Sodium chloride reduction in fresh sausages using salt encapsulated in carnauba wax

Effect of replacing a synthetic antioxidant for natural extract of yerba mate (Ilex paraguariensis) on the physicochemical characteristics, sensory properties, and gastrointestinal digestion in vitro of burgers

Fish carcass flours from different species and their incorporation in tapioca cookies

Effect of the addition of encapsulated Lactiplantibacillus plantarum Lp-115, Bifidobacterium animalis spp. lactis Bb-12, and Lactobacillus acidophilus La-5 to cooked burger

Effect of Salvia (Salvia officinalis) on the oxidative stability of salmon hamburgers

Ultrasound-assisted extraction and encapsulation by spray drying of bioactive compounds from Tradescantia zebrina leaves