Results 51 to 60 of about 4,714 (161)

Inulin as a Fat-Reduction Ingredient in Pork and Chicken Meatballs: Its Effects on Physicochemical Characteristics and Consumer Perceptions

Foods, 2022
Fat reduction in meat products represents a technological challenge, as it affects the physicochemical and sensory properties of foods. The objective of the present investigation was to develop reduced-fat pork and chicken meatballs. In the initial stage,
Leidy Montoya, Natalia Quintero, Stevens Ortiz, Juan Lopera, Patricia Millán, Aída Rodríguez-Stouvenel   +5 more
doaj   +1 more source

Quality‐driven reformulation of Plantago ovata enriched non‐fermented beef salami

Journal of the Science of Food and Agriculture, Volume 106, Issue 12, Page 7245-7256, September 2026.
Abstract BACKGROUND Plantago ovata (psyllium) is a hydrocolloid additive that is used widely in foods; however, meat applications of this bioactive ingredient are limited. This study evaluated the effects of 0% to 5% Plantago husk on non‐fermented beef salami during 60 days of storage. Proximate composition, physicochemical properties, texture profile,
Tulay Elal Mus, Tulay Ozcan, Gokce Keser, Tugce Necla Selvi, Figen Cetinkaya, Hakan Ustuner, Nursen Senturk   +6 more
wiley   +1 more source

Formulation Optimization and Storage Characteristics of Huangcai Instant Meatballs

Shipin gongye ke-ji
In order to determine the best recipe for Huangcai instant meatballs to research the characteristics of their preservation, the Plackett-Burman test was used to eliminate the three variables that significantly impacted the sensory score of Huangcai ...
Weichun HE, Yaping LIU, Jianbing DI, Zhixuan SONG   +3 more
doaj   +1 more source

Recent Advances in Food Allergens and Emerging Biosensing Technologies

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 5, September 2026.
ABSTRACT Food allergies have become a worldwide public health issue, highlighting the critical need for rapid, sensitive, and field‐deployable detection strategies. While traditional detection methods offer high accuracy, their high cost, operational complexity, and lengthy analysis time limit their applicability for rapid screening purposes.
Maojie Hu, Youfa Wang, Yuxin Wang, Liqiushi Deng, Geoffrey I. N. Waterhouse, Vijaya Raghavan, Jin Wang   +6 more
wiley   +1 more source

Quality Characteristics Of Quail Meatballs [PDF]

, 2011
Quail is one of the important sources of poultry meat besides chicken, but its usefulness for the production of meat products has not been popular. Nutritional and physicochemical analyses of young and spent of quail were conducted in this study.
Ikhlas, Boni
core   +1 more source

KARAKTERISTIK MUTU BAKSO BELUT (Monopterus albus) DENGAN VARIASI SUBSTITUSI TEMPE

Agritepa, 2020
Meatballs are a type of processed food made from chopped fresh meat, fillers, binders and spices. Besides beef, meatballs can also be made from eel meat because eel meat has a high enough protein.
Lina Widawati, Novian Firnando, Meirita Sari, Darius Darius   +3 more
doaj   +1 more source

‘Who Wants to See Someone Eating Salad?’ Teenage Girls Discuss Representations of Food and Health on Social Media

Children &Society, Volume 40, Issue 5, Page 1062-1070, September 2026.
ABSTRACT This article examines how teenage girls in Sweden interpret and negotiate food‐ and health‐related content on social media, paying particular attention to the intersections between eating practices, health, body ideals and femininity. It takes inspiration from feminist theoretical perspectives and is based on eight group interviews with 18 ...
Judith Lind, Lena Sotevik, Anette Wickström   +2 more
wiley   +1 more source

P5_5 Cloudy with a Chance of Meatballs [PDF]

, 2019
In Sony Picture’s ’Cloudy with a Chance of Meatballs’, a sentient machine rains down meatballsupon unsuspecting people causing havoc. We investigate, in this paper, the effect such meatballs would have have on people, and show that smaller meatballs ...
Peacock, Billy, Weston, Jack, Page, Archie, Hopkinson, Alfie, Logan, Matthew   +4 more
core  

Effect of Soybean Protein Isolate and Tea Polyphenol Stabilized High Interior Phase Pickering Emulsion Replacing Fat on Meatball Quality

Shipin gongye ke-ji
In order to reduce the harm caused by high intake of saturated fat on human health. This study aimed to investigate the effect of high interphase Pickering emulsions (HIPEs) stabilized by soybean protein isolated and soybean oil, and tea polyphenols were
Shuping LIU, Xiuwen PENG, Jiamei ZHANG, Peizhao LI   +3 more
doaj   +1 more source

The use of edible insects in human food

Journal of the Science of Food and Agriculture, Volume 106, Issue 10, Page 5775-5787, 15 August 2026.
Abstract The world population is expected to reach approximately 10 billion people by 2050, which will significantly increase global food demand and may lead to agricultural shortages and a higher risk of food insecurity. In this context, this review discusses the potential of insects as alternative sources of animal protein, addressing their ...
Pamela Barroso de Oliveira, Hugo Calixto Fonseca, Cláudia Regina Vieira, Gleidson Giordano Pinto de Carvalho, Jane Sélia dos Reis dos Coimbra, Bruna Mara Aparecida de Carvalho Mesquita   +5 more
wiley   +1 more source