Meat and meat products are important foods with essential nutritional components such as
essential amino acids, fatty acids, vitamins and minerals that form a significant component …

High meat consumption has been associated with increased oxidative stress mainly due to
the generation of oxidized compounds in the body, such as malondialdehyde, 4-hydroxy …

The effect of pork skin (PS) and green banana flour (GBF) on the physicochemical,
technological, microbiological, and sensory properties of Bologna-type sausages was …

This study aimed to prepare and characterize chicken nugget formulations added with two
agroindustrial byproducts, okara flour (OF) and rice bran (RB), as substitutes for chicken …

The objective of this study was to develop low-fat chicken nuggets with the inclusion of Oat
Flour (OF) and assess the cooking yield, textural properties, sensory properties and …

In recent years, consumers' demand increases for healthier foods with nutritional benefits
and similar taste to the origin. Thus, this study was conducted to evaluate the …

Soybean is one of the most cultivated crops in the world, with a global production of
approximately 240 million tons, generating about 18–20 million tons of hulls, the major by …

Green banana flour shows good potential as a functional ingredient for special-purpose
foods, but there are no data in the literature concerning the use of a green banana pulp and …

The physicochemical and sensorial characterization of beef burgers with added sorghum
flours as replacer for the isolated soy protein (ISP) usually used in the conventional …

Chicken meat products that are ready-to-cook/ready-to-eat are gaining popularity among the
consumers due to their ease of preparation/consumption. In the present global scenario …