Exploring the impact of acorn extract on the quality and taste of beef meat burgers

Abstract

Modelado de la biodegradación en biorreactores de lodos de hidrocarburos totales del petróleo intemperizados en suelos y sedimentos (Biodegradation modeling of sludge bioreactors of total petroleum hydrocarbons weathering in soil and sediments)

Arsenate Adsorption from Aqueous Solutions Using Chitosan/Fe‐Nanoparticles Composite Microspheres

“…On the contrary, when pH values >10.78, the surface charge is negative. Other works report chitosan isoelectric points ranging from 6.8 to 7.4 [40] . Due to its characteristics, the synthesized materials in this work can remove anionic contaminants in a wide pH range.…”

“…This is because higher pressure conditions produce a high movement of the solution, generating smaller particles; [39] additionally, low pressures make large drops since the solution is not correctly sprayed. On the other hand, at higher pressures, better atomization occurs, reducing the formation of large droplets [40] . Therefore, the pressure contributes to the fractionation of the particles within the atomizer, which increases the area of the particles in suspension [41]…”

Characterization of Turkish dry fermented sausage produced with spontaneous microbiota and some lactic acid bacteria mixed culture

“…The moisture values were determined according to Anonymous ( 2001) and ash value according to Gökalp et al (1993). The measurements were recorded using a digital pH meter (Akcan et al, 2023). The water activity values were determined according to Hughes et al (2002).…”

Rheological and structural properties of complex coacervates of Amaranthus hypochondriacus protein-citrus pectin

“…Proteins not only constitute food macronutrients and play an essential nutritional role for human beings, but they also exhibit functional properties that make them essential ingredients in many processed foods and affect the final quality of the product (Peña-Solis et al, 2023). A disadvantage is that proteins have low stability against environmental stresses, like freezing, pH, heat and pressure (Monroy-Rodríguez et al, 2021), but by forming protein complexes with other biopolymers such as polysaccharides its stability is improved. Incorporation of proteins and polysaccharides into food systems contributes to its structure by forming particles and complexes, showing better results in their functional properties (i.e.…”