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Physicochemical, Microbiological and Oxidative Changes During Refrigerated Storage of n-3 PUFA Enriched Cooked Meat Sausages with Partial NaCl Substitution
(Wiley Blackwell Publishing, Inc, 2017-06)
Storage stability of cooked meat sausages with 50 g marine oil/kg and two salt combinations: (1) 14.00 g NaCl/kg and 2.0 g sodium tripolyphosphate (TPP)/kg, (2) sodium reduced formulation with 6.08 g NaCl/kg, 4.92 g KCl/kg ...
Safety of a low-fat fermented sausage produced with Enterococcus faecium CRL 183 and Lactobacillus acidophilus CRL1014 probiotic strains
(Univ Putra Malaysia Press, 2017-12-01)
This work is aimed at studying the effect of using lactic acid bacteria with lipid-lowering properties (Enterococcus faecium CRL183 and Lactobacillus acidophilus CRL1014) on the physicochemical characteristics and safety ...
Safety of a low-fat fermented sausage produced with Enterococcus faecium CRL 183 and Lactobacillus acidophilus CRL1014 probiotic strains
(2017-12-01)
This work is aimed at studying the effect of using lactic acid bacteria with lipid-lowering properties (Enterococcus faecium CRL183 and Lactobacillus acidophilus CRL1014) on the physicochemical characteristics and safety ...
Otimização de formulações de salsicha mista produzidas com carne de jundiá (Rhamdia quelen)
(Universidade Federal de Santa MariaBRCiência e Tecnologia dos AlimentosUFSMPrograma de Pós-Graduação em Ciência e Tecnologia dos Alimentos, 2010-03-05)
This study evaluated the utilization of pulp obtained from filleting wastes and soybean fiber in the formulation of mixed red meat/fish sausages and was aimed at increasing
the nutritional value of cooked sausages and ...
Ultra-flash profile and projective mapping for describing sensory attributes of prebiotic mortadellas
(Elsevier Science BvAmsterdamHolanda, 2013)
The Effect of Soy Fiber Addition on the Quality of Fermented Sausages at Low-Fat Content
(Wiley-blackwellHobokenEUA, 2013)
Efeito do teor de gordura nas características químicas e sensoriais de embutido fermentado de carne de caprinosEffect of fat level in chemical and sensory characteristics of goat meat fermented sausage
(Embrapa Informação TecnológicaPesquisa Agropecuária Brasileira, 2002)
Fabricação de salame tipo hamburguês com substituição parcial de sódio
(Universidade Federal de Santa MariaBRCiência e Tecnologia dos AlimentosUFSMPrograma de Pós-Graduação em Ciência e Tecnologia dos Alimentos, 2009-07-09)
The excessive intake of sodium is related to hypertension and consequently to an
increased risk of cardiovascular diseases. The consumption of sodium exceeds the
nutritional recommendations in most industrialized countries. ...