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INFLUENCE OF CHLORIDE SALTS IN GEL EMULSIONS ADDED OF POLYSACCHARIDES AS A FAT SUBSTITUTE IN MEAT PRODUCTS
Vol 14, 2021 -144768 -
AVALIAÇÃO DAS PROPRIEDADES FÍSICO-QUÍMICAS DE PROTEÍNAS VEGETAIS VISANDO A APLICAÇÃO EM PRODUTOS CÁRNEOS HÍBRIDOS
Vol 14, 2021 -144764 -
Panorama do teor de sódio em produtos cárneos por meio da avaliação de rótulos
Vol 14, 2021 -144784 -
GEL EMULSIONS WITH CHITOSAN AND AMORPHOUS CELLULOSE AS STRUCTURING AGENTS REDUCED-FAT
Vol 14, 2021 -144773 -
EFFECTS OF VEGETABLE PROTEINS AS RED MEAT REPLACERS IN HYBRID MEAT EMULSIONS
Vol 14, 2021 -144765
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SLACAN 2023
Influence of the Addition of Proteolytic Enzymes (Papain and Bromelain) on the Textural Properties of Restructured Meat Products for Elderly Consumers
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SLACAN 2023
Effect of Proteolytic Enzyme (Papain) Application and Tenderization Techniques on the Textural Properties of M. Biceps Femoris
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ICBC 2022
EVALUATION OF DIFFERENT HYDROCOLLOIDS AS BINDING AGENTS IN SOY- BASED ANALOG BURGERS
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SLACA 2019
EMULSION GELS BASED ON PORCINE SKIN AND DIETARY FIBERS FOR THE PORK BACK FAT SUBSTITUTION IN MEAT PRODUCTS
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