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1
Effects of optimized mixtures containing phenolic compounds on the oxidative stability of sausages
Effects of optimized mixtures containing phenolic compounds on the oxidative stability of sausages
Material Type:
Artigo 		Adicionar ao Meu Espaço

Effects of optimized mixtures containing phenolic compounds on the oxidative stability of sausages

Caroline Dário Capitani M. K Hatano; M. F Marques; Inar Alves de Castro

Food Science and Technology International London v. 19, n. 1, p. 69-77, 2013

London 2013

Item não circula. Consulte sua biblioteca.(Acessar)

2
Effect of the partial substitution of soy proteins by highly methyl-esterified pectin on chemical and sensory characteristics of sausages
Effect of the partial substitution of soy proteins by highly methyl-esterified pectin on chemical and sensory characteristics of sausages
Material Type:
Artigo 		Adicionar ao Meu Espaço

Effect of the partial substitution of soy proteins by highly methyl-esterified pectin on chemical and sensory characteristics of sausages

C. M Pereira M. F Marques; M. K Hatano; Inar Alves de Castro

Food Science and Technology International London v. 16, n. 5, p. 401-407, 2010

London 2010

Item não circula. Consulte sua biblioteca.(Acessar)

3
Effect of the partial substitution of soy proteins by highly methyl-esterified pectin on chemical and sensory characteristics of sausages
Effect of the partial substitution of soy proteins by highly methyl-esterified pectin on chemical and sensory characteristics of sausages
Material Type:
Artigo 		Adicionar ao Meu Espaço

Effect of the partial substitution of soy proteins by highly methyl-esterified pectin on chemical and sensory characteristics of sausages

C. M Pereira M. F Marques; M. K Hatano; Inar Alves de Castro

Food Science and Technology International London v. 16, n. 5, p. 401-407, 2010

London 2010

Item não circula. Consulte sua biblioteca.(Acessar)

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Assunto 

  1. Emulsificantes  (2)
  2. Soja  (2)
  3. Proteínas  (2)
  4. Antioxidantes  (1)
  5. Compostos Fenólicos  (1)
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  1. Pereira, C  (2)
  2. Capitani, C  (1)
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Deste Autor:

  1. Marques, M
  2. Castro, I
  3. Hatano, M
  4. Pereira, C
  5. Capitani, C

Neste Assunto:

  1. Emulsificantes
  2. Soja
  3. Proteínas
  4. Antioxidantes
  5. Compostos Fenólicos

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