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Pulsed Light Treatment Effect on Color, Oxidative Stability, and Listeria monocytogenes Population of Sliced Mortadella.
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- Foods, 2024, v. 13, n. 18, p. 2976, doi. 10.3390/foods13182976
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- Article
A combined approach to decrease the technological and sensory defects caused by fat and sodium reduction in Bologna-type sausages.
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- Food Science & Technology International, 2017, v. 23, n. 6, p. 471, doi. 10.1177/1082013217701859
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- Article
Replacement of alkaline phosphate with flaxseed cake and its impact on mortadella's technological, oxidative, microbiological, and sensory aspects.
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- International Journal of Food Science & Technology, 2024, v. 59, n. 7, p. 4851, doi. 10.1111/ijfs.17214
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- Article
Fructooligosaccharides as a fat replacer in fermented cooked sausages.
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- International Journal of Food Science & Technology, 2012, v. 47, n. 6, p. 1183, doi. 10.1111/j.1365-2621.2012.02958.x
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- Article
Pork Skin and Canola Oil as Strategy to Confer Technological and Nutritional Advantages to Burgers.
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- Czech Journal of Food Sciences, 2017, v. 35, n. 4, p. 352, doi. 10.17221/67/2017-CJFS
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- Article
Adding Blends of NaCl, KCl, and CaCl<sub>2</sub> to Low-Sodium Dry Fermented Sausages: Effects on Lipid Oxidation on Curing Process and Shelf Life.
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- Journal of Food Quality, 2017, p. 1, doi. 10.1155/2017/7085798
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- Article
The Effect of Soy Fiber Addition on the Quality of Fermented Sausages at Low-Fat Content.
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- Journal of Food Quality, 2013, v. 36, n. 1, p. 41, doi. 10.1111/jfq.12013
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- Article
Emprego de soro de leite líquido na elaboração de mortadela.
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- Ciência Rural, 2009, v. 39, n. 3, p. 885, doi. 10.1590/S0103-84782009000300038
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- Article
Effect of Transglutaminase Treatment on the Structure and Sensory Properties of Rice- or Soy-Based Hybrid Sausages.
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- Foods, 2023, v. 12, n. 23, p. 4226, doi. 10.3390/foods12234226
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- Article
Pea Protein Isolate as a Meat Substitute in Canned Pork Pâté: Nutritional, Technological, Oxidative, and Sensory Properties.
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- Foods, 2023, v. 12, n. 18, p. 3486, doi. 10.3390/foods12183486
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- Article
Replacing Animal Fat with Gels of Psyllium Fiber and Combined Linseed Oil–Psyllium Fiber in Salamis: Impacts on Technological, Nutritional, Oxidative, and Sensory Properties.
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- Foods, 2023, v. 12, n. 13, p. 2439, doi. 10.3390/foods12132439
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- Article
Raspberry Extract as a Strategy to Improve the Oxidative Stability of Pork Burgers Enriched with Omega-3 Fatty Acids.
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- Foods, 2023, v. 12, n. 8, p. 1631, doi. 10.3390/foods12081631
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- Article