The objective of this work was to utilize tempeh ( soybean , chickpea ) for preparation healthy beef burger and improving the quality characteristics storage stability burger. Quality characteristics, water holding capacity (WHC) cooking measurements (cooking loss ,cooking yield, shrinkage moisture retention) containing substitutes (soy individually), at different levels (50 ,70 100%) were stud...

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OBJECTIVES: Typhoid fever an important causes of illness and death, particularly among children and adolescents in south-central and Southeast Asia, where enteric fever is associated with poor sanitation and unsafe food and water. Cell-mediated immunity (CMI) plays an important role for the survival of the host in experimental salmonellosis. Nitric oxide (NO) is the one of the product of macrop...

OBJECTIVE To determine fluoride concentrations in the typical Brazilian meal (rice with beans) and in processed infant foods, and to estimate their contribution towards dental fluorosis. METHODS The foods were purchased at supermarkets in the cities of Piracicaba and Campinas, Southeastern Brazil. The processed infant foods were bought in 2001 and the rice and beans in 2003, and they were ana...