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"

1

Hartmann, Giovanna, Flávia Teixeira, Jaqueline Machado Soares, Kátia Aparecida da Silva, Kélin Schwarz, Dalton Luiz Schiessel, and Daiana Novello. "Effect of fat replacement by fructooligosaccharide in hamburger: physicochemical, technological and sensorial analysis." International Journal for Innovation Education and Research 8, no. 3 (March 1, 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 of fat by FOS increased carbohydrate and fiber content and decreased lipid and calorie hamburgers content. FOS addition did not change red and yellow values, however it increased brightness of product. FOS is an ingredient with potential for addition in beef hamburger, improving physicochemical and technological parameters and with little influence on sensory characteristics.
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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 (September 25, 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 meat analogues displayed a more roasted odor character with higher pyrazine levels and then many show evidence to the addition of other flavor compounds and spices to give the perception of a flavored meat analogue. These approaches resulted in higher flavor intensity; however, the result was something very sensorially different than the sweet, juicy, buttery, and meaty character of beef hamburger. Based on these findings, replication of the characteristic aroma of beef hamburger is complex. This work provides new insights into the key aroma contributors of beef hamburgers and the challenges that exist in trying to replicate it with plant-based meat analogues.
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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 Lufttemperatur von 200 °C und Zubereitung auf einem Klappgrill mit einer Plattentemperatur von 240 °C, bis zum Erreichen der inneren Temperatur von 78 °C) sich auf die Textur und die sensorischen Eigenschaften von Hamburgern auswirken. Bestimmt wurden die physikalisch-chemischen Eigenschaften (pH-Wert, chemische Zusammensetzung, Phosphat-Gehalt), die instrumentellen Texturparameter (Analyse des Texturprofils) und die sensorischen Eigenschaften von Hamburgern (Methode der deskriptiven Analyse). Beim I. Technologieverfahren war der Hamburger etwas fester, trockener und gummiartig, besonders zäh, mit einem dominanten, typischen Rindfleischaroma; das II. Verfahren ergab auch eine etwas zu harte Textur, wobei die Zähheit fast optimal war, während die anderen Eigenschaften sehr ähnlich waren. Die sensorischen Eigenschaften und Texturparameter des anhand des III. Verfahrens hergestellten Hamburgers waren mit den Ergebnissen des I. Verfahrens vergleichbar. Die nach dem IV. Herstellungsverfahren hergestellten Hamburger ergaben ein zarteres Fleisch, eine weniger klebrige und zähe Textur als bei den Hamburgern, die anhand der anderen Verfahren hergestellt wurden. Vom Aspekt der Formerhaltung, Saftigkeit und des Aromas ist es vom gastronomischen Aspekt her besser die Hamburger auf einem Klappgrill zuzubereiten anstatt sie im Ofen zuzubereiten.
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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 (March 18, 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 formulation. Therefore, the aim of this study was to evaluate the effect of pea protein (PP) enriched with lucerne (L), spinach (S) and Chlorella (C) in powdered and texturised forms on the physicochemical properties and extrusion parameters, and to evaluate its technological and sensory quality as a meat analogue in vegetal hamburgers. Texturisation reduced the number of soluble components released, thus reducing the molecular degradation in extruded material. The texturised samples were significantly (p < 0.05) less hygroscopic than the non-textured samples. Once the properties of the powder and texturised had been analysed, they were used to prepare vegetal hamburgers. The addition of vegetable-enriched texturised samples with high chlorophyll content led to more intense colour changes in the vegetal hamburgers during cooking, with PP+C providing the darkest colouring, and also resulted in a final product more similar to a traditional meat hamburger, with higher overall and meat odour/flavour intensity, hardness, juiciness and chewiness, and less legume and spice odour and flavour. Overall, texturisation improved the technological properties of the enriched protein isolate, allowing for more efficient production of vegetal hamburgers.
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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 (June 5, 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, indicating the okara amount that provides better sensory quality of the product. These results confirm the tendency to seek products with higher nutritional value, and tilapia hamburger with added okara as an alternative to market, aiming at making fish and soybean increasingly present in the eating habits of the population.
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Dantas Filho, Jerônimo Vieira, Simara Marcia Marcato, Tainara Ciuffi Euzebio, Vittor Zancanela, Marcos Adriano Pereira Barbosa, Daiane de Oliveira Grieser, Gislaine Gonçalves Oliveira, 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 (January 18, 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 characteristics. In all variables, acceptance increased following the level of bacon inclusion. In the purchase intent test, hamburgers with 10 and 15% inclusion of bacon were the most accepted. For the chemical analysis, there was a difference for the variables, lipids, protein, moisture, ash and caloric value. The products were accepted by the consumer, highlighting the highest levels of bacon inclusion.
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Nascimento, Karina Favoreto, Laura Adriane Moraes Pinto, Jessica de Oliveira Monteschio, Roberta da Silveira, Ana Carolina Pelaes Vital, Ana Guerrero, Grasiele Scaramal Madrona, and Ivanor Nunes do Prado. "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 (September 25, 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 storage time (p>0.05). Coatings decreased water and color losses, and shear force in relation to CON. The results indicated that CIN presented the highest antioxidant activity (p<0.001). Malonaldehyde value increased for all samples of during storage (p<0.001), being more accentuated for CON. The CIN presented best results in the majority of the analyzes, which indicates that the use of the cinnamon essential oil in coating can increase/maintain the quality of hamburgers during display.
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Cardoso, Carlos, Jorge Valentim, Romina Gomes, Joana Matos, Andreia Rego, Inês Coelho, Inês Delgado, et al. "Mackerel and Seaweed Burger as a Functional Product for Brain and Cognitive Aging Prevention." Foods 13, no. 9 (April 26, 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 (DHA), iodine (I), and other nutrients that may protect against cognitive aging. Given DHA richness in chub mackerel (Scomber colias), high vitamin B9 levels in quinoa (Chenopodium quinoa), and I abundance in the seaweed Saccorhiza polyschides, a functional hamburger rich in these nutrients by using these ingredients was developed and its formulation was optimized in preliminary testing. The effects of culinary treatment (steaming, roasting, and grilling vs. raw) and digestion on bioaccessibility were evaluated. The hamburgers had high levels of n-3 PUFAs in the range of 42.0–46.4% and low levels of n-6 PUFAs (6.6–6.9%), resulting in high n-3/n-6 ratios (>6). Bioaccessibility studies showed that the hamburgers could provide the daily requirements of eicosapentaenoic acid (EPA) + DHA with 19.6 g raw, 18.6 g steamed, 18.9 g roasted, or 15.1 g grilled hamburgers. Polyphenol enrichment by the seaweed and antioxidant activity were limited. The hamburgers contained high levels of Se and I at 48–61 μg/100 g ww and 221–255 μg/100 g ww, respectively. Selenium (Se) and I bioaccessibility levels were 70–85% and 57–70%, respectively, which can be considered high levels. Nonetheless, for reaching dietary requirements, considering the influence of culinary treatment and bioaccessibility, 152.2–184.2 g would be necessary to ensure daily Se requirements and 92.0–118.1 g for I needs.
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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 (August 1, 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 principal source of human campylobacteriosis.
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Roberts, C. L., P. A. Mshar, M. L. Cartter, J. L. Hadler, D. M. Sosin, P. S. Hayes, and T. J. Barrett. "The role of heightened surveillance in an outbreak ofEscherichia coliO157. H7." Epidemiology and Infection 115, no. 3 (December 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 interval 3·2–56·3). Among persons who ate hamburgers, illness was strongly associated with eating hamburger that was not thoroughly cooked (P< 0·001). All 20 samples from 5 remaining boxes of patties yieldedE. coliO157.H7. Isolates from hamburger and case-patients were indistinguishable by pulsed-field gel electrophoresis. Heightened surveillance can rapidly identify outbreaks and may mitigate their impact. However, continued review of food safety issues is necessary ifE. coliO157.H7 outbreaks are to be prevented.
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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 farinha de semente de linhaça/sal convencional); F2 (10,0% de toucinho/0,0% de farinha de semente de linhaça/sal light); F3 (5,0% de toucinho/5,0% de farinha de semente de linhaça/sal convencional); F4 (5,0%toucinho/5,0% de farinha de semente de linhaça/sal light); F5 (0,0% de toucinho/10,0% de farinha de semente de linhaça/sal convencional) e F6 (0,0 de toucinho/10,0% de farinha de semente de linhaça/sal light). Foram realizadas análises físico-químicas, microbiológicas e sensoriais das diferentes formulações, que foram também submetidas à avaliação das características físicas após cocção. Os resultados demonstraram que a adição de 10,0% de farinha de semente de linhaça dourada em substituição a 100,0% da gordura suína (toucinho) contribuiu para o aumento significativo (p<0,05) do teor de proteínas. As formulações adicionadas de 5,0% de semente de farinha de linhaça em substituição a 50,0% do toucinho apresentaram boas notas para todos os atributos sensoriais avaliados. Houve aumento (p<0,05) dos percentuais de cinzas e de ácido graxo α-linolênico (ômega-3) e redução (p<0,05) dos teores de lipídios totais, valor calórico, gordura no extrato seco e extrato seco total, independente, dos níveis de adição da farinha. A substituição de toucinho por farinha de semente de linhaça contribuiu para o menor encolhimento e melhor rendimento, bem como para maior retenção de umidade e de gordura dos hambúrgueres submetidos à cocção. A utilização de sal light não interferiu (p<0,05) negativamente nas características sensoriais. Os produtos desenvolvidos se encontraram condizentes com os parâmetros microbiológicos preconizados pela legislação. Os resultados sugeriram que a adição de farinha de semente de linhaça dourada como substituto de gordura saturada e a redução de sódio em hambúrgueres de carne bovina se caracterizou alternativa viável do ponto de vista nutricional e sensorial, contribuindo ainda para o maior rendimento do produto após o cozimento.
The consumers associate processed meat products with negative image due to the high level sof saturated fat, sodium and chemical additives which have. Aiming offer healthier meat product this work aimed to study the influence of the addition of golden flaxseed flour (Linum usitatissimum L.) as a substitute for pork fat and use of salt with low level of sodium by replacement with potassium chloride in beef burgers. Six formulations were developed: F1 (control: 10.0% pork fat/0.0% flaxseed flour/conventional salt); F2 (10.0% pork fat/0.0% flaxseed flour/light salt); F3 (5.0% pork fat/5.0% flaxseed flour/conventional salt); F4 (5.0% pork fat/5.0% flaxseed flour/light salt); F5 (0.0% pork fat/10.0% flaxseed flour/conventional salt) and F6 (0,0 pork fat/10.0% flaxseed flour/ light salt). Were carried analyses sensory and microbiological physico-chemical of the formulations different, which were also subjected to evaluation of physical characteristics after cooking. The results showed that adding10.0%of golden flaxseed flour in replacing of100.0% of pork fat contributed to significant increase (p<0.05) in the protein content. The formulations added 5.0% of golden flaxseed flour in replacing of 50.0% of pork fat presented good notes for all sensory attributes evaluated. There was increase (p<0.05) in the percentage of ash and fatty acid α-linolenic (omega-3) and decreased (p<0.05) the levels of total lipids, caloric value, fat in dry matter and total solids, independent of levels of addition of flour. The replacement of fat by flaxseed flour contributed to lower shrinkage and higher yield, moisture retention and fat from burgers subjected to cooking . The use of light salt not affect negatively sensory characteristics. The products developed corresponded with microbiological parameters recommended legislation. The results suggested that the addition of golden flaxseed flour as a substitute for saturated fat and reduced sodium burgers characterized viable alternative in terms nutritional and sensorial, also contributing to higher yield of product after cooking.
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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 suína nas formas in natura, grelhado e frito. Os resultados das características de cozimento mostraram que os hambúrgueres com maior percentual de farinha de linhaça apresentaram maior capacidade de retenção de umidade e com isso maior rendimento, em ambas as formas de tratamento térmico (fritura e grelhamento) contribuindo para maior maciez e suculência. Os resultados das análises físico-químicas mostraram um aumento no teor de carboidratos em decorrência da adição da farinha de linhaça. As análises dos ácidos graxos dos lipídios totais dos hambúrgueres resultaram em um aumento no teor de ácido alfa-linolênico (18:3n-3), este aumento foi proporcional à quantidade de farinha de linhaça no hambúrguer. Tanto para os hambúrgueres grelhados como para os fritos, os teores de ácido linolênico aumentaram de aproximadamente 0,7% (F1 – 0% farinha de linhaça) a 21% (F5 – 10% de farinha de linhaça), o que contribuiu para redução da relação de ácidos graxos ômega-6 (n-6) para ômega-3 (n-3), tornando os hambúrgueres suplementados com farinha de linhaça um alimento mais adequado em termos nutricionais. Os minerais ferro, potássio, magnésio, sódio e zinco, diminuíram suas quantidades conforme a substituição do toucinho por farinha de linhaça aumentava, o fósforo, por outro lado, aumentou em cerca de 10 vezes para hambúrgueres com toucinho totalmente substituído por farinha de linhaça. A quantidade de malonaldeído encontrado foi maior para os hambúrgueres fritos do que para os grelhados e mais baixo ainda para os hambúrgueres in natura, sendo os valores com maior quantidade de farinha de linhaça os que mais oxidaram. A adição de farinha de linhaça em hambúrgueres como substituintes de gordura saturada (suína) pode ser considerada uma forma de melhorar o potencial nutricional, contribuindo também para melhor saúde do consumidor.
Hamburger is a food very appreciated by people of different ages. Children and adolescents are the main consumers, but adults also have consumed habits this type of the foods. Aiming to improve the nutritional quality of the product, this study added flaxseed meal in beef hamburgers as replacing pork fat. The objective was to develop and evaluate the physical, physicochemical, major minerals and lipid profile of burgers cattle added flaxseed meal replacing pork fat in the form fresh, grilled and fried. The results of the cooking characteristics showed that the burgers with the highest percentage of linseed meal had higher moisture retention capacity and thus higher yield in both forms of heat treatment (frying and grilling) contributing to softness and juiciness. The results of physicochemical analyzes showed an increase in carbohydrate content due to the addition of linseed meal. The analysis of fatty acids of the total lipids of burgers resulted in an increase of the content of linolenic acid (18:3 n-3). Both for grilled burgers and fried for the content of linolenic acid increased from approximately 0.7% (F1 - 0% flaxseed meal) to 21% (F5 - 10% flaxseed meal), which contributed to reducing the ratio of omega-6 (n-6) to omega-3 (n-3), making the burgers supplemented with flaxseed meal one most suitable food in nutritional terms. The content of the minerals iron, potassium, magnesium, sodium and zinc, decreased as the substitution of fat by increasing linseed meal, with the exception of phosphorus that increased by about 10 times for burgers with pork fat totally replaced by linseed meal. The amount of malondialdehyde was greater for fried burgers than for grilling and even lower for raw burgers, and the ones with higher amounts of linseed meal oxidized the most. The addition of linseed meal burgers as substituents in saturated fat (pork) can be considered a way to improve the nutritional potential, and contribute to better health of the consumer.
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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 model was created when the steps in the process diagram was assigned behaviors. The final phase was process simulation. The simulation results indicated the model was representative of a typical fast-food restaurant. The model was then used successfully to simulate three potential breakdowns of the food safety system that could lead to a foodborne illness outbreak.
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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 hambúrgueres desenvolvidas foram submetidas à analises funcionais tecnológicas (rendimento, encolhimento, retenção de umidade, retenção de gordura, índice de absorção de água e índice de absorção de óleo), de composição química (umidade, lipídios, proteínas e cinzas) e também ao teste de aceitação e intenção de compra por meio da análise sensorial. Para as propriedades funcionais tecnológicas, a proteína texturizada de soja, a farinha de okara e o toucinho influenciaram significativamente (p<0,05) o encolhimento, rendimento e o indice de absorção de água do produto estudado. Menores valores de encolhimento e maiores valores de rendimento foram obtidos com a utilização de proteína texturizada de soja. O índice de absorção de água teve a mesma influencia tanto da proteína texturizada de soja quanto do okara. Para a retenção de umidade e gordura, somente proteína texturizada de soja teve efeito significativo para melhora destas variáveis. Em relação à composição química, todas as variáveis dependentes (umidade, lipídios, proteínas e cinzas) foram influenciadas significativamente (p<0,05) pelos componentes PTS, okara e toucinho, com exceção do teor de proteínas que teve influencia significativa somente da PTS. A umidade e o teor de lipídios, foram mais influenciados pelo toucinho, porém para o teor de cinzas a maior influência na equação obtida neste estudo foi para o okara. Referente às características sensoriais das formulações desenvolvidas, todos os atributos estudados sofreram influência significativa dos componentes PTS, okara e toucinho. Porém neste caso, o okara foi o componente que teve maior influência em todos os parâmetros, exceto para intenção de compra, que teve maior influencia na equação pelo componente toucinho.
The study was conducted with the main objective to develop beef burgers with added okara flour and verify the interaction of this ingredient with others, such as textured soy protein (TSP) and fat. The okara flour showed the following composition on a dry basis: 55.50% protein, 21% fat, 3.97% ash and 19.01% carbohydrates. Work development planning was used for simplex centroid mixtures in which the concentrations of TSP, okara flour and fat, ranged between 0 and 8% from 7 formulations. The samples were subjected to burgers developed technological functional analysis (yield, shrinkage, moisture retention, fat retention, absorption water index and absorption oil index), chemical composition (moisture, fat, protein and ash) and also the test of acceptance and purchase intent by sensory analysis. For technological functional properties, the textured soy protein, okara flour and fat influenced significantly (p <0.05) shrinkage, yield and water absorption index. Lower shrinkage values and higher yield values were obtained with the use of soy protein. The absorption water index had the same influences for both protein, as the textured soy protein and okara flour. For moisture retention and fat, only textured soy protein had a significant effect on these variables improves. Regarding chemical composition, all dependent variables (moisture, fat, protein and ash) were influenced significantly (p <0.05) by TSP, okara and fat, with the exception of protein content that had significant influence only the TSP . The moisture and lipid content, were more influenced by the fat, but for the ash content the greatest influence in the equation obtained in this study was to okara. Referring to the sensory characteristics of the developed formulations, all attributes studied underwent significant influence of TSP components, okara and fat. But in this case, the okara was the component that had the greatest influence on all parameters, except for purchase intent, that had the greatest influence in the equation by the component fat.
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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.
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 fat content in samples resulted in a lower concentration of HAs' concentrations and a lower activation energy of reaction. Fat apparently enhanced the formation of HAs in meats but diluted availability of precursors for reactions. An increase in soy protein concentration decreased the maximum concentration of HAs formed in the different cooking conditions.
Two different approaches were used in order to model the formation of HAs. First, an artificial neural network (ANN) was used with two data sets to train and test the ANN. An ANN consisting of 18 processing elements and two hidden layers showed the best performance for predicting the formation of HAs. Second, the formation of HAs were predicted using temperature profiles in a cooked sample during pan-frying. The temperature profiles in cooked meat patty were predicted using finite element method. The concentration of HAs depended on the meat patty's surface temperature developed during pan frying. The result of this study can be used to develop methods to reduce HAs in food thus optimize product quality and safety.
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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, sustainability, development and stakeholder theory. It then develops a condensed theory that the authors abstract from the literature on this subject, drawing on the similarities in theories developed by a range of theorists and academics. Once the theoretical framework is presented, the results of a number of interviews, questionnaires and surveys are analysed in order to discuss the applicability of theories regarding a Triple Bottom Line to real business cases. Yin’s (2009) Case Study Method is used to collect and analyse evidence drawn from the corporate sector, academia and social entrepreneurs. The Swedish cases; Ericsson, Tetra Pak, Max Hamburgers and Mitt Liv are analysed. They are three very different companies but to a certain extent alike when looking from a “Triple Bottom Line” view. Tetra Pak and Max are both private owned enterprise that do not have to struggle with myopic quarterly earnings to please the stock market and can therefore work with a longer time horizon in mind. Mitt Liv, which is a social enterprise and not a profit maximizing enterprise, on the other hand, has social issues as their core value proposition. The authors conclude that despite considerable scepticism from academics, business people and development practitioners, particularly in Sweden perhaps due to relying too much on “the Nordic model”, more and more organisations, though, (small and large) are working in ways which generate profit while benefiting the environment as well as societies or communities where the business activity is conducted.
Marie Thulesius +46-70-6637222
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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
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 of this project is to suggest to the firm the best approach for h3 in their expansion into Brazil. In order to assess the best mode of entry into new markets within Brazil, an in depth analysis of the h3 success performance in Portugal is necessary. By analyzing the Brazilian fast food market, we can see to what extent these markets achieve and do not achieve parity. As we shall see from the analysis, expansion is completely viable within the Brazilian market, to the states of Rio de Janeiro, Bahia and Estado Federal. Furthermore, the existing model h3 uses in its current Brazilian stores, that is, a joint venture model with h3 and its Brazilian partners as the master franchiser, will be the most successful route to rapid expansion in the region and in ensuring that competitors do not steal the concept h3 has pioneered.
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Books on the topic "Hamburgers"

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

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Xeth, Feinberg, ed. City of hamburgers. Portland, OR: Inkwater Press, 2008.

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

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

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

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

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

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Martínez, Stella Maris. Hamburguesas: Un análisis del mercado argentino. [Buenos Aires, Argentina]: 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. Berkeley: 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. London: 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, 119. London: 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, 195–206. Berlin: 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, 71–75. Cham: 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, 166–75. Stuttgart: 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, 109–21. London: 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, 183–201. Stuttgart: 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, 85–88. Stuttgart: 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, 216–18. Stuttgart: 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!, 7–12. München: 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, 105–9. Berlin, Heidelberg: 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. Additionally, the proposed app was tested in two experiments and was found to be effective in identifying food items and received generally positive feedback from users, but further improvements are necessary to enhance accuracy and user experience. In the first experiment, the accuracy of the AI model for predicting food items was tested using a combination of existing and customized datasets [3]. A total of 227 food items were tested, including bananas, watermelons, peaches, tomatoes, pineapples, rice, fries, hamburgers, eggs, noodles, and other items. The results showed an overall accuracy rate of 82% for all food items tested, with pineapple having the highest accuracy at 100% and peaches having the lowest accuracy at 60%. In the second experiment, 15 participants tested the application's features and provided feedback through a survey. The results showed that the application was successful in its implementation of features and received generally positive feedback, with an average functionality rating of 8.13 and an average convenience rating of 7.67.
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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 the shopping basket, which indicates that spending on this appearance has doubled.The Starpack Competition organized by the Institute of Materials, Minerals, and Mines of England used this problem as a theme for its contest in 2021. The students of the "Molds and production in plastics" course of Engineering in Innovation and Design at Universidad Panamericana in Mexico participated in the contest, obtaining outstanding positions in the awards.This communication shows the results obtained. We explain six design projects, who received prizes in the contest. The projects include a container for take-out tacos, a dehydrator container for fruits and vegetables, a Multi-purpose container for foods such as salads, sushi, hamburgers, etc., a container for scones, and finally, a container for fresh potatoes.All the proposals presented were made with recycled or recyclable plastic materials, thinking about the circular economy, the possibility of being re-used, and the reduction to a minimum of waste and the manufacturing process. The intervention of the human factor was taken into account during the design process, considering the physical and psychological aspects in the design of the packaging projects.
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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, A. von Reiswitz, R. Lühken, S. Jansen, and F. Sauer. "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, Michael Berchtold-Herz, Claudia Heilmann, Friedhelm Beyersdorf, Johannes Schelling, Axel Schlagenhauf, and Barbara Zieger. "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, October 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? Cambridge, MA: National Bureau of Economic Research, July 1996. http://dx.doi.org/10.3386/w5675.

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