The effects of addition of adipose tissue, rendered fat, rendered fat + the separated connective tissue and rendered fat + gelatin, respectively, were compared on the fat-holding properties of hamburgers upon heating. The fat losses on frying (175 °C, 3.5 minutes on each side) were substantially less than in the net test (cooking in a water bath at 77 oc for 35 minutes, followed by a centrifuga...

Introduction: Hamburger is a popular type of fast foods consumed all over the world. Sarcocystis spp. is a zoonotic parasitic pathogen which endangers safety of meat and meat products. The present study describes the prevalence rate of Sarcocystis spp. in hamburgers in Yazd, Iran using PCR-RFLP. Materials and methods: Raw hamburger samples (100 traditional and 90 industrial) from central re...

background: appetite lowering characteristics of dairy have attracted scientists to look for its effect on energy intake particularly among children. in the present study, we tried to assess the effect of low-fat milk on total and short-term energy intake among obese boys in a randomized three-way cross-over clinical trial. methods: a total of 34 obese 10-12-year-old boys were randomized to con...

in the present research work, influence of fleawort (plantago ovate l.) seed hydrocolloid at three concentration level (0.1, 0.15 and 0.2%) was investigated on physicochemical, textural and sensory characteristics of low fat yoghurt. the treated yoghurt samples were compared with a positive (3% fat) and negative (0.2%) control sample after 1, 7 and 15 days of storage. fleawort seed hydrocolloid...

introduction: hamburger is a popular type of fast foods consumed all over the world. sarcocystis spp. is a zoonotic parasitic pathogen which endangers safety of meat and meat products. the present study describes the prevalence rate of sarcocystis spp. in hamburgers in yazd, iran using pcr-rflp. materials and methods: raw hamburger samples (100 traditional and 90 industrial) from central region...

background and objectives: the effect of the different proteins and polysaccharides on the characteristics of low-fat cheese has been a topic of recent study. the release of aromatic compounds from the cheese is affected by the addition of texture improvers. the present study investigated the addition of polysaccharides and proteins on the hardness, microstructure and ester release of low-fat b...

yog-ice cream (frozen yogurt), is a kind of frozen dessert which has similar features to ice cream in physical and appearance characteristics. recently, there has been a growing interest in using frozen yogurt due to existence of lactic acid bacteria & fermentation processing. besides, yog-ice cream contains lower levels of sugar, fat & emulsifiers than ice cream. this research was conducted to...

Epidemiological studies have suggested that consumption of beef may correlate with an increased risk of colorectal cancer. One hypothesis to explain this proposed link might be the presence of a carcinogenic infectious agent capable of withstanding cooking. Polyomaviruses are a ubiquitous family of thermostable non-enveloped DNA viruses that are known to be carcinogenic. Using virion enrichment...