A significant amount of waste is annually generated worldwide by the supply chain of the
food industry. Considering the population growth, the environmental concerns, and the …

Plant‐based meat alternatives have been studied for decades, but have recently gained
more attraction in the food industries and research communities. Concern about animal …

Meat is the main source of protein nutrition for humans. However, given the increasing
population and environmental pressure, a shortage of meat is expected in the future. The …

There is increasing attention on the modification of dietary fiber (DF), since its effective
improvement on properties and functions of DF. Modification of DF can change their …

Meat is a rich source of high biological proteins, vitamins, and minerals, but it is devoid of
dietary fiber, an essential non-digestible carbohydrate component such as cellulose …

Functional food products remain the focus of current market trends toward healthier nutrition.
The consumption of meat-based functional foods has been a topic of interest in food …

This study investigated the physicochemical characteristics of pork emulsion gels
manufactured from hot-boned (HB) pork and winter mushroom powder in the absence of …

Meat products such as burgers contain large amounts of saturated fat and are considered
unhealthy foods by a society that is increasingly aware of the impact of food on their health …

In recent decades, consumer preference and attention to foodstuff presented as healthy and
with desirable nutritional information, has increased significantly. In this field, the meat …

Salami is generally considered an unbalanced food due to its high fat content and lack of
bioactive compounds. This study evaluated the inclusion of cooked rice to develop nutritious …