Rosane Teresinha Heck scite author profile

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Rosane Teresinha Heck

Hydrogelled emulsion from chia and linseed oils: A promising strategy to produce low-fat burgers with a healthier lipid profile

Is it possible to produce a low-fat burger with a healthy n − 6/n − 3 PUFA ratio without affecting the technological and sensory properties?

Production of healthier bologna type sausages using pork skin and green banana flour as a fat replacers

Ultrasound: A new approach to reduce phosphate content of meat emulsions

Impact of lysine and liquid smoke as flavor enhancers on the quality of low-fat Bologna-type sausages with 50% replacement of NaCl by KCl

Microencapsulation of healthier oils: an efficient strategy to improve the lipid profile of meat products

Volatile compounds and sensory profile of burgers with 50% fat replacement by microparticles of chia oil enriched with rosemary

Phytochemical characterization and antimicrobial activity of Cymbopogon citratus extract for application as natural antioxidant in fresh sausage

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