The industrial food applications of native starches are limited due to their limited resistance
to shear, susceptibility to thermal decomposition, and high tendency for retrogradation …

Plant‐based meat alternatives have been studied for decades, but have recently gained
more attraction in the food industries and research communities. Concern about animal …

Nowadays, consumer perceptions towards meat products are changing and seeking health-
related aspects through diet. Owing to the fat and cholesterol content, reformulation of meat …

The objective of this study was to assess the effects of roselle extract (0%–1%), potato peel
flour (0%–2%), and beef fat (0%–15%) on physicochemical properties (instrumental color …

Optimally designed functional foods are considered the most important part of a balanced
and healthy diet. Goat meat nuggets, an otherwise healthy option, are packed with …

The use of fat replacers in meat products has been explored due to the demand for nutritious
and healthy meat products. The optimal blend of wheat and sweet potato flour as healthy …

Accompanied by the rapid growth of the global population and increasing public awareness
of protein-rich foods, the market demand for protein-derived products is booming. Utilizing …

The effects of eleven ingredients (originating from various ingredient classes: animal
proteins, plant proteins, starches, hydrocolloids and fibres) applied in two different …

Nugget is a restructured meat product made by adding various spices and flour as filling and
coating materials. Flour as a filler plays an important role in the physical quality of nuggets …

With the increasing awareness among consumer regarding food they eat, researchers
shifted their focus from conventional foods to functional foods. Reasons being the studies …