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Simultaneous determination of total lipid, cholesterol and fatty acids in meat and backfat of suckling and adult pigs
(Elsevier Sci LtdOxfordInglaterra, 2002)
Effect of pork backfat replacement for vegetal oils in the quality characteristics, oxidative stability and microstructure of mortadella
(Univ Estadual LondrinaLondrinaBrasil, 2013)
Avaliação sensorial de salame tipo italiano com substituição parcial do toucinho por farinha de linhaça dourada
(Universidade Tecnológica Federal do ParanáMedianeiraBrasilEngenharia de AlimentosUTFPR, 2015-11-13)
The consumer market of salami is great in Brazil, however, due to the consumers’ search for healthy products it is possible that its consumption be reduced due to its high content of fat, 100 g of raw pork backfat presents ...
Amorphous cellulose gel as a fat substitute in fermented sausages
(Elsevier Sci LtdOxfordInglaterra, 2012)
Fructooligosaccharides as a fat replacer in fermented cooked sausages
(Wiley-blackwellHobokenEUA, 2012)
Mortadella sausage formulations with partial and total replacement of beef and pork backfat with mechanically separated meat from spent layer hens
(Inst Food TechnologistsChicagoEUA, 2005)
The effect of yeast extract addition on quality of fermented sausages at low NaCl content
(Elsevier Sci LtdOxfordInglaterra, 2011)
The Effect of Soy Fiber Addition on the Quality of Fermented Sausages at Low-Fat Content
(Wiley-blackwellHobokenEUA, 2013)
MORTADELLA SAUSAGE PRODUCED WITH SOYBEAN OIL INSTEAD OF PORK FAT
(CHIRIOTTI EDITORI, 2011)
This study examines the effects of partially or completely replacing pork backfat with soybean oil in mortadella production. Mortadella sausages of various formulations showed no differences (P > 0.05) in any of the ...