Carrageenan is a natural polysaccharide extracted from edible red seaweeds of
Rhodophycea class. It has been used as a viscosity increasing or gelling agent for …

Carrageenan, a polysaccharide derived from red algae, has a long history of use as a food
additive in food. Carrageenan comes in three classes, κ-, ι-, and λ-carrageenan, with …

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 …

This study evaluated the effect of adding oat fibre source of β-glucan (13.45%) on physical,
chemical, microbiological and sensory traits of low-fat (< 10%) beef patties as compared to …

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

Reduced-fat pork patties produced with the addition of Laminaria japonica powder were
evaluated for the chemical composition, cooking characteristics and sensory properties …

Meat of beef patties was partially replaced by different levels (0, 2, 4 and 6%) of Moringa
seed flour (MSF). The replacement of meat did not significantly (p≤ 0.05) affect the chemical …

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 biological efficacy of different concentrations (2%, 4%, and 6%) of destoned olive cake
(DOC) as improvers of the quality, storability, and safety of beef patties was investigated …

Meat constitutes one the main protein sources worldwide. However, ethical and health
concerns have limited its consumption over the last years. To overcome this negative impact …