Search results for "burger"
showing 10 items of 27 documents
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…
GROUP ANALYSIS AND SOME EXACT SOLUTIONS FOR THE THERMAL BOUNDARY LAYER
2006
We perform the group analysis of the thermal boundary layer in laminar flow. We obtain the classification of the solutions in terms of the asymptotic velocity. Some solutions of the boundary layer equations, for some distributions of outer flow velocity, are obtained also.
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…
Multi-parametric families solutions to the Burgers equation
2021
We construct 2N real parameter solutions to the Burgers' equation in terms of determinant of order N and we call these solutions, N order solutions. We deduce general expressions of these solutions in terms of exponentials and study the patterns of these solutions in functions of the parameters for N = 1 until N = 4.
Replacement of meat by spinach on physicochemical and nutritional properties of chicken burgers
2019
This study describes the replacement of meat by spinach on physicochemical and nutritional properties of chicken burgers. Three batches of chicken burgers were manufactured: control (burgers prepared with 100% of chicken meat), E10 (burgers manufactured with 10% of spinach and 90% of chicken meat), and E30 (burgers pre‐ pared with 30% of spinach and 70% of chicken meat). The replacement of meat by spinach significantly affected the color parameters, decreasing L*, a*, and b* values with the increasing of spinach amount addition. Burgers manufactured with 30% of spinach presented the lowest fat (5.76%), energy (146.75 Kcal/100 g), and NaCl (0.87%) contents. On the contrary, dietary fiber inc…
Energy and temperature of superfluid turbulent vortex tangles
2007
We consider three aspects of turbulent vortex tangles in superfluids. First, we outline some contributions to the Vinen’s equation for the time evolution of the vortex line density, related to the presence of pinned vortices incorporating the effects of the walls. Afterwards, we analyze some aspects of the energy balance of the vortex tangle, related to frictional dissipation and to vortex formation and destruction. Finally, we explore the concept of an effective temperature for the vortex tangle, related to the average energy of the vortex loops and to the diffusion coefficient of vortex lines. The combination of these ideas suggests some formal similarities with other kinds of driven none…
Faking personality profiles on a standard personality inventory
2009
Abstract A study is reported which investigates the fakeability of personality profiles as measured by a standard personality inventory, the Freiburger Personlichkeitsinventar (FPI). Unlike previous studies investigating laypersons' ability to fake a global good or bad impression, the present study examined individuals' ability to fake a specific personality profile. Four groups of subjects were instructed to fake their FPI scores so as to present themselves as high vs low scorers on the “social orientation” dimension or high vs low scorers on the “achievement orientation” dimension. The results clearly demonstrate that subjects are successful in manipulating their scores on the critical di…
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.
Numerical study of shock formation in the dispersionless Kadomtsev-Petviashvili equation and dispersive regularizations
2013
The formation of singularities in solutions to the dispersionless Kadomtsev-Petviashvili (dKP) equation is studied numerically for different classes of initial data. The asymptotic behavior of the Fourier coefficients is used to quantitatively identify the critical time and location and the type of the singularity. The approach is first tested in detail in 1+1 dimensions for the known case of the Hopf equation, where it is shown that the break-up of the solution can be identified with prescribed accuracy. For dissipative regularizations of this shock formation as the Burgers' equation and for dispersive regularizations as the Korteweg-de Vries equation, the Fourier coefficients indicate as …
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…