Effect of Using Oleogel on the Physicochemical Properties, Sensory Characteristics, and Fatty Acid Composition of Meat Patties.

This study investigated the physicochemical properties of meat patties, comparing a control sample and an experimental sample with the addition of 10% oleogel. The experimental sample showed a reduction in protein content (19.47%) and fat (18.

Improving the Technology of Primary Purification of the Safflower Oil Using Secondary Products of Processing on a Biological Basis.

Safflower oil is a very valuable product for the body and human health. It is rich in macro- and microelements, vitamins and minerals, and also has antioxidant properties. The primary purification of safflower oil is an important stage of its production and directly affects the quality of the final product and its storage ability.