soy protein concentrate (spc) is a functional and nutritional product which is produced under conditions where soy proteins are immobilized in soy flour and soluble carbohydrates are removed. in this study, four different soy flours including defatted soy flour (fat content 3.67, pdi 55.10), defatted and toasted soy flour (fat content 3.78, pdi 10.72), low fat soy flour (fat content 14.34, pdi ...

The effect of modified atmosphere packaging (MAP; 30% CO2+70% N2 or 100% N2) and an additive mixture (500 ppm rosemary extract, 3,000 ppm sodium acetate and 1,500 ppm calcium lactate) on the quality of pre-cooked hamburger patties during storage at 5°C for 14 d was evaluated. The addition of the additive mixture reduced aerobic and anaerobic bacteria counts in both 30% CO2-MAP (30% CO2+70% N2) ...

normal 0 false false false en-us x-none ar-sa microsoftinternetexplorer4 background: epidemic levels of obesity and overweight in today's world are leading to a higher number of mortality and morbidity, especially due to cardiovascular diseases (cvds). body fat distribution contributes a great amount to atherosclerosis formation and therefore increased cvd incidence. the present study used the ...

  Background: Frying is one of the popular cooking methods for the preparation of food especially meat products. However, this process has some adverse effects, such as lipid oxidation that results in deterioration and rancidity of food during preparation and storage. Malondialdehyde (MDA) as a secondary product of oxidation is commonly used as an index of rancidity in food products. However...

in this study, the effect of accelerated ripening with encapsulated protease and lipase on physiochemical properties such as fat and moisture, texture and microstructure of brined cheese was investigated. addition of lipase increases hardness by reducing fat globules diameter and increasing casein matrix junction. it also decreases brittleness by fat degradation which is responsible for plastic...

Risk factors for Escherichia coli O157:H7 infection were investigated in a case-control study at 10 medical centers throughout the United States. Among 73 case-patients and 142 matched controls, exposures in the 7 days before illness associated with E. coli O157:H7 infection in univariate analysis included consumption of hamburger (matched odds ratio [MOR], 3.8; 95% confidence interval [CI], 1....