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Synchrotron radiation x-ray topography (XRT) in a transmission configuration based on the Borrmann effect (BE) was carried out to observe characteristic dislocation structures and three-dimensional distribution and propagation of dislocations in β-Ga2O3 grown via the edge-defined film-fed growth (EFG) method. Substrates with a range of surface orientations of (001), (010), and (2 ¯ 01) , cut perpendicular or parallel to the ⟨010⟩ growth direction of the EFG, were observed to understand the whole picture of dislocations distributed in the bulk crystals. Using the (001)-oriented substrate, we found characteristic dislocation structures such as dislocation helices, damage-related (001)-plane dislocation networks, and tangled dislocation complexes, which exist universally in EFG crystals but have rarely been reported before. A careful measurement of the dislocation length in BE-XRT images taken with different g-vectors allows us to determine the crystal plane on which a dislocation lies. The BE-XRTs taken from the (010)-oriented and (2 ¯ 01) -oriented substrates suggested that the dislocations propagating along the [010] growth direction were dominant. Most of these b-axis threading dislocations had a Burgers vector of [010] or [001], and they tended to align in the (100) plane. The BE-XRT observations in this study provide valuable knowledge for understanding the structure and character of dislocations in β-Ga2O3. [ABSTRACT FROM AUTHOR]

Summary: Hybrid foods are made by blending animal‐based and plant‐based ingredients to make food products that are similar to the 100% animal‐based ones. Examples include hybrid meat products such as burgers or minced meat with vegetables or more recently hybrid dairy products such as cheddar cheese with oats. While hybrid meat products have been launched in several countries by both retailers and foodservice outlets, there are very few examples of hybrid meat products still available in the market, such as hybrid nuggets targeting children and hybrid minced meat products. This short viewpoint article covers some of the possible reasons this might be happening, presents examples of successful hybrid food products, discusses the importance of sustainability claims and the potential of hybrid meals. [ABSTRACT FROM AUTHOR]

Investigation of the solutions of the coupled viscous Burgers system is crucial for realizing and understanding some physical phenomena in applied sciences. Particularly, Burgers equations are used in the modeling of fluid mechanics and nonlinear acoustics. In the present study, a modified meshless quadrature method based on radial basis functions is used to discretize the partial derivatives in the spatial variable. A technique to find the best value of the shape parameter is introduced. A high-resolution optimized hybrid block method is then used to solve the problem in the temporal variable. To validate the proposed method, several test problems are considered and the simulated results are compared with exact solutions and previous works. Moreover, a sensitivity analysis for parameter c is conducted, and the unconditional stability of the proposed algorithm has been validated. [ABSTRACT FROM AUTHOR]

Today, due to the high nutritional value of fish, consumers' interest in using ready-to-eat foods based on fish is increasing worldwide. However, due to the presence of high amounts of protein and polyunsaturated fatty acids, aquatic products are highly sensitive to oxidation and the growth of microorganisms. The purpose of this research was to investigate the possibility of delaying oxidative and microbial spoilage and maintaining the quality and safety of rainbow salmon burgers during the storage period in the refrigerator using nano-encapsulated peppermint essential oil. Peppermint essential oil was nanoencapsulated by using a combination of gum arabic and soy protein isolate. Then it was added to the fish burger formulation at the levels of 0, 0.05, 0.1 and 0.15%. The values of pH, total volatile nitrogen bases (TVN), peroxide indices (PV) and thiobarbituric acid (TBA), and total count of bacteria were tested during the 12-day storage period at 4°C. Particle size, PDI index, zeta potential and microencapsulation efficiency of peppermint essential oil nanocapsules were 297.4 nm, 0.328 nm, -32.17 mV and 87.24%, respectively. During the storage period, pH, TVB-N, PV and TBA values of burgers increased. Peppermint essential oil nanocapsules showed significant antioxidant and antimicrobial activity and reduced the rate of fat oxidation and bacterial growth in fish burgers. There was a positive correlation between the concentration of essential oil nanocapsules and its antioxidant and antimicrobial activity. The greatest effect of inhibiting the growth of bacteria and reducing the rate of oxidation of fats was observed in the burger containing 0.15% nanocapsules. The results of this research suggest the use of peppermint essential oil nanocapsules at a concentration of 0.15% in order to maintain quality, reduce the rate of oxidation and microbial spoilage in fish burgers. [ABSTRACT FROM AUTHOR]

We describe the set of all possible masses at a fixed point of the real axis in the context of the most general case of a truncated matricial (possibly degenerate) Hamburger moment problem. This set is a matricial interval, which we explicitly construct from the given data in the non-degenerate and degenerate cases simultaneously. In particular, we determine the maximum possible mass. [ABSTRACT FROM AUTHOR]

The aim of this work was to determine the impact of pitahaya peel flour (PPF) addition, at different concentrations (1.5 and 3%) on the chemical, physico-chemical and sensorial properties of beef burgers. This assessment was based on: proximal analysis, physico-chemical and cooking properties, lipid oxidation and sensory assay of beef burgers. The burger reformulation with pitahaya peel flour had no effect (p > 0.05) on the chemical composition of raw burgers, whilst the cooked burger increased (p < 0.05) the protein and fat content and in the same way increased the calcium, potassium and phosphorus content (p < 0.05) with respect to the control sample. The colour coordinates redness (increased) and yellowness (decreased) were affected (p < 0.05) by the pitahaya peel flour addition. From a textural point of view, all parameters, except springiness, were affected (p < 0.05) by the incorporation of pitahaya peel flour. In addition, the use of pitahaya peel flour reduces (p < 0.05) the cooking loss and the shrinkage of burgers. The raw and cooked beef burger added with pitahaya peel flour showed lower lipid oxidation values (p < 0.05) than those of the control sample. The hedonic scores for all burgers analysed ranged from 6 to 7, which indicates a high degree of acceptance by the panellists. The results obtained indicated that pitahaya peel flour could be used as a novel ingredient in the development of beef burgers. [ABSTRACT FROM AUTHOR]

The chemical composition, antioxidant capacity and functional properties of mixtures of baru by-products, named baru food ingredients (BFI), were investigated and applied in a plant-based burger formulation. BFI were prepared from wasted baru by-products – partially defatted baru nut cake and baru pulp plus peel. A plant-based burger was developed and its chemical composition, antioxidant capacity, cooking and texture parameters were determined. BFI1 (50% partially defatted baru nut cake + 50% baru pulp plus peel) had the highest content of carbohydrate (31.9%), and dietary fibre (28.3%). BFI2 (75% partially defatted baru nut cake + 25% baru pulp plus peel) and BFI3 (90% partially defatted baru nut cake + 10% baru pulp plus peel) showed high concentration of protein and dietary fibre, and BFI3 had the highest protein content (29.5%). All BFI showed high concentration of total phenolics (402–443 mg GAE/100 g). Replacing textured pea protein of control burger (PPB) with 35% of BFI3 in the formulation of baru protein burger (BPB) resulted in a low-fat product (2.9%), with protein content (19.2%) comparable to the PPB (15.9%) and the commercial burger (mixed plant proteins – 16.3%). The BPB also showed a higher concentration of dietary fibre (4.9%) and phenolic compounds (128 mg GAE/100 g) than the control burger. BPB's cooking yield was the highest among the tested burgers. BPB had a softer texture when compared to other burgers. Baru food ingredients can be used as nutritive ingredients of health-promoting foods, especially in plant-based products, such as burger and meat analogues, or in hybrid meat products. BPB showed a healthy and nutritious profile. [ABSTRACT FROM AUTHOR]

In this paper, we consider a planar viscous shock of moderate strength for a scalar viscous conservation law in multi-D. We consider a strictly convex flux, as a small perturbation of the Burgers flux, along the normal direction to the shock front. However, for the transversal directions, we do not have any restrictions on flux function. We first show the contraction property for any large perturbations in L2 of the planar viscous shock. If the initial L2-perturbation is also in L1, the large perturbation converges to zero in L2 as time goes to infinity with t−1/4 decay rate. The contraction and decay estimates hold up to dynamical shift. For the results, we do not impose any smallness conditions on the initial value. This result extends the 1D case [M.-J. Kang and A. F. Vasseur, L2-contraction for shock waves of scalar viscous conservation laws, Ann. Inst. H. Poincaré C Anal. Non Linéaire 34 (2017) 139–156] by the first author and Vasseur to the multi-dimensional case. [ABSTRACT FROM AUTHOR]

At present, some ingredients called "novel foods", such as seaweed, are being incorporated into meat products. Therefore, this study aimed to evaluate the use of Durvillaea antarctica meal as an extender of traditional beef burgers and its effect on quality, fatty-acid profile, and general acceptability. Prototypes including 0.5, 1.0, 1.5, and 3.0% Durvillaea antarctica meal were developed and measured for color, pH, water-holding capacity, fatty acids, and cholesterol profile. A trained sensory panel evaluated the organoleptic properties. The results show that as the amount of Durvillaea antarctica meal increases, the pH decreases less sharply compared to the control, while the water-holding capacity was similar to, but not better than, the control when including 3.0% of seaweed. On the other hand, the redness significantly decreased, affecting the sensory attributes of the product. The lipid profile was partially altered by the inclusion of the meal; it was observed that the percentage of saturated fats was reduced, and the levels of some omega3 fatty acids increased. Beef burgers made with 0.5% Durvillaea antarctica meal showed better acceptability and flavor. The use of seaweed, such as Durvillaea antarctica, could be a new alternative for the transformation of traditional meat products into new-generation foods. The evaluation of the functional and microbiological properties of the meat matrix, as well as nutraceutical properties and cost effectiveness, will be addressed in a future study. [ABSTRACT FROM AUTHOR]

The primary goal of this paper is to suggest a fully discrete numerical solution approach for the time‐fractional Burgers' equation. This paper will consider the fractional derivative in the Caputo sense. The time derivative of this equation will be discretized using the L2‐type discretization formula. The spatial variable is approximated by using the nonsymmetric interior penalty discontinuous Galerkin method. The proposed method is globally and unconditionally stable. The accuracy of the solution is evaluated using a convergence analysis. Computational experiments further confirm the accuracy and stability of the suggested strategy. [ABSTRACT FROM AUTHOR]

In this study, the methodology of new conservation theorem and improved F-expansion method are used. Given methods are applied to the coupled Burger' equation. Local and trivial conservation laws are obtained. The founded exact solutions are consist of hyperbolic, trigonometric and rational functions. [ABSTRACT FROM AUTHOR]

Fish burgers were developed with chitosan gel as a fat replacer at various levels (0, 1, 2, and 3%). Adding chitosan was effective at increasing yield, yellowness, and water activity and decreasing shrinkage. Chitosan gel in the formulations also provided fish burgers with lower lipids, mineral matter, and caloric value. In the texture profile, elasticity increased with the addition of chitosan gel, resulting in better sensory acceptance. These results demonstrate the potential value of adding up to 3% chitosan gel into tambaqui fish burgers. [ABSTRACT FROM AUTHOR]

Hybrid (meat–plant) products can be a sustainable response to the increased interest in flexitarianism. Their development requires designing appropriate composition and functional properties and ensuring microbiological safety. This study aimed to determine the influence of using various multi-ingredient plant mixtures and pork in different proportions and two recipe variants on the characteristics of baked burgers. Additionally, the impact of lactic acid bacteria (LAB) application on the microbiological quality of raw hybrid/plant burgers was assessed. All products were analyzed in terms of basic chemical composition (NIR spectroscopy) and physicochemical and textural properties (instrumental methods). The raw plant and hybrid burgers met the microbiological requirements. The baked burgers did not significantly differ in terms of their chemical composition, except for the fiber found in plant/hybrid samples. Moreover, the reformulation of burgers had no effect on their cooking yield or water activity. As the content of plant parts increased, the baked burgers were darker (lower L*) and had a more tender texture (lower shear force and penetration force). Overall, the multi-ingredient plant mixtures showed great potential in the development of high-quality hybrid burgers. However, the texture formed can, importantly, determine final consumer acceptance. Therefore, research should be continued, especially in terms of comprehensive textural and sensory analyses. [ABSTRACT FROM AUTHOR]

Summary: This study aimed to investigate the efficiency of mangosteen peel extract (MPE) in preservation of beef burgers. MPE was first evaluated for its total phenolic content (TPC), total flavonoid content (TFC) and antioxidant and antimicrobial activities. Subsequently, beef burgers were prepared with different MPE amounts (0–1%) and stored for 1 day, 3 days and 5 days. The synthetic antioxidant 2,6‐di‐tert‐butyl‐4‐methyl phenol (BHT) and synthetic antimicrobial sodium benzoate (SB) were used for comparison. The changes of burgers in physicochemical parameters (moisture, cooking loss, storage loss and pH), lipid and protein oxidation (peroxide value, PV; thiobarbituric acid reactive substances, TBARS and carbonyl content), microbiological (total viable count, TVC) and sensory characteristics were assessed. The results revealed that MPE contained a high TPC of 128.93 mg gallic acid equivalent g−1 dry extract and TFC of 62.98 mg rutin equivalent g−1 dry extract. These bioactive compounds rendered MPE with its antioxidant activity approximately equivalent to ascorbic acid and antimicrobial activities against Escherichia coli and Staphylococcus aureus comparable with SB. MPE‐combined burger samples had higher moisture and cooking loss (P < 0.05) but almost equal storage loss and pH value compared with the control samples (P > 0.05). However, the incorporation of MPE into beef burgers did not affect the sensory attributes and preferences of consumers (P > 0.05). The burger with 1% MPE had lower values of PV, TBARS and carbonyl content than all other samples (P < 0.05), including the one added with BHT, indicating the strong potential of MPE as natural antioxidant alternative to prevent the oxidation of lipids and proteins. Through the TVC test, 1% MPE was demonstrated to result in the safe preservation of burgers up to 5 days of storage, equivalent to SB (P > 0.05). Therefore, MPE could become a natural synergistic alternative to both synthetic antioxidant and antimicrobial in the preservation of meat and meat products. [ABSTRACT FROM AUTHOR]

In this paper, we investigate a time two-grid algorithm to get the numerical solution of nonlinear generalized viscous Burgers' equation, which is the first time that the two-grid method is used to solve this problem. Based on Crank–Nicolson finite difference scheme, we establish the time two-grid difference (TTGD) scheme which consists of three computational procedures to reduce the computational cost compared with the general finite difference (GFD) scheme. The cut-offf function method is applied to prove the conservation, unique solvability, the prior estimate and convergence in L 2 -norm and L ∞ -norm of the TTGD scheme on the coarse grid and fine grid, respectively. Comparing our TTGD scheme with GFD scheme in Zhang et al. (Appl Math Lett 112:106719, 2021), we provided the proof the uniqueness the solution of the nonlinear scheme, direct proof of convergence in L 2 -norm and the prior estimate both on the coarse mesh and fine mesh. The numerical results show that our TTGD scheme is more efficient than the GDF scheme in Zhang et al. (2021) in terms of the CPU time. Particularly, our method not only improves the efficiency, but also preserves the energy conservation of the original model. [ABSTRACT FROM AUTHOR]

Purpose: This study aims to evaluate the nutrient content and acceptable qualities of plant-based burger patties (PBBP) formulated with chickpea flour, defatted sesame cake (DSC) flour, coffee silver skin and pomegranate juice as colorant. Design/methodology/approach: The chemical composition, energy value, cholesterol content, amino acid composition, cooking loss, pH, color characteristics and sensory attributes of PBBP were analyzed using official procedures and compared to beef burger. Findings: PBBP had a protein value of 16.0 g/100g, which is nearly close to the protein content of the beef burger (18.1 g/100g). The fat content of the PBBP was approximately three times lower than that of the beef burger. The fiber content in PBBP was approximately 23 times as high as that in beef burgers samples (p = 0.05). The raw PBBP samples supplies 178 Kcal/100g, whereas beef burger possessed 259 Kcal/100g. Neither the raw nor the cooked PBBP samples contained any cholesterol. Both the beef and PBBP displayed acceptability scores higher than 7.0, which suggests that PBBP was well accepted. Originality/value: It is concluded that the PBBP sample exhibited a protein value of 16.0 g/100g, which is comparable to the protein level of beef burgers (18.1 g/100g). The fat level of the PBBP samples was significantly lower than that of the beef burger samples. Uncooked PBBP samples contained significantly higher fiber content compared to beef burger samples. No cholesterol was found in raw or cooked PBBP samples. Overall acceptance scores for both beef and PBBP samples exceeded 7.0, suggesting that the proposed product (PBBP) was received favorably. [ABSTRACT FROM AUTHOR]

The "meat" marketing of new plant‐based burgers distinguished them from traditional vegan burgers, yet it is still unknown if and to what extent this advertising appeals to meat consumers. We employ a novel digital advertisement dataset from Nielsen Ad Intel to investigate the market entry and advertising patterns of the Impossible Burger, one of the leading brands in the plant‐based meat market. By merging weekly ad views at the DMA market level with Nielsen Homescan Panel, we find that prior purchases of meat burgers reduce the likelihood of consumers buying the new plant‐based burger, whereas past vegan burger purchases elevate this probability. While advertising did boost the average purchasing likelihood for the Impossible Burger, the enhancement in purchase probability for meat burger consumers is approximately one fifth of that observed for vegan burger consumers. These findings have implications to effectively marketing plant‐based meat products to different consumer groups [EconLit Citations: D12, M37, M31, L66]. [ABSTRACT FROM AUTHOR]

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In this study, analytical solutions were proposed to investigate the flexural creep behaviors of viscoelastic layered beams subjected to sustained loads. The viscoelastic properties of the laminar layer and the interlayer were considered. Based on exact elasticity theory and the Boltzmann superposition principle, viscoelastic analytical solutions were obtained. Comparative studies indicated that the present solution had better precision than the Euler–Bernoulli beam solution, especially for thick beams. In addition, the present solution had greater computational efficiency than the finite element solution because the latter involves the time discretization method. The influences of various parameters were analyzed in detail. [ABSTRACT FROM AUTHOR]

Chlorella vulgaris (C.V) is known for its high protein and nutrient contents and has been touted as a potential functional ingredient in food products. For this study, beef burgers were formulated with varying levels of Chlorella vulgaris fortification (0%, 0.5%, 1%, and 1.5% by weight). The nutritional composition, including proximate analysis and mineral content, was determined for each treatment group. The quality characteristics evaluated included thiobarbituric acid (TBA), total volatile base nitrogen (TVBN), pH, and total acidity. The study included extracting the active substances from Chlorella vulgaris using three solvents, 50% ethanol, 95% ethanol, and water, to evaluate the effect on the antimicrobial and antioxidant activity. The results showed that the water extract had the highest total phenolic content (183.5 mg gallic acid equivalent per gram) and the highest flavonoid content (54 mg quercetin per gram). The aqueous extract had the highest content of total antioxidants, followed by the 95% ethanol and 50% ethanol extracts. Meanwhile, the 50% ethanol extract showed the best antimicrobial activity, while the aqueous extract had less of an effect on Gram-positive bacteria and no effect on E. coli. For the burger treatments, at the end of the storage period, it was observed that the microbial load of the treatments decreased compared to the control, and there was a high stability in the total volatile base nitrogen (TVBN) values for the treatments compared to the control, reaching a value of 22.4 at month 5, which is well above the acceptable limit, indicating spoilage. The pH values were higher for all of the treatments, with a lower total acidity for all of the treatments compared to the control. In conclusion, utilizing Chlorella vulgaris algae as a natural preservative to extend the freshness of burgers is a sustainable and innovative approach to food preservation. By harnessing the power of this green superfood, we not only enhance the shelf life of our food products but also contribute to a healthier and more environmentally friendly food industry. [ABSTRACT FROM AUTHOR]

Researchers are exploring solutions to meet the growing demand for protein due to the expected increase in global population by 2050. Interest in alternative protein sources like insects has risen, driven by concerns about environmental impact and the need for sustainable food production. This study aimed to develop and evaluate the physicochemical properties of soy-protein-based burgers enriched with insect protein from Alphitobius diaperinus. Three formulations were developed: a control (B0) and burgers with 5% (B5) and 10% (B10) insect protein—Whole Buffalo Powder (WBP). The results showed that adding insect protein decreased the burger analogue's pH. A clear trend was observed of increasing total lipids and saturated fatty acids (SFA) and decreasing monounsaturated (MUFA) and polyunsaturated fatty acids (PUFA) as the WBP concentration increased from 0% to 10%. No significant differences with increasing WBP concentration in the protein content of the burger analogue, as well as the cooking yield, were noted. The WBP addition had a notable effect on the color change, especially a decrease in brightness (L*). It was shown that as the WBP concentration increased, there were no significant differences in the texture profile of the burger analogues. The formulation with 5% WBP concentration was the most acceptable in sensory analysis. [ABSTRACT FROM AUTHOR]

This paper presents a nonstandard numerical manifold method (NMM) for solving Burgers' equation. Employing the characteristic Galerkin method, we initially apply the Crank–Nicolson method for temporal discretization along the characteristic. Subsequently, utilizing the Taylor expansion, we transform the semi-implicit formula into a fully explicit form. For spacial discretization, we construct the NMM dual-cover system tailored to Burgers' equation. We choose constant cover functions and first-order weight functions to enhance computational efficiency and exactly import boundary constraints. Finally, the integrated computing scheme is derived by using the standard Galerkin method, along with a Thomas algorithm-based solution procedure. The proposed method is verified through six benchmark numerical examples under various initial boundary conditions. Extensive comparisons with analytical solutions and results from alternative methods are conducted, demonstrating the accuracy and stability of our approach, particularly in solving Burgers' equation at high Reynolds numbers. [ABSTRACT FROM AUTHOR]

The number of plant‐based meat products on supermarket shelves around the world has grown in recent years however reproducing the sensory experience of eating meat remains a challenge. This study aims to evaluate the sensory gaps between animal and plant‐based meat products, specifically burger‐type products, from the Australian market. The sample set of 19 commercially available burgers comprises 8 animal‐based burgers prepared using beef, chicken, kangaroo, pork, or turkey and 11 high protein plant‐based burgers. Vegetable patties are beyond the scope of this study. A trained sensory panel (n = 14) determined the major differences in aroma, texture, flavor, and aftertaste between meat and meat analogues during oral processing, particularly those that may impact consumer acceptability. The animal‐based burgers scored high for meaty (aroma), meaty (flavor), and umami but not legume, vegetative, bitterness, and lingering spice attributes. They also received higher average scores for juiciness, fattiness, and final moistness than the plant‐based burgers but scored lower in cohesiveness. The plant‐based burgers scored high for legume and bitterness but not meaty (aroma), meaty (flavor), and umami attributes. Improving current products and designing new products with desirable sensory properties will enhance consumer acceptability and reinforce recent growth in the plant‐based meats market. [ABSTRACT FROM AUTHOR]

There is an increasing demand for plant‐based burger patties owing to the health and sustainability issues raised from the consumption of meat. This study aimed to develop plant‐based burger patties from pea protein isolates (PPIs) and barnyard millet flour (BMF) through high‐moisture extrusion cooking. The extrudates for plant‐based burger patties were developed with a blend ratio of 90:10 PPIs:BMF with different screw speeds ranging from 40 to 120 rpm. The extrudates produced with different screw speeds were analyzed, followed by the analysis of the plant‐based burger patties. Commercial plant‐based burger patties were used as a control. The optimized plant‐based burger patties were then stored in aerobic or vacuum packaging for 12 days under refrigerated condition and analyzed. The optimized extrudates produced using screw speed of 80 rpm displayed moderate water absorption index (3.33%), high hardness (4143–4390 g), and high adhesion (0.47 mJ). The plant‐based burger patties produced using the optimized extrudates had 2006–2608‐g hardness, 0.17 cohesiveness, and 6.70% cooking loss. In comparison to aerobic packaging, the plant‐based burger patties stored in vacuum packaging demonstrated lower cooking loss (8.46%), moisture content (18.03%), total color difference (3.02), and total plate count (8.65 log10 cfu/g) after 12 days of refrigerated storage. The protein content of plant‐based burger patties was not affected throughout the refrigerated storage. This shows the potential of PPIs and BMF mixtures as meat analogue ingredients and the suitability of vacuum packaging for the storage of plant‐based meat. [ABSTRACT FROM AUTHOR]

The Journal of Food Science (JFS) has announced the winners of the 2024 Tanner Awards for the most-cited articles of 2021. The overall winner is a paper on the compositional and functional characteristics of goat milk as a base for infant formula. Another paper on microplastics contamination in food and beverages received an honorable mention. Other topics covered by the winning papers include food microbiology and safety, food engineering and materials science, integrated food science, health, nutrition, and food, sensory and food quality, new horizons in food research, food chemistry, and toxicology and chemical food safety. The Tanner Award for the Journal of Food Science Education (JFSE) was also given to a paper on flipped laboratory classes in undergraduate food science and technology. The winners will be celebrated at the Reviewers' Reception at the IFT FIRST: Annual Event and Expo in July. [Extracted from the article]

A nondispersive, conservative regularisation of the inviscid Burgers equation is proposed and studied. Inspired by a related regularisation of the shallow water system recently introduced by Clamond and Dutykh, the new regularisation provides a family of Galilean-invariant interpolants between the inviscid Burgers equation and the Hunter–Saxton equation. It admits weakly singular regularised shocks and cusped traveling-wave weak solutions. The breakdown of local smooth solutions is demonstrated, and the existence of two types of global weak solutions, conserving or dissipating an H 1 energy, is established. Dissipative solutions satisfy an Oleinik inequality like entropy solutions of the inviscid Burgers equation. As the regularisation scale parameter ℓ tends to 0 or ∞ , limits of dissipative solutions are shown to satisfy the inviscid Burgers or Hunter–Saxton equation respectively, forced by an unknown remaining term. [ABSTRACT FROM AUTHOR]

This study aimed to investigate the effects of çemen pastes prepared in different formulations on physicochemical, microbiological, and textural properties of hamburgers during refrigerated storage (4°C; 60 d). Çemen pastes were produced by using different combination doses of fenugreek seed flour, sweet red pepper, and garlic powder. As a result of çemen paste usage in hamburgers, cooking losses and dimensional shrinkage decreased, whereas moisture and fat retention ratios increased (p <.05). The hardness, gumminess, and chewiness values of hamburgers containing çemen paste were generally lower than those of control (p <.05). Çemen paste addition to hamburgers generally did not cause a difference in terms of microbial growth and moisture, fat and ash contents. Protein contents of hamburgers containing çemen paste or breadcrumbs were generally higher than that of control (p <.05). Çemen paste usage in hamburgers generally decreased the L* values and increased the b* values (p <.05). In general, addition of 3.5% or higher doses of both sweet red pepper and garlic powder caused higher a* values in hamburger patties (p <.05). Lower oxidation levels were generally observed in hamburgers containing 3% or lower doses of fenugreek seed flour and 4.5% of garlic powder in çemen paste (p <.05). It was concluded that çemen paste usage in hamburger patty processing has the potential to improve the quality characteristics and delay oxidative changes. [ABSTRACT FROM AUTHOR]

Desiccation tolerance of pathogenic bacteria is one strategy for survival in harsh environments, which has been studied extensively. However, the subsequent survival behavior of desiccation-stressed bacterial pathogens has not been clarified in detail. Herein, we demonstrated that the effect of desiccation stress on the thermotolerance of Escherichia coli O157:H7 in ground beef was limited, and its thermotolerance did not increase. E. coli O157:H7 was inoculated into a ground beef hamburger after exposure to desiccation stress. We combined a bacterial inactivation model with a heat transfer model to predict the survival kinetics of desiccation-stressed E. coli O157:H7 in a hamburger. The survival models were developed using the Weibull model for twodimensional pouched thin beef patties (ca. 1 mm), ignoring the temperature gradient in the sample, and a three-dimensional thick beef patty (ca. 10 mm), considering the temperature gradient in the sample. The two-dimensional (2-D) and three-dimensional (3-D) models were subjected to stochastic variations of the estimated Weibull parameters obtained from 1,000 replicated bootstrapping based on isothermal experimental observations as uncertainties. Furthermore, the 3-D model incorporated temperature gradients in the sample calculated using the finite element method. The accuracies of both models were validated via experimental observations under non-isothermal conditions using 100 predictive simulations. The root mean squared errors in the log survival ratio of the 2-D and 3-D models for 100 simulations were 0.25-0.53 and 0.32-2.08, respectively, regardless of the desiccation stress duration (24 or 72 h). The developed approach will be useful for setting appropriate process control measures and quantitatively assessing food safety levels. [ABSTRACT FROM AUTHOR]

Omega-rich oils have been tested to substitute beef solid fats for extending shelf life and nutritional considerations. This method of substitution could alter the sensory quality of final product. Therefore, using omega-rich oils to make coating films may be a new trend to increase the shelf life of meat product without altering meat sensory qualities. Purslane seed oil (PSO) as omega-rich oil was mixed with soy protein isolate (SPI) at different concentrations of 0, 1, 2, and 3% to fabricate SPI edible-based film (PSO1, PSO2, and PSO3, respectively). Inclusion of PSO into SPI based film resulted in improvements in functional, mechanical, thermostability, antioxidant, and color qualities. Moreover, PSO enhanced the stability of lipid against oxidation and inhibited the growth of S. aurues and B. cereus during cold storage of beef burger patties. Conclusively, SPI based film with PSO 3% demonstrated promising functional, mechanical, and antibacterial qualities, suggesting biocomposite food packaging possibilities. [ABSTRACT FROM AUTHOR]

The composition of pumpkin seeds includes bioactive compounds, proteins, polyunsaturated fatty acids, and dietary fibers. Thus, the objective of this research was to develop and evaluate the nutritional and quality standard of beef burgers supplemented with pumpkin seeds (Cucurbita moschata) added in different proportions. To process the pumpkin seed flour (PSF), the seeds were sanitized, dried in an oven, crushed, and sieved. Through such means, three formulations of beef burgers were prepared, named S (without the addition of PSF), F5 (with the addition of 5% (w/w) of PSF), and F10 (with the addition of 10% (w/w) of PSF). The respective results for burgers P, F5, and F10 were as follows (w/w): proteins 17.61%, 18.04%, 19.86%; lipids 12.19%, 12.42%, 14.55%; ash 1.77%, 1.86%, 1.94%; fibers 0%, 0.88%, 1.76%; phenolic compounds 39.55, 82.93, 90.30 (mg/g); and total antioxidant capacity 11.09%, 18.48%, 24.45%. Regarding the sensory analysis attributes, tasters gave sample F10 scores lower than 7. However, the standard and F5 samples showed results higher than 7 for all parameters. For the determination of shelf life, an expiration date of 30 days was established. It was observed that adding PSF to industrialized products adds nutritional value with the inclusion of polyunsaturated fats, phenolic compounds, and dietary fibers. [ABSTRACT FROM AUTHOR]

Meat products are known for their lipid profile rich in saturated fats and cholesterol, and also for the formation of oxidation compounds; therefore, a reduction in animal fat may result in a product less harmful to health. Pijuayo is an Amazon fruit known for its nutritional properties, such as its fiber and lipid content. For these reasons, it is an attractive fruit to replace animal fat in meat products. The present work used pijuayo pulp and peel flours to partially replace animal fat in beef-based burgers at 25% and 50% levels, considering sensory and physicochemical outcomes evaluated by Principal Component Analysis (PCA), Correspondence Analysis (CA) and Multiple Factor Analysis (MFA). Pijuayo flour affected the physicochemical characteristics evaluated by PCA, where the samples with greater fat replacement were characterized by a high carbohydrate content and instrumental yellowness. The minimal fat replacement did not abruptly affect the PCA's instrumental texture and color, proximal composition, yield properties, and lipid oxidation. The overall liking was greater in the 25% fat reduction treatments, even greater than the control, in which positive sensory attributes for liking were highlighted for those treatments. A small segment of consumers (11% of total consumers) preferred the treatment with greater replacement of fat with pijuayo peel flour, which these consumers tended to characterize as seasoned. However, this treatment had the lowest liking. The MFA showed that the sensory characteristics tender and tasty were strongly correlated with overall liking and were highlighted in the samples of 25% fat reduction, suggesting that the pijuayo improves the tenderness and flavor of reduced-fat burgers. Other inclusion levels between 25% and 50% of fat replacement could be explored, and optimization studies are needed. In addition, the sensory characteristics and flavor-enhancing compounds of the fruit, as well as the nutritional aspects of the inclusion of pijuayo, should be studied, such as the fatty acid profile. These characteristics will be informative to explore pijuayo as a fat replacer at a pilot scale and industrial scale. [ABSTRACT FROM AUTHOR]

The phytochemical characteristics of black garlic extract (BGE) and its antioxidant effect on burgers were evaluated in the present work. For this, four burger formulations were produced: a negative control (without antioxidants), a positive control (with 2,6-di-tertbutyl- 4-methylphenol), T3 (with the addition of 3% BGE), and T6 (with the addition of 6% BGE). BGE showed a 2,2-diphenyl-1-picrylhydrazyl radical scavenging capacity of 87% and a total phenolic content of 72.86 mg gallic acid equivalents/g extract. Twenty phytochemicals were annotated by liquid chromatography coupled to electrospray ionisation mass spectrometry in the BGE, including amino acids, peptides, and sulphurcontaining derivatives. The addition of 6% BGE (T6) affected the pH and two-colour parameters (redness, a* and yellowness, b*) of burgers with significant differences compared with the negative and positive controls. Burgers with BGE presented similar lipid oxidation to the positive control over 12 days of storage. In conclusion, BGE could have great potential as a natural antioxidant in burgers. [ABSTRACT FROM AUTHOR]

The derivation of a nonlinear Burgers-type equation for acoustic waves within the ray approximation for an inhomogeneous moving dissipative atmosphere is presented. The equation is applied to investigate the propagation of three-dimensional infrasonic waves, without using significant computational resources. By means of solving the obtained equation, the shapes of infrasonic signals recorded at distances of 295 km and 305 km from the explosion with energy of 30 kt THT were calculated. The observation point at the distance of 295 km (Tsimlyansk) was located in the western direction from the source. At this place, infrasonic signals were recorded corresponding to the sound propagation in the stratospheric and thermospheric acoustic waveguides. The presence of both two stratospheric and two thermospheric rays falling into the same observation point on the Earth's surface is a wave propagation feature result here. The recorded signals in Tsimlyansk also have a complex structure, both for stratospheric and thermospheric infrasonic arrivals. The registration point at a distance of 305 km (Saratov) was located north of the source. For this point, the calculations showed the presence of only thermospheric rays. The calculation results are compared with experimental data. A satisfactory agreement between the calculated and experimental data was obtained for both observation points in Saratov and Tsimlyansk. The calculated data in Tsimlyansk include manifestation features of the multipath structure of infrasound propagation and agree with the complex structure of infrasound signals recorded in Tsimlyansk. [ABSTRACT FROM AUTHOR]

This research investigated the stability of the Nile perch fish burgers preserved at -18°C for 28 days after treatment with Moringa oleifera leaves (MOL) at concentrations of 1 and 2%. Samples were evaluated through a sensory assessment and analyzed physiochemically and microbiologically. The treated groups had significantly lower mean total bacterial, psychrophilic, yeast, and mold counts during storage compared to the control group (P˂ 0.05). Moreover, no statistically significant difference appeared in the proximal analysis between the treated groups. There were no significant differences in pH values between the groups. However, compared to the group that received MOL, the control group showed a significant increase in both the cooking loss and water-holding capacity of the fish burgers. The control group on day 0 and day 28 had mean peroxide values (nmol/g) of 0.67±0.03 and 2.38±0.02, while the group treated with MOL 1% had mean values of 0.64±0.02 and 1.13±0.02, and the group treated with MOL 2% had mean values of 0.64±0.02 and 1.02±0.02, respectively. Additionally, at the end of the preservation time, the values were 0.92±0.03 and 12.27±0.35. The values for the group treated with MOL 1% were 0.76±0.07 and 8.35±0.02, and for the group treated with MOL 2%, they were 0.71±0.03 and 7.66±0.05, respectively. In addition, the group that was exposed to MOL 1% demonstrated a remarkable overall acceptance throughout storage. In conclusion, if used at lower concentrations, MOL's antibacterial activity can preserve food without negatively affecting its sensory qualities. [ABSTRACT FROM AUTHOR]

In this note we show that given an indeterminate Hamburger moment sequence, it is possible to perturb the first moment in such way that the obtained sequence remains an indeterminate Hamburger moment sequence. As a consequence we prove that every sequence of real numbers is a moment sequence for a signed discrete measure supported in R+. [ABSTRACT FROM AUTHOR]

Recently, fractional derivatives have become increasingly important for describing phenomena occurring in science and engineering fields. In this paper, we consider a numerical method for solving the fractional Burgers' equations (FBEs), a vital topic in fractional partial differential equations. Due to the difficulty of the fractional derivatives, the nonlinear FBEs are linearized through the Rubin–Graves linearization scheme combined with the implicit the third-order Adams–Moulton scheme. Additionally, in the spatial direction of the FBEs, the fourth-order central finite difference scheme is used to obtain more accurate solutions. The convergence of the proposed scheme is theoretically and numerically analyzed. Also, the efficiency is demonstrated through several numerical experiments and compared with that of existing methods. [ABSTRACT FROM AUTHOR]

Human consumption of insects has previously been examined in cross-cultural studies. However, such studies rarely include African countries and willingness-to-pay for insect-based food has never been assessed in cross-cultural studies. The current study presents a cross-cultural study conducted with 409 urban dwellers from Belgium (191 males; 218 females) and 412 urban dwellers from Gabon (219 males; 193 females). Each respondent was surveyed with a questionnaire following the Knowledge, Attitude, and Practices model and included questions relative to willingness-to-pay for 2 insect-based foods (insect baguette and insect burger). More than 90% of respondents from both countries were familiar with edible insects. However, acceptance of entomophagy was lower in respondents from Gabon than in respondents from Belgium. Intercultural differences were also recorded between Gabonese ethnic groups. Most respondents who accepted entomophagy were willing to eat the insect baguette and/or the insect burger. These findings confirm that entomophagy could further develop in Belgium and Gabon. Willingness-to-pay varied between countries and between insect-based foods. In Belgium, the average prices of comparable conventional foods (i.e. same foods but without insects) were lower than the average willingness-to-pay for insect-based foods. In Gabon, respondents were not willing to pay extra for insect-based foods. Setting the right price for insect-based foods is a necessary step to promote more frequent insect consumption. [ABSTRACT FROM AUTHOR]