Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Giovanna Luiza Hartmann"'
Autor:
Allana Mariny Marconato, Giovanna Luiza Hartmann, Mirelly Marques Romeiro Santos, Luane Aparecida do Amaral, Gabriel Henrique Oliveira de Souza, Elisvânia Freitas dos Santos, Daiana Novello
Publikováno v:
Brazilian Journal of Food Technology, Vol 23 (2020)
Abstract The aim of this research was to evaluate the influence of sweet potato peel flour (SPPF) on the physicochemical, technological and sensorial characteristics of bovine hamburger. Four hamburger formulations were prepared added SPPF: F1 (0%),
Externí odkaz:
https://doaj.org/article/fd48f2fbaf6f4e63ba755d73c359a047
Autor:
Giovanna Luiza Hartmann, Flávia Teixeira, Daiana Novello, Kátia Aparecida da Silva, Kélin Schwarz, Jaqueline Machado Soares, Dalton Luiz Schiessel
Publikováno v:
International Journal for Innovation Education and Research. 8:15-25
The aim of this study was to evaluate the influence of fat substitution by fructooligosaccharide on physicochemical, technological and sensory characteristics of hamburgers. Five hamburgers formulations were prepared: F1 - standard (0% FOS) and the o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::aeabb85440281340d1e5a25a827bce22
https://doi.org/10.31686/ijier.vol8.iss3.2128
https://doi.org/10.31686/ijier.vol8.iss3.2128
Autor:
Luane Aparecida do Amaral, Elisvânia Freitas dos Santos, Mirelly Marques Romeiro Santos, Daiana Novello, Allana Mariny Marconato, Giovanna Luiza Hartmann
The current study aimed to evaluate the influence of the addition of pumpkin peel flour (PPF) on physicochemical, cooking and sensory characteristics of bovine burger. Five hamburgers were formulated: F1 - standard (0% PPF) and the others added 1% (F
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::77892236b5258e301c7ab011fd264c04
Autor:
Giovanna Luiza Hartmann, Gabriel Oliveira de Souza, Mirelly Marques Romeiro Santos, Allana Mariny Marconato, Elisvânia Freitas dos Santos, Daiana Novello, Luane Aparecida do Amaral
Publikováno v:
Brazilian Journal of Food Technology v.23 2020
Brazilian Journal of Food Technology
Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL
Brazilian Journal of Food Technology, Vol 23 (2020)
Brazilian Journal of Food Technology, Volume: 23, Article number: e2019115, Published: 30 MAR 2020
Brazilian Journal of Food Technology
Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL
Brazilian Journal of Food Technology, Vol 23 (2020)
Brazilian Journal of Food Technology, Volume: 23, Article number: e2019115, Published: 30 MAR 2020
The aim of this research was to evaluate the influence of sweet potato peel flour (SPPF) on the physicochemical, technological and sensorial characteristics of bovine hamburger. Four hamburger formulations were prepared added SPPF: F1 (0%), F2 (0.75%
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3a48997586f33a27f2ae75b51de7889c
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232020000100425
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232020000100425