Emulsão, textura e microestrutura de mortadela de frango
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Emulsão, textura e microestrutura de mortadela de frango

Emulsão, textura e microestrutura de mortadela de frango


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About the Book

A indústria de carnes tem buscado exaustivamente produtos de qualidade, característica relacionada principalmente ao equilíbrio da composição. Com isso, o interesse pelo desenvolvimento de produtos a base de carne de frango tem crescido devido ao seu elevado valor nutricional, disponibilidade, preço, bem como às suas características de emulsificação. Os componentes químicos básicos de formação de emulsão (proteína, gordura e umidade) e ingredientes foram avaliados quanto à qualidade na formulação de mortadela de frango, utilizando planejamento experimental de mistura, o qual foi aplicado aos componentes básicos, objetivando obter a composição de emulsão de maior estabilidade. Desta forma, constatou-se com este estudo que o entendimento da contribuição dos efeitos de cada constituinte básico, bem como dos principais ingredientes utilizados na fabricação de mortadela de frango são fundamentais para o desenvolvimento de melhores produtos, bem como na resolução de problemas na indústria.


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Product Details
  • ISBN-13: 9783330995550
  • Publisher: KS Omniscriptum Publishing
  • Publisher Imprint: Novas Edicoes Academicas
  • Height: 229 mm
  • No of Pages: 84
  • Spine Width: 5 mm
  • Width: 152 mm
  • ISBN-10: 3330995556
  • Publisher Date: 26 Sep 2017
  • Binding: Paperback
  • Language: Portuguese
  • Returnable: N
  • Weight: 186 gr


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