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Aplicação de ultrassom como estratégia para redução de fosfato em emulsões cárneas
(Universidade Federal de Santa Maria, 2019-03-01)
Phosphates are additives widely used in the manufacture of emulsified meat products. They are mainly responsible for the water holding capacity, giving better gel stability and cooking performance. Ultrasound has been ...
Elaboração de produto cárneo com baixo teor de sal utilizando ultrassom e água eletrolisada
(Universidade Federal de Santa Maria, 2019-08-01)
NaCl is present in most industrialized products, and the sodium contained in it has presented health risks when consumed in excess. Thus, the demand for foods with low NaCl content increases more and more. However, in ...