Development of Ovo-Vege Fingers

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dc.contributor.authorKumarasinghe, H.M
dc.contributor.authorTharangani, R.M.H
dc.contributor.authorLiyanage, N.P.P
dc.date.accessioned2021-02-03T08:02:27Z
dc.date.available2021-02-03T08:02:27Z
dc.date.issued2012
dc.description.abstractAs a developing country, most of the people in Sri Lanka are facing huge health hazards due to the sedentary life styles and improper nutritional habits. There is evidence that consumption of vegetables is important for human health, as they are good sources of dietary fibers, antioxidants, carotenoids, sulfur-containing compounds, water soluble vitamins and minerals (Steffen, 2009). Different studies have shown that antioxidants can play a key role in delaying elements and conditions that are associated with aging such as cancer, heart disease, decreased immune function, and visual and cognitive impairment (Tap sell c/ ml, 2006). Therefore, this research was carried out to develop a vegetable based finger by incorporating egg white powder as a solution for various health effects occurred due to the consumption of convenient processed meat products.en_US
dc.identifier.issn2235-9877
dc.identifier.urihttp://www.erepo.lib.uwu.ac.lk/bitstream/handle/123456789/5765/15-2012-Development%20of%20Ovo-Vega%20Fingers.pdf?sequence=1&isAllowed=y
dc.language.isoenen_US
dc.publisherUva Wellassa University of Sri Lankaen_US
dc.relation.ispartofseries;Research Symposium
dc.subjectFood Microbiologyen_US
dc.subjectFood Chemistryen_US
dc.titleDevelopment of Ovo-Vege Fingersen_US
dc.title.alternativeResearch Symposium 2012en_US
dc.typeOtheren_US
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