[go: up one dir, main page]
More Web Proxy on the site http://driver.im/

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 …
Continue reading at ifrj.upm.edu.my (PDF) (other versions)

Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2250/00Food ingredients
    • A23V2250/50Polysaccharides, gums
    • A23V2250/51Polysaccharide
    • A23V2250/5116Other non-digestible fibres
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23JPROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00Working-up of proteins for foodstuffs
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23BPRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00Preservation or chemical ripening of fruit or vegetables
    • A23B7/04Freezing; Subsequent thawing; Cooling
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23DEDIBLE OILS OF FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D9/00Other 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