id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
fsns-893	Al-Moghazy, Marwa; Ammar, M. S.; M. Sief, Mohamed; R. Mohamed, Sherif	Evaluation the Antimicrobial Activity of Artemisia and Portulaca Plant Extracts in Beef Burger	2017	12	.pdf	application/pdf	4575	250	50	The results show that Artemisia extract was inhibited all tested microorganisms (Staphylococcus aureus, Pseudomonas aeruginosa, Salmonella Typhimurium, Listeria monocytogenes and E.coli O157:H7) while, Portulaca extract affect Staphylococcus aureus only. The sensory quality of the formulated beef burger was carried out, beef burgers incorporated with Portulaca extract were having good sensory quality, while the beef burgers containing Artemisia extract were having bad sensory quality (bitter taste), although it showed good microbiological quality, thus further researches are needed to remove the compounds which induce the bitter taste until we can use the Artemisia extract as an antimicrobial in meat products.	cache/fsns-893.pdf	txt/fsns-893.txt