Background: Lemongrass (Cymbopogon citratus) is an aromatic herb; rich source of citric, vitamin C, and phenolic compounds used as natural antioxidant and antibacterial agents in food processing. This study aimed to evaluate the effect of lemongrass extract on the quality properties of chicken burger during frozen storage. Methods: Lemongrass extract was prepared with three levels (0.5, 1.0, a...

Abstract: A new periodic wave solution in terms of Riemann theta functions to the elliptic equation is presented, then by using this solution and the improved generalized F-expansion method, some exact solutions in terms of Riemann theta functions to the KdV-Burgers-Kuramoto(KBK) equation are obtained with the aid of Mathematica, their properties and profiles are displayed in their figures. To ...

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...

the aim of this study was evaluation of phytochemical components, antioxidant activity, and antibacterial effects of basil (ocimum basilicum l.) essential oil (beo) in vitro. the lipid oxidation of the meat and antibacterial effects of beo were also evaluated in beef burger product. in this empirical study, essential oil of the basil was isolated by hydrodistillation. then, beo was analyzed by ...

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...

This research aimed to use mustard flour as meat binder in processing of beef burgers instead of soybean flour (SF). Effect of addition mustard flour from two mustard varieties, yellow (Sinapis alba) (YMF) or brown (Brassica juncea) (BMF) mustard seed flour at different levels (3 and 6%) on the quality characteristics of beef burger patties was studied. The incorporation of mustard flour as a b...

The sensory quality attributes of coated anduncoated beef burger patties formulated with texture soy granules or vegetables (peas andcarrots) were studied in comparison to that of the control. In corporation of textured soy significantly reduced the color, marbling, appearance, flavor, tenderness, juiciness, taste andoverall acceptability in comparison with either control or vegetable extended ...

In an attempt to confirm the presence or absence of central nervous tissue in commercially prepared beefburgers, four burgers were processed and stained using routine histological laboratory techniques. Constituent parts of the burgers could be identified readily. In this small sample no central nervous tissue was found. There is currently considerable general interest in the contents of foodst...

The antioxidant’s ability of mushroom extract (prepared from edible mushroom -Pleurotus) to stabilize color of uncooked andcooked burger was evaluated in comparison to certain types of antioxidants (α-TOC / BHA ). The result showed that the lipid oxidation and color shelf life of uncooked and cooked burger upon addition of 2, 5 and 8 ml of mushroom extract (ME) per 100 g of meat, caused a prolo...