Meat and meat products are generally recognized as good sources of high biological value
proteins, fat-soluble vitamins, minerals, trace elements and bioactive compounds. Changes …

A promising approach to improving health care would be to produce a healthier food supply
as a preventive health care strategy. The food supply could be improved by producing …

There is a rapid change in our overall lifestyle due to impact of globalization. Every day
hasty life has forced consumers to be dependent upon fast foods, which contain meagre …

This study evaluated the effects of xanthan gum, guar gum, carrageenan and locust bean
gum on physical, chemical and sensory properties of meatballs. Meatball samples were …

The objective of the present study was to evaluate the effect of dietary fiber from soybean
(glycine max) husk as fat and phosphate replacer on the nutritional, physicochemical, and …

The chapter aims to approach food fortification naturally as a result of the need for nutritional
improvement and therefore underlines sustainable activities that would facilitate effective …

This book presents recent developments on the health and safety of fermented meat
products. It discusses health aspects of select topics in fermented meat microbiology …

Functional food technology is an approaching applied science that claims to boost health or
well‐being by providing account beyond that of essential nutrition. Meat and meat products …

Food is directly associated with satisfying our hunger and improving health by providing
indispensable nutrients and controlling disease. Meat is usually a rich source of protein and …

This study aimed to research the possibilities of using retrograded flour produced in the
laboratory environment in meatballs and the characteristics of these meatballs. In the use of …