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Hyunsoo Jang, Jisu Lee, Sebin Won, Yeeun Kim, Miae Doo, Inyong Kim and Jung-Heun Ha
This study investigated the impact of incorporating Cissus quadrangularis (CQ) powder into Yanggaeng, a traditional Korean food, focusing on its functional properties. This study examined the proximate composition, physicochemical characteristics, antiox...
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Mariusz Szymczak, Patryk Kaminski, Marta Turlo, Justyna Bucholska, Damir Mogut, Piotr Minkiewicz, Malgorzata Mizielinska and Magdalena Stobinska
The temperature has a significant effect on cathepsin activity, but the effect of temperature on the ripening of marinades, and the formation of protein hydrolysis products, is less studied than other technological factors. The results of this study show...
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Marko Munih, Zoran Ivanic and Roman Kamnik
We describe the Wearable Sensory Apparatus (WSA) System, which has been implemented and verified in accordance with the relevant standards. It comprises the Inertial Measurement Units (IMUs), real-time wireless data transmission over Ultrawideband (UWB),...
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Juliana Resende Gonçalves Silva, Ana Paula de Souza Pires, Dairo Cabral de Oliveira, Vanessa Riani Olmi Silva, Augusto Aloísio Benevenuto Junior, Frederico Souzalima Caldoncelli Franco
Pág. e45632
High sodium consumption may increase the risk of hypertension. ANVISA has proposed reducing sodium levels in food, but this may reduce consumer acceptance. This study investigated the technological and sensory profile of samples of beef burger replacing ...
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Marina Leite Mitterer-Daltoé, Barbara Arruda Nogueira, Deyse Pegorini Rodrigues, Leandra Schuastz Breda
Pág. 565 - 572
In meat products, sodium chloride (NaCl) simultaneously promotes different functionalities, such as modifying the osmotic pressure and the consequent reduction of microbial growth, solubilization of proteins and the improvement of sensory attributes. Alt...
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