The effects of substituting olive, grape seed, corn, canola, or soybean oil and rice bran fiber on the chemical composition, cooking characteristics, fatty acid composition, and sensory properties of low-fat frankfurters were investigated. Ten percent of the total fat content of frankfurters with a total fat content of 30% (control) was partially replaced by one of the vegetable oils to reduce ...

This study was designed to determine the usability of lemon fiber (LF-2%, 4%, 6%) and carrot fiber (CF-2%, 4%, 6%) to produce low-fat beef hamburgers. To that end, a certain amount of fat was replaced with each fiber. The proximate composition, pH value, cholesterol content, cooking characteristics, color, texture profile, and sensory properties of low-fat beef hamburgers were investigated. LF ...

The assessment of the need to include combined fodder with reduced amount grain in diet dairy cows by replacing it non-grain components (wheat bran, protected fat) is given. In scientific and economic experiment on 2 groups 12 heads each, influence 40% weight palatability feed, milk yield, composition, nutrients' digestion coefficients, biochemical blood level production profitability was studi...

A 3 x 3 Latin Square experiment was designed to compare 2 ways of bypassing the effects of the rumen with olive oil fatty acids in 'Manchega' dairy ewes. Treatments were a control diet, CaOFA (control diet plus 45 g of olive fatty acids as calcium soap), and OO (control plus 45 g/d of olive fatty acids as olive oil emulsified in skim milk) and bottle-fed to animals trained to maintain the retic...

This study aimed to produce buffalo patties formulated with different types of squashes and gourds as fat substitutes. Kabocha squash, butternut chayote snake gourd bottle from the Cucurbitaceae family were used substitutes meat animal control. All analysed statistically compared in terms physical properties sensory acceptance. Generally, moisture content, water holding capacity, cooking yield ...

The effect of Persian and almond gums (0, 0.1 and 0.2% (w/w)) as fat replacers and milk fat (0.4, 0.9, and 1.4% (w/w)) on physicochemical and rheological characteristics and microstructure of low-fat Iranian White cheese was studied. Persian and almond gums both effectively increased moisture-to-protein (M:P) ratio of low-fat cheese samples which in turn led to a significant reduction in the ha...

normal 0 false false false en-us x-none ar-sa microsoftinternetexplorer4 background: epidemic levels of obesity and overweight in today's world are leading to a higher number of mortality and morbidity, especially due to cardiovascular diseases (cvds). body fat distribution contributes a great amount to atherosclerosis formation and therefore increased cvd incidence. the present study used the ...

STATs are a family of latent transcription factors that reside in the cytoplasm of resting cells. The STAT1 transcription factor gene located on the chromosome 2 at interval 60 to 63 cM. This factor upon stimulation with INF gamma, dimerizes and translocate to the nucleus where mediates transcriptional regulation. In this study, we estimated the allele and genotype frequencies of STAT1/Pag<...