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Data · dataset · 2025

Dados de replicação para: Texture properties and pressed juice retention in conventional and hybrid meat products enriched with dietary fibers

Listed in REDU - Unicamp Institutional Research Data Repository

This dataset refers to the evaluation of texture properties and pressed juice retention in various formulations of meat products, including conventional and hybrid formulations enriched with dietary fibers (psyllium and inulin) at different concentrations.

Description

The analyses were carried out to understand the functional impact of fiber addition on the texture and oral comfort of the products. Formulations ranged from controls without fibers to hybrids with combinations of fibers at 3% and 6% concentrations.

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Where it is published

Catalogue records · 1

Topics

Stated by source
Agricultural Sciences
From keywords
Life Sciences
Inferred from text
Food sciences 71%
Provenance · 1 source records, 9 field assertions
SourceKeyLast seenRaw
REDU - Unicamp Institutional Research Data Repositorydoi:10.25824/redu/V7RCU49 d agoJSON v1
FieldAssertionExtractorEvidence
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concepts[field].dataverse_subject:agricultural-sciencessource · redu unicamp brconnector:redu_unicamp_br@1.0.0/subjects
concepts[field].local:field:life-sciencesmapping · redu unicamp brconnector:redu_unicamp_br@1.0.0/subjects
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