16 research outputs found
Obtaining the ideal smoked bacon: What is the influence of the product space and multivariate procedure to construct the external preference mapping?
No full textSensory and hedonic impact of the replacement of synthetic antioxidant for pink pepper residue extract in chicken burger
No full textEffects of freeze-dried pulp of Eugenia uniflora L. and Opuntia ficus-indica fruits on quality attributes of beef patties enriched with n-3 fatty acids
No full textOptimisation of cooking properties of healthier beef patties and quality evaluation during frozen storage
No full textPhysio-mechanical properties of an active chitosan film incorporated with montmorillonite and natural antioxidants extracted from pomegranate rind
No full textChemical characterization, antioxidant activity and application of beetroot and guava residue extracts on the preservation of cooked chicken meat
No full textStorage of beef burgers containing fructooligosaccharides as fat replacer and potassium chloride as replacing sodium chloride
No full textAddition of seaweed powder and sulphated polysaccharide on shelf_life extension of functional fish surimi restructured product
No full textAntioxidant Activity of Hybrid Grape Pomace Extracts Derived from Midwestern Grapes in Bulk Oil and Oil-in-Water Emulsions
No full textEffects of nutmeg and ginger essential oils and their nanoemulsions on the formation of heterocyclic aromatic amines and polycyclic aromatic hydrocarbons in beef patties during 90聽days freezing storage
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