Reducing NaCl in beef burgers using ultrasound and micronized salt: effects on hedonic and sensory perception, technological, and textural characteristics (2025)
- Authors:
- USP affiliated authors: ALENCAR, SEVERINO MATIAS DE - ESALQ ; VILLA, ERICK MANUEL SALDAÑA - Interunidades em Sistemas Integrados em Alimentos ; CASTILLO, CARMEN JOSEFINA CONTRERAS - ESALQ ; NAVARRO, PAULO RENAN CARVALHO AFÔ - ESALQ ; MATSUURA, JOEL TAKESHI - ESALQ ; ARAÚJO, CHIMENES DARLAN LEAL DE - Interunidades em Sistemas Integrados em Alimentos ; GONZA, MILAGROS MARIBEL COAGUILA - ESALQ ; KRAUSKOPF, MONIQUE MARCONDES - ESALQ ; SANTOS, KAROLINE COSTA DOS - Interunidades em Sistemas Integrados em Alimentos ; SPADA, FERNANDA PAPA - FCF
- Unidades: ESALQ; Interunidades em Sistemas Integrados em Alimentos; FCF
- DOI: 10.1016/j.foodres.2025.117381
- Subjects: ANÁLISE SENSORIAL DE ALIMENTOS; CARNES E DERIVADOS; HAMBÚRGUER; SAL (CONDIMENTO); SÓDIO; TECNOLOGIA DE ALIMENTOS; ULTRASSOM
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Título: Food Research International
- ISSN: 0963-9969
- Volume/Número/Paginação/Ano: v. 221, art. 117381, p. 1-11, 2025
- Este periódico é de assinatura
- Este artigo NÃO é de acesso aberto
- Cor do Acesso Aberto: closed
-
ABNT
ARAÚJO, Chimenes Leal de et al. Reducing NaCl in beef burgers using ultrasound and micronized salt: effects on hedonic and sensory perception, technological, and textural characteristics. Food Research International, v. 221, p. 1-11, 2025Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2025.117381. Acesso em: 28 dez. 2025. -
APA
Araújo, C. L. de, Gonza, M. M. C., Krauskopf, M. M., Navarro, P. R. C. A., Matsuura, J. T., Santos, K. C., et al. (2025). Reducing NaCl in beef burgers using ultrasound and micronized salt: effects on hedonic and sensory perception, technological, and textural characteristics. Food Research International, 221, 1-11. doi:10.1016/j.foodres.2025.117381 -
NLM
Araújo CL de, Gonza MMC, Krauskopf MM, Navarro PRCA, Matsuura JT, Santos KC, Spada FP, Alencar SM de, Saldaña E, Contreras Castillo CJ. Reducing NaCl in beef burgers using ultrasound and micronized salt: effects on hedonic and sensory perception, technological, and textural characteristics [Internet]. Food Research International. 2025 ; 221 1-11.[citado 2025 dez. 28 ] Available from: https://doi.org/10.1016/j.foodres.2025.117381 -
Vancouver
Araújo CL de, Gonza MMC, Krauskopf MM, Navarro PRCA, Matsuura JT, Santos KC, Spada FP, Alencar SM de, Saldaña E, Contreras Castillo CJ. Reducing NaCl in beef burgers using ultrasound and micronized salt: effects on hedonic and sensory perception, technological, and textural characteristics [Internet]. Food Research International. 2025 ; 221 1-11.[citado 2025 dez. 28 ] Available from: https://doi.org/10.1016/j.foodres.2025.117381 - Influence of micronized salt and high-power ultrasound on the quality of beef burgers
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Informações sobre o DOI: 10.1016/j.foodres.2025.117381 (Fonte: oaDOI API)
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