Partial replacement of meat and fat with hydrated wheat fiber in beef burgers decreases caloric value without reducing the feeling of satiety after consumption (2019)
- Authors:
- Carvalho, Larissa Tátero
- Pires, Manoela Alves - Universidade de São Paulo (USP)
- Baldin, Juliana Cristina - Universidade de São Paulo (USP)
- Munekata, Paulo Eduardo Sichetti - Universidade de São Paulo (USP)
- Carvalho, Francisco Allan Leandro de
- Rodrigues, Isabela - Universidade de São Paulo (USP)
- Polizer, Yana Jorge - Universidade de São Paulo (USP)
- Mello, Juliana Lolli Malagoli de - Universidade Estadual Paulista Júlio de Mesquita Filho (UNESP)
- Lapa-Guimarães, Judite das Graças
- Trindade, Marco Antonio
- Carvalho, Larissa Tátero
- USP affiliated authors: GUIMARÃES, JUDITE DAS GRAÇAS LAPA - FZEA ; TRINDADE, MARCO ANTONIO - FZEA ; CARVALHO, LARISSA TÁTERO - FZEA ; CARVALHO, FRANCISCO ALLAN LEANDRO DE - FZEA
- Unidade: FZEA
- DOI: 10.1016/j.meatsci.2018.08.010
- Subjects: CARNES E DERIVADOS; BOVINOS; FIBRAS NA DIETA; CALORIAS; SATISFAÇÃO DE NECESSIDADE; ANÁLISE SENSORIAL DE ALIMENTOS
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Título: Meat Science
- ISSN: 0309-1740
- Volume/Número/Paginação/Ano: v. 147, p. 53-59, 2019
- Este periódico é de acesso aberto
- Este artigo NÃO é de acesso aberto
-
ABNT
CARVALHO, Larissa Tátero et al. Partial replacement of meat and fat with hydrated wheat fiber in beef burgers decreases caloric value without reducing the feeling of satiety after consumption. Meat Science, v. 147, p. 53-59, 2019Tradução . . Disponível em: https://doi.org/10.1016/j.meatsci.2018.08.010. Acesso em: 16 fev. 2026. -
APA
Carvalho, L. T., Pires, M. A., Baldin, J. C., Munekata, P. E. S., Carvalho, F. A. L. de, Rodrigues, I., et al. (2019). Partial replacement of meat and fat with hydrated wheat fiber in beef burgers decreases caloric value without reducing the feeling of satiety after consumption. Meat Science, 147, 53-59. doi:10.1016/j.meatsci.2018.08.010 -
NLM
Carvalho LT, Pires MA, Baldin JC, Munekata PES, Carvalho FAL de, Rodrigues I, Polizer YJ, Mello JLM de, Lapa-Guimarães J das G, Trindade MA. Partial replacement of meat and fat with hydrated wheat fiber in beef burgers decreases caloric value without reducing the feeling of satiety after consumption [Internet]. Meat Science. 2019 ; 147 53-59.[citado 2026 fev. 16 ] Available from: https://doi.org/10.1016/j.meatsci.2018.08.010 -
Vancouver
Carvalho LT, Pires MA, Baldin JC, Munekata PES, Carvalho FAL de, Rodrigues I, Polizer YJ, Mello JLM de, Lapa-Guimarães J das G, Trindade MA. Partial replacement of meat and fat with hydrated wheat fiber in beef burgers decreases caloric value without reducing the feeling of satiety after consumption [Internet]. Meat Science. 2019 ; 147 53-59.[citado 2026 fev. 16 ] Available from: https://doi.org/10.1016/j.meatsci.2018.08.010 - Understanding salt reduction in fat-reduced hot dog sausages: network structure, emulsion stability and consumer acceptance
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Informações sobre o DOI: 10.1016/j.meatsci.2018.08.010 (Fonte: oaDOI API)
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