DEVELOPMENT AND ASSESSMENT OF SOME CHICKEN PRODUCTS AS FUNCTIONAL FOODS
HAYAM KAMEL ABD EL-GABER;
Abstract
The production and consumption of poultry meat have been
increasing rapidly in the last few decades. Worldwide, poultry meat
production was estimated to be around 100 million tons.
Over the past few years, the consumption of poultry meat has
become very popular due to their nutritional characteristics. In fact,
chicken meat supplies high protein (around 20 g/100 g raw meat without
skin) and low fat intakes (around 5 g/100 g raw meat without skin).
Moreover, chicken lipids are characterized by relatively high levels of
unsaturated fatty acids (especially polyunsaturated fatty acids), which are
increasing rapidly in the last few decades. Worldwide, poultry meat
production was estimated to be around 100 million tons.
Over the past few years, the consumption of poultry meat has
become very popular due to their nutritional characteristics. In fact,
chicken meat supplies high protein (around 20 g/100 g raw meat without
skin) and low fat intakes (around 5 g/100 g raw meat without skin).
Moreover, chicken lipids are characterized by relatively high levels of
unsaturated fatty acids (especially polyunsaturated fatty acids), which are
Other data
| Title | DEVELOPMENT AND ASSESSMENT OF SOME CHICKEN PRODUCTS AS FUNCTIONAL FOODS | Authors | HAYAM KAMEL ABD EL-GABER | Issue Date | 2018 |
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