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THE EFFECT OF ADDING DIFFERENT INGREDIENTS AND ADDITIVES ON PHYSICOCHEMICAL PROPERTIES OF MEAT MODEL SYSTEMS
Vol 14, 2021 -144781 -
INFLUENCE OF CHLORIDE SALTS IN GEL EMULSIONS ADDED OF POLYSACCHARIDES AS A FAT SUBSTITUTE IN MEAT PRODUCTS
Vol 14, 2021 -144768 -
Composition aspects and nutritional appeals in 10 commercial brands of plant-based burgers in Brazil: a critical assessment
Vol 14, 2021 -144785 -
EFFECTS OF DIETARY FIBER APPLICATION IN RESTRUCTURED MEAT PRODUCTS WITH PAPAIN FOR ELDERLY CONSUMPTION
Vol 14, 2021 -144769 -
ADDING NON-MEAT PROTEINS IN SOFTER RESTRUCTURED MEAT PRODUCTS CONTAINING PAPAIN
Vol 14, 2021 -144770
Publications in other proceedings
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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
ELABORATION OF CALABRESE SAUSAGE USING CHICKEN SKIN AND CARRAGEENAN AS TOTAL FAT SUBSTITUTES: IMPACT ON PHYSICAL AND CHEMICAL CHARACTERISTICS.
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SLACAN 2023
REDUCED-FAT BOLOGNA SAUSAGES MADE WITH CHICKEN SKIN GELS ADDED WITH CARRAGEENAN: EFFECTS ON PHYSICOCHEMICAL CHARACTERISTICS
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SLACAN 2023
PHYSICOCHEMICAL PROPERTIES OF EMULSIOL GELS CONTAINING VEGETAL PROTEINS AND CANOLA OIL AS FAT SATURATED SUBSTITUTE
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