Americans are becoming more health conscious in their food choices and many are
interested in reducing dietary fat intake. Fat replacers can affect meat flavor both by adding …

Hydrocolloids are used in meat products to improve functional properties and compensate
undesirable effects of fat reduction, salt reduction and freeze/thaw process. In poultry …

The texture, appearance and juiciness of meat analogues should resemble meat as much
as possible to enhance their adoption by consumers. The effects of the addition of different …

Considered Mother Nature's medicine cabinet in many areas of the world, marine organisms
have been known from time immemorial to possess curative powers. But until recently, their …

Consolidating the most recent information on polysaccharides and the efficient use of
seafood wastes, this book discusses applications of marine polysaccharides in food product …

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 …

Low-fat meat products always have harder texture, lower juiciness, and worse flavor. Due to
their higher water-holding, water absorption, and organic molecule absorption, chia seeds …

Influence of carrageenan addition on the properties of turkey meat sausages was studied.
The results obtained show that carrageenan causes a decrease in emulsion stability, and an …

The effects of fat substitution using two commercial inulin products on the physico-chemical
properties and eating quality of a comminuted meat product (breakfast sausage) were …

Plant-based (PB) meat alternatives are developing due to the consumer's demand,
especially those who are mainly health-concerned. Soy proteins (SP) are commonly used as …