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: Amirhossein Abedini, Hedayat Hosseini, Nabi Shariatifar, Ebrahim Molaee-aghaee, Parisa Sadighara

المصدر: Food Chemistry: X, Vol 22, Iss , Pp 101489- (2024)

مصطلحات موضوعية: 3d printing, Plant-based burger, Safety, Technology, 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/S2590157524003766; https://doaj.org/toc/2590-1575

URL الوصول: https://doaj.org/article/4f8efde84c1447be8773f511e8e4e812

المؤلفون: Parisa Shahiri Tabrestani, Mahboobeh Kashiri, Yahya Maghsoudlou, Hoda Shahiritabarestani, Mohammad Ghorbani

المصدر: مجله پژوهش‌های علوم و صنایع غذایی ایران, Vol 19, Iss 1, Pp 31-41 (2023)

مصطلحات موضوعية: meat analog products, meat alternatives, plant-based burger, prickly pear, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: https://ifstrj.um.ac.ir/article_42130_3245c715cf5af495826c4ed9d39bd952.pdf; https://doaj.org/toc/1735-4161; https://doaj.org/toc/2228-5415

URL الوصول: https://doaj.org/article/eae46b1a951a4734aff982b636943b40

المؤلفون: Jie Li, Casey Silver, Miguel I. Gómez, Mark Milstein, Giovanni Sogari

المصدر: Future Foods, Vol 7, Iss , Pp 100236- (2023)

مصطلحات موضوعية: Alternative protein, Purchase intent, Tasting, Plant-based burger, Sustainability, 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/S2666833523000229; https://doaj.org/toc/2666-8335

URL الوصول: https://doaj.org/article/4432e098716f459bb2ed58580c69342d

المؤلفون: Wong, Shi Ern, Lee, Yee Ying, Thoo, Yin Yin, Yap, Michelle Khai Khun, Siow, Lee Fong

المصدر: Wong , S E , Lee , Y Y , Thoo , Y Y , Yap , M K K & Siow , L F 2023 , ' Moringa oleifera protein isolates : in silico analysis of bioactivity, allergenicity, and toxicity, and application in plant-based burgers ' , LWT , vol. 186 , 115243 . https://doi.org/10.1016/j.lwt.2023.115243

مصطلحات موضوعية: Allergen, Moringa oleifera, Plant-based burger, Protein isolate, Toxicity

وصف الملف: application/pdf

الاتاحة: https://research.monash.edu/en/publications/b91d2bef-738f-43de-be72-65d2bcb2e883
https://doi.org/10.1016/j.lwt.2023.115243
https://researchmgt.monash.edu/ws/files/568216970/509406833_oa.pdf
http://www.scopus.com/inward/record.url?scp=85169895551&partnerID=8YFLogxK

المؤلفون: Salvatore Barbera, Giorgio Masoero, Sabah Mabrouki, Sara Glorio Patrucco, Sonia Tassone

المساهمون: Salvatore Barbera, Giorgio Masoero, Sabah Mabrouki, Sara Glorio Patrucco, Sonia Tassone

مصطلحات موضوعية: SCiO NIRS, Fingerprinting, Meat burger, Plant-based burger, Quality traits

Relation: ispartofbook:Japanese Journal of Meat Science and Technology; 68th International Congress of Meat Science and Technology; volume:63; firstpage:345; lastpage:345; numberofpages:1; journal:Japanese Journal of Meat Science and Technology; https://hdl.handle.net/2318/1887275

الاتاحة: https://hdl.handle.net/2318/1887275

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

المساهمون: Sabah Mabrouki, Sara Glorio Patrucco, Sonia Tassone, Salvatore Barbera

مصطلحات موضوعية: Fatty acids, Plant-based burger, Meet burger, Health indices

Relation: ispartofbook:Japanese Journal of Meat Science and Technology; 68th International Congress of Meat Science and Technology; volume:63; firstpage:340; lastpage:340; numberofpages:1; journal:Japanese Journal of Meat Science and Technology; https://hdl.handle.net/2318/1887724

الاتاحة: https://hdl.handle.net/2318/1887724

المؤلفون: Caputo V., Sogari G., Van Loo E. J.

المساهمون: Caputo, V., Sogari, G., Van Loo, E. J.

مصطلحات موضوعية: choice experiment, consumer preferences and demand, hybrid meat, meat alternative, plant-based burger, sensory experiment

Relation: info:eu-repo/semantics/altIdentifier/wos/WOS:000765745200001; firstpage:1; lastpage:20; numberofpages:20; journal:APPLIED ECONOMIC PERSPECTIVES AND POLICY; info:eu-repo/grantAgreement/EC/H2020/749514; http://hdl.handle.net/11381/2919484; info:eu-repo/semantics/altIdentifier/scopus/2-s2.0-85125958328

الاتاحة: http://hdl.handle.net/11381/2919484
https://doi.org/10.1002/aepp.13247
https://onlinelibrary.wiley.com/doi/full/10.1002/aepp.13247

المؤلفون: Botella Martínez, Carmen María, Viuda-Martos, Manuel, Fernández-López, Jose A., Alvarez Perez, Jose Angel, Fernandez-Lopez, Juana

المساهمون: Departamentos de la UMH::Tecnología Agroalimentaria

مصطلحات موضوعية: Plant-based burger, Gelled emulsion, Beetroot juice, Betalains, Lipid profile, CDU::6 - Ciencias aplicadas::62 - Ingeniería. Tecnología

وصف الملف: application/pdf

Relation: https://doi.org/10.1016/j.lwt.2022.114193; LWT - Food Science and Technology Volume 172, 30 December (2022); https://hdl.handle.net/11000/31815

الاتاحة: https://hdl.handle.net/11000/31815

المؤلفون: Jovan Ilic, Ilija Djekic, Igor Tomasevic, Marco van den Berg, Filip Oosterlinck

المصدر: Journal of Texture Studies

مصطلحات موضوعية: oral processing, beef burger, Pharmaceutical Science, burger portions and model meals, texture, plant-based burger analogs, Food Science

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b19d8ed14943f0ab7209e6dd826148e2
https://doi.org/10.1111/jtxs.12763

المؤلفون: Cutroneo S., Prandi B., Faccini A., Pellegrini N., Sforza S., Tedeschi T.

المساهمون: Cutroneo, S., Prandi, B., Faccini, A., Pellegrini, N., Sforza, S., Tedeschi, T.

مصطلحات موضوعية: Amino acid, Meat analog, Plant-based burger, Protein digestibility, Protein quality

Relation: info:eu-repo/semantics/altIdentifier/wos/WOS:001041901400001; volume:172; firstpage:113183; journal:FOOD RESEARCH INTERNATIONAL; https://hdl.handle.net/11390/1255930; info:eu-repo/semantics/altIdentifier/scopus/2-s2.0-85164229237

الاتاحة: https://hdl.handle.net/11390/1255930
https://doi.org/10.1016/j.foodres.2023.113183

المؤلفون: UÇAN KAYAALP, Berre Zeynep, BAKAN, Raşit, METİN, Erhan, SAVAŞ, Elif

المصدر: Volume: 6, Issue: 1 30-46
GSI Journals Serie A: Advancements in Tourism Recreation and Sports Sciences

مصطلحات موضوعية: Hospitality Leisure Sport and Tourism, Bitki bazlı burger, Vegan, Lezzet profili analizi, Tekstür analizi, Otelcilik, Konaklama, Spor ve Turizm, Plant-based burger, Flavor profile analysis, Texture analysis

وصف الملف: application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=tubitakulakb::f976d127f3abf3726ee5044f53522de3
https://dergipark.org.tr/tr/pub/atrss/issue/73498/1194353

المؤلفون: Barbera, Salvatore, Giorgio, Masoero, Mabrouki, Sabah, GLORIO PATRUCCO, Sara, Tassone, Sonia

مصطلحات موضوعية: Quality traits, SCiO NIRS, Fingerprinting, Meat burger, Plant-based burger, Quality traits, Meat burger, Plant-based burger, SCiO NIRS, Fingerprinting

URL الوصول: https://explore.openaire.eu/search/publication?articleId=od_______970::6d99defe10e7235b7b057d452a2e2435
https://hdl.handle.net/2318/1887275

المؤلفون: Mabrouki, Sabah, GLORIO PATRUCCO, Sara, Tassone, Sonia, Barbera, Salvatore

مصطلحات موضوعية: Health indices, Plant-based burger, Fatty acids, Plant-based burger, Meet burger, Health indices, Fatty acids, Meet burger

URL الوصول: https://explore.openaire.eu/search/publication?articleId=od_______970::3558406b90ecef9784345eb9ecf624ec
https://hdl.handle.net/2318/1887724

المؤلفون: VURAL, Yeliz

مصطلحات موضوعية: Meat eaters vs. vegans and vegetarians, Pleasantness, food and beverages, Plant-based burger, NBU, University of Bristol

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::81afd4840c67076130f037fe1ffe00a9

المؤلفون: UÇAN KAYAALP, Berre Zeynep, BAKAN, Raşit, METİN, Erhan, SAVAŞ, Elif

المصدر: Volume: 6, Issue: 1 30-46 ; 2645-9116 ; GSI Journals Serie A: Advancements in Tourism Recreation and Sports Sciences

مصطلحات موضوعية: Plant-based burger, Vegan, Flavor profile analysis, Texture analysis, Bitki bazlı burger, Lezzet profili analizi, Tekstür analizi, Otelcilik, Konaklama, Spor ve Turizm, Hospitality Leisure Sport and Tourism

وصف الملف: application/pdf

Relation: https://dergipark.org.tr/tr/download/article-file/2730089; https://dergipark.org.tr/tr/pub/atrss/issue/73498/1194353

الاتاحة: https://dergipark.org.tr/tr/pub/atrss/issue/73498/1194353
https://doi.org/10.53353/atrss.1194353

المؤلفون: SHI ERN WONG

مصطلحات موضوعية: Food sciences not elsewhere classified, Plant-based burger, Moringa oleifera protein isolate, Allergen, Physicochemical properties, Sensory

Relation: https://figshare.com/articles/thesis/The_Development_Of_Plant-Based_Burgers_Using_Moringa_Oleifera_Protein_Isolates/24932622

الاتاحة: https://doi.org/10.26180/24932622.v1
https://figshare.com/articles/thesis/The_Development_Of_Plant-Based_Burgers_Using_Moringa_Oleifera_Protein_Isolates/24932622

المؤلفون: Hielkema, Marijke Hiltje, Frøst, Michael Bom, Popovic, Aleksandar

مصطلحات الفهرس: Plant-based, Burger, Food Innovation and Health, MASTERPROGRAMMETHESIS

URL: https://curis.ku.dk/ws/files/395376816/Thesis_Complete_2.pdf
SCIENCE speciale
SCIENCE Master thesis
Afsluttende semester
Final semester
https://curis.ku.dk/ws/files/395376816/Thesis_Complete_2.pdf

المؤلفون: Ilic, Jovan, Ilic, Jovan, Djekic, Ilija, Tomasevic, Igor, van den Berg, Marco, Oosterlinck, Filip

المصدر: Journal of Texture Studies; Journal of Texture Studies

مصطلحات الفهرس: beef burger, burger portions and model meals, oral processing, plant-based burger analogs, texture, article

URL: http://aspace.agrif.bg.ac.rs/handle/123456789/6345