in this study, quality characteristics of incorporated burgers containing 25, 50, 75 and 100 common carp (cyprinus carpio) surimi was evaluated. accordingly, proximate composition, texture profile analysis (tpa), color, water holding capacity (whc) and sensory attributes of resulted burgers were determined. based on data, burgers containing surimi showed lower amount of protein, fat and ash com...

effects of inoculation level (4 or 8-fold compared to standard inoculation) and order (standard inoculation before fermentation and 3-fold inoculation at the end of fermentation = 1+3, two-fold inoculation before fermentation and the same at the end of fermentation = 2+2, 2+6, 4-fold before fermentation = 4, 4+4, and 8) of culture inoculums containing probiotics on viscosity, phase separation, ...

in this study, physicochemical and organoleptical properties of muffin cake prepared by substitution of egg white with different levels of whey protein concentrate (wpc) and different levels of guar and xanthan gums in the furmolation were evaluated.wpc at three levels ;25 , 50 and 75 % , guar gum at two levels ; 0.1 and 0.3 % , and xanthan gum at two levels ; 0.1 and 0.15 % , were considered a...

Background and Objective: Sensory processing patterns refer to a person’s ability to receive and respond to sensory events which are important to succeed in daily routine activities. This study aims to determine the sensory processing patterns in infants/toddlers. Methods: This is a cross-sectional study. A total of 518 infants/toddlers participated in this study. Their ages ranged from birth...