Rice bran is a by-product of rice milling industry and constitutes around 10% of the total
weight of rough rice. It is primarily composed of aleurone, pericarp, subaleurone layer and …

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 …

The objective of this study was to determine the effects of adding pre-treated mealworm
larvae (Tenebrio molitor) and silkworm pupae (Bombyx mori) flours on nutritional …

This study investigated the effect of aqueous fat separation and defatting using organic
solvents (99% methanol, ethanol, and n-hexane) on the characteristics and functionality of …

Interest in edible insects is increasing with increase population and food demand, and
research on their applications is underway. Quality changes of protein during extraction from …

The study focused on assessing quality parameters of the surimi incorporated with soluble
dietary fibers apple pectin and konjac glucomannan at different levels. The results showed …

The purpose of this study was to evaluate the effects of sugarcane dietary fiber (SDF) and
pre-emulsified sesame oil for pork fat replacement on batter characteristics. Replacing pork …

This paper investigated the effects of Lentinus edodes stipes insoluble dietary fiber (LESIDF,
0%-3.0%) on the quality and microscopic properties of pork myofibrillar protein (MP) gels …

Nowadays, resulting from disordered glucose and lipid metabolism, metabolic diseases (eg,
hyperglycemia, type 2 diabetes, and obesity) are among the most serious health issues …

The study investigated the role of regenerated cellulose (RC) fiber (0, 5 g, 10 g, 15 g and 20
g/100 g) on water holding capacity (WHC), texture, dynamic rheological, secondary …