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 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 production of fish flour is an alternative for better use of the raw material, although it is
rarely used in instant food. Thus, the aimed of this study was to evaluate Oreochromis …

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 elaborate extruded corn snacks with the inclusion of flour made from
smoked Nile tilapia trimmings, as well as evaluate the chemical, sensory and …

Malnutrition in children is a current global concern. Biscuit, prepared with a variety of
cereals, is a delicious snack for children; however, its protein content may be low. Therefore …

The objective of this work was to elaborate a corn biscuit with inclusion of different levels of
barred sorubim head flour, and to evaluate it for its physico-chemical, sensory and …

This work aimed to prepare an instant noodle with the inclusion of fish meal, evaluating the
nutritional, microbiological and sensory quality. Four instant soups were developed …

Current assay aims at the preparation of onion biscuits with the inclusion of different levels of
aromatized fishmeal from the carcasses of the Nile tilapia (Oreochromis niloticus) to assess …