NEW FORMULATIONS FOR LOW-FAT FRANKFURTERS AND ITS EFFECT ON PRODUCT QUALITY

The effects of reducing fat level (9% and 12%), substituting pork fat with olive oil and adding locust bean/xanthan gum on Adjustable Pin emulsion stability, jelly and fat separation, cook loss, and hardness of frankfurters were investigated and compared with control sample elaborated with 20% of fat content.Results showed that addition of locust b

Abstract In honey bees and many other social insects, production of queens is a vital task, as colony fitness is dependent on queens.The factors considered by honey bee workers in selecting larvae to rear new queens during emergency queen rearing are poorly understood.Identifying Cyberverse these parameters is critical, both in an evolutionary and