Goji berries have long been used for their nutritional value and medicinal purposes in Asian
countries. In the last two decades, goji berries have become popular around the world and …

The addition of chia seeds and goji puree (2.5 and/or 5%) was evaluated in terms of their
effects on the fatty acid profile, lipid peroxidation, total phenols and antioxidant capacity of …

Nature is a source of natural additives that can be incorporated into the meat products'
matrix. Extracts from spices, herbs, nuts, fruits and vegetables are most common. The …

This study describes the replacement of meat by spinach on physicochemical and nutritional
properties of chicken burgers. Three batches of chicken burgers were manufactured: control …

This study evaluated the physicochemical, emulsification, and textural properties of beef
emulsions prepared with four different levels (0.0%, 0.2%, 0.4%, and 0.6%) of pumpkin …

Semi-smoked sausages were made with 5%, 10%, 15%, 20%, and 25% replacement of
horsemeat by emulsion gel made with offal broth (stomach, kidney, liver, heart, brain, and a …

Research on natural additives to replace or reduce synthetic ones in meat products is still
being highlighted. The effect of goji berry (GB)(extract, powder and incorporated in an edible …

Исследование пищевой ценности мяса кыргызских яков КОРЗИНА ПОИСК
НАВИГАТОР СЕССИЯ КОНТАКТЫ ИНФОРМАЦИЯ О ПУБЛИКАЦИИ eLIBRARY ID …

The aim of this study was to evaluate the chemical profile of the flesh and yield parameters
of Greek pumpkin genotypes, including nine local landraces and two commercially available …

The article presents the results of research to improve the quality of food products, namely
the results of the study of the restructured meat product. It is established that preliminary …