Meat analogue research and development focuses on the production of sustainable
products that recreate conventional meat in its physical sensations (texture, appearance …

Abstract Development of new sources and isolation processes has recently enhanced the
production of cellulose in many different colloidal states. Even though cellulose is widely …

Although traditional meat products are highly popular with consumers, the high levels of
unsaturated fatty acids and cholesterol present significant health concerns. However, simply …

Abstract Development of healthier meat products is needed to meet consumers' request. The
effects of dietary fiber addition on the water distribution, water binding capacity (WBC), and …

BACKGROUND Nowadays, fat replacement in meat products is a matter of concern in the
meat industry. The objective of this study was to evaluate the replacement of pork backfat …

The effect of pork skin (PS) and green banana flour (GBF) on the physicochemical,
technological, microbiological, and sensory properties of Bologna-type sausages was …

In this research, low-fat dried Chinese sausage was formulated with mango peel pectin
(MPP; 0%, 5%, 10%, and 15%(w/w)) extracted by microwave assisted extraction (MAE). The …

The present work evaluates the suitability of beeswax oleogels and emulsion gel prepared
with a healthy lipid mixture (olive and chia oils) as pork fat replacers for the development of a …

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 …

Over the last decades, consumer´ s preference for and their attention to food products
presented as healthy and with favorable nutritional information has been significantly …