In "Replicating Milgram: Would People Still Obey Today?" Jerry M. Burger reported a high base rate of obedience, comparable to that observed by Stanley Milgram (1974). Another condition, involving a defiant confederate, failed to significantly reduce obedience. This commentary discusses the primary contributions of Burger's study in terms of (a) its novel methodological variation on Milgram's o...

Dried soy protein hydrolysate powder was added to the burger in order to enhance the oxidative stability as well as decreases the microbial spoilage. The soybean bioactive compounds (soy protein hydrolysate) as antioxidant and antimicrobial were added at level of 1, 2 and 3 %.Chemical analysis and physical properties were affected by protein hydrolysate addition. The TBA values were significant...

Extruded meat substitutes, due to their high protein content, meat-like texture and processing compatibility, are very popular as the main ingredient of plant-based burger patties. The extrusion proteins can be performed by two technologies: moisture extrudates (HME) low texturized vegetable (TVP). largest difference between technologies relates content prevailing inside barrel. processes also ...

The meat industry has a substantial negative impact on the environment. As result, this is in period of change to alternative mitigate environmental issues caused by conventional production. Cultivated highlighted as an meat-based diets. SCiFi Foods developed such novel cultivated burger potential successor currently available burgers. Based process information provided Foods, work performed li...

Ziziphora clinopodioides is from the genus of Ziziphora and family of Lamiaceae,which grows in Iran and Turkey. This study was conducted to preserve the chemical and microbial quality of trout fish burger during storage using Ziziphora clinopodioides essential oil (ZEO) individually and in combination with nisin.  Firstly, the chemical composition of ZEO was deter...