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USE OF NON-MEAT INGREDIENTS AS PHOSPHATE SUBSTITUTES IN COOKED HAM WITHOUT COMPROMISING TECHNOLOGICAL PROPERTIES
-343787 -
CHARACTERIZATION OF THE COMPOSITION OF TENEBRIO MOLITOR LARVA UNDER DIFFERENT OIL EXTRACTION CONDITIONS: COMPARISON OF OFFICIAL ANALYTICAL METHODOLOGIES
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COMPARATIVE EVALUATION OF FUNCTIONAL PROPERTIES AND PROTEIN BIOACCESSIBILITY OF ALTERNATIVE AND CONVENTIONAL PROTEINS
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SLACAN 2023
EVALUATION OF THE YIELD AND SENSORY ACCEPTANCE OF SODIUM-REDUCED HYBRID BURGERS CONTAINING SHIMEJI (PLEOROTUS OSTREATUS) AND PLANT-BASED PROTEINS
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SLACAN 2023
EVALUATION OF THE INFLUENCE OF THE ADDITION OF SHIMEJI (Pleorotus ostreatus) AND VEGETABLE PROTEINS ON THE CENTESIMAL COMPOSITION AND COLOR OF REDUCED SODIUM BURGERS
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SLACAN 2023
EVALUATION OF THE FUNCTIONAL PROPERTIES OF PSYLLIUM (PLANTAGO OVATA) GELS WITH POTENTIAL FOR USE AS STRUCTURANTS IN MEAT PRODUCTS
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SLACAN 2023
EVALUATION OF THE PHYSICO-CHEMICAL PROPERTIES OF PSYLLIUM (PLANTAGO OVATA FORSK) IN EMULSIONIZED MEAT MODEL SYSTEMS
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SLACA 2021
EFFECTS OF DIETARY FIBER APPLICATION IN RESTRUCTURED MEAT PRODUCTS WITH PAPAIN FOR ELDERLY CONSUMPTION
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