Articles

The efficiency of Alginic acid, Sodium alginate and Egg white lysozyme in sustain the safety of beef burger

Alginates and its salts specially sodium and potassium and its oligosaccharides in addition to egg white lysozyme have attracted many interests in applied researches due to their positive impact on consumer health through potential antifungal and antibacterial, antioxidant, probiotic, antihypertensive, antidiabetic, antitumor, anticoagulant properties and many other benefits. The evidence is that it was used as a probiotic.

By Khalid Date 19/10/2020 Read More

Trials for replace industrial phosphate salts with milk calcium and guar gum powders as a natural product to improve the quality of minced beef

There are many consumer requirements in processed foods which include minced form with priority to the product safety and quality. The accepted texture for the consumers should be not either excessive soft or very firm. Also, cooking loss which be accompanied by loss of extractives and shrinkage of the product are also interested by consumers.

By Noha Date 19/10/2020 Read More