This thesis is devoted to the scientific justification of the low-fat chicken sausage technology
based on the low-fat chicken batters with Agaricus bisporus (Ab) mushroom. This thesis …

This work is devoted to solving the problems which associated with expanding the range of
food components with high biological value. Technological solutions are directed for …

In this article, the function of mushrooms and the progress of their application in meat
processing were introduced. According to the last research, some types of meat products …

Анотація It was noted the modern tendencies of the cultivated mushrooms using as a fat
substitutes in the technology of low-fat meat products. It was states that variety of low-calorie …

The paper presents the results of research and scientific substantiation of nutritional and
biological value of developed new mushroom chips and snacks. Taking into account the …

The low energy density and healthier ingredients can replace some or all of the fat in
emulsified meat products according to some studies. Meat products with low fat content are …

It was noted the modern tendencies of the cultivated mushrooms using as a fat substitutes in
the technology of low-fat meat products. It was states that variety of low-calorie, low-fat foods …

In order to solve the problems associated with expanding range of sausage meat
component of high biological value, a search was conducted for alternative, natural and …

Concerns about environmental, ethical, and health factors have been changing the
population's consumption pattern. Incorporating healthier ingredients in meat products has …

To investigate the effect of Agaricus bisporus and soybean oil as complex fat substitutes on
the storage characteristics of chicken sausages, a pre-mixture of A. bisporus and soybean …