Chicken meat products that are ready-to-cook/ready-to-eat are gaining popularity among the
consumers due to their ease of preparation/consumption. In the present global scenario …

The article evaluates the effect of dietary fibers as functional ingredient in meat products and
their physiological role in human health. Fibers are naturally occurring compounds present …

Three kinds of Rosmarinus officinalis extract (powder-acetone, liquid-methanol, liquid-
acetone) were used to examine the effects of format-solvent on the active compounds …

Soybean is one of the most cultivated crops in the world, with a global production of
approximately 240 million tons, generating about 18–20 million tons of hulls, the major by …

Grape pomace (GP), a byproduct of winemaking, has gained significant attention as a
sustainable and functional ingredient with applications in the food and nutraceutical …

The present study was envisaged to investigate the effect of green banana (GBF) and
soybean hulls flours (SHF) on the physicochemical characteristics, colour, texture and …

The objective of this study was to determine the effects of pectin and insoluble fiber isolated
from soy hulls on water-holding capacity (WHC), texture, color, and lipid oxidation of fresh …

The objectives of this study were to evaluate various chemical extraction methods of soy
hulls for pectin and insoluble fiber and to determine the impacts of these fibers on physico …

The aim of this study was to develop and evaluate a chicken nugget formulation with partial
substitution of the meat or fat by pea fibre. Three formulations were developed: Control (C) …

The effect of dietary fiber enrichment (wheat bran) and cooking methods (oven, steam and
microwave) on functional and physico-chemical properties of raw nuggets formulation as …