In recent years, much attention has been paid to the development of food products with
properties that can promote well-being and prevent disease. Tested strategies to improve …

Meat is a rich source of high biological proteins, vitamins, and minerals, but it is devoid of
dietary fiber, an essential non-digestible carbohydrate component such as cellulose …

Gelling properties of the silver carp surimi incorporated with nanosized okara insoluble
dietary fiber (NIDF) were studied. Breaking force of surimi gel continuously increased (P< …

Gelation of soybean proteins with different coagulates as affected by okara nano-sized
dietary fiber (NDF) were investigated. As compared with the MgCl 2 tofu, the tofu induced by …

The objective of this study was to investigate the effects of okara on the quality of silver carp
surimi gels. The characteristics of surimi gels without and with okara (0%, 2%, 4%, 6%, 8 …

The present study was carried out to gain consumer insights on the use of tempeh (a
fermented soy bean product) to improve the healthiness of beef patties and to determine the …

As a result of agri-food production, large quantities of organic waste are produced in the
form of press cakes (by-products of plant-based drink production), and a huge quantity of …

This review addresses the biovalorization of the okara, a water-soluble soy extract industry
byproduct. This material is highly susceptible to decay due to its high water content and …

Ten selected brands of commercial chicken burgers were analysed for their proximate
composition, texture profiles, colour and sensory properties. Results show commercial …

In this study, the nutritional and storage quality of meatballs formulated with different levels
(0, 1.5, 3.0, 4.5 and 6.0%) of bee pollen were investigated during storage at 41℃ for 9 d …