Specific identification of chicken and soybean fraud in premium burgers using multiplex-PCR method

F Tafvizi, M Hashemzadegan - Journal of food science and technology, 2016 - Springer
The increased consumption of meat products, such as hamburger in large cities such as
Tehran, has highlighted the importance of quality control for these products. Due to the …

[PDF][PDF] Survey of unauthorized tissues in meat products by histological method in Tabriz and Khoy

A Payamei, MH Movassagh… - Journal of Food Hygiene, 2021 - academia.edu
Nowadays, the consumption of meat and meat products in different countries varies
considerably based on social, economic, and geographical differences. Meat and meat …

Effect of Amaranth (Amaranthus hypochondriacus) seed flour as a Soya protein and bread crumbs on physicochemical and sensory properties of a typical meat …

A Sabzi Belekhkanlu, L Mirmoghtadayi… - Iranian Journal of …, 2016 - nsft.sbmu.ac.ir
Materials and Methods: In this study, half (50%) of the flour with amaranth Replaced instead
of soybean protein powder and toasted flour, and chemical properties (protein, ash …

QUANTITATIVE DETECTION OF ADULTERATION OF VARIOUS PROCESSED MEAT PRODUCTS WITH SOYBEAN PROTEIN BASED ON DIFFERENT …

HH ABD-ELHAFEEZ, RS ZAKI, A ATTAAI… - Assiut Veterinary …, 2024 - journals.ekb.eg
Egypt's meat producers produce a variety of meat brands that used soybean proteins
because of high meat pricing. Allergens have been discovered in products that were not …

Authentication of red meat quantities reported on labels of the industrial kebab loghmeh using analysis of Fourier transform infrared data and chemometric methods.

M Ghazanfari, A Motallebi, H Hosseini, N Rokni - 2020 - cabidigitallibrary.org
Abstract Background and Objectives: Kebab loghmeh is one of the most popular meat
products in Iran. Quantitative assessment of the red meats is critical as the most important …

صحه‌گذاری میزان کمی گوشت قرمز ادعا شده در برچسب انواع کباب لقمه صنعتی با استفاده از آنالیز داده‌های طیف سنجی تبدیل فوریه مادون قرمز با روش‌های کمومتریکس

غضنفری, مطلبی, حسینی, هدایت, رکنی… - مجله علوم تغذیه و صنایع …, 2020‎ - nsft.sbmu.ac.ir
نزکمم، یزمک رزان زا قزیقد و هزنیزه زک، عیرس ییاسانش یارب تسا لا ییاراک ززین فزلتخم
تاعلاطم رد هینانچ دنشاب هتشادن ار مز بزسچرب ازب ییاهن هدروآرف یمک یجنس تلاصا و یبایزرا …

[引用][C] Reasons of unauthorized use of artificial colors in food preparation with Analytical Hierarchy Process

MR KHOSRAVI, M Yunesian, E Galavi - 2016 - JOURNAL OF FOOD HYGIENE