8 Result(s) for ' burger'
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A New Approximation (ziti's δ-scheme) of the Entropic (Admissible) Solution of the Hyperbolic Problems in One and Several Dimensions: Applications to Convection, burger s, Gas Dynamics and Some Biological Problems
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Larbi BSISS, Cherif ZITI
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Turkish Journal of Analysis and Number Theory. 2016 4 (4). doi: 10.12691/tjant-4-4-3
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Keywords: hyperbolic, Riemann problem, entropy solution, shock, Gibbs phenomena, Godunov, Grimm, oscillation, ziti's δ- scheme
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Context: ...n's border, or near the physical phenomena (empty region, collapse, boundary layer, among others) (mathematically invisible) eg: burger s equation(the solution loses its regularity in finite time). In the case where the differential problem solution presents a singularit...
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Context: ... no introductory paper to initiate to the method a beginner. This paper has been illustrated the application of the MOL to solve burger s equation. Three numerical examples are presented to illustrate the procedure. The obtained results have been compared with analytical...
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Context: ...en as a natural antioxidant source in our study. In addition, the storage stability, TBA, antimicrobial and organoleptic of beef burger s with yellow or red onion peels or extracts were compared to BHT under refrigerated storage at 4±1°C for 15 days. Also cooking measure...
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Context: 30 Samples of five poultry meat products including chicken nuggets (S1), chicken fillets (S2), chicken burger s (S3), chicken meatballs (S4) and chicken kababs (S5) were collected from various retailers from Hyderabad market to evaluate quality ...
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Context: ...and probably the only one reported, in which AVNRT is triggered by edible marijuana, which was consumed in the form of marijuana burger . As compared to inhaled marijuana, marijuana ingestion has a delayed onset ranging from half an hour to three hours, with its effect l...
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Context: ...nsumer demand for convenience foods. The first study explored the perception of 156 consumers of fish, meat, chicken, and lentil burger s using the Word Association projective technique. The second study used the Dialogue Completion technique to explore the perception of...
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Context: Oxidation is one of the major problems that cause hamburger deterioration. Antioxidants are used to prevent or delay oxidation process. The chemical preservatives or antioxidants are not safe and have harmful effects to human health. Currently there is a trend to use natural antioxidants in industry since they are considered as safe compared to chemical ones. The objective of this study was to evaluate the usage of olive leaf extract as well as oleuropein as natural antioxidant additives in fresh hamburger stored at 4°C. Results proved the activity of oleuropein and olive leaves extract as natural antioxidants retarded oxidation of hamburger compared to control samples (without antioxidants). 0.5% of oleuropein and 1.5% of olive leaves extract is the best concentration to be used in fresh hamburger.
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Context: The objectives of this paper were both the production and the characterization of flour from pumpkin peel as well as the development of breads with partial addition of the flour obtained from pumpkin peel substituting wheat flour. The characterization of the pumpkin peel flour revealed high protein content and good milk solubility index. We developed the following formulations: standard bread, bread with only wheat flour, and breads with 2.5 percent and five percent of pumpkin peel flour. The results demonstrated significant difference (p < 0.05) among the formulations regarding protein, ashes, carbohydrates, and caloric value. The texture parameters, in turn, indicated difference regarding cohesiveness and elasticity for the breads produced with 2.5 percent and five percent pumpkin peel flour. Specific volume and diameter also presented significant differences among the formulations. The manufacturing of breads with pumpkin peel flour is a healthy food alternative regarding the reuse of peels to reduces food waste. The formulation with the most satisfactory results among the analyses conducted involved the bread with five percent substitution with pumpkin peel flour.
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