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COMPARATIVE EVALUATION OF FUNCTIONAL PROPERTIES AND PROTEIN BIOACCESSIBILITY OF ALTERNATIVE AND CONVENTIONAL PROTEINS
-343849 -
DESIGNING A HEALTHIER VEGAN KIBBEH: THE INFLUENCE OF INGREDIENTS AND PROCESSING
-343850 -
USE OF NON-MEAT INGREDIENTS AS PHOSPHATE SUBSTITUTES IN COOKED HAM WITHOUT COMPROMISING TECHNOLOGICAL PROPERTIES
-343787
Publicações em outros proceedings
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SLACAN 2025
BOOSTING SUSTAINABILITY AND NUTRITION: DEVELOPING HYBRID BEEF BURGERS WITH CRICKET FLOUR
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SLACAN 2025
EFFECT OF EMERGING TECHNOLOGIES ON THE TECHNO-FUNCTIONAL PROPERTIES OF FRESH AND POWDERED FUNGAL MYCELIUM: A COMPARATIVE STUDY WITH CONVENTIONAL PROTEINS
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SLACAN 2023
WHOLE AND DEFATTED CRICKET (GRYLLUS ASSIMILIS) FLOUR AS A NEW ALTERNATIVE PROTEIN SOURCE FOR MORTADELLA: TECHNOLOGICAL AND PHYSICOCHEMICAL PROPERTIES
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ICBC 2022
IS THE CRICKET FLOUR A GOOD MEAT REPLACER IN BEEF BURGER?
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ICBC 2022
EFFECT OF LEAN MEAT REPLACEMENT BY PRE-EMULSIFIED MEALWORM LARVAE FLOUR ON THE QUALITY OF HAMBURGERS
Discussões Científicas de Qualidade
Com ~200 mil publicações revisadas por pesquisadores do mundo todo, o Galoá impulsiona cientistas na descoberta de pesquisas de ponta por meio de nossa plataforma indexada.
Confira nossos produtos e como podemos ajudá-lo a dar mais alcance para sua pesquisa:
