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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, ...
Elaboração e avaliação de hambúrgueres de carne bovina com substituições de toucinho por farinha de linhaça
(Universidade Tecnológica Federal do ParanáLondrinaPrograma de Pós-Graduação em Tecnologia de Alimentos, 2013-10-31)
Hamburger is a food very appreciated by people of different ages. Children and adolescents are the main consumers, but adults also have consumed habits this type of the foods. Aiming to improve the nutritional quality of ...
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 ALIMENTOSCAMPINAS, 2015)
Farinha de linhaça dourada como substituto de gordura animal em hambúrguer de carne bovina com redução de sódio
(Universidade Tecnológica Federal do ParanáLondrinaPrograma de Pós-Graduação em Tecnologia de Alimentos, 2014-01-31)
The consumers associate processed meat products with negative image due to the high level sof saturated fat, sodium and chemical additives which have. Aiming offer healthier meat product this work aimed to study the influence ...
Nutrients retention in functional beef burgers with especial emphasis on lipid profile
(eSAT Publishing House, 2014-11)
The true retention values of nutrients, with particular reference to fatty acids of dietary importance, were investigated in burgers with none or half of the pork backfat replaced with soybean oil ?healthier burgers (HB)- ...
Efeito das fibras alimentares como substitutos de gordura em hambúrguer de carne bovina e paioEffect of dietary fibers as fat substitute in beef burger and pork and beef cooked sausage
(Universidade Estadual Paulista (Unesp), 2016)