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Relevant bibliographies by topics / Hamburgers

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Academic literature on the topic 'Hamburgers'

Author: Grafiati

Published: 4 June 2021

Last updated: 30 July 2024

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Journal articles on the topic "Hamburgers"

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Hartmann, Giovanna, Flávia Teixeira, Jaqueline Machado Soares, et al. "Effect of fat replacement by fructooligosaccharide in hamburger: physicochemical, technological and sensorial analysis." International Journal for Innovation Education and Research 8, no. 3 (2020): 15–25. http://dx.doi.org/10.31686/ijier.vol8.iss3.2128.

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The aim of this study was to evaluate the influence of fat substitution by fructooligosaccharide on physicochemical, technological and sensory characteristics of hamburgers. Five hamburgers formulations were prepared: F1 - standard (0% FOS) and the others added 1.25% (F2), 2.50% (F3), 3.75% (F4) and 5% (F5) of FOS. The Acceptability similar to standard sample was found for hamburgers with up to 3.75% prebiotic addition. However, all formulations had acceptability index above 70%. Cooking yield, moisture retention, shrinkage and fat retention have been increased as FOS was added. Substitution o

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Zyzak, Joshua D., Nathaniel A. Britt, Lucy E. Jones, Phillip K. Gilbert, Callie E. Boggs, and Li Li Zyzak. "Aroma Comparison between Plant-based Hamburgers and Traditional Beef Hamburgers." Journal of Food Research 12, no. 4 (2023): 18. http://dx.doi.org/10.5539/jfr.v12n4p18.

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The aim of the study was to investigate the differences in aroma in the many plant-based hamburger analogues in the market today when compared with traditional beef hamburger. For that purpose, we investigated the aroma components using headspace gas chromatography-olfactometry and gas chromatography coupled to mass spectrometry analytical methods. The lipid-derived aldehydes and Maillard reaction compounds were key contributors to the characteristic aroma of a beef hamburger. And that most of the plant-based burgers in the market today were unable to replicate that profile. The plant-based me

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Polak, Tomaž, and Gregor Sok. "The effect of technological procedure of making burgers on their physico-chemical parameters and sensory properties." Meso 20, no. 2 (2018): 122–28. http://dx.doi.org/10.31727/m.20.2.5.

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Einfluss des technologischen Herstellungsverfahrens von Hamburgern auf ihre physikalisch-chemischen und sensorischen Eigenschaften Ziel dieser Arbeit war es festzustellen, wie unterschiedliche Herstellungstechnologien (I. Phosphatzugabe zum Hackfleisch und Fettgewebe am Beginn der Mischung, II. Phosphatzugabe am Ende der Mischung, III. Phosphatzugabe eine halbe Minute vor der Wasser- und Salzzugabe, IV. sequentielle Zugabe von Phosphaten und Salz, Vermischen und erneutes Hacken von grob gehacktem Fleisch) sowie diverse Methoden der thermischen Behandlung (Braten im Ofen bei einer Lufttemperatu

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Peñaranda, Irene, María Dolores Garrido, Purificación García-Segovia, Javier Martínez-Monzó, and Marta Igual. "Enriched Pea Protein Texturing: Physicochemical Characteristics and Application as a Substitute for Meat in Hamburgers." Foods 12, no. 6 (2023): 1303. http://dx.doi.org/10.3390/foods12061303.

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There is currently a growing trend towards the consumption of vegetable protein, even if it shows some deficiencies in essential amino acids. It has been driven by consumer passion for health and wellness, environmental sustainability, animal welfare and the flexitarian lifestyle. However, the formulation of plant protein food analogues to meat products is complicated by the technological properties of isolated plant protein. One of the processes used to improve these properties is the texturisation of the protein by extrusion, as well as the use of other plant materials that can enrich the fo

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Oliveira, Rafaela Bergmann Strada de, Flávia Della Lucia, Eric Batista Ferreira, Dayana Aparecida Queiroz Castilho, Estella Peixoto Carvalho, and Isabela Garcia da Cunha Guimarães. "Sensory quality of tilapia hamburger (oreochromis niloticus) with addition of soybean residue (okara)." Revista Brasileira de Agrotecnologia 10, no. 1 (2020): 13–18. http://dx.doi.org/10.18378/rebagro.v10i1.8029.

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This paper intends to develop and evaluate the sensory quality of tilapia hamburgers with addition of okara flour, aiming to develop a product of good protein quality, rich in fiber, low cost and easy access to the population. Okara flour was added at different concentrations (0, 5, 10, 15, 20 and 25%) to hamburgers and then these were subjected to analysis of acceptability (9-point hedonic scale). The averages for all evaluated parameters varied between 5.02 and 7.5, within the range of "indifferent" to "liked moderately". The highest means were found for formulations with 10 and 15% of okara

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Dantas Filho, Jerônimo Vieira, Simara Marcia Marcato, Tainara Ciuffi Euzebio, et al. "Chemical composition and sensory analysis in hamburgers made from laying quails at the end of productive life." MOJ Food Processing & Technology 12, no. 1 (2024): 22–26. http://dx.doi.org/10.15406/mojfpt.2024.12.00294.

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Background: The aim of this study was to evaluate chemical composition and sensory analysis in hamburgers prepared with meat from laying quaiTls at disposal age. Main Body: The design was completely randomized, with four treatments of quail hamburger, represented by the inclusion of bacon in its preparation, as follows: quail meat without the inclusion of bacon; 5% inclusion of bacon, 10% inclusion of bacon and 15% inclusion, and three replicates. The quails were cleaned, ground and seasoned for each product. There was a significant difference in sensory acceptance for aroma and flavor charact

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Nascimento, Karina Favoreto, Laura Adriane Moraes Pinto, Jessica de Oliveira Monteschio, et al. "Active alginate-based edible coating containing cinnamon (Cinnamomum zeylanicum) and marjoram (Origanum majorana L.) essential oils on quality of Wagyu hamburgers." Research, Society and Development 9, no. 10 (2020): e2459108429. http://dx.doi.org/10.33448/rsd-v9i10.8429.

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This study evaluated the use of an edible coating alginate-based with essential oil (cinnamon and marjoram) on the quality of Wagyu hamburgers (pH, weight loss, cooking loss, texture, color, lipid oxidation and antioxidant activity) during 7 days of display. Microscopy, FTIR and acceptability were also evaluated. Four treatments were evaluated: CON –hamburger without edible coating; ECO –with edible coating; CIN –with edible coating containing 0.1% of cinnamon essential oil; MAJ –with edible coating containing 0.1% of marjoram essential oil. pH of the samples was maintained throughout the stor

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Cardoso, Carlos, Jorge Valentim, Romina Gomes, et al. "Mackerel and Seaweed Burger as a Functional Product for Brain and Cognitive Aging Prevention." Foods 13, no. 9 (2024): 1332. http://dx.doi.org/10.3390/foods13091332.

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Most world countries are experiencing a remarkable aging process. Meanwhile, 50 million people are affected by Alzheimer’s disease (AD) and related dementia and there is an increasing trend in the incidence of these major health problems. In order to address these, the increasing evidence suggesting the protective effect of dietary interventions against cognitive decline during aging may suggest a response to this challenge. There are nutrients with a neuroprotective effect. However, Western diets are poor in healthy n-3 polyunsaturated fatty acids (n-3 PUFAs), such as docosahexaenoic acid (DH

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GRIGORIADIS, SPYROS G., PAVLOS A. KOIDIS, KYRIAKOS P. VARELTZIS, and CHRISTOS A. BATZIOS. "Survival of Campylobacter jejuni Inoculated in Fresh and Frozen Beef Hamburgers stored under Various Temperatures and Atmospheres." Journal of Food Protection 60, no. 8 (1997): 903–7. http://dx.doi.org/10.4315/0362-028x-60.8.903.

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The viability of Campylobacter jejuni strains FRI-CF 401S and FRI-CF 25 inoculated in fresh and frozen beef hamburgers was investigated. Hamburgers were stored in the following conditions: 100% air at 4°C for 15 days, 100% CO2, and 100% N2 atmospheres at 4°C for 60 days and −18°C for 90 days. The data showed that 100% air was the most toxic atmosphere to C. jejuni strains. The C. jejuni populations decreased significantly faster (P ≤ 0.05) in the inoculated hamburgers in modified atmospheres than in those at −18°C. Fresh or frozen beef hamburgers contaminated by C. jejuni could always be a pri

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Roberts, C. L., P. A. Mshar, M. L. Cartter, et al. "The role of heightened surveillance in an outbreak ofEscherichia coliO157. H7." Epidemiology and Infection 115, no. 3 (1995): 447–54. http://dx.doi.org/10.1017/s095026880005860x.

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SummaryAfter instituting laboratory screening forEscherichia coliO157. H7, a Connecticut hospital isolated the organism from four persons in September 1993. As a result, an outbreak ofE. coliO157.H7 associated with a country club was detected. The club had served hamburger from the same shipment at two picnics. Attendees of two picnics were interviewed, stool cultures were obtained from symptomatic persons, and the remaining hamburger was cultured. Twenty (22%) of 89 persons who ate hamburger became ill, compared with 1 of 60 who did not eat hamburger (relative risk = 13·5, 95% confidence inte

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Dissertations / Theses on the topic "Hamburgers"

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Cook, Johnny. "We Are Here, We Are All Here." Cleveland State University / OhioLINK, 2018. http://rave.ohiolink.edu/etdc/view?acc_num=csu1546858933610382.

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Oliveira, Débora Francielly de. "Farinha de linhaça dourada como substituto de gordura animal em hambúrguer de carne bovina com redução de sódio." Universidade Tecnológica Federal do Paraná, 2014. http://repositorio.utfpr.edu.br/jspui/handle/1/827.

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Os consumidores costumam associar os produtos cárneos processados com imagem negativa em função dos teores de gordura saturada, sódio e aditivos químicos que apresentam. Visando oferecer um produto cárneo mais saudável este trabalho teve por objetivo estudar a influência da adição de farinha semente de linhaça dourada (Linum usitatissimum L.) como substituto de gordura suína e da utilização de sal com teor reduzido de sódio nas características físicas, físico-químicas e sensoriais de hambúrgueres de carne bovina. Seis formulações foram desenvolvidas: F1 (Controle: 10,0% de toucinho/0,0% de far

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Silva, Carlos Eduardo da. "Elaboração e avaliação de hambúrgueres de carne bovina com substituições de toucinho por farinha de linhaça." Universidade Tecnológica Federal do Paraná, 2013. http://repositorio.utfpr.edu.br/jspui/handle/1/770.

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O hambúrguer é um alimento bastante apreciado pela população de diversas faixas etárias, sendo as crianças e adolescentes os maiores consumidores, no entanto, os adultos também apresentam hábitos de consumo deste alimento. No intuito de melhorar a qualidade nutricional deste produto cárneo, este estudo adicionou farinha de linhaça em hambúrgueres bovinos em substituição a gordura suína. Assim, o objetivo foi elaborar e avaliar as características físicas, físico-químicas, principais minerais e o perfil lipídico de hambúrgueres bovinos adicionados de farinha de linhaça em substituição a gordura

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Doyle, Carolyn. "Computer Modeling and Simulation of Ground Beef and Lettuce Handling for Hamburgers at a Typical Fast-Food Restaurant." Digital Commons @ East Tennessee State University, 2002. https://dc.etsu.edu/etd/728.

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Numerous Escherichia coli O157:H7 outbreaks have been associated with fast food restaurants. This research created a computer model and simulation with the Micrografx computer software program Process™ for the safe handling of ground beef patties and lettuce in a typical fast food restaurant. A reference facility was visited to obtain a text description of the flow of food. To create the model, a process diagram was made that graphically represented the series of steps that were taken from the arrival of products to the delivery of the cooked and assembled product to the consumer. A process

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Doyle, Carolyn. "Computer modeling and simulation of ground beef and lettuce handling for hamburgers at a typical fast-food restaurant." [Johnson City, Tenn. : East Tennessee State University], 2001. http://etd-submit.etsu.edu/etd/theses/available/etd-1112101-093056/restricted/doylec113001a.pdf.

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Falcão, Heloísa Gabriel. "Desenvolvimento e caracterização de hambúrgueres de carne bovina com adição de farinha de okara." Universidade Tecnológica Federal do Paraná, 2013. http://repositorio.utfpr.edu.br/jspui/handle/1/620.

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O trabalho foi conduzido com o objetivo principal de desenvolver hambúrgueres de carne bovina com adição de farinha de okara e verificar a interação deste ingrediente com outros, como proteína texturizada de soja (PTS) e toucinho. A farinha de okara obtida apresentou a seguinte composição em base seca: 55,50% de proteínas, 21% de lipídios, 3,97% de cinzas e 19,01% de carboidratos. No desenvolvimento do trabalho foi utilizado o planejamento para misturas simplex centróide, no qual as concentrações de PTS, farinha de okara e toucinho, variaram entre 0 e 8% entre 7 formulações. As amostras de ham

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Hwang, Dae Kun 1972. "Mathematical modeling of heterocyclic amines formation in meat patties during pan frying." Thesis, McGill University, 2002. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=33778.

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The formation of heterocyclic amines (HAs) have been proven to be carcinogenic and mutagenic and these compounds have been found in cooked food such as meat, poultry, and fish. There are strong relationships between potential cancer development and HAs through intake of the cooked food.<br>The yield of HAs along with the influence of fat content and soy protein on the formation of HAs were determined during heating (as in cooking) at different temperatures using the kinetic modeling approach. The formation of HAs is dependent on temperature, time, fat content, and soy protein. The increase of

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Thulesius, Marie, and John Viner. "The Triple Bottom Line : Can profit maximising organisations create social, environmental and economic value? With the Swedish cases Ericsson, Tetra Pak, Max Hamburgers and Mitt Liv." Thesis, Blekinge Tekniska Högskola, Sektionen för management, 2011. http://urn.kb.se/resolve?urn=urn:nbn:se:bth-2425.

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Traditional concepts in economic theory state that the sole purpose of a company is to make as much money for its owners (or shareholders). This paper explores discussions and theories regarding alternatives to this model, and in doing so examines whether a business can simultaneously contribute to social and/or environmental issues in a meaningful way or benefit a wider group of interested parties beyond the traditional definition of owners. The paper discusses traditional neo-liberal economic views of the company as well as various topics relating to Corporate Social Responsibility, sustaina

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Grimm, Alexander. "Innovation in Clustern - Cluster durch Innovation? : HipHop und Hamburger Schule ; Innovation und Clusterrevolution in der Popmusikwirtschaft am Beispiel Hamburgs /." Jena : Selbstverl. Friedrich-Schiller-Univ, 2005. http://www.gbv.de/dms/zbw/514148918.pdf.

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Carona, Eduardo João Bonneville Torres. "H3 internationalization to Brazil." Master's thesis, NSBE - UNL, 2012. http://hdl.handle.net/10362/9523.

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A Work Project, presented as part of the requirements for the Award of a Masters Degree in Management from the NOVA – School of Business and Economics<br>h3 is a Portuguese firm competing in the fast food market with a hamburger gourmet concept. The firm is now a strong player in Portugal (39 stores); Poland, Warsaw (1 store); Spain, Madrid (1 store) and Brazil, São Paulo (2 stores). As a result of their successes in the domestic market, internationalization was a natural step. One of the major challenges the firm faces is the model to use in expanding into the Brazilian market. The aim o

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Books on the topic "Hamburgers"

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Edge, John T. Hamburgers and Fries. Penguin USA, Inc., 2009.

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Xeth, Feinberg, ed. City of hamburgers. Inkwater Press, 2008.

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Lian, Tan Wee. Love & hamburgers: Teen life. Times Books International, 1989.

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Dadey, Debbie. Cupid does't flip hamburgers. Scholastic, 1995.

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Rina, Nurra, ed. Hamburgers, sandwichs et croques. Hachette pratique, 2007.

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Esther, Ottens, ed. Hoorntjes, hamburgers en harige billen. Gottmer, 2008.

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Jean-Michel, Truchelut, ed. Recettes de sandwichs et hamburgers. SAEP, 1991.

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Martínez, Stella Maris. Hamburguesas: Un análisis del mercado argentino. Informe Ganadero, 1991.

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McNair, James K. Burger parties: Featuring winning recipes from Sutter Home Winery's Build a better burger contest. Ten Speed Press, 2010.

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Desaulniers, Marcel. The burger meisters: America's best chefs give their recipes for America's best burgers plus the fixin's. Simon & Schuster, 1993.

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Book chapters on the topic "Hamburgers"

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Kroker, Arthur, Marilouise Kroker, and David Cook. "Panic Hamburgers." In Panic Encyclopedia. Macmillan Education UK, 1989. http://dx.doi.org/10.1007/978-1-349-19946-4_33.

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Campe, Rüdiger. "Käte Hamburgers Stil." In Der Stil der Literaturwissenschaft. Erich Schmidt Verlag GmbH & Co. KG, 2022. http://dx.doi.org/10.37307/b.978-3-503-20680-3.14.

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Chamie, Joseph. "Hamburgers and Climate Change." In Population Levels, Trends, and Differentials. Springer Nature Switzerland, 2022. http://dx.doi.org/10.1007/978-3-031-22479-9_15.

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Dane, Gesa. "Käte Hamburgers Brief an Rudolf Unger vom 3. Juli 1932." In Jahrbuch für Frauenforschung 2001. J.B. Metzler, 2001. http://dx.doi.org/10.1007/978-3-476-02797-9_14.

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Ong, Li Lian, and Jason D. Mitchell. "Professors and Hamburgers: An International Comparison of Real Academic Salaries." In The Big Mac Index. Palgrave Macmillan UK, 2003. http://dx.doi.org/10.1057/9780230512412_6.

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Jörn, Nils. "Marcus Meyer — die Karriere eines Hamburgers im Konzept englischer Regierungspolitik." In Akteure und Gegner der Hanse- Zur Prosopographie der Hansezeit. J.B. Metzler, 1998. http://dx.doi.org/10.1007/978-3-476-02966-9_13.

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Bartels, Kathrin, Claudia Brenig, Lothar van Laak, and Marion Prudlo. "Michael Hamburgers Übersetzungen und einige neue Tendenzen in der englischsprachigen Hölderlin-Rezeption." In Hölderlin-Jahrbuch. J.B. Metzler, 1995. http://dx.doi.org/10.1007/978-3-476-03607-0_6.

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A. Kruse, Joseph. "Sylvia Steckmest: Salomon Heine. Bankier, Mäzen und Menschenfreund. Die Biographie eines großen Hamburgers." In Heine-Jahrbuch 2018. J.B. Metzler, 2018. http://dx.doi.org/10.1007/978-3-476-04666-6_16.

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DeMarco, Tom, Timothy Lister, and Peter Hruschka. "Hamburger herstellen, Hamburger verkaufen." In Wien wartet auf Dich! Carl Hanser Verlag GmbH & Co. KG, 2014. http://dx.doi.org/10.3139/9783446439849.002.

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Feldhoff, Jessica, and Tanja Spiegel. "Hamburger." In Das Kochbuch für Menschen mit Demenz. Springer Berlin Heidelberg, 2017. http://dx.doi.org/10.1007/978-3-662-53936-1_20.

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Conference papers on the topic "Hamburgers"

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Townsend, Joseph A., Jim Downing, and Peter Murray-Rust. "CHIC - Converting Hamburgers into Cows." In 2009 5th IEEE International Conference on e-Science (e-Science). IEEE, 2009. http://dx.doi.org/10.1109/e-science.2009.54.

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Yuan, Jiheng, and Victor Phan. "Development and Evaluation of an AI-Enabled Nutrient Intake Monitoring App for Obesity and Diabetes Prevention in Young People: A Comparative Study with Live Scanning and Photo-Uploading Methods." In 11th International Conference on Signal Image Processing and Multimedia. Academy and Industry Research Collaboration Center (AIRCC), 2023. http://dx.doi.org/10.5121/csit.2023.130918.

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Obesity and diabetes are prevalent health issues worldwide, especially among young people. To address this, an app was proposed to help users monitor their daily nutrient intake and prevent obesity and diabetes [1]. The app uses AI scanning to analyze the nutrient level of food and suggests a suitable daily nutrient intake for the user based on their age and gender. Data storage allows users to track their meal history and create a personalized diet plan [2]. The app was compared to similar systems, and it was found that live scanning is more intuitive and convenient than photo uploading. Addi

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Rossa-Sierra, Alberto, Fabiola Cortes Chavez, Marcela De Obaldia, and Mariel Garcia-Hernandez. "Food packaging design that help reduce consumer-generated waste." In 13th International Conference on Applied Human Factors and Ergonomics (AHFE 2022). AHFE International, 2022. http://dx.doi.org/10.54941/ahfe1001942.

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Estimations affirm that by 2030 there will be 9 billion people on our planet, which makes the problem of food a priority issue. A large part of the food, especially in industrialized countries, is packaged, either fresh produce from the field (fruits and vegetables) or cooked products, many of them in the ready-to-take mode.The recent COVID-19 pandemic increased the consumption of food prepared for home delivery, causing more waste in municipal landfills. In countries like Spain, takeaway fast food services have increased during the pandemic by 83% compared to 2019, already representing 3% of

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Takeishi, Reo, and Yuhki Kitazono. "Hamburger Automatic Wrapping Machine." In International Conference on Industrial Application Engineering 2020. The Institute of Industrial Applications Engineers, 2020. http://dx.doi.org/10.12792/iciae2020.014.

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Krefis, A. C., T. Kloster, L. Li, A. K. Napp, A. Kaman, and U. Ravens-Sieberer. "Psychosoziale Gesundheit von Hamburger Kindern und Jugendlichen im Frühsommer 2022 – Gesundheitsbericht der Hamburger Sozialbehörde." In Der Öffentliche Gesundheitsdienst – Rückenwind für Gesundheit! 73. Wissenschaftlicher Kongress | BVÖGD e.V., BZÖG e.V., DGÖG e.V. Georg Thieme Verlag, 2024. http://dx.doi.org/10.1055/s-0044-1781967.

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Langer, Thomas, Eleonora Carlesso, and Luciano Gattinoni. "The Hamburger Effect: Beyond Chloride Shift." In American Thoracic Society 2012 International Conference, May 18-23, 2012 • San Francisco, California. American Thoracic Society, 2012. http://dx.doi.org/10.1164/ajrccm-conference.2012.185.1_meetingabstracts.a3168.

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Bühler, S., K. Choudhury, S. Sawarsa, et al. "Vektorsurveillance im Hamburger Hafen (and beyond)." In Der Öffentliche Gesundheitsdienst – Rückenwind für Gesundheit! 73. Wissenschaftlicher Kongress | BVÖGD e.V., BZÖG e.V., DGÖG e.V. Georg Thieme Verlag, 2024. http://dx.doi.org/10.1055/s-0044-1781853.

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Singer, Heike. "Understanding FVIII immunogenicity in severe Haemophilia A (HA)-patients: Intracellular fate of endogenous FVIII variants in IPS derived endothelial cells." In 49. Hamburger Hämophilie Symposion. Georg Thieme Verlag KG, 2019. http://dx.doi.org/10.1055/s-0039-3400712.

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Geisen, Ulrich, Kerstin Brehm, Georg Trummer, et al. "Platelet secretion defects and acquired von Willebrand syndrome in patients with Ventricular Assist Devices." In 49. Hamburger Hämophilie Symposion. Georg Thieme Verlag KG, 2019. http://dx.doi.org/10.1055/s-0039-3400713.

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Türkantoz, Halet, Dirk Varnholt, and Andreas Tiede. "Monitoring of Emicizumab (ACE910): comparison between clotting and chromogenic assay." In 49. Hamburger Hämophilie Symposion. Georg Thieme Verlag KG, 2019. http://dx.doi.org/10.1055/s-0039-3400714.

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Reports on the topic "Hamburgers"

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Müller, Norbert. Das Verhältnis zwischen Staat und islamischen Religionsgemeinschaften. Der Hamburger Staatsvertrag aus Praxisperspektive ; AIWG-Expertisen. Akademie für Islam in Wissenschaft und Gesellschaft (AIWG), Goethe-Universität Frankfurt am Main, 2021. http://dx.doi.org/10.21248/gups.61036.

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Cumby, Robert. Forecasting Exchange Rates and Relative Prices with the Hamburger Standard: Is What You Want What You Get With McParity? National Bureau of Economic Research, 1996. http://dx.doi.org/10.3386/w5675.

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