Rosane Teresinha Heck

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?

Rosane Teresinha Heck, Raquel Guidetti Vendruscolo, Mariana de Araújo Etchepare et al. · Meat Science · 2017 · 169 citations

Pufa Ratio, Food Engineering, Healthy N +1

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

Rosane Teresinha Heck, Erick Saldaña, José M. Lorenzo et al. · Meat Science · 2019 · 163 citations

Food Chemistry, Linseed Oils, Food Colloid +7

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

Larissa Aparecida Agostinho dos Santos Alves, José M. Lorenzo, Carlos Antônio Alvarenga Gonçalves et al. · Meat Science · 2016 · 162 citations

Nutrition, Green Banana Flour, Animal Nutrition +9

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

Larissa Aparecida Agostinho dos Santos Alves, José M. Lorenzo, Carlos Antônio Alvarenga Gonçalves et al. · Meat Science · 2016 · 96 citations

Food Chemistry, Health Sciences, Food Composition +8

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

Mariana Basso Pinton, Leticia Pereira Correa, Michelle Maria Xavier Facchi et al. · Meat Science · 2019 · 94 citations

Food Colloid, Phosphate Content, Biomanufacturing +9