نتایج جستجو برای: sausages and burgers
تعداد نتایج: 16828407 فیلتر نتایج به سال:
Introduction: Irradiation treatment is one of the best techniques to extend the shelf-life of meat, without emerging the nutritional properties and sensory quality of irradiated meat products. However electron -beam may cause transformations in foods but has been known as to the most easily-applied irradiation technique in food industries. Electron-beam irradiation is an environment...
in this paper, modified simple equation method has been applied to ob-tain generalized solutions of burgers, huxley equations and combined forms of these equations. the new exact solutions of these equations have been obtained. it has been shown that the proposed method provides a very effective, and powerful mathematical tool for solving nonlinear partial differential equations.
Background: Identifying the animal species origin in meat and meat products is important for preventing adulteration and protecting consumers in terms of health and religious convictions. Species-specific polymerase chain reaction (PCR) is known as a suitable method for identifying meat species. OBJECTIVES: This study aimed to use a species-specific PCR assay for the detection of mislabeling in...
Biogenic amines show biological activity and exert undesirable physiological effects when absorbed at high concentrations. Biogenic amines are mainly formed by microbial decarboxylation of amino acids and thus are usually present in a wide range of foods, fermented sausages being one of the major biogenic amine sources. The use of selected starter cultures is one of the best technological measu...
Background and Objectives: Nowadays, interests in ready-to-eat foods, especially ordinary burgers, have increased. To produce typical burgers, breadcrumbs and soybean meals are commonly used as fillers. Use of breadcrumbs and soybean meals in regular burgers limits choice of consumers with allergies. The aim of this study was to produce typical hamburger products by replacing breadcrumbs and so...
Among meat products, sausages are in high demand among consumers, due to their readiness for consumption without additional processing, specific pleasant taste and aroma, relatively long shelf life. However, a number of synthetic additives used the composition sausages, which future can be replaced by natural plant ingredients with functional properties. The aim this study was evaluate possibil...
The use of essentials oils (EOs) as alternative nitrites and nitrates in sausages will be proposed this study. For purpose, the minimal inhibitory concentration (MIC) white Piper nigrum Penja, Thymus vulgaris Syzigiuim aromaticum EOs were determined vitro against Escherichia coli ATCC25922, Salmonella enteritidis 155A Staphylococcus aureus NCTC10652. It follows from study that, T. EO was active...
Surimi is a high quality myofibrillar protein concentrate that is obtained from cheap and underutilized fish species. In this research, surimi burger was prepared from Sarm (Scomberiodes commersonnianus) surimi (60%) and other ingredients. Some quality attributes of surimi burger were investigated during 3 months of frozen storage at -20°C. Fat value was determined in fresh raw surimi and s...
In this paper, non-polynomial spline method for solving Coupled Burgers Equations are presented. We take a new spline function. The stability analysis using Von-Neumann technique shows the scheme is unconditionally stable. To test accuracy the error norms 2L, L are computed and give two examples to illustrate the sufficiency of the method for solving such nonlinear partial differential equation...
The meat productions are the most popular among different food products. On of the serious problems of this kind of products may be the change of the physical and chemical properties. The Restriction of the use of synthetic antioxidants have prompted the extensive research on the effect of the natural antioxidant and replacement of synthetic antioxidant with the natural ones. In this study, the...
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