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Effect of Proteolytic Enzyme (Papain) Application and Tenderization Techniques on the Textural Properties of M. Biceps Femoris
Vol.1, 2023 -167239 -
EVALUATION OF THE FUNCTIONAL PROPERTIES OF PSYLLIUM (PLANTAGO OVATA) GELS WITH POTENTIAL FOR USE AS STRUCTURANTS IN MEAT PRODUCTS
Vol.1, 2023 -167261 -
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 PHYSICO-CHEMICAL PROPERTIES OF PSYLLIUM (PLANTAGO OVATA FORSK) IN EMULSIONIZED MEAT MODEL SYSTEMS
Vol.1, 2023 -167260 -
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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ICBC 2022
EVALUATION OF DIFFERENT HYDROCOLLOIDS AS BINDING AGENTS IN SOY- BASED ANALOG BURGERS
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SLACA 2021
Panorama do teor de sódio em produtos cárneos por meio da avaliação de rótulos
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SLACA 2021
Vegetable powders as an alternative to nitrite in fermented sausages naturally cured
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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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