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Adding lysine and yeast extract improves sensory properties of low sodium salted meat

artículo científico publicado en 2019

Can dietary fiber improve the technological characteristics and sensory acceptance of low-fat Italian type salami?

artículo científico publicado en 2019

Challenges to reduce or replace NaCl by chloride salts in meat products made from whole pieces - a review

scientific article published on 04 June 2020

Manufacture of Requeijão cremoso processed cheese with galactooligosaccharide

artículo científico publicado en 2017

Physico-chemical changes during storage and sensory acceptance of low sodium probiotic Minas cheese added with arginine

scientific article published on 30 September 2015

Protein-based hydrogelled emulsions and their application as fat replacers in meat products: A review

artículo científico publicado en 2020

Q Methodology: An interesting strategy for concept profile and sensory description of low sodium salted meat

scientific article published on 02 November 2019

Reducing 50% sodium chloride in healthier jerked beef: An efficient design to ensure suitable stability, technological and sensory properties

scientific article published on 12 February 2019

Reducing phosphate in emulsified meat products by adding chia (Salvia hispanica L.) mucilage in powder or gel format: A clean label technological strategy

artículo científico publicado en 2020

Sensory profiling of low sodium frankfurter containing garlic products: Adequacy of Polarized Projective Mapping compared with trained panel

artículo científico publicado en 2017

Substitution effects of NaCl by KCl and CaCl2 on Lipolysis of Salted Meat

scientific article published on 20 November 2019

Understanding the effect of different chloride salts on the water behavior in the salted meat matrix along 180 days of shelf life

scientific article published on 23 August 2019

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