The objective of this study was to investigate the effects of different concentrations of WSP
(wheat sprout powder) and ISP (isolated soy protein) on the quality of breakfast sausage …

Meat is a unique biological material with a central importance in nutrition and health.
Advances in Meat Processing Technology merges the expertise of meat scientists and food …

The effect of modified starch addition on the functional properties of meat emulsions was
studied by using a model system. In this research, the effects of modified potato starches …

Food and health surveys of consumer attitudes toward functional foods conducted by the
International Food Information Council reveal that today's consumers are primed for …

This study analyzed consumers' preferences and price sensitivity to native chickens. A
survey was conducted from Jan 6 to 17, 2014, and data were collected from consumers (n …