ICBC 2026

EXPLORING THE ROLE OF GAMMA-IRRADIATED TENEBRIO MOLITOR FLOUR IN LIPID OXIDATION AND PHYSICOCHEMICAL PROPERTIES OF HYBRID BEEF BURGERS

ICBC 2026

COMPOSITION, TEXTURE, AND COOKING PERFORMANCE OF HYBRID BEEF BURGERS WITH IRRADIATED AND NON-IRRADIATED TENEBRIO MOLITOR FLOUR

XV CIBIA

PERCEPTION OF TEXTURE AND ORAL COMFORT OF PROCESSED AND HOMEMADE MEAT PRODUCTS BY UNTRAINED ELDERLY CONSUMERS

XV CIBIA

PARTIAL REPLACEMENT OF PORK WITH TEXTURED SOY PROTEIN AND SODIUM CHLORIDE IN HYBRID GROUND MEAT: EVALUATION OF PHYSICOCHEMICAL COMPATIBILITY

XV CIBIA

READY-TO-EAT RESTRUCTURED MEAT PRODUCTS WITH PROTEOLYTIC ENZYMES FOR THE ELDERLY: TEXTURAL, RHEOLOGICAL, AND SENSORY PROPERTIES