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Artigo de periodico
Umami ingredient from shiitake (Lentinula edodes) by-products as a flavor enhancer in low-salt beef burgers: effects on physicochemical and technological properties (2022)
França, Fabiana; Harada-Padermo, Samara dos Santos ; Frasceto, Rafaela Alves; Saldaña, Erick; Lorenzo, José Manuel; Vieira, Thais Maria Ferreira de Souza ; Selani, Miriam Mabel
Source: LWT. Unidade: ESALQ
Subjects: HAMBÚRGUER, ANÁLISE SENSORIAL DE ALIMENTOS, COGUMELOS COMESTÍVEIS, SUBPRODUTOS COMO ALIMENTO, PERCEPÇÃO DO PALADAR, SAL (CONDIMENTO)
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
FRANÇA, Fabiana et al. Umami ingredient from shiitake (Lentinula edodes) by-products as a flavor enhancer in low-salt beef burgers: effects on physicochemical and technological properties. LWT, v. 154, p. 1-10, 2022Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2021.112724. Acesso em: 18 ago. 2024.
APA
França, F., Harada-Padermo, S. dos S., Frasceto, R. A., Saldaña, E., Lorenzo, J. M., Vieira, T. M. F. de S., & Selani, M. M. (2022). Umami ingredient from shiitake (Lentinula edodes) by-products as a flavor enhancer in low-salt beef burgers: effects on physicochemical and technological properties. LWT, 154, 1-10. doi:10.1016/j.lwt.2021.112724
NLM
França F, Harada-Padermo S dos S, Frasceto RA, Saldaña E, Lorenzo JM, Vieira TMF de S, Selani MM. Umami ingredient from shiitake (Lentinula edodes) by-products as a flavor enhancer in low-salt beef burgers: effects on physicochemical and technological properties [Internet]. LWT. 2022 ; 154 1-10.[citado 2024 ago. 18 ] Available from: https://doi.org/10.1016/j.lwt.2021.112724
Vancouver
França F, Harada-Padermo S dos S, Frasceto RA, Saldaña E, Lorenzo JM, Vieira TMF de S, Selani MM. Umami ingredient from shiitake (Lentinula edodes) by-products as a flavor enhancer in low-salt beef burgers: effects on physicochemical and technological properties [Internet]. LWT. 2022 ; 154 1-10.[citado 2024 ago. 18 ] Available from: https://doi.org/10.1016/j.lwt.2021.112724
Artigo de periodico
Consumer’s perception and expected liking of labels of burgers with sodium reduction and addition of mushroom flavor enhancer (2022)
Selani, Miriam Mabel; Ramos, Paulo Henrique Bertucci ; Patinho, Iliani ; França, Fabiana; Harada-Padermo, Samara dos Santos ; Contreras-Castillo, Carmen Josefina ; Saldaña, Erick
Source: Meat Science. Unidades: ESALQ, FEA
Subjects: ANÁLISE DE CONGLOMERADOS, ANÁLISE SENSORIAL DE ALIMENTOS, COGUMELOS COMESTÍVEIS, COMPORTAMENTO DO CONSUMIDOR, HAMBÚRGUER, PERCEPÇÃO DO PALADAR, ROTULAGEM DE ALIMENTOS, SÓDIO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SELANI, Miriam Mabel et al. Consumer’s perception and expected liking of labels of burgers with sodium reduction and addition of mushroom flavor enhancer. Meat Science, v. 185, p. 1-10, 2022Tradução . . Disponível em: https://doi.org/10.1016/j.meatsci.2021.108720. Acesso em: 18 ago. 2024.
APA
Selani, M. M., Ramos, P. H. B., Patinho, I., França, F., Harada-Padermo, S. dos S., Contreras-Castillo, C. J., & Saldaña, E. (2022). Consumer’s perception and expected liking of labels of burgers with sodium reduction and addition of mushroom flavor enhancer. Meat Science, 185, 1-10. doi:10.1016/j.meatsci.2021.108720
NLM
Selani MM, Ramos PHB, Patinho I, França F, Harada-Padermo S dos S, Contreras-Castillo CJ, Saldaña E. Consumer’s perception and expected liking of labels of burgers with sodium reduction and addition of mushroom flavor enhancer [Internet]. Meat Science. 2022 ; 185 1-10.[citado 2024 ago. 18 ] Available from: https://doi.org/10.1016/j.meatsci.2021.108720
Vancouver
Selani MM, Ramos PHB, Patinho I, França F, Harada-Padermo S dos S, Contreras-Castillo CJ, Saldaña E. Consumer’s perception and expected liking of labels of burgers with sodium reduction and addition of mushroom flavor enhancer [Internet]. Meat Science. 2022 ; 185 1-10.[citado 2024 ago. 18 ] Available from: https://doi.org/10.1016/j.meatsci.2021.108720
Artigo de periodico
Umami Ingredient, a newly developed flavor enhancer from shiitake byproducts, in low-sodium products: a study case of application in corn extruded snacks (2021)
Harada-Padermo, Samara dos Santos ; Dias-Faceto, Liara Silva; Selani, Miriam Mabel; Conti-Silva, Ana Carolina; Vieira, Thais Maria Ferreira de Souza
Source: LWT - Food Science and Technology. Unidade: ESALQ
Subjects: ANÁLISE SENSORIAL DE ALIMENTOS, COGUMELOS COMESTÍVEIS, EXTRUSÃO, MILHO, PERCEPÇÃO DO PALADAR, SÓDIO, SUBPRODUTOS COMO ALIMENTO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
HARADA-PADERMO, Samara dos Santos et al. Umami Ingredient, a newly developed flavor enhancer from shiitake byproducts, in low-sodium products: a study case of application in corn extruded snacks. LWT - Food Science and Technology, v. 138, p. 1-7, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2020.110806. Acesso em: 18 ago. 2024.
APA
Harada-Padermo, S. dos S., Dias-Faceto, L. S., Selani, M. M., Conti-Silva, A. C., & Vieira, T. M. F. de S. (2021). Umami Ingredient, a newly developed flavor enhancer from shiitake byproducts, in low-sodium products: a study case of application in corn extruded snacks. LWT - Food Science and Technology, 138, 1-7. doi:10.1016/j.lwt.2020.110806
NLM
Harada-Padermo S dos S, Dias-Faceto LS, Selani MM, Conti-Silva AC, Vieira TMF de S. Umami Ingredient, a newly developed flavor enhancer from shiitake byproducts, in low-sodium products: a study case of application in corn extruded snacks [Internet]. LWT - Food Science and Technology. 2021 ; 138 1-7.[citado 2024 ago. 18 ] Available from: https://doi.org/10.1016/j.lwt.2020.110806
Vancouver
Harada-Padermo S dos S, Dias-Faceto LS, Selani MM, Conti-Silva AC, Vieira TMF de S. Umami Ingredient, a newly developed flavor enhancer from shiitake byproducts, in low-sodium products: a study case of application in corn extruded snacks [Internet]. LWT - Food Science and Technology. 2021 ; 138 1-7.[citado 2024 ago. 18 ] Available from: https://doi.org/10.1016/j.lwt.2020.110806

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