We report a shish-kebab-like supramolecular polymer (SKSP) and its light-responsive self-assembly into nanofibers.

The aim of this study was to detect and identify meat species (beef, lamb, pork, chicken, donkey, and horse) in Kebab as a Halal meat-based food sold in on-road-restaurants of North Khorasan province (Iran) using TaqMan real-time polymerase chain reaction (PCR). Raw Kebab samples (150 samples) were obtained from on-road restaurants. The samples were prepared, DNA was extracted and TaqMan real-t...

colour is one of the most important quality factors that can influence and determine the shelf life of canned chicken kebab. colour change is considered as unsuitable distasteful to consumers, indicating the end of a product's shelf life. in this study quality aspects of samples were examined over one month intervals after being prepared and while being stored under accelerated (44 °c) con...

The investigation purpose was to conduct a comparative control for the consumer qualities of store pigs meat Landrace Danish breeding (LDB) and their cross-breeds different pedigree on large white breed (LWB) according scheme: – well-bred animals: 1-st check - 1/2 LDB LWB yelts; 2-nd 3/4 1/4 animals 3-rd 7/8 1/8 yelts, as well dish samples No. 278 “Pork kebab”, which specified used in recipe. “...

Vegetarian diets are slowly becoming a lifestyle in Malaysia but is still lacking the production of vegetarian foods form ready-to-eat meals. The main objectives this study were to determine proximate composition and sensory acceptance selected Indian dishes (aloo gobi, dhal curry, potato aloo patta bhindi masala, vadai kebab) before after sterilization process. preparation was done using vacuu...