Search results for " Burger"
showing 7 items of 7 documents
Influence of pitanga leaf extracts on lipid and protein oxidation of pork burger during shelf-life
2018
Abstract The effect of pitanga leaf extracts, as source of natural antioxidants, on physicochemical properties as well as lipid and protein oxidation of pork burgers during storage at 2 ± 1 °C, packed under modified atmosphere, was assessed. Formerly, the in vitro antioxidant and antimicrobial activities as well as the phenolic profile of pitanga leaf extracts were also studied. Thereafter, five samples were prepared, including control (without antioxidants), commercial synthetic antioxidant (BHT at 200 mg/kg) and three concentrations of pitanga leaf extracts: PLL (at 250 mg/kg), PLM (at 500 mg/kg) and PLH (at 1000 mg/kg). The predominant phenolic compounds identified in pitanga leaf extrac…
Painlevé analysis and exact solutions for the coupled Burgers system
2006
We perform the Painleve test to a system of two coupled Burgers-type equations which fails to satisfy the Painleve test. In order to obtain a class of solutions, we use a slightly modified version of the test. These solutions are expressed in terms of the Airy functions. We also give the travelling wave solutions, expressed in terms of the trigonometric and hyperbolic functions.
Physicochemical and technological properties of beef burger as influenced by the addition of pea fibre
2019
This study aimed to evaluate the physicochemical characteristics and sensory attributes of beef burgers with the addition of pea fibre as a partial substitute of meat or fat. Three formulations were prepared: control (CON) – similar to the commercial formulation; fibre/less meat (FLM)—5% meat reduction and addition of 1% pea fibre; fibre/less fat (FLF)—7% fat reduction and addition of 1% pea fibre. Non‐significant differences were obtained for pH, colour parameters (L* and b*), texture profile, cooking loss and size reduction among formulations. Moreover, sensory analysis with consumers of beef burgers did not indicate differences among the formulations for all the analysed attributes. Ther…
A chemometric approach to evaluate the impact of pulses, Chlorella and Spirulina on proximate composition, amino acid, and physicochemical properties…
2019
Changes in physicochemical parameters, proximate composition, amino acid and taste profiles of turkey burgers enriched at 1% with soy (control), pulses, Chlorella and Spirulina proteins were studied. Results: Color parameters, pH, ash content, total, essential and non-essential amino acids were significantly different among the different type of turkey burgers prepared. In this regard, turkey burgers made with pea protein presented the highest values for pH and lightness, whereas the samples prepared with broad bean showed the highest redness. The inclusion of bean and seaweed produced a marked increase of glutamic acid, lysine and aspartic acid. However, the taste profile was similar in th…
Lenore, Ljudmila, Mcyri: intertestualità e simboliche
2008
The main target of this essay is to compare three poems, Leonore (1774) by G.A. Bürger, Ljudmila (1808) by V.A. Žukovskij and Mcyri (1839) by M.Ju. Lermontov. The aim of this research is to point out the peculiar poetic use of a series of symbolic elements which the reader meets in each of these three works (the wind, the storm, the war, the divinity, the horse, the panther, the moon). On one hand the achievements of the analysis show how some of these symbols have been kept almost unchanged in the three poems. On the other hand the results have been stressed how some symbolic elements have been worked out by the poets, recreating and enriching them with different ideological values.
On the analytical expression of the multicompacton and some exact compact solutions of a nonlinear diffusive Burgers’type equation
2018
International audience; We consider the nonlinear diffusive Burgers' equation as a model equation for signals propagation on the nonlinear electrical transmission line with intersite nonlinearities. By applying the extend sine-cosine method and using an appropriate modification of the Double-Exp function method, we successfully derived on one hand the exact analytical solutions of two types of solitary waves with strictly finite extension or compact support: kinks and pulses, and on the other hand the exact solution for two interacting pulse solitary waves with compact support. These analytical results indicate that the speed of the pulse compactons doesn't depends explicitly on the pulse a…
GRAFISKĀ DIZAINA ĪPATNĪBAS VEGĀNISKU PĀRTIKAS PRODUKTU IEPAKOJUMA IZVEIDĒ
2016
Latvijas Univeritātes Pedagoģijas, psiholoģijas un mākslas fakultātes Izglītības zinātņu nodaļas "Māksla" profesionālā bakalaura studiju programmas 4. Kursa studenta Jāņa Hofmaņa (Stud. apl. Nr. jh08024) diplomdarbā „Grafiskā dizaina īpatnības vegānisku pārtikas produktu iepakojuma izveidē” tiek izpētīta vegānisma vēsture un grafiskā dizaina nosacījumi, lai izveidotu iepakojuma grafisko dizainu vegāniskam pārtikas produktam. Diplomdarbs sastāv no trīs daļām. Teorētiskajā daļā tiek apkopota informācija par vegānisma vēsturi un iepakojuma grafisko dizainu. Empīriskajā daļā autors salīdzina iepakojuma dizainparaugu grafiskos izteiksmes līdzekļus gan vegāniskiem, gan nevegāniskiem pārtikas prod…