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| Chirinos,Rodolfo R.O.; Vizeu,Dirceu M.; Destro,Maria Teresa; Franco,Bernadette D.G.M.; Landgraf,Mariza. |
| Escherichia coli O157:H7 causes bloody diarrhoea, haemorrhagic colitis and life-threatening complications like haemolytic uremic syndrome and thrombotic thrombocitopenic purpura. Among foods associated with outbreaks caused by this pathogen, hamburger is the most common one. The aim of this research was to determine the radiation dose to reduce the population of E. coli O157:H7 in hamburgers to non-detectable levels in order to render a safer product. Hamburgers, inoculated with Escherichia coli O157:H7, were exposed to gamma radiation (60Co) treatment, with doses ranging from 0 to 0.7 kGy. The average temperature during the process was 5.6ºC. Non-inoculated hamburgers were submitted to sensory evaluation after being exposed to irradiation doses of 0.8 kGy... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Hamburger; Patties; Escherichia coli O157:H7; Food irradiation; Gamma radiation. |
| Ano: 2002 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822002000100011 |
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| Lima,Janice Ribeiro. |
| A elaboração de produtos derivados do caju é uma alternativa para seu aproveitamento e para o consumo fora o período de safra. Objetivou-se neste trabalho caracterizar hambúrgueres elaborados à base de caju e comparar suas características com as de produtos comerciais. Foram adquiridos quatro tipos de hambúrgueres comerciais, um deles à base de carne e os demais à base de proteína vegetal. Os hambúrgueres foram analisados quanto às características físico-químicas (proteína, gordura, umidade, cinzas, carboidratos, atividade de água e pH) e aceitação sensorial (aparência, aroma, sabor, textura e impressão global). Foram observadas grandes variações nas características dos hambúrgueres: proteínas variaram de 5,75 a 12,95%, gordura de 5,79 a 16,44%, umidade de... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Anacardium occidentale L.; Processamento; Composição; Hamburger; Parâmetros físico-químicos. |
| Ano: 2008 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542008000100028 |
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| BREDA,Leandra Schuastz; BELUSSO,Anne Caroline; NOGUEIRA,Barbara Arruda; CAMARGO,Guilherme Holub; MITTERER-DALTOÉ,Marina Leite. |
| Abstract The regular consumption of fish provides health gains for people, and its introduction in school meals is an important strategy to insert the habit of consuming this food by a population. Thus the objective of this study was to verify the acceptance of fish, presented in the form of hamburger, by children in municipal primary schools in the town of Pato Branco, Brazil, in which the school cooks had been trained to produce fish hamburgers. Acceptance was evaluated using a hedonic scale with 5 facial classifications (1 = disliked extremely to 5 = liked extremely). Students of both genders from 5 to 10 years of age (n = 142) were served the hamburgers for their midday meal, representing the protein portion of the meal. The results were analyzed by... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Fish; Hamburger; School meals; Acceptance; Children. |
| Ano: 2017 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000500094 |
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