Adzuki bean is high in protein and fiber with a potential to be used as meat extender and fat
replacer in the meat product. Replacement of both the corn flour and fat with different …

Whole cowpea flours from three cultivars were microfluidized through a 200 μm “Z” type
interaction chamber at room temperature for two passes. The confocal micrographs showed …

Pea protein isolates (PPI) and rice protein isolates (RPI) were used as meat extenders at
different concentration levels (3%, 6%, 9%, and 12%) for the development of chicken …

The effects of cowpea (Vigna unguiculata) flour on some physical, chemical, textural and
sensory properties of Kırklareli meatballs were investigated. For this purpose, cowpea flour …

Efficiency of ethanolic extracts of garlic, ginger and roselle on quality attributes of chicken
patties was investigated. Sensorial qualities were evaluated using a 9-point hedonic scale …

This study examined chemical and textural attributes as well as sensory acceptability of
chicken and mushroom (oyster and big cup) meatloaves. Simplex lattice design was used to …

Antecedentes: La carne de pollo mecánicamente deshuesada (CMD) o pasta de pollo es
uno de los ingredientes principales utilizado en la industria cárnica para aportar proteína en …

The present study investigates the effects of the partial substitution of the pork back fat with
different vegetable oils (sea buckthorn, walnut and sunflower) and walnuts on the chemical …

Tez çalışmasında; börülce (Vigna unguiculata) ununun Kırklareli köftesinin bazı fiziksel,
kimyasal, tekstürel ve duyusal özellikleri üzerindeki etkileri araştırılmıştır. Bu amaçla …

Corning is a preservation method that involves soaking the raw material with salt to add
flavor and extend shelf life. Milkfish, which is abundant in the Philippines, was developed …