Sobrinho et al., 2015 - Google Patents
Emulsified cooked sausages enriched with flour from ora-pro-nobis leaves (Pereskia aculeata Miller).Sobrinho et al., 2015
View PDF- Document ID
- 12000950114437577514
- Author
- Sobrinho S
- Costa L
- Gonçalves C
- Campagnol P
- Publication year
- Publication venue
- International Food Research Journal
External Links
Snippet
The ora-pro-nobis (Pereskia aculeata Miller) is a plant of tropical origin, belonging to the family of Cactaceae. It is a perennial climbing plant, with too many thorns on its branches, fleshy leaves and presence of mucilage. Once its leaves have high protein content, it is …
- 240000004398 Pereskia aculeata 0 title abstract description 52
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
- A23V2250/00—Food ingredients
- A23V2250/50—Polysaccharides, gums
- A23V2250/51—Polysaccharide
- A23V2250/5116—Other non-digestible fibres
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/04—Freezing; Subsequent thawing; Cooling
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OF FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
Similar Documents
Publication | Publication Date | Title |
---|---|---|
Sánchez-Zapata et al. | Effect of tiger nut fibre on quality characteristics of pork burger | |
Arora et al. | Effect of binding agents on quality characteristics of mushroom based sausage analogue | |
Sánchez-Zapata et al. | Technological properties of date paste obtained from date by-products and its effect on the quality of a cooked meat product | |
Soncu et al. | The comparative effect of carrot and lemon fiber as a fat replacer on physico-chemical, textural, and organoleptic quality of low-fat beef hamburger | |
Choi et al. | Effects of pumpkin (Cucurbita maxima Duch.) fiber on physicochemical properties and sensory characteristics of chicken frankfurters | |
Sobrinho et al. | Emulsified cooked sausages enriched with flour from ora-pro-nobis leaves (Pereskia aculeata Miller). | |
Hartmann et al. | Addition of pumpkin peel flour affect physicochemical and sensory characteristics of bovine burger | |
Marconato et al. | Sweet potato peel flour in hamburger: effect on physicochemical, technological and sensorial characteristics | |
Pandey et al. | Effect of processing conditions on physico-chemical and textural properties of shami kebab | |
Park et al. | Quality characteristics of chicken emulsion sausages with different levels of Makgeolli lees fiber | |
CN109393350A (en) | A kind of improving eyesight sheep liver is dry and preparation method thereof | |
Franca | CHEMICAL PROPERTIES OF WATERMELON SEED AND THE UTILIZATION OF DEHULLED SEED IN COOKIES PRODUCTION. | |
Abou-Taleb et al. | Frozen fish chips properties processed from some economic underutilized fish species | |
Hussein et al. | Chemical and sensory qualities of moimoi and akara produced from blends of Cowpea (Vigna unguiculata) and Moringa oleifera seed flour | |
RU2297163C1 (en) | Method for production of meat semi-finished products | |
Pavan et al. | Effect of different level of natural antioxidant Aloe vera in instant functional chicken noodles | |
Şükrü | Investigation of the potential usage of pomegranate seed flour in the beef patties | |
Yusuf et al. | Physicochemical, nutritional, and color characteristic of Nori Snack from Snakehead Fish (Ophiocephalus striatus), Eucheuma cottonii, and Gracilaria sp | |
do Nascimento et al. | Enhancing the quality and antioxidant properties of beef burgers with dried Hibiscus sabdariffa L. leaves: Characterization and sensory evaluation | |
Ismail et al. | UTILIZATION OF FRUITS AND VEGETABLES BY-PRODUCTS IN THE MANUFACTURE OF BEEF BURGER | |
Prasoona et al. | Development of instant chutney powder with incorporation of cabbage and green leafy vegetable | |
Khursheed et al. | Influence of knolkhol on quality characteristics of chicken meat balls | |
Santangelo et al. | Traditional dishes, online tools, and public engagement: A feasible and scalable method to evaluate local recipes on nutritional content, sustainability, and health risks. Insight from Abruzzo, Italy | |
Pianjing et al. | Utilization of Nile Tilapia (Oreochromis niloticus) in development of fish based Thai snacks. | |
RU2541403C1 (en) | Method for manufacture of chopped poultry meat semi-products wrapped in vegetal leaf |