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Fat Substitution: Some Strategies to Obtain Healthy Meat Products with Improved Technological Characteristics
(Nova Science Publishers, 2021)
Meat products are an important source of nutrients as they provide high-quality proteins, minerals as iron and zinc, and most of the B-vitamin complex (B1, B2, niacin, B6, and B12). However, these products are also high ...
Use of agaricus bisporus mushroom in beef burgers : antioxidant, flavor enhancer and fat replacing potential.
(2019)
Abstract
This study aimed to evaluate the potential use of Agaricus bisporus mushroom as a natural antioxidant, fat/salt substitute and flavor enhancer in beef burger. Ten treatments were considered using ...
Effect of the addition of resistant starch in sausage with fat reduction on the physicochemical and sensory properties
(Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2019)
Abstract Sausage is one of the meat products most consumed in Brazil, although the incorporation of fat is necessary for its elaboration, influencing its technological and sensory characteristics and its caloric value. The ...
Dietary fiber as fat substitute in emulsified and cooked meat model system
(Elsevier B.V., 2015)
Dietary fiber as fat substitute in emulsified and cooked meat model system
(Elsevier B.V., 2015)
Piqui (Caryocar brasiliense Camb) oil triglyceride composition modification by enzymatic way.
(Soc Brasileira QuimicaSao PauloBrasil, 1998)
Effect of the addition of wheat fiber and partial pork back fat on the chemical composition, texture and sensory property of low-fat bologna sausage containing inulin and oat fiber
(Soc Brasileira Ciencia Tecnologia Alimentos, 2015)
Effect of the addition of wheat fiber and partial pork back fat on the chemical composition, texture and sensory property of low-fat bologna sausage containing inulin and oat fiber
(Soc Brasileira Ciencia Tecnologia Alimentos, 2015)