Carbon emissions became one of the most significant issues that affect the environment
leading to climate change and other environment problems. Concrete productions depend …

The objective of this study was to determine the ideal amino acid ratio for Japanese quail
based on egg quality. In total, 120 Japanese quail were used. A completely randomized …

Nutrients in quail eggs can be affected by egg product processing technologies. However,
freeze‐drying would be the most suitable, but it is very costly and difficult to transfer to the …

Insoluble yolk low-density lipoprotein (LDL) recovered by complexing with
carboxymethylcellulose (CMC) was studied as an encapsulation agent for …

In the present investigation, the impact of nonthermal, cold plasma treatment on the
physicochemical, nutritional, functional, thermal, and amino acid composition of chicken …

This study investigated the effect of single-and dual-frequency ultrasonic vacuum drying on
protein structure, endogenous fluorescence spectrum, surface hydrophobicity, sulfhydryl …

Quality, nutritional and techno-functional properties of whole black soldier fly larvae (BSFL)
were investigated to determine its potential as a food ingredient. The effect of age, feed and …

Chicken meat is the most consumed worldwide protein but, unfortunately, is very perishable.
This study analyzes two solar drying methods: mixed‐mode solar drying (MM‐SD) and …

Dehydration effect on chicken breast physicochemical properties at different temperatures
(45, 55, and 65° C) was determined using an electric oven at natural convection and a …

Background Quail eggs have nutritional, therapeutic, and functional potential but are still not
widely consumed globally. Their availability in powder form can contribute to expanding …