Fish filleting residues for enrichment of wheat bread: chemical and sensory characteristics.

Autor: Bastos SC; Department of Food Science, Federal University of Lavras, 37200-000 Lavras, MG Brazil., Tavares T; Department of Food Science, Federal University of Lavras, 37200-000 Lavras, MG Brazil., de Sousa Gomes Pimenta ME; Department of Food Science, Federal University of Lavras, 37200-000 Lavras, MG Brazil., Leal R; Department of Food Science, Federal University of Lavras, 37200-000 Lavras, MG Brazil., Fabrício LF; Department of Food Science, Federal University of Lavras, 37200-000 Lavras, MG Brazil., Pimenta CJ; Department of Food Science, Federal University of Lavras, 37200-000 Lavras, MG Brazil., Nunes CA; Department of Food Science, Federal University of Lavras, 37200-000 Lavras, MG Brazil., Pinheiro AC; Department of Food Science, Federal University of Lavras, 37200-000 Lavras, MG Brazil.

Publikováno v: Journal of food science and technology [J Food Sci Technol] 2014 Sep; Vol. 51 (9), pp. 2240-5. Date of Electronic Publication: 2014 Jan 22.

Salmon fish protein supplement increases serum vitamin B12 and selenium concentrations: secondary analysis of a randomised controlled trial.

Autor: Hustad, Kristin S.¹, Ottestad, Inger^1,2, Olsen, Thomas¹, Sæther, Thomas³, Ulven, Stine M.¹, Holven, Kirsten B.^1,4 k.b.holven@medisin.uio.no

Publikováno v: European Journal of Nutrition. Sep2022, Vol. 61 Issue 6, p3085-3093. 9p. 5 Charts, 1 Graph.

Tilapia-waste flour as a natural nutritional replacer for bread: A consumer perspective.

Autor: Monteiro, Maria Lúcia G.^1,2 mariaguerra@id.uff.br, Mársico, Eliane T.¹, Soares Junior, Manoel S.³, Deliza, Rosires⁴, de Oliveira, Denize C. R.⁴, Conte-Junior, Carlos A.^1,2

Publikováno v: PLoS ONE. 5/3/2018, Vol. 13 Issue 5, p1-14. 14p.

Replacement of Rice Flour by Meat Flour Mechanically Separated from Tilapia on the Technological, Nutritional, and Sensory Quality of Salted Gluten-free Cookies.

Autor: Magalhães, Amanda Oliveira, Mársico, Eliane Teixeira, Soares Júnior, Manoel Soares, Caliari, Márcio, Monteiro, Maria Lúcia Guerra

Publikováno v: Journal of Aquatic Food Product Technology; 2020, Vol. 29 Issue 7, p661-670, 10p

Development of designer chicken shred with response surface methodology and evaluation of its quality characteristics.

Autor: Reddy, K., Jayathilakan, K., Pandey, M.

Publikováno v: Journal of Food Science & Technology; Jan2016, Vol. 53 Issue 1, p471-480, 10p