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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 ...
Aplicação de ultrassom em emulsões cárneas
(Universidade Federal de Santa Maria, 2017-06-30)
Meat emulsions are complex systems that generate meat products like mortadellas, sausages, among others. Ultrasound (US) application enables improvements in traditional food processes. In this study, different operational ...