Dietary fats are generally fatty acids that may play positive or negative roles in the
prevention and treatment of diseases. In nature, fatty acids occur in the form of mixtures of …

Recently, attention has been drawn to the fact that increasing the consumption of edible
insects may positively impact the state of the natural environment and reduce the problem of …

Recently, the high nutritional value of edible insects attracted the attention of researchers
and food industry for their potential use in foods with enhanced nutritional characteristics. In …

Flexitarians have reduced their meat consumption showing a rising interest in plant-based
meat alternatives with 'meaty'characteristics, and we are witnessing an unprecedented …

Background The drive to reduce the negative impact of the global food system on the
environment and human health, and to feed a growing global population, has led to the …

Meat products constitute one of the most important groups of traditional foods. Thanks to the
unique and favorable organoleptic characteristics, and high quality, they are willingly …

The present study evaluated the replacement of beef fat in beef burgers using a tiger nut
(Cyperus esculentus L.) oil emulsion, in order to reduce total fat and saturated fatty acids in …

The effects of guarana seed and pitanga leaf extracts on the physical–chemical and sensory
characteristics, and oxidative stability of modified atmosphere-packaged lamb patties with fat …

In recent years, the idea of exploiting edible insects for their industrial production has
attracted the attention of media, research institutions and food industry operators, because of …

The present study aimed to reformulate beef burgers to make them healthier through total
replacement of pork backfat by algal (Al) and/or wheat germ (WG) oils emulsions. The …