المؤلفون: Agataliz Coronado, Kori Tocto, Fernando Tello, Roger Ruiz, Jessy Vásquez, Grisel Chiroque, Melina L. M. Cruzado-Bravo, Erick Saldaña, Juan D. Rios-Mera

المصدر: Discover Food, Vol 4, Iss 1, Pp 1-9 (2024)

مصطلحات موضوعية: Meat products, Micronized salt, Sensory properties, Sodium reduction, Technological properties, Nutrition. Foods and food supply, TX341-641

وصف الملف: electronic resource

Relation: https://doaj.org/toc/2731-4286

URL الوصول: https://doaj.org/article/40094a690635482f8558c4ba2de3aa7b

المؤلفون: Alex Y. Llatas, Heiner Guzmán, Fernando Tello, Roger Ruiz, Jessy Vásquez, Grisel Chiroque, Jhony Mayta-Hancco, Melina L. M. Cruzado-Bravo, Hubert Arteaga, Erick Saldaña, Juan D. Rios-Mera

المصدر: Foods, Vol 13, Iss 11, p 1619 (2024)

مصطلحات موضوعية: Amazon fruits, fat substitutes, physicochemical characteristics, sensory characteristics, multivariate statistical analysis, Chemical technology, TP1-1185

وصف الملف: electronic resource

Relation: https://www.mdpi.com/2304-8158/13/11/1619; https://doaj.org/toc/2304-8158

URL الوصول: https://doaj.org/article/347111a1cfe24f21b2a511ef7c64523a

المؤلفون: John Víctor Cama-Curasi, Erick Saldaña, Melina L. M Cruzado-Bravo, Carmen M. S. Ambrosio, Jhony Mayta-Hancco

المصدر: Scientia Agropecuaria, Vol 13, Iss 4 (2022)

مصطلحات موضوعية: Bovine milk, nisin, cheese, antibacterial activity, sensory analysis, Agriculture, Agriculture (General), S1-972

وصف الملف: electronic resource

Relation: https://181.176.170.99/index.php/scientiaagrop/article/view/4892; https://doaj.org/toc/2077-9917; https://doaj.org/toc/2306-6741

URL الوصول: https://doaj.org/article/c6da37ce19d04ba6b12d2a50762847e3

المؤلفون: Rios-Mera, Juan, Saldaña, Erick, Cruzado-Bravo, Melina L.M., Patinho, Iliani, Selani, Miriam, Valentin, Dominique, Contreras-Castillo, Carmen

المساهمون: Escola Superior de Agricultura "Luiz de Queiroz" (ESALQ), Universidade de São Paulo = University of São Paulo (USP), Centro de Ciencias da Natureza, Universidade Federal de São Carlos São Carlos (UFSCar), Centre des Sciences du Goût et de l'Alimentation Dijon (CSGA), Institut National de la Recherche Agronomique (INRA)-Université de Bourgogne (UB)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Centre National de la Recherche Scientifique (CNRS), Erick Saldaña and Melina L. M. Cruzado-Bravo received the support of the Consejo Nacional de Ciencia, Tecnología e Innovación Tecnológica – CONCYTEC, Peru (CIENCIACTIVA programme, PhD scholarship contracts: No. 238-2018-FONDECYT, No. 104-2016-FONDECYT, No. 241-2018-FONDECYT, respectively). Iliani Patinho received the M.Sc. scolarship of the Coordenação de Aperfeiçoamento de Pessoal de Nível Superior – CAPES.

المصدر: ISSN: 0963-9969 ; Food Research International ; https://institut-agro-dijon.hal.science/hal-02160844 ; Food Research International, 2019, 121, pp.288-295. ⟨10.1016/j.foodres.2019.03.044⟩ ; https://www.sciencedirect.com/journal/food-research-international.

مصطلحات موضوعية: Meat products, NaCl reduction, Consumer sensory characterization, Pivot profile, [SDV.IDA]Life Sciences [q-bio]/Food engineering

Relation: info:eu-repo/semantics/altIdentifier/pmid/31108751; hal-02160844; https://institut-agro-dijon.hal.science/hal-02160844; PRODINRA: 472168; PUBMED: 31108751; WOS: 000470048200030

الاتاحة: https://institut-agro-dijon.hal.science/hal-02160844
https://doi.org/10.1016/j.foodres.2019.03.044