Inulin gelled emulsion as a fat replacer and fiber carrier in healthier Bologna sausage
Camila de Souza Paglarini, Vitor Andre Silva Vidal, Maristela Midori Ozaki, Ana Paula Badan Ribeiro, Oigres Daniel Bernardinelli, Ana Karoline Ferreira Ignácio Câmara, A. M. Herrero, Claudia Ruíz Capillas, Edvaldo Sabadini, Marise Aparecida Rodrigues Pollonio
págs. 3-14
Walter Ondiek, Yaling Wang, Sun Lijun, Langhua Zhou, Stephen L. W. On, Haotian Zheng, Ravi Gooneratne
págs. 15-25
Microalgae-enriched breadsticks: Analysis for vitamin C, carotenoids, and chlorophyll a
Marta Igual Ramo, Zaida Natalia Uribe-Wandurraga, Purificación García Segovia, Javier Martínez Monzó
págs. 26-31
págs. 32-39
págs. 40-49
Reduction of Shiga toxin-producing Escherichia coli in a beef abattoir
Victoria Brusa, Viviana Restovich, Lucia Galli, Romina Arias, Luciano Linares, Magdalena Costa, Vanesa Ruíz Díaz, Daniela Pugin, Gerardo A. Leotta
págs. 50-59
págs. 60-71
Production of grape pekmez by Ohmic heating-assisted vacuum evaporation
M. T. Tunç, Arda Akdoğan, Cemalettin Baltacı, Zeliha Kaya, Halil İbrahim Odabaş
págs. 72-84
págs. 85-92
págs. 93-104
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