Biorefinería e Valorización da Biomasa
Bio2Val
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Universidade Federal de Santa Maria
Santa Maria, BrasilPublicacións en colaboración con investigadores/as de Universidade Federal de Santa Maria (3)
2021
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Inclusion of seaweeds as healthy approach to formulate new low-salt meat products
Current Opinion in Food Science, Vol. 40, pp. 20-25
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Novel strategy for developing healthy meat products replacing saturated fat with oleogels
Current Opinion in Food Science, Vol. 40, pp. 40-45
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Severity factor kinetic model as a strategic parameter of hydrothermal processing (steam explosion and liquid hot water) for biomass fractionation under biorefinery concept
Bioresource Technology, Vol. 342