A ISTRA ("|"" l'he aim of the present study was to vahidate out the nutritive value of six
important commercial fishes from lndia. Nutritive parameters which include carbohydrate …

Objective: The effects of incorporation of vegetables (30, 40 and 50%) in chicken sausage
formulations were examined. Methodology: The five selected vegetables used were …

We identified nutritionally relevant fatty acids and macro-and micronutrient content in
Aspongopus nepalensis Westwood 1837 (Hemiptera), an insect used as food by the ethnic …

Mortadellas manufactured using Caiman yacare meat (70%) and pork fat (30%) were
reformulated by substituting pork fat with increasing amounts of soybean oil (25%, 50%, and …

Meat and meat products were undergone to adulteration due to its high price and cause
many diseases and economic losses for consumers. Fifty samples of minced meat and …

This study investigated the effects and optimization of cooking time (30, 45, 60 min), frying
temperature (150, 170, 190° C) and time (3, 6, 9 min) on the quality (moisture content …

Aims: To assess the vitamin content of locusts, lake flies, grasshoppers, and termites when
fresh, sun-dried, oven-dried, and defatted. Study Design: Whole insect samples were sun …

Processed meat products are particularly unhealthy because of high fat, preservative and
salt content. This study is carried out with the aim to determine the physicochemical and …

People have been consuming insects tens of thousands of years ago and still do an
important place in menus in many parts of the world. It is estimated that insects currently …

The physicochemical, nutritional, sensorial and morphological properties of chicken
frankfurters incorporated with selected vegetables (baby corn, cabbage, and carrot) were …