المصدر: Patties Foods Limited MarketLine Company Profile. 4/10/2023, p1-14. 14p.

مصطلحات موضوعية: *FOOD industry

مصطلحات جغرافية: AUSTRALIA

الشركة/الكيان: PATTIES Foods Ltd.

المصدر: Patties Foods Limited MarketLine Company Profile. 9/22/2022, p1-14. 14p.

مصطلحات موضوعية: *FOOD industry

مصطلحات جغرافية: AUSTRALIA

الشركة/الكيان: PATTIES Foods Ltd.

المؤلفون: Miaojing ZHANG, Qingqi GUO, Qun FU, Yangyang CHAI, Yihong BAO, Fangfei LI

المصدر: Shipin gongye ke-ji, Vol 45, Iss 17, Pp 83-94 (2024)

مصطلحات موضوعية: freeze-thaw cycles, pork patties, physical and chemical properties, quality, edible mushrooms, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: https://doaj.org/toc/1002-0306

URL الوصول: https://doaj.org/article/5e352c4831ce4c9f8ee34a548e4cf66a

المؤلفون: Cuntang Wang, Yuqing Wang, Yang Song, Manni Ren, Zengming Gao, Jian Ren

المصدر: Scientific Reports, Vol 14, Iss 1, Pp 1-11 (2024)

مصطلحات موضوعية: Onion skin powder, Beef patties, Physical properties, Oxidation stability, Bacteriostatic activity, Medicine, Science

وصف الملف: electronic resource

Relation: https://doaj.org/toc/2045-2322

URL الوصول: https://doaj.org/article/7b8c7409683d4343a4e7f4a373c51723

المؤلفون: Liu, Dan, van Esbroeck, Thiemo, Janssen, Anja E.M., Scholten, Elke, Smeets, Paul A.M., Stieger, Markus

المصدر: Food Hydrocolloids 162 (2025) ; ISSN: 0268-005X

مصطلحات موضوعية: Macrostructure, Microstructure, Plant-based patties, Protein digestion, Textured vegetable proteins

وصف الملف: application/pdf

Relation: https://edepot.wur.nl/684604

الاتاحة: https://research.wur.nl/en/publications/influence-of-structural-properties-of-textured-vegetable-proteins
https://doi.org/10.1016/j.foodhyd.2024.111011

المؤلفون: Raheel Suleman, Hira Choudhary, Ivan A. Garcia-Galicia, Tariq Ismail, Muhammad Qamar, Muhammad Aftab Zahoor, Sabahat Zulfiqar, Isam A. Mohamed Ahmed, Moneera O. Aljobair

المصدر: Cogent Food & Agriculture, Vol 11, Iss 1 (2025)

مصطلحات موضوعية: Flaxseed powder, antioxidants activity, goat meat patties, lipid oxidation, sensory evaluation, Food Chemistry, Agriculture, Food processing and manufacture, TP368-456

Relation: https://doaj.org/toc/2331-1932; https://doaj.org/article/2d445d6081e344e290aa10b4cd6ecf67

الاتاحة: https://doi.org/10.1080/23311932.2024.2444340
https://doaj.org/article/2d445d6081e344e290aa10b4cd6ecf67

المؤلفون: Bestoon Hassan Ahmed, Naska Abdulqadir Mohammed Mohammed

المصدر: Kurdistan Journal of Applied Research, Vol 9, Iss 2 (2024)

مصطلحات موضوعية: Clove seed extract, Lipid oxidation, Microbial inhibition, Sensory quality, Beef patties, Natural preservative, Technology (General), T1-995, Science

وصف الملف: electronic resource

Relation: https://www.kjar.spu.edu.iq/index.php/kjar/article/view/978; https://doaj.org/toc/2411-7684; https://doaj.org/toc/2411-7706

URL الوصول: https://doaj.org/article/2ff418fb03c0498c95d3ca594fca3c57

المؤلفون: Zhiyang Deng, Qing Zhang, Piaopiao Long, Mingchun Wen, Zisheng Han, Daniel Granato, Jun Qi, Liang Zhang, Mengting Zhu

المصدر: Applied Food Research, Vol 4, Iss 2, Pp 100606- (2024)

مصطلحات موضوعية: Roasted pork patties, Heterocyclic aromatic amines, Antioxidant activity, Tea polyphenols, Epigallocatechin gallate, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S2772502224002166; https://doaj.org/toc/2772-5022

URL الوصول: https://doaj.org/article/b9be4b060cbd445ca722947ecb744796

المؤلفون: Kaltrina BERISHA, Zsuzsanna MEDNYÁNSZKY, Altin BERISHA, Tamara TARI, Hysen BYTYQI

المصدر: Acta Agriculturae Slovenica, Vol 120, Iss 4 (2024)

مصطلحات موضوعية: human nutrition, essential amino acids, proteins, meat substitutes, plant-based burger patties, nutrition value, Agriculture

وصف الملف: electronic resource

Relation: https://journals.uni-lj.si/aas/article/view/18282; https://doaj.org/toc/1854-1941

URL الوصول: https://doaj.org/article/c83ada3bd5bb4fdd96bfa8fd7be2994f

المؤلفون: Jin-Kyung Nam, Ji Yun Lee, Hae Won Jang

المصدر: Food Chemistry: X, Vol 23, Iss , Pp 101576- (2024)

مصطلحات موضوعية: Biji, Plant protein, Patties, Quality characteristics, Volatile compounds, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S2590157524004644; https://doaj.org/toc/2590-1575

URL الوصول: https://doaj.org/article/641471d8890c4c419e917bf8ab70b2ea

المؤلفون: Brooklyn Epperson, Claire Shaw, Inna Popova, James A Nasados, Jessica Lancaster, Jessie Van Buren, Meagan Wottoon, Michael Colle, Phillip Bass, Yufei Guo

المصدر: Meat and Muscle Biology, Vol 8, Iss 1 (2024)

مصطلحات موضوعية: beef patties, mustard extract, oxidation, shelf life, water binders, Animal culture, SF1-1100, Nutrition. Foods and food supply, TX341-641

وصف الملف: electronic resource

Relation: https://www.iastatedigitalpress.com/mmb/article/id/18114/; https://www.iastatedigitalpress.com/mmb/article/18114/galley/16246/download/; https://doaj.org/toc/2575-985X

URL الوصول: https://doaj.org/article/2b7f9071cc18499f98b04e7ed62046a9

المؤلفون: Sabah Mabrouki, Alberto Brugiapaglia, Sara Glorio Patrucco, Sonia Tassone, Salvatore Barbera

المصدر: International Journal of Food Properties, Vol 26, Iss 2, Pp 2757-2771 (2023)

مصطلحات موضوعية: Texture Profile analysis, TPAH, homogenization, plant-based patties, meat patties, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: https://doaj.org/toc/1094-2912; https://doaj.org/toc/1532-2386

URL الوصول: https://doaj.org/article/447fc3d5b58f4f1aaa3361190cfa1522

المؤلفون: LI Enze, WU Jingwen, JIA Xinyue, MAO Like

المصدر: Shipin Kexue, Vol 45, Iss 8, Pp 45-54 (2024)

مصطلحات موضوعية: butter, gelling agent, oleogels, plant-based patties, fat substitute, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-8-006.pdf; https://doaj.org/toc/1002-6630

URL الوصول: https://doaj.org/article/d60e32b6b3514254a2f15318a1c29211

المصدر: Patties Foods Limited MarketLine Company Profile. 4/14/2021, p1-14. 14p.

مصطلحات موضوعية: *FOOD industry

مصطلحات جغرافية: AUSTRALIA

الشركة/الكيان: PATTIES Foods Ltd.

المؤلفون: Lidiana Velázquez, John Quiñones, Ailín Martínez, Isabela Pérez, Carla Velasquez, Gastón Sepúlveda-Truan, Rommy Díaz, Paulo Cezar Bastianello Campagnol, Néstor Sepúlveda

المصدر: Foods, Vol 13, Iss 24, p 4174 (2024)

مصطلحات موضوعية: Ugni molinae, antimicrobial activity, oxidative stability, quality indicators, beef patties, Chemical technology, TP1-1185

وصف الملف: electronic resource

Relation: https://www.mdpi.com/2304-8158/13/24/4174; https://doaj.org/toc/2304-8158

URL الوصول: https://doaj.org/article/50bdd1732e5742e8b0ad253145a6199b

المصدر: Patties Foods Limited MarketLine Company Profile. 3/18/2020, p1-14. 14p.

مصطلحات موضوعية: *FOOD industry

مصطلحات جغرافية: AUSTRALIA

الشركة/الكيان: PATTIES Foods Ltd.

المؤلفون: Mengmeng LI, Shufeng HE, Yangying SUN

المصدر: Shipin gongye ke-ji, Vol 45, Iss 4, Pp 78-86 (2024)

مصطلحات موضوعية: freeze-thaw cycles, l-arginine, l-lysine, duck meat patties, quality, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: https://doaj.org/toc/1002-0306

URL الوصول: https://doaj.org/article/6b9f724d935b43c195e9cab7abd3323e

المؤلفون: Nayak, N.K.^{1, 1}, Pathak, V.²

المصدر: Asian Journal of Dairy and Food Research 42(3):373-379. 2023

المؤلفون: Aidyn Igenbayev, Mukhtarbek Kakimov, Maigul Mursalykova, Bartosz Wieczorek, Bożena Gajdzik, Radosław Wolniak, Damian Dzienniak, Michał Bembenek

المصدر: Foods, Vol 13, Iss 23, p 3849 (2024)

مصطلحات موضوعية: meat patties, oleogel, PUFA composition, physicochemical parameters, sensory characteristics, organoleptic characteristics, Chemical technology, TP1-1185

وصف الملف: electronic resource

Relation: https://www.mdpi.com/2304-8158/13/23/3849; https://doaj.org/toc/2304-8158

URL الوصول: https://doaj.org/article/adf88e5c45c647c2bb2a52e3f8b801d2

المؤلفون: Ziane da Conceição das Mercês, Natalia Maldaner Salvadori, Sabrina Melo Evangelista, Tatiana Barbieri Cochlar, Alessandro de Oliveira Rios, Viviani Ruffo de Oliveira

المصدر: Foods, Vol 13, Iss 23, p 3855 (2024)

مصطلحات موضوعية: patties, plant-based burgers, meat analogs, hybrid burgers, Chemical technology, TP1-1185

وصف الملف: electronic resource

Relation: https://www.mdpi.com/2304-8158/13/23/3855; https://doaj.org/toc/2304-8158

URL الوصول: https://doaj.org/article/b6f1db12acf441ecb374f7b8ea236a83