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Pitahaya (Hylocereus ocamponis)-Peel and -Flesh Flour Obtained from Fruit Co-Products—Assessment of Chemical, Techno-Functional and In Vitro Antioxidant Properties.
- Published in:
- Molecules, 2024, v. 29, n. 10, p. 2241, doi. 10.3390/molecules29102241
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- Article
Assessment of Chemical, Physico-Chemical and Sensory Properties of Low-Sodium Beef Burgers Formulated with Flours from Different Mushroom Types.
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- Foods, 2023, v. 12, n. 19, p. 3591, doi. 10.3390/foods12193591
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- Article
Alheiras with animal fat replacement: application of a gelled emulsion based on hemp oil (Cannabis sativa L.) and buckwheat.
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- European Food Research & Technology, 2023, v. 249, n. 9, p. 2273, doi. 10.1007/s00217-023-04295-w
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- Article
Chia and hemp oils‐based gelled emulsions as replacers of pork backfat in burgers: effect on lipid profile, technological attributes and oxidation stability during frozen storage.
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- International Journal of Food Science & Technology, 2023, v. 58, n. 6, p. 3234, doi. 10.1111/ijfs.15907
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- Article
Healthier Oils: A New Scope in the Development of Functional Meat and Dairy Products: A Review.
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- Biomolecules (2218-273X), 2023, v. 13, n. 5, p. 778, doi. 10.3390/biom13050778
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- Article
Use of Olive and Sunflower Oil Hydrogel Emulsions as Pork Fat Replacers in Goat Meat Burgers: Fat Reduction and Effects in Lipidic Quality.
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- Biomolecules (2218-273X), 2022, v. 12, n. 10, p. N.PAG, doi. 10.3390/biom12101416
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- Article
Effect of Gelled Emulsions Elaborated with Soybean Oil, Maca (Lepidium meyenni) Flour, and Chincho (Tagetes elliptica Sm.) Essential Oil upon Animal Fat Substitution in Beef Burgers.
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- Foods, 2022, v. 11, n. 15, p. 2198, doi. 10.3390/foods11152198
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- Article
Total and Partial Fat Replacement by Gelled Emulsion (Hemp Oil and Buckwheat Flour) and Its Impact on the Chemical, Technological and Sensory Properties of Frankfurters.
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- Foods, 2021, v. 10, n. 8, p. 1681, doi. 10.3390/foods10081681
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- Article
Assessment of chemical composition and antioxidant properties of defatted flours obtained from several edible insects.
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- Food Science & Technology International, 2021, v. 27, n. 5, p. 383, doi. 10.1177/1082013220958854
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- Article
Assessment of Chemical, Physicochemical, and Lipid Stability Properties of Gelled Emulsions Elaborated with Different Oils Chia (Salvia hispanica L.) or Hemp (Cannabis sativa L.) and Pseudocereals.
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- Foods, 2021, v. 10, n. 7, p. 1463, doi. 10.3390/foods10071463
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- Article
Ghanaian Cocoa (Theobroma cacao L.) Bean Shells Coproducts: Effect of Particle Size on Chemical Composition, Bioactive Compound Content and Antioxidant Activity.
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- Agronomy, 2021, v. 11, n. 2, p. 401, doi. 10.3390/agronomy11020401
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- Article
Vegetable Soups and Creams: Raw Materials, Processing, Health Benefits, and Innovation Trends.
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- Plants (2223-7747), 2020, v. 9, n. 12, p. 1769, doi. 10.3390/plants9121769
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- Article
Chia, Quinoa, and Their Coproducts as Potential Antioxidants for the Meat Industry.
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- Plants (2223-7747), 2020, v. 9, n. 10, p. 1359, doi. 10.3390/plants9101359
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- Article
New regulations regarding Postgraduate MedicalTraining in Spain: perception of the tutor's role inthe Murcia Region.
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- BMC Medical Education, 2010, v. 10, p. 44
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- Article