With the goal of develo** and characterizing the nutritional and sensory aspects of fresh
pasta supplemented with tilapia protein concentrate, four types of pasta were prepared, with …

This study aimed to evaluate different methods to produce flour from tilapia carcasses
(cooked, cooked/aromatized, and flavored), and the use of different concentrations of …

The objective of this research was to elaborate and characterize mortadella using fillet
residues ('V'-cut fillet trim) of Nile tilapia, in order to add value to this by-product of the …

The objective of this study was to develop and evaluate the microbiological, centesimal
composition, and sensory characteristics of cereal bars with fish protein concentrate (FPC) …

The objective of this study was to evaluate the nutritional, sensorial and microbiological
characteristics of pizzas with the inclusion of dehydrated mix of salmon and tilapia in the …

The aim of this study was to develop a lasagna pasta enriched with dried mix of tuna (30%)
and tilapia (70%) and formulate ready lasagna with enriched pasta. Lasagna pasta was …

This study aimed to prepare and characterize Nile tilapia (Oreochromis niloticus) waste
meal. The experimental design consisted of three treatments (carcass meal, mechanically …

Objective: The aimed of this study was to evaluate the yield and chemical composition of
paiche (Arapaima gigas) fillets and use of head and spine for elaboration of flour and quality …

This study evaluated the effect of fish meal in the coating of Nile tilapia nuggets on their
physicochemical and sensory characteristics. Nuggets and flours were developed from …

Objective: To evaluate the physico-chemical quality of fishmeal produced by four companies
in different states of the Republic (Baja California Sur, Jalisco, and Sinaloa) …