... replacer. Design/methodology/approach Three chicken nugget formulations were manufactured. The control (with no quinoa flour addition), FQ2.5 and FQ5.0, with 2.5% and 5.0% of quinoa flour replacing an equivalent amount of chicken meat, respectively. The proximate composition, physicochemical...

... was available on the market, and therefore, our results were compared to a commercial reference made solely from natural cow cheeses. The reference was selected by its composition (65 per cent moisture and 52 per cent fat in dry matter), similar to the arisen samples. This commercial processed cheese...

... was identified through electronic databases (ScienceDirect, PubMed, SciELO, Google Scholar, Link springer and ResearchGate) on the basis of different keyword such as composition, market status, consumption pattern, health effects, consequences and policies related to ED consumption. Findings Owing to its...

..., between the two seasons. The nutrient content of the subjects was calculated from nutrient contents of foods obtained from food composition tables and compared to dietary reference intake (DRI). The results showed that the protein, energy and fat intakes of the subjects increased significantly during...