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High hydrostatic pressure and soybean protein addition to beef patties: effects on the formation of mixed aggregates and technological parameters
(2020-08-27)The effect of replacing 20% of meat proteins with soy protein isolate (SPI) and high hydrostatic pressure (HHP, 300 MPa-5 min) on technological, color and texture parameters of beef patties was studied. Also, HHP-induced ... -
Métodos electroforético e inmunoquímicos para detectar proteínas de leche, soja y huevo en premezclas comerciales = Electrophoretic and immunochemical methods for the detection of milk, soy and egg proteins in commercial mix products
(2014-12)Se evaluó la detección de proteínas de leche, huevo y soja en trece productos comerciales, correspondientes a premezclas para preparar flanes, bizcochuelo, milanesas de soja, tortas fritas, pizza, ñoquis y productos en ... -
Soy protein isolate added to vacuum-packaged chorizos: effect on drip loss, quality characteristics and stability during refrigerated storage
(Elsevier, 2000-09-15)Chorizo is a raw sausage, which is manufactured with beef, pork meat and pork fat, additives and spices. In Argentina, the expenditure of chorizo is through butchery and supermarkets where the product can be found packaged ...