Add to ORKGGoal of the thesis: to evaluate the quality of meatball’s that are enhanced with fish oil and grain flakes nutritional value as well as functionality. For the purposes of the goal achievement, enhanced with fish oil and cereal flakes meatballs were made. The amounts of saturated, monounsaturated, trans fatty acids, polyunsaturated, omega-3 and omega-6 fatty acids were determined. Also, nutrient and energy values were estimated, while for the meatball acceptability for sensory properties, the sensory analysis was conducted
The increasing cost of animal protein has necessitated the need to investigate the use of cheaper an...
In this study the effects of fat level (5%, 10% and 20%) and corn flour (CF 0%, 2% and 4%) on chemic...
Effect of veal meatballs produced with 0, 5, 10, 15 and 20% of inulin on their fatty acid compositio...
Meat and meat products for human consumption are one of main sources of protein, amino acids, fatty ...
Work objective: To create a new product - Meatballs with adition of brans and rapeseed oil, to grade...
In this paper, a new technology for meatball production is presented. The ingredients in the formula...
Meatballs are a food favored by the community, with the number of buyers classified as frequent at +...
Food product as the result of culinary product recently has already been done by culinary lovers to ...
WOS: 000233178700020PubMed ID: 22061386In this study whey powder (WP) at levels of 0%, 2% and 4% was...
The purpose of this study was to determine the effects of using different amounts of potato puree (P...
The purpose of this thesis was to study similarities and differences between a meat product and its ...
Meatballs were extended with blackeye bean flour (BBF), chickpea flour (CF), lentil flour (LF) and r...
The awareness on healthier foods has increased in the past decades. Therefore, the incorporation of ...
Liquid smoke besides has been recognized to have the function for specific taste and aroma; it also ...
Fat reduction in meat products represents a technological challenge, as it affects the physicochemic...
The increasing cost of animal protein has necessitated the need to investigate the use of cheaper an...
In this study the effects of fat level (5%, 10% and 20%) and corn flour (CF 0%, 2% and 4%) on chemic...
Effect of veal meatballs produced with 0, 5, 10, 15 and 20% of inulin on their fatty acid compositio...
Meat and meat products for human consumption are one of main sources of protein, amino acids, fatty ...
Work objective: To create a new product - Meatballs with adition of brans and rapeseed oil, to grade...
In this paper, a new technology for meatball production is presented. The ingredients in the formula...
Meatballs are a food favored by the community, with the number of buyers classified as frequent at +...
Food product as the result of culinary product recently has already been done by culinary lovers to ...
WOS: 000233178700020PubMed ID: 22061386In this study whey powder (WP) at levels of 0%, 2% and 4% was...
The purpose of this study was to determine the effects of using different amounts of potato puree (P...
The purpose of this thesis was to study similarities and differences between a meat product and its ...
Meatballs were extended with blackeye bean flour (BBF), chickpea flour (CF), lentil flour (LF) and r...
The awareness on healthier foods has increased in the past decades. Therefore, the incorporation of ...
Liquid smoke besides has been recognized to have the function for specific taste and aroma; it also ...
Fat reduction in meat products represents a technological challenge, as it affects the physicochemic...
The increasing cost of animal protein has necessitated the need to investigate the use of cheaper an...
In this study the effects of fat level (5%, 10% and 20%) and corn flour (CF 0%, 2% and 4%) on chemic...
Effect of veal meatballs produced with 0, 5, 10, 15 and 20% of inulin on their fatty acid compositio...