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PHYSICOCHEMICAL PROPERTIES OF EMULSIOL GELS CONTAINING VEGETAL PROTEINS AND CANOLA OIL AS FAT SATURATED SUBSTITUTE
Vol.1, 2023 -167194 -
REDUCED-FAT BOLOGNA SAUSAGES MADE WITH CHICKEN SKIN GELS ADDED WITH CARRAGEENAN: EFFECTS ON PHYSICOCHEMICAL CHARACTERISTICS
Vol.1, 2023 -167582 -
ELABORATION OF CALABRESE SAUSAGE USING CHICKEN SKIN AND CARRAGEENAN AS TOTAL FAT SUBSTITUTES: IMPACT ON PHYSICAL AND CHEMICAL CHARACTERISTICS.
Vol.1, 2023 -167945 -
EVALUATION OF THE INFLUENCE OF THE ADDITION OF SHIMEJI (Pleorotus ostreatus) AND VEGETABLE PROTEINS ON THE CENTESIMAL COMPOSITION AND COLOR OF REDUCED SODIUM BURGERS
Vol.1, 2023 -168576 -
EVALUATION OF THE YIELD AND SENSORY ACCEPTANCE OF SODIUM-REDUCED HYBRID BURGERS CONTAINING SHIMEJI (PLEOROTUS OSTREATUS) AND PLANT-BASED PROTEINS
Vol.1, 2023 -168627
Publications in other proceedings
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SLACA 2021
Composition aspects and nutritional appeals in 10 commercial brands of plant-based burgers in Brazil: a critical assessment
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SLACA 2021
THE EFFECT OF ADDING DIFFERENT INGREDIENTS AND ADDITIVES ON PHYSICOCHEMICAL PROPERTIES OF MEAT MODEL SYSTEMS
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SLACA 2021
ADDING NON-MEAT PROTEINS IN SOFTER RESTRUCTURED MEAT PRODUCTS CONTAINING PAPAIN
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SLACA 2021
EFFECTS OF DIETARY FIBER APPLICATION IN RESTRUCTURED MEAT PRODUCTS WITH PAPAIN FOR ELDERLY CONSUMPTION
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SLACA 2021
INFLUENCE OF CHLORIDE SALTS IN GEL EMULSIONS ADDED OF POLYSACCHARIDES AS A FAT SUBSTITUTE IN MEAT PRODUCTS
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