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Caroline Marques, Amália Reis, Cristiane Moura, Fátima Soares Bonadimann, Marina Leite Mitterer-Daltoé
Pág. e30838
The fifth basic taste called ?umami? was recently recognized by studies related to monosodium glutamate (MSG), and this has attracted attention for enhancing the flavor of foods and because it contains only one-third the sodium of table salt, being...
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Marina Leite Mitterer-Daltoé, Barbara Arruda Nogueira, Deyse Pegorini Rodrigues, Leandra Schuastz Breda (Author)
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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Anne Raquel Sotiles, Marina Leite Mitterer Daltoé, Vanderlei Aparecido de Lima, Ornella Maria Porcu, Mário Antônio Alves da Cunha
Pág. 423 - 429
Cookies made up of flour containing unripe banana and birdseed were developed and characterized by centesimal composition, microbiological quality, color by CIE L*, a* and b* system and sensory acceptance. Two formulations of cookies (F1 and F2) with dif...
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