Buffalo meat patties with two fat levels, F1 (15% added fat) and F2 (5% added fat and 3% tapioca starch), were cooked in a pre-heated hot air oven (HO) at 175±2°C for 15 min, in a microwave oven (MO) for 70 sec and by pressure cooking (PC) at 15 psi pressure for 10 min. and compared for physico-chemical, processing, sensory and microbiological quality attributes. F2 had significantly (p<0.05) h...

BACKGROUND and aims: Dietary fat plays a role in the pathophysiology of symptoms in functional dyspepsia (FD). In healthy subjects, cognitive factors enhance postprandial fullness; in FD patients, attention increases gut perception. We hypothesised that the information given to patients about the fat content of a meal would affect dyspeptic symptoms. METHODS Fifteen FD patients were each stud...

HIV-infected patients commonly experience changes in central and peripheral fat content as well as ectopic fat accumulation. However, whether hepatic and epicardial fat stores relate differentially to body composition or how these associations are modified by HIV status has not been well explored. A previously recruited sample of 124 HIV-infected patients and 58 healthy controls had undergone d...

drying is one of the methods of food preservation with long-term. these processes increase the shelf life and ability for using them, because of taking water. the study had two treatments that include sphyraena jello and sphyraena forsteri. the first and second parts were put in the open air and in a plastic sheets respectively, so that the ground was 60 cm distance and allow to dry. fish were ...

BACKGROUND Globally, steatosis is the commonest type of liver pathology and is closely associated with obesity and the metabolic syndrome. Obesity is common in urban African females but no data is available on hepatic fat content in this population group when compared to other ethnic groups. The aim of this study was therefore to compare hepatic fat content in woman from different ethnic groups...

in whipping cream industry the recent trend is to reduce cream fat content without any changes in physical and whipping properties. stabilizers are widely used to improve physical and whipping properties of whipping cream. in this research, the effect of lecithin (0.1, 0.2 and 0.3%), carrageen an (0.01, 0.02 and 0.03%) and wp900 (0.1, 0.2 and 0.3%) was investigated on firmness, overrun, drainag...

This study investigated the effect of season (wet and dry) on milk composition of the dromedary camel (Camelus dromedarius). Milk samples representing the wet and dry seasons were analyzed for total solids (TS), fat (F), solids-non-fat (SNF), ash, crude protein (CP), nitrogen soluble at pH 4.6 (SN), mineral content (MC) and casein fraction (CnF). Camel milk had higher (P

Results A 16-week VLCD significantly reduced bodyweight, hepatic TG content, visceral and subcutaneous abdominal fat and pericardial fat volumes to 78, 16, 40, 55 and 83%, respectively, of baseline values (all p<0.05). After an additional 14 months of follow-up on a regular diet, weight and hepatic TG content increased significantly to 90 and 73% of baseline values (P<0.05). After these 14 mont...

abstract the present research was conducted in a commercial orchard of pistachio during 2006-2007 in rafsanjan, iran. gibberellic acid (ga3) were applied at 0, 25, 50 and 75 mgl-1 and at three time of spray (the first of june, july and august) on “ahmad-aghai” pistachio cultivar. two branches of each tree was sprayed during two years of study. spraying at june had least of early splitting. ga3 ...

OBJECTIVE To ascertain the content of trans-fatty acids (TFA) in food products in Spain in 2015 and assess trends in TFA content since 2010. METHODS We analysed the fat content of 277 food products purchased in Spanish supermarkets in 2015 and calculated both the total fat and TFA content and the proportion of TFA to total fats. The results obtained in 2015 were compared to those yielded by a...