Mostrando 1 - 4 Resultados de 4 Para Buscar '"Pumpkin"', tiempo de consulta: 0.15s Limitar resultados
  1. 1
    “…The main goal of this study was to reformulate deer burgers by replacing the saturated fat from its composition with emulsions of oil extracted from melon and pumpkin seeds. Three emulsions were made with these oils (guar gum and inulin, sodium alginate and maltodextrin) to obtain a solid texture. …”
    Enlace del recurso
    Enlace del recurso
    Enlace del recurso
    Online Artículo Texto
    Effects of Animal Fat Replacement by Emulsified Melon and Pumpkin Seed Oils in Deer Burgers
  2. 2
    “…In the sensory analysis, non-neophobic consumers showed higher preference for the reformulated fuets, while all consumers gave their highest ratings to the fuets produced with pumpkin seed oil.…”
    Enlace del recurso
    Enlace del recurso
    Enlace del recurso
    Online Artículo Texto
    Development of Seed-Oil Based Dried Sausages, Considering Physicochemical and Nutritional Quality and the Role of Food Neophobia
  3. 3
    “…Regarding the presence of a pumpkin seed oil label in the product, a negative willingness to pay was reported. …”
    Enlace del recurso
    Enlace del recurso
    Enlace del recurso
    Online Artículo Texto
    Analysis of Nutritional Characteristics and Willingness to Pay of Consumers for Dry-Cured Sausages (Salchichón) Made with Textured Seed Oils
  4. 4
    “…Commercial seeds (chia and poppy) and other seeds considered wastes from the agri-food industry (melon and pumpkin) were evaluated. Physical parameters, nutritional composition, fatty acid profile, and consumer evaluation were analyzed. …”
    Enlace del recurso
    Enlace del recurso
    Enlace del recurso
    Online Artículo Texto
    Substitution of Pork Fat by Emulsified Seed Oils in Fresh Deer Sausage (‘Chorizo’) and Its Impact on the Physical, Nutritional, and Sensory Properties
Herramientas de búsqueda: RSS