ABSTRACT: Soya burger is one of the meat replacers with low cholesterol content and saturated fats. Regarding the gums application in food systems, the effect of adding xanthan (0,0.4, 0.6%) and caboxymethylcellulose gums (0,0.4,0.6%) on water holding capacity (WHC), cooking loss, shrinkage and sensory evaluation of soya burger have been investigated. It was found that the samples with xanthan ...

Background: Meat products may be unacceptably tough because of the high connective tissue content of meats used in their manufacture. OBJECTIVE: The aim of this study was using meat acid marination method on some physicochemical and sensory characteristics of beef burgers. METHODS: Meat was marinated in three concentrations (0.5%, 1% and 1.5%) of lactic and citric acid solutions (1:4 w/v) at 4 ...

promoted by demineralised bone, reconstituted acid-soluble collagen, and gelatin in the form of Gelfoam.t The index employed was the rate of bone repair in a standard defect produced in the calvaria of rats. These investigations are an extension of our earlier studies in which we observed that, under certain conditions, chondroitin sulphate would restore the mineralising properties of demineral...

This paper’s purpose is to shed light on the current understanding of environmental benefits vegetarian and vegan diets, considering inclusion a significant share processed foods, such as plant-based burgers. We review recent Environmental Life Cycle Assessments three main diet types, omnivore, vegetarian, vegan, then assesses impacts adding two commercial brands burgers diets. The literature c...

We give a simple proof characterizing the complexity of Pres-burger arithmetic augmented with additional predicates. We show that Pres-burger arithmetic with additional predicates is 1 1 complete. Adding one unary predicate is enough to get 1 1 hardness, while adding more predicates (of any arity) does not make the complexity any worse.