Formulation and attributes of gluten-free cakes of Andean corn improved with green banana flour
Cristina Segundo, Alejandra Giménez, Manuel Lobo, Laura Iturriaga, Norman Samman
págs. 95-104
The addition of golden flaxseed flour (Linum usitatissimum L.) in chicken burger: Effects on technological, sensory, and nutritional aspects
Elaine Souza Cócaro, Laise Freitas Laurindo, Marcela Alcántara, Inayara Beatriz Araújo Martins, Augusto Aloísio Benevenuto Junior, Rosires Deliza
págs. 105-112
Evaluation of the quality of local butters: A new approach based on Raman spectroscopy and supported by the classical pycnometer method
Stefan-Marian Iordache, Eduard Gatin, Ana-Maria Iordache, Catalin Luculescu
págs. 113-122
Understanding salt reduction in fat-reduced hot dog sausages: Network structure, emulsion stability and consumer acceptance
Isabela Rodrigues, Letícia Aline Gonçalves, Francisco Allan Leandro de Carvalho, Manoela Pires, Yana JP Rocha, Julliane C. Barros, Larissa T. Carvalho, Marco A. Trindade
págs. 123-131
págs. 132-139
María Sanz Puig, Alejandra Arana Lozano, María Consuelo Pina Pérez, Pablo Salvador Fernández Escámez, Antonio Martínez López, María Dolores Rodrigo Aliaga
págs. 151-159
págs. 160-172
Evaluation of autochthonous cultures to improve the cheese flavor: A case study in hard cheese model
Facundo Cuffia, Carina V. Bergamini, Erica R. Hynes, Irma Verónica Wolf, María C. Perotti
págs. 173-184
Treatment of pastirma with pulsed UV light: Modeling of Staphylococcus aureus inactivation and assessment of quality changes
págs. 185-198
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