Understanding salt reduction in fat-reduced hot dog sausages: network structure, emulsion stability and consumer acceptance (2020)
- Authors:
- Rodrigues, Isabela - Universidade de São Paulo (USP)
- Gonçalves, Letícia Aline
- Carvalho, Francisco Allan Leandro de
- Pires, Manoela Alves - Universidade de São Paulo (USP)
- Rocha, Yana Jorge Polizer - Universidade de São Paulo (USP)
- Barros, Julliane Carvalho - Universidade de São Paulo (USP)
- Carvalho, Larissa Tátero
- Trindade, Marco Antonio
- Rodrigues, Isabela - Universidade de São Paulo (USP)
- USP affiliated authors: TRINDADE, MARCO ANTONIO - FZEA ; GONÇALVES, LETICIA ALINE - FZEA ; CARVALHO, FRANCISCO ALLAN LEANDRO DE - FZEA ; CARVALHO, LARISSA TÁTERO - FZEA
- Unidade: FZEA
- DOI: 10.1177/1082013219872677
- Subjects: SAL (CONDIMENTO); CARNES E DERIVADOS; EMULSIFICANTES
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Título do periódico: Food Science and Technology International
- ISSN: 1082-0132
- Volume/Número/Paginação/Ano: v. 26, n. 2, p. 123-131, mar. 2020
- Este periódico é de assinatura
- Este artigo NÃO é de acesso aberto
- Cor do Acesso Aberto: closed
-
ABNT
RODRIGUES, Isabela et al. Understanding salt reduction in fat-reduced hot dog sausages: network structure, emulsion stability and consumer acceptance. Food Science and Technology International, v. 26, n. 2, p. 123-131, 2020Tradução . . Disponível em: https://doi.org/10.1177/1082013219872677. Acesso em: 23 abr. 2024. -
APA
Rodrigues, I., Gonçalves, L. A., Carvalho, F. A. L. de, Pires, M. A., Rocha, Y. J. P., Barros, J. C., et al. (2020). Understanding salt reduction in fat-reduced hot dog sausages: network structure, emulsion stability and consumer acceptance. Food Science and Technology International, 26( 2), 123-131. doi:10.1177/1082013219872677 -
NLM
Rodrigues I, Gonçalves LA, Carvalho FAL de, Pires MA, Rocha YJP, Barros JC, Carvalho LT, Trindade MA. Understanding salt reduction in fat-reduced hot dog sausages: network structure, emulsion stability and consumer acceptance [Internet]. Food Science and Technology International. 2020 ; 26( 2): 123-131.[citado 2024 abr. 23 ] Available from: https://doi.org/10.1177/1082013219872677 -
Vancouver
Rodrigues I, Gonçalves LA, Carvalho FAL de, Pires MA, Rocha YJP, Barros JC, Carvalho LT, Trindade MA. Understanding salt reduction in fat-reduced hot dog sausages: network structure, emulsion stability and consumer acceptance [Internet]. Food Science and Technology International. 2020 ; 26( 2): 123-131.[citado 2024 abr. 23 ] Available from: https://doi.org/10.1177/1082013219872677 - Partial replacement of meat and fat with hydrated wheat fiber in beef burgers decreases caloric value without reducing the feeling of satiety after consumption
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Informações sobre o DOI: 10.1177/1082013219872677 (Fonte: oaDOI API)
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