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Potential of Cricket (Acheta domesticus) Flour as a Lean Meat Replacer in the Development of Beef Patties.
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- Foods, 2024, v. 13, n. 2, p. 286, doi. 10.3390/foods13020286
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- Article
New Strategies for Innovative and Enhanced Meat and Meat Products.
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- Foods, 2022, v. 11, n. 5, p. 772, doi. 10.3390/foods11050772
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- Article
Clean Label Alternatives in Meat Products.
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- Foods, 2021, v. 10, n. 7, p. 1615, doi. 10.3390/foods10071615
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- Article
A Novel Approach for Tuning the Physicochemical, Textural, and Sensory Characteristics of Plant-Based Meat Analogs with Different Levels of Methylcellulose Concentration.
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- Foods, 2021, v. 10, n. 3, p. 560, doi. 10.3390/foods10030560
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- Article
Replacement of Sodium Tripolyphosphate with Iota Carrageenan in the Formulation of Restructured Ostrich Ham †.
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- Foods, 2021, v. 10, n. 3, p. 535, doi. 10.3390/foods10030535
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- Article
Sensory Analysis and Consumer Research in New Meat Products Development.
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- Foods, 2021, v. 10, n. 2, p. 429, doi. 10.3390/foods10020429
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- Article
Characterisation of Muffins with Upcycled Sunflower Flour.
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- Foods, 2021, v. 10, n. 2, p. 426, doi. 10.3390/foods10020426
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- Article
Impact of Culinary Procedures on Nutritional and Technological Properties of Reduced-Fat Longanizas Formulated with Chia (Salvia hispanica L.) or Oat (Avena sativa L.) Emulsion Gel.
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- Foods, 2020, v. 9, n. 12, p. 1847, doi. 10.3390/foods9121847
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- Article
Towards More Sustainable Meat Products: Extenders as a Way of Reducing Meat Content.
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- Foods, 2020, v. 9, n. 8, p. 1044, doi. 10.3390/foods9081044
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- Article
Quality Characteristics of Healthy Dry Fermented Sausages Formulated with a Mixture of Olive and Chia Oil Structured in Oleogel or Emulsion Gel as Animal Fat Replacer.
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- Foods, 2020, v. 9, n. 6, p. 830, doi. 10.3390/foods9060830
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- Article
Potential of a Sunflower Seed By-Product as Animal Fat Replacer in Healthier Frankfurters.
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- Foods, 2020, v. 9, n. 4, p. 445, doi. 10.3390/foods9040445
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- Article
BIOGENIC AMINE FORMATION IN REFRIGERATED FRESH SAUSAGE 'CHORIZO' KEEPS IN MODIFIED ATMOSPHERE.
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- Journal of Food Biochemistry, 2012, v. 36, n. 4, p. 449, doi. 10.1111/j.1745-4514.2011.00550.x
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- Article
Effect of encapsulated Lactobacillus plantarum as probiotic on dry‐sausages during chilled storage.
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- International Journal of Food Science & Technology, 2020, v. 55, n. 12, p. 3613, doi. 10.1111/ijfs.14695
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- Article
Effect of different strategies of Lactobacillus plantarum incorporation in chorizo sausages.
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- Journal of the Science of Food & Agriculture, 2019, v. 99, n. 15, p. 6706, doi. 10.1002/jsfa.9952
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- Article
Influence of the Oil Structuring System on Lipid Hydrolysis and Bioaccessibility of Healthy Fatty Acids and Curcumin.
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- Gels (2310-2861), 2024, v. 10, n. 1, p. 33, doi. 10.3390/gels10010033
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- Article
Abordaje clínico y quirúrgico de las quemaduras en atención primaria.
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- Salud, Ciencia y Tecnología, 2022, p. 1, doi. 10.56294/saludcyt2022157
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- Article
Effect of polyphenols dietary grape by-products on chicken patties.
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- European Food Research & Technology, 2018, v. 244, n. 2, p. 367, doi. 10.1007/s00217-017-2962-7
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- Article
Assessment of a healthy oil combination structured in ethyl cellulose and beeswax oleogels as animal fat replacers in low-fat, PUFA-enriched pork burgers.
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- Food & Bioprocess Technology, 2019, v. 12, n. 6, p. 1068, doi. 10.1007/s11947-019-02281-3
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- Article