Oats (Avena sativa L.) have received considerable attention for their high content of dietary
fibres, phytochemicals and nutritional value. It is believed that consumption of oats …

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 …

Pig skin and wheat fiber mixture (PSFM) were assessed as fat replacers in frankfurter-type
sausages. The addition of PSFM increased the moisture and protein content in the sausage …

This paper examines the effect of emulsion gels (EG) prepared with chia (CEG) and oats
(OEG) used as animal fat replacers in reduced-fat fresh sausages (longaniza)(LRF) during …

The effects of substituting olive, grape seed, corn, canola, or soybean oil and rice bran fiber
on the chemical composition, cooking characteristics, fatty acid composition, and sensory …

Rapeseed protein is not currently utilized for food applications, although it has excellent
physicochemical, functional, and nutritional properties similar to soy protein. Thus, the goal …

This study evaluated the effect of adding oat fibre source of β-glucan (13.45%) on physical,
chemical, microbiological and sensory traits of low-fat (< 10%) beef patties as compared to …

The effects of fat level (20.0, 12.5 and 5.0%), Inulin (gel-IG, and powder-IP) and β-Glucan
(βG) on emulsion stability, color, textural characteristics and microstructure of cooked meat …

Worldwide, cardiovascular disease is estimated to be the leading cause of death and loss of
disability‐adjusted life‐years. Effective prevention needs a global strategy based on …

Meatballs were extended with blackeye bean flour (BBF), chickpea flour (CF), lentil flour (LF)
and rusk (R) at level of 10%. Raw and cooked meatballs were analyzed for moisture, fat …