Novel formulation of cookies from germinated legumes and triticale was developed by using
central composite design of response surface methodology. Quality parameters like snap …

The effect of dietary fiber enrichment (wheat bran) and cooking methods (oven, steam and
microwave) on functional and physico-chemical properties of raw nuggets formulation as …

Response surface methodology was used to study the effect of egg albumen (5–15 g),
vegetable oil (5–15 g), and corn bran (5–15 g) on sensory and textural (firmness and …

Gıda ürünlerinin kalitesinin geliştirilmesinde üretim parametrelerinin en iyi değerlerinin
bulunması için deney tasarımı yaygın olarak kullanılmaktadır. Ancak Taguchi güçlü tasarım …

Poultry is now the most consumed meat, in terms of volume. A main factor for the continuous
increase of poultry production is the huge development of cut pieces and processed …

El rápido crecimiento de la población mundial asociado con el agotamiento de recursos
hace necesario el incremento en la producción de alimentos fuente de proteínas para …

Et ürünlerinindiyet lifi içeriği yüksek bileşenler ile yeniden formüle edilmesi,
günümüzdegiderek artan sağlıklı et ürünlerinin geliştirilmesi talebini karşılayacakönemli bir …

Wastes from the fruit juice industry are sources rich in functional compounds like dietary
fiber. The present study aimed to investigate the suitability of dietary fibers derived from the …

Introducción: Los medallones elaborados con pollo se han popularizado entre los
consumidores por el agradable sabor, la facilidad de preparación, y la vida prolongada de …

The present study was carried out to evaluate the effect of microwave cooking at 540 MHz
for 15 minutes (MC1), 20 minutes (MC2) and 25 minutes (MC3) on various physico-chemical …