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Influence of partial pork meat replacement by pulse flour on physicochemical and sensory characteristics of low-fat burgers
(John Wiley & Sons Ltd, 2020-08)
BACKGROUND: Numerous non-meat ingredients, such as hydrocolloids, starches, and fibers, have been studied to improve texture characteristics and increase the ability to bind water in low-fat meat products. In this sense, ...
Effect of replacing traditional ingredients for oils and flours from nuts and seeds on the characteristics and consumer preferences of lamb meat burgers
(2021-01-01)
Processed products elaborated using red meats are considered as unhealthy and rejections from health-conscientious consumers are increasing. In this regard, the aim of this study is to reformulate traditional lamb burgers ...
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)
Development of reduced fat minced meats using inulin and bovine plasma proteins as fat replacers
(Elsevier, 2014-01)
Thiswork dealswith the effect of the addition of inulin and bovine plasma proteins as fat replacers, on the quality of minced meat. The proteins are obtained by ultrafiltration and freeze-drying. The following determinations ...
Double emulsions with olive leaves extract as fat replacers in meat systems with high oxidative stability
(Elsevier Ltd, 2019)
Double emulsions (DE) with a healthy oil blend as lipid phase and an olive leave extract (OLE) encapsulated in the internal aqueous phase (DE/OLE) were incorporated as fat replacers in meat systems, in order to improve ...
Implications of the use of sorghum in broiler production
(Fundação APINCO de Ciência e Tecnologia Avícolas, 2013-09-01)
This study aimed at evaluating total or partial replacement of corn by sorghum in broiler diets and at estimating the effect of the pigment supplementation on broiler performance, carcass and cuts yield, and possible breast ...
Influence Of Salt On Lipid Oxidation In Meat And Seafood Products: A Review
(Elsevier Science BVAmsterdam, 2017)
Partial replacement of meat and fat with hydrated wheat fiber in beef burgers decreases caloric value without reducing the feeling of satiety after consumption
(Elsevier B.V., 2019-01-01)
The aim of this study was to evaluate the effects of different levels of hydrated wheat fiber replacing meat and fat in beef burgers on technological characteristics, sensory acceptance and hunger satisfaction. The different ...