Ana Karoline Ferreira Ignácio Câmara | ICBC 2022 | Galoá Proceedings

Department of Food Engineering, Federal University of São João Del Rei- Minas Gerais, Brazil

Ana Karoline Ferreira Ignácio Câmara

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EFFECT OF LEAN MEAT REPLACEMENT BY PRE-EMULSIFIED MEALWORM LARVAE FLOUR ON THE QUALITY OF HAMBURGERS
Mariana Martins Borges ¹
Sabrina Jéssica Maura de Andrade ¹
Marise Aparecida Rodrigues Pollonio ²
Camila Paglarini ³
Ana Karoline Ferreira Ignácio Câmara ¹
¹ Universidade Federal de São João del Rei- Campus Sete Lagoas
² Universidade Estadual de Campinas
³ Universidade Estadual do Mato Grosso e Universidade Federal do Mato Grosso
Vol 2, 2022 -
154403

Food formulation and processing (PF)

Pôster
IS THE CRICKET FLOUR A GOOD MEAT REPLACER IN BEEF BURGER?
Victória Martins ¹
Patrícia Milano ²
Marise Aparecida Rodrigues Pollonio ³
Aline Oliveira ¹
Luciana Kimie Savay da Silva ⁴
Ana Karoline Ferreira Ignácio Câmara ⁵
Camila Paglarini ⁶
¹ School of Architecture and Engineering, Mato Grosso State University- Mato Grosso, Brazil
² PRONABUG- Ecological Food
³ School of Food Engineering, State University of Campinas- São Paulo, Brazil
⁴ School of Nutrition, Federal University of Mato Grosso- Mato Grosso, Brazil
⁵ Department of Food Engineering, Federal University of São João Del Rei- Minas Gerais, Brazil
⁶ School of Architecture and Engineering, Mato Grosso State University and School of Nutrition, Federal University of Mato Grosso - Mato Grosso, Brazil
Vol 2, 2022 -
154417

Food formulation and processing (PF)

Pôster

Co-authors (8)

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