background and objectives: the food product known as the ‘hamburger’ plays a crucial role in people’s nutrition and the diversity of the food they consume. the reasons for our study include the area under cultivation, the remarkable amount of protein in chickpeas and lentils, as well as the public interest in tending to meat products, especially hamburgers. materials and methods: in this study,...

background & aim: elaeagnus angustifolia l, belongs to elaeagnaceae family, and, growing in azarbaijan, kurdistan, chaharmahal va bakhtiari and esfahan provinces, iran. elaeagnus fruit contains a wide range of different food components. recent researches indicated that there are remedial properties in this plant and, is used as painkiller in patients with rheumatoid arthritis and seizures. ...

Cereal Chem. 66(3):224-227 A reconstituted whole wheat bread (containing 16.3% bran plus 12.7% was included in the baking process. Addition of a high level of enzymeshorts) with a loaf volume equal to the control was obtained by allowing active soy flour eliminated the need for the no-yeast sponge stage. Certain indigenous lipoxygenase (soaking the nonflour milling fractions) or added salts and...

Guardeño L.M., Vázquez-Gutiérrez J.L., Hernando I., Quiles A. (2013): Effect of different rice starches, inulin, and soy protein on microstructural, physical, and sensory properties of low-fat, gluten, and lactose free white sauces. Czech J. Food Sci., 31: 575–580. The microstructural, physical, and sensory properties of low-fat sauces made with different rice starches, soy protein ,and inulin ...

A two-stage random telephone/mail survey was conducted during the last quarter of 1998 among Adelaide residents to determine consumers' use of soy bread and other soy products and their health expectations of soy products. One in five (21%) of 1477 telephone subscribers usually consumed soy bread and related soy products. Comparisons of soy bread consumers and non-consumers, based on the mail s...

Abstract The simple extraction of flours samples followed by free amino acids determination procedures was studied and optimised. conditions derivatisation reaction with ninhydrin for chromatographic sum discussed. developed method processed in terms linearity, precision, accuracy, limits detection quantification. Moreover, capillary isotachophoresis HPLC methods were applied individual determi...

Palm olein, a low-melting fraction of palm oil, and soy oil can be combined to obtain fat blends with proportions of palmitic and oleic acids similar to those of human milk. We compared the absorption of fat and calcium by infants fed a formula containing a blend of palm olein (53%) and soy oil (47%) (Formula POtS) with that by infants fed a formula containing a blend of soy oil (60%) and cocon...

Guardeño L.M., Quiles A., Llorca E., Pertusa J., Hernando I. (2013): Effect of microwave thawing on microstructure and physicochemical stability of low fat white sauces made with soy protein. Czech J. Food Sci., 31: 568–574. The microstructural and physicochemical stability of white sauces made with soy protein and modified waxy maize starch was evaluated after subjecting them to a freezing-tha...