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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 -
GEL EMULSIONS BASED ON PLANT PROTEINS CONTAINING CANOLA OIL AS SATURATED FAT REPLACEMENT IN EMULSIONED MEAT PRODUCTS: PHYSICOCHEMICAL PROPERTIES
Vol.1, 2023 -167191 -
PHYSICOCHEMICAL PROPERTIES OF EMULSIOL GELS CONTAINING VEGETAL PROTEINS AND CANOLA OIL AS FAT SATURATED SUBSTITUTE
Vol.1, 2023 -167194
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THE EFFECT OF ADDING DIFFERENT INGREDIENTS AND ADDITIVES ON PHYSICOCHEMICAL PROPERTIES OF MEAT MODEL SYSTEMS
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ADDING NON-MEAT PROTEINS IN SOFTER RESTRUCTURED MEAT PRODUCTS CONTAINING PAPAIN
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EFFECTS OF DIETARY FIBER APPLICATION IN RESTRUCTURED MEAT PRODUCTS WITH PAPAIN FOR ELDERLY CONSUMPTION
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INFLUENCE OF CHLORIDE SALTS IN GEL EMULSIONS ADDED OF POLYSACCHARIDES AS A FAT SUBSTITUTE IN MEAT PRODUCTS
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