020, v. 25, n. 4, p. 190, doi. 10.14334/jitv.v25i4.2514

By:

A. H., Prayitno;
T. H., Rahman

Publication type:

Article

Antioxidant effect of rosehip seed powder in raw and cooked meatballs during refrigerated storage.

Published in:

Turkish Journal of Veterinary & Animal Sciences, 2014, v. 38, n. 1, p. 73, doi. 10.3906/vet-1301-39

By:

İLYASOĞLU, Huri

Publication type:

Article

Effects of sodium lactate on the presence of Staphylococcus aureus and enterotoxins in çiğ köfte (raw meatball).

Published in:

Turkish Journal of Veterinary & Animal Sciences, 2013, v. 37, n. 6, p. 719, doi. 10.3906/vet-1302-34

By:

BİNGÖL, Enver Barış;
ÇETIN, Ömer;
ÜZÜM, Hilal ÇOLAK;
HAMPIKYAN, Hamparsun

Publication type:

Article

Thermal Resistance of Listeria monocytogenes in Ýnegöl Meatballs.

Published in:

Turkish Journal of Veterinary & Animal Sciences, 2005, v. 29, n. 2, p. 319

By:

Soyutemiz, G. Ece;
Çetinkaya, Figen

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

Track the Bacterial Growth for Spoilage groups in the Meatball stored under Chilling.

Published in:

Alexandria Journal of Veterinary Sciences, 2020, v. 64, n. 1, p. 129, doi. 10.5455/ajvs.78792

By:

Awadalla, Kareman S.;
Ahmed, Ali M.;
Abdel-Daim, Mohamed M.;
Elshraway, Nagwa T.

Publication type:

Article

The Effect of Seaweed (Eucheuma cottonii) Flour Addition on Physicochemical and Sensory Characteristics of an Indonesian-Style Beef Meatball.

Published in:

International Journal of Food Studies, 2021, p. SI112, doi. 10.7455/ijfs/10.SI.2021.a9

By:

WIDATI, ARIS SRI;
ROSYIDI, DJAIAI;
RADIATI, LINK EKA;
NURSYAM, HAPPY

Publication type:

Article

Dynamics of crust formation and kinetics of quality changes during frying of meatballs.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 6, p. 1275, doi. 10.1111/j.1365-2621.1994.tb14694.x

By:

Ateba, P.;
Mittal, G.S.

Publication type:

Article

Enhancement of Storage Stability, Textural Profile, Physico-Chemical Parameters and Sensory Attributes of Chevon Meatballs by Guava Powder Incorporation.

Published in:

International Journal of Bio-Resource & Stress Management, 2019, v. 10, n. 4, p. 346, doi. 10.23910/IJBSM/2019.10.4.1988a

By:

Mahapatra, G.;
Biswas, S.;
Patra, G.;
Vidyarthi, A. K.

Publication type:

Article

Evaluation of physicochemical properties of çemengilik- A traditional meatball produced with fenugreek paste containing different tomato paste ratios.

Published in:

Emirates Journal of Food & Agriculture (EJFA), 2022, v. 34, n. 6, p. 487, doi. 10.9755/ejfa.2022.v34.i6.2878

By:

Kök, Duygu Çabuk;
Çiçek, Ümran

Publication type:

Article

Volatilomics for halal and non-halal meatball authentication using solid-phase microextraction–gas chromatography–mass spectrometry.

Published in:

Arabian Journal of Chemistry, 2021, v. 14, n. 5, p. N.PAG, doi. 10.1016/j.arabjc.2021.103146

By:

Pranata, Agy Wirabudi;
Yuliana, Nancy Dewi;
Amalia, Lia;
Darmawan, Noviyan

Publication type:

Article

Study of substitution of beef and tapioca flour with tuna meat and purslane flour on meatball quality.

Published in:

Czech Journal of Food Sciences, 2024, v. 42, n. 1, p. 64, doi. 10.17221/196/2023-CJFS

By:

TIVEN, NAFLY COMILO;
SIMANJORANG, TIENNI MARIANA

Publication type:

Article

Development and validation of a rapid kit for authenticity of murine meat in meat products with a species-specific PCR assay.

Published in:

Food Additives & Contaminants. Part A: Chemistry, Analysis, Control, Exposure & Risk Assessment, 2020, v. 37, n. 4, p. 552, doi. 10.1080/19440049.2020.1718218

By:

Duan, Siqi;
Ai, Jin Xia;
Sun, Liyuan;
Gao, Lijun;
Li, Mingcheng;
Chen, Kun;
Li, Dan

Publication type:

Article

A suitable method for the detection of a potential fraud of bringing macaque monkey meat into the food chain.

Published in:

Food Additives & Contaminants. Part A: Chemistry, Analysis, Control, Exposure & Risk Assessment, 2015, v. 32, n. 7, p. 1013, doi. 10.1080/19440049.2015.1039073

By:

Rashid, Nur Raifana Abdul;
Ali, Md. Eaqub;
Hamid, Sharifah Bee Abd;
Rahman, Md. Mahfujur;
Razzak, Md. Abdur;
Asing;
Amin, Md. Al

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

Diet supplementation with dalbergia palo-escrito hexane extract in fattening rabbits: its effect on productive performance, carcass traits, meat characteristics and meatballs Shelf-Life.

Published in:

Italian Journal of Animal Science, 2022, v. 21, n. 1, p. 1533, doi. 10.1080/1828051X.2022.2130833

By:

García-Valencia, Sarai;
Soto-Simental, Sergio;
Ocampo-López, Juan;
Ayala-Martínez, Maricela

Publication type:

Article

Escherichia coli O157:H7 and Listeria monocytogenes in raw meatballs and phage control of L. monocytogenes.

Published in:

Journal of Food & Nutrition Research, 2021, v. 60, n. 2, p. 124

By:

GONCUOGLU, MUAMMER;
AYAZ, NAIM DENIZ;
CUFAOGLU, GIZEM;
CENGIZ, GORKEM

Publication type:

Article

Postfeminist Fatherhood in the Animated Feature Films Chicken Little and Cloudy with a Chance of Meatballs.

Published in:

Journal of Children & Media, 2015, v. 9, n. 3, p. 294, doi. 10.1080/17482798.2015.1048145

By:

Åström, Berit

Publication type:

Article

Lip Synchrony of Rounded and Protruded Vowels and Diphthongs in the Lithuanian-Dubbed Animated Film Cloudy with a Chance of Meatballs 2.

Published in:

Respectus Philologicus, 2020, v. 38, n. 43, p. 214, doi. 10.15388/RESPECTUS.2020.38.43.69

By:

Koverienė, Indrė;
Čeidaitė, Kristina

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

Detection of Pork in Beef Meatballs Using LC-HRMS Based Untargeted Metabolomics and Chemometrics for Halal Authentication.

Published in:

Molecules, 2022, v. 27, n. 23, p. 8325, doi. 10.3390/molecules27238325

By:

Windarsih, Anjar;
Riswanto, Florentinus Dika Octa;
Bakar, Nor Kartini Abu;
Yuliana, Nancy Dewi;
Dachriyanus;
Rohman, Abdul

Publication type:

Article

Different Types of Meatballs Enriched with Wild Thyme/Lemon Balm Aqueous Extract—Complex Characterization.

Published in:

Molecules, 2022, v. 27, n. 12, p. 3920, doi. 10.3390/molecules27123920

By:

Tănase, Luiza-Andreea;
Nistor, Oana-Viorela;
Andronoiu, Doina-Georgeta;
Mocanu, Gabriel-Dănuț;
Botezatu Dediu, Andreea Veronica;
Botez, Elisabeta

Publication type:

Article

The Effect of Hemp Cake (Cannabis sativa L.) on the Characteristics of Meatballs Stored in Refrigerated Conditions.

Published in:

Molecules, 2021, v. 26, n. 17, p. 5284, doi. 10.3390/molecules26175284

By:

Kotecka-Majchrzak, Klaudia;
Kasałka-Czarna, Natalia;
Spychaj, Anita;
Mikołajczak, Beata;
Montowska, Magdalena

Publication type:

Article

Effects of Green Tea Powder, Pomegranate Peel Powder, Epicatechin and Punicalagin Additives on Antimicrobial, Antioxidant Potential and Quality Properties of Raw Meatballs.

Published in:

Molecules, 2021, v. 26, n. 13, p. 4052, doi. 10.3390/molecules26134052

By:

Demir, Tuğba

Publication type:

Article

The Addition of Microencapsulated or Nanoemulsified Bioactive Compounds Influences the Antioxidant and Antimicrobial Activities of a Fresh Cheese.

Published in:

Molecules, 2021, v. 26, n. 8, p. 2170, doi. 10.3390/molecules26082170

By:

Pérez-Soto, Elizabeth;
Cenobio-Galindo, Antonio de Jesús;
Espino-Manzano, Salvador Omar;
Franco-Fernández, Melitón Jesús;
Ludeña-Urquizo, Fanny Emma;
Jiménez-Alvarado, Rubén;
Zepeda-Velázquez, Andrea Paloma;
Campos-Montiel, Rafael Germán

Publication type:

Article

Multispecies Identification of Oilseed- and Meat-Specific Proteins and Heat-Stable Peptide Markers in Food Products.

Published in:

Molecules, 2021, v. 26, n. 6, p. 1577, doi. 10.3390/molecules26061577

By:

Kotecka-Majchrzak, Klaudia;
Kasałka-Czarna, Natalia;
Sumara, Agata;
Fornal, Emilia;
Montowska, Magdalena

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

Tüketicilerin fast food ürünlerine yönelik tüketim tercihleri: İzmir İli örneği.

Published in:

Ege Üniversitesi Ziraat Fakültesi Dergisi, 2022, v. 59, n. 1, p. 119, doi. 10.20289/zfdergi.892764

By:

BULUT, Ecem TUMAY;
KENANOĞLU, Zerrin

Publication type:

Article

Analysis of non-halal meat adulteration in beef meatball using real-time PCR and mitochondrial D-loop gen-specific primer.

Published in:

Open Veterinary Journal, 2025, v. 15, n. 3, p. 1495, doi. 10.5455/OVJ.2025.v15.i3.39

By:

Rahmania, Halida;
Arini, Rien Larasati;
Rohman, Abdul;
Rumiyati, Rumiyati

Publication type:

Article

REDUCING FAT UPTAKE DURING DEEP-FRYING OF MINCED CHICKEN MEAT-BALLS BY COATING THEM WITH DIFFERENT MATERIALS, EITHER ALONE OR IN COMBINATION.

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2011, v. 23, n. 3, p. 331

By:

AL-ABDULLAH, BASEM M.;
ANGOR, MALAK M.;
AL-ISMAIL, KHALID M.;
AJO, RADWAN Y.

Publication type:

Article

THE EFFECT OF WATER-SOLUBLE ROSEMARY EXTRACT, SODIUM ERYTHORBATE, THEIR MIXTURE AND PACKAGING METHOD ON THE QUALITY OF TURKEY MEATBALLS.

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2011, v. 23, n. 3, p. 318

By:

KARPIŃSKA-TYMOSZCZYK, MIROSŁAWA

Publication type:

Article

DEVELOPMENT OF MEATBALLS FROM FINFISH, PRAWNS AND MOLLUSKS: QUALITY AND SENSORY ANALYSIS.

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2007, v. 19, n. 2, p. 209

By:

Patterson, J.;
Bindu, C. J.

Publication type:

Article

Sanitation control of some equipments used in poultry slaughterhouse line.

Published in:

Turkish Bulletin of Hygiene & Experimental Biology / Türk Hijyen ve Deneysel Biyoloji, 2020, v. 77, n. 3, p. 301, doi. 10.5505/turkhijyen.2020.93275

By:

ÇETINKAYA, Nilgün;
İNCILI, Gökhan Kürşad;
ARSLAN, Ali

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

NUTRITIONAL EDUCATION INTERVENTION BY GIVING SNAKEHEAD FISH MEATBALL TO INCREASING NUTRITIONAL STATUS OF CHILDHOOD STUNTING AND IMPROVEMENT OF MOTHER'S CARE PATTERNS IN LAMONGAN DISTRICT.

Published in:

Systematic Reviews in Pharmacy, 2020, v. 11, n. 8, p. 400

By:

Mahmudiono, Trias;
Ardianti, Belinda Putri;
Kombih, Muhammad Fifin;
Amira, Kus Aisya;
Indriani, Diah

Publication type:

Article

A novel meat quality improver composed of carrageenan and superfine smashed okra powder and its application in chicken meatballs.

Published in:

International Journal of Food Engineering, 2021, v. 17, n. 5, p. 377, doi. 10.1515/ijfe-2020-0299

By:

Liu, Yan;
Zhou, Xi;
Zhang, Min;
Zhou, Ying;
Fan, Yaqi;
Zhang, Xingguo;
Yu, Xizhen;
Xiong, Guoyuan;
Li, Jingjun

Publication type:

Article

Single‐Particle Electrochemical Cycling Single‐Crystal and Polycrystalline NMC Particles.

Published in:

Advanced Functional Materials, 2024, v. 34, n. 51, p. 1, doi. 10.1002/adfm.202410241

By:

Min, Jinhong;
Suk, Wonjoon;
Wong, Sabrina Chun Yan;
Li, Yiyang

Publication type:

Article

Relationship between photosynthesis, bleeding-sap mass, and bleeding components in maize hybrids and corresponding parents in northern China.

Published in:

Photosynthetica, 2019, v. 57, n. 2, p. 698, doi. 10.32615/ps.2019.096

By:

HE, Z.;
XU, C.;
LIU, B.;
YAO, B.;
WANG, H.;
CHEN, Z. Y.;
LI, D. Y.;
BAI, Z. Y.;
ZHANG, Z. A.

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

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

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