A three-factor Box-Behnken design was adopted for studying the simultaneous effects of
processing variables such as fat (10–30%), wheat bran (5–15%) and NaCl (0–2%) on …

Response surface methodology was used to investigate the main effects and interactions of
composition (processing) variables such as fat (10–30%), wheat bran (5–15%) and NaCl (0 …

A Box-Behnken design was applied to evaluate the effects of sodium chloride (NaCl, 0–2%)
and sodium tripolyphosphate (STPP, 0–0.5%) concentrations, pressure level (100–300 …

Red meat has a tougher texture compared with many other food products, therefore
consumption is often reduced among older adults. Acidic treatments had a positive effect on …

Response surface methodology was used to study the effect of flaxseed flour (FS) and
tomato paste (TP) addition, from 0 to 10% and 0 to 20% respectively, on beef patty quality …

Response surface methodology was used to investigate the effect and interactions of
processing variables such as roselle extract (0.1–1.3%), soybean oil (5–20%) on …

The objective of this study was to assess the effects of roselle extract (0%–1%), potato peel
flour (0%–2%), and beef fat (0%–15%) on physicochemical properties (instrumental color …

Present study was undertaken to optimize the level of food materials viz. groundnut meal,
beetroot juice and refined wheat flour for development of nutritious pasta using response …

ABSTRACT Effects of fat level (14, 19, 24%) and cooking method (electric broiling,
charbroiling, conventional oven roasting, convection oven roasting, electric grill frying …

Wheat bran was used as a fat substitute in the production of meatballs. The effect of wheat
bran addition on the fatty acid composition, trans fatty acids, total fat, some physicochemical …