Navegando por Assunto Amino acids
Mostrando resultados 1 a 4 de 4
| Data do documento | Título | Autor(es) |
| 2020 | Application of arginine and histidine to improve the technological and sensory properties of low-fat Bologna-type sausages produced with high levels of KCl | Silva, Suelem Lima da; et. al.; ; ; ; ; ; ; ; |
| 2025 | Hydrolyzed collagen, KCl, and arginine: A successful strategy to reduce fat and sodium while maintaining the physicochemical, sensory, and shelf life quality of mortadella | Correa, Leticia Pereira; Pinton, Mariana Basso; Santos, Bibiana Alves dos; Morgano, Marcelo Antônio; Ramella, Márcio Vargas; Cichoski, Alexandre José; Wagner, Roger; Campagnol, Paulo Cezar Bastianello |
| 2015 | Nutritional quality and bioactive compounds of partially defatted baru almond flour | Siqueira, Ana Paula Silva; Pacheco, Maria Teresa Bertoldo; Naves, Maria Margareth Veloso; ; ; ; ; ; ; ; |
| 2018 | Physical and chemical characteristics of soybean preserve as a function of maceration time and acetic acid | Tassi, Adriana Luiza Wain; Bento, Juliana Aparecida Correia; Caliari, Márcio; Silva, Vera Sônia Nunes da; Pacheco, Maria Teresa Bertoldo; Soares Junior, Manoel Soares |
