Use of tiger nut (Cyperus esculentus L.) oil emulsion as animal fat replacement in beef burgers (2020)
- Authors:
- USP affiliated authors: TRINDADE, MARCO ANTONIO - FZEA ; BARROS, JULLIANE CARVALHO - FZEA ; CARVALHO, FRANCISCO ALLAN LEANDRO DE - FZEA
- Unidade: FZEA
- DOI: 10.3390/foods9010044
- Subjects: GORDURAS; ÁCIDOS GRAXOS; ANÁLISE SENSORIAL DE ALIMENTOS
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Status:
- Artigo publicado em periódico de acesso aberto (Gold Open Access)
- Versão do Documento:
- Versão publicada (Published version)
- Acessar versão aberta:
-
ABNT
BARROS, Julliane Carvalho et al. Use of tiger nut (Cyperus esculentus L.) oil emulsion as animal fat replacement in beef burgers. Foods, v. 9, n. Ja 2020, p. 1-15, 2020Tradução . . Disponível em: https://doi.org/10.3390/foods9010044. Acesso em: 04 abr. 2026. -
APA
Barros, J. C., Munekata, P. E. S., Carvalho, F. A. L. de, Pateiro, M., Barba, F. J., Domínguez, R., et al. (2020). Use of tiger nut (Cyperus esculentus L.) oil emulsion as animal fat replacement in beef burgers. Foods, 9( Ja 2020), 1-15. doi:10.3390/foods9010044 -
NLM
Barros JC, Munekata PES, Carvalho FAL de, Pateiro M, Barba FJ, Domínguez R, Trindade MA, Lorenzo JM. Use of tiger nut (Cyperus esculentus L.) oil emulsion as animal fat replacement in beef burgers [Internet]. Foods. 2020 ; 9( Ja 2020): 1-15.[citado 2026 abr. 04 ] Available from: https://doi.org/10.3390/foods9010044 -
Vancouver
Barros JC, Munekata PES, Carvalho FAL de, Pateiro M, Barba FJ, Domínguez R, Trindade MA, Lorenzo JM. Use of tiger nut (Cyperus esculentus L.) oil emulsion as animal fat replacement in beef burgers [Internet]. Foods. 2020 ; 9( Ja 2020): 1-15.[citado 2026 abr. 04 ] Available from: https://doi.org/10.3390/foods9010044 - Partial replacement of pork fat by Echium oil in reduced sodium bologna sausages: technological, nutritional and stability implications
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- Addition of chia (Salvia hispanica L.) flour to chicken nuggets with reduced sodium content
- Natural antioxidants and lipid profile improvement in lamb meat products
- Effect of replacing pork backfat with Echium oil on technological and sensory characteristics of bologna sausages with reduced sodium content
- Partial replacement of meat and fat with hydrated wheat fiber in beef burgers decreases caloric value without reducing the feeling of satiety after consumption
- Understanding salt reduction in fat-reduced hot dog sausages: network structure, emulsion stability and consumer acceptance
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