Effect of fat replacement by chitosan and golden flaxseed flour (wholemeal and defatted) on the quality of hamburgers

Author:

Hautrive Tiffany ProkoppORCID,Piccolo Jaqueline,Rodrigues Angela Souza,Campagnol Paulo Cezar BastianelloORCID,Kubota Ernesto Hashime

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - Brasil

Publisher

Elsevier BV

Subject

Food Science

Reference40 articles.

1. Improving the physico-chemical and sensory characteristics of camel meat burger patties using ginger extract and papain;Abdel-Naeem;Meat Science,2016

2. Aprova o Regulamento Técnico referente à Informação Nutricional Complementar (declarações relacionadas ao conteúdo de nutrientes), constantes do anexo desta Portaria.D.O.U. - Diário Oficial da União;Agência Nacional de Vigilância Sanitária. Anvisa. (Brasil). Portaria nº 27, de 13 de janeiro de,1998

3. Functional and sensory effects of fibre-rich ingredients on breakfast fresh sausages manufacture;Aleson-Carbonell;Food Science and Technology International,2005

4. Development of a low fat fresh pork sausage based on chitosan with health claims: Impact on the quality, functionality and shelf-life;Amaral;Food Functional,2015

5. Effects of inner pea fiber on fat retention and cooking yield in high fat ground beef;Anderson;Food Research International,2001

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线,采集、加工和组织学术论文而形成的新型学术文献查询和分析系统,可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容,当前同舟云学术共收录了国内外主流学术期刊6万余种,收集的期刊论文及会议论文总量共计约1.5亿篇,并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询!咨询电话:010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号  京ICP备18003416号-3