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1
Optimization of lipid profile and hardness of low-fat mortadella following a sequential strategy of experimental design
Optimization of lipid profile and hardness of low-fat mortadella following a sequential strategy of experimental design
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Optimization of lipid profile and hardness of low-fat mortadella following a sequential strategy of experimental design

Erick Saldaña Raúl Siche; Jair Sebastião da Silva Pinto; Marcio Aurélio de Almeida; Miriam Mabel Selani; Juan Rios-Mera; Carmen Josefina Contreras-Castillo

Journal of Food Science and Technology Cham v. 55, n. 2, p. 811-820, 2018

Cham 2018

Item não circula. Consulte sua biblioteca.(Acessar)

2
Microstructure, texture profile and descriptive analysis of texture for traditional and light mortadella
Microstructure, texture profile and descriptive analysis of texture for traditional and light mortadella
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Microstructure, texture profile and descriptive analysis of texture for traditional and light mortadella

Erick Saldaña Jorge H Behrens; Juan Sebastian Serrano; Felipe Ribeiro; Marcio Aurelio de Almeida; Carmen Josefina Contreras-Castillo

Food Structure Amsterdam v. 6, p. 13-20, 2015

Amsterdam 2015

Item não circula. Consulte sua biblioteca.(Acessar)

3
Influence of animal fat substitution by vegetal fat on Mortadella-type products formulated with different hydrocolloids
Influence of animal fat substitution by vegetal fat on Mortadella-type products formulated with different hydrocolloids
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Influence of animal fat substitution by vegetal fat on Mortadella-type products formulated with different hydrocolloids

Erick Saldaña Ana Lúcia da Silva Corrêa Lemos; Miriam Mabel Selani; Fernanda Papa Spada; Márcio Aurélio de Almeida; Carmen Josefina Contreras Castillo

Scientia Agricola Piracicaba v. 72, n. 6, p. 495-503, 2015

Piracicaba 2015

Item não circula. Consulte sua biblioteca.(Acessar)

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Deste Autor:

  1. Saldaña, E
  2. Almeida, M
  3. Contreras-Castillo, C
  4. Selani, M
  5. Silva Pinto, J

Neste Assunto:

  1. Mortadela
  2. Lipídeos
  3. Hidrocoloide
  4. Oxidação
  5. Superfícies De Resposta

  • Realização: ABCD-USP USP   Logos de Redes Sociais: Freepik

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