Substitution Effects of NaCl by KCl and CaCl2 on Lipolysis of Salted Meat
Nachtigall, Fabiane M., Vidal, Vitor A. S., Pyarasani, Radha D., Domínguez, Rubén, Lorenzo, José M., Pollonio, Marise A. R., Santos, Leonardo S.
Published in Foods (20.11.2019)
Published in Foods (20.11.2019)
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Journal Article
Adding lysine and yeast extract improves sensory properties of low sodium salted meat
Vidal, Vitor A.S., Santana, Jaqueline B., Paglarini, Camila S., da Silva, Maria A.A.P., Freitas, Mônica Q., Esmerino, Erick A., Cruz, Adriano G., Pollonio, Marise A.R.
Published in Meat science (01.01.2020)
Published in Meat science (01.01.2020)
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Journal Article
Reducing 50% sodium chloride in healthier jerked beef: An efficient design to ensure suitable stability, technological and sensory properties
Vidal, Vitor A.S., Biachi, João P., Paglarini, Camila S., Pinton, Mariana B., Campagnol, Paulo C.B., Esmerino, Erick A., da Cruz, Adriano G., Morgano, Marcelo A., Pollonio, Marise A.R.
Published in Meat science (01.06.2019)
Published in Meat science (01.06.2019)
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Journal Article
Understanding the effect of different chloride salts on the water behavior in the salted meat matrix along 180 days of shelf life
Vidal, Vitor A.S., Bernardinelli, Oigres Daniel, Paglarini, Camila S., Sabadini, Edvaldo, Pollonio, Marise A.R.
Published in Food research international (01.11.2019)
Published in Food research international (01.11.2019)
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Journal Article
Q Methodology: An interesting strategy for concept profile and sensory description of low sodium salted meat
Vidal, Vitor A.S., Paglarini, Camila S., Freitas, Mônica Q., Coimbra, Lorena O., Esmerino, Erick A., Pollonio, Marise A.R., Cruz, Adriano G.
Published in Meat science (01.03.2020)
Published in Meat science (01.03.2020)
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Journal Article
Using inulin‐based emulsion gels as fat substitute in salt reduced Bologna sausage
Souza Paglarini, Camila, Vidal, Vitor AS, Ribeiro, Wanessa, Badan Ribeiro, Ana P, Bernardinelli, Oigres D, Herrero, Ana M, Ruiz‐Capillas, Claudia, Sabadini, Edvaldo, Pollonio, Marise A
Published in Journal of the science of food and agriculture (30.01.2021)
Published in Journal of the science of food and agriculture (30.01.2021)
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Journal Article
Effect of commercial plant extracts on the oxidative stability of mechanically deboned poultry meat during chilled storage
Paglarini, Camila S., Vidal, Vitor A.S., Neri-Numa, Iramaia A., Pastore, Glaucia M., Pollonio, Marise A.R.
Published in Food research international (01.02.2023)
Published in Food research international (01.02.2023)
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Journal Article
Are ohmic heating-treated whey dairy beverages an innovation? Insights of the Q methodology
Coimbra, Lorena O., Vidal, Vitor A.S., Silva, Ramon, Rocha, Ramon S., Guimarães, Jonas T., Balthazar, Celso F., Pimentel, Tatiana C., Silva, Marcia C., Granato, Daniel, Freitas, Mônica Q., Pollonio, Marise A.R., Esmerino, Erick A., Cruz, Adriano G.
Published in Food science & technology (01.12.2020)
Published in Food science & technology (01.12.2020)
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Journal Article
Substitution effects of NaCl by KCl and CaCl 2 on Lipolysis of Salted Meat
Nachtigall, Fabiane M, Vidal, Vitor A S, Pyarasani, Radha D, Domínguez, Rubén, Lorenzo, José M, Pollonio, Marise A R, Santos, Leonardo S
Published in Foods (20.11.2019)
Get full text
Published in Foods (20.11.2019)
Journal Article