Reduction of food waste in low-and-middle-income countries (LMICs) can provide multi-
layered benefits for their sustainable development, through improved food security …

Oxidation is the main cause of quality deterioration in meat-based foods, such as burgers.
Antioxidants inhibit the oxidation process; recently, natural antioxidants have gained …

Oxidation is the main cause of quality deterioration in meat-based foods, such as burgers.
Antioxidants inhibit the oxidation process; recently, natural antioxidants have gained …

The effect of pistachio hull water extracts (PHWE) at different levels on quality of chicken
burger during storage at 4±1° C was investigated. Differences between treatments …

The purpose of this study was to evaluate the properties of the orange juice by-product as
potential ingredient and to investigate the effect of incorporation of this by-product as wheat …

Five different concentrations of golden flaxseed flour (0%: F0 (control), 5%: F1, 10%: F2,
15%: F3, 20%: F4) were used as a functional ingredient to replace the fat in chicken burgers …

This study was aimed to determine and compare the proximate composition of chicken
burgers from night market stalls and selected fast-food restaurants. The methods used for …

Background: Practice of making burgers out of chicken instead of red meat is gaining
popularity. because of their high fat substance and on account of no social or strict …

Methods: Lemongrass extract was prepared with three levels (0.5, 1.0, and 1.5%) in the
formulation of chicken burger and its effect was studied on some chemical, physical, and …

This study was carried out to utilize adding spinach, basil and radish to chicken burger
formula and evaluation some chemical, sensory and bacteriological parameters. Radish …