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Refinado por: autor: Contreras-Castillo, C remover
Result Number Material Type Add to My Shelf Action Record Details and Options
1
Technological, sensory and microbiological impacts of sodium reduction in frankfurters
Technological, sensory and microbiological impacts of sodium reduction in frankfurters
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Technological, sensory and microbiological impacts of sodium reduction in frankfurters

Suzana Eri Yotsuyanagi Carmen Josefina Contreras Castillo; Marcia M. H Haguiwara; Katia Maria Vieira Avelar Bittencourt Cipolli; Ana L. S. C Lemos; Marcelo A Morgano; Eunice A Yamada

Meat Science Barking v. 115, p. 50-59, 2016

Barking 2016

Acesso online

2
High-power ultrasound, micronized salt, and low KCl level an effective strategy to reduce the NaCl content of Bologna-type sausages by 50%
High-power ultrasound, micronized salt, and low KCl level an effective strategy to reduce the NaCl content of Bologna-type sausages by 50%
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High-power ultrasound, micronized salt, and low KCl level an effective strategy to reduce the NaCl content of Bologna-type sausages by 50%

Jordana Lima da Rosa Juan Dario Rios-Mera; Carmen Josefina Contreras Castillo; José Manuel Lorenzo; Mariana Basso Pinton; Bibiana Alves dos Santos; Leticia Pereira Correa; Alessandra Schneider Henn; Alexandre José Cichoski; Erico Marlon Moraes Flores; Paulo Cezar Bastianello Campagnol

Meat Science Amsterdam v. 195, art. 109012, p. 1-10, 2023

Amsterdam 2023

Item não circula. Consulte sua biblioteca.(Acessar)

3
A peptidomic approach of meat protein degradation in a low-sodium fermented sausage model using autochthonous starter cultures
A peptidomic approach of meat protein degradation in a low-sodium fermented sausage model using autochthonous starter cultures
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A peptidomic approach of meat protein degradation in a low-sodium fermented sausage model using autochthonous starter cultures

Marcio Aurélio de Almeida Erick Saldaña; Jair Sebastião da Silva Pinto; Jorge Palacios; Carmen Josefina Contreras-Castillo; Miguel Angel Sentandreu; Silvina Graciela Fadda

Food Research International Amsterdam v. 109, p. 368-379, 2018

Amsterdam 2018

Item não circula. Consulte sua biblioteca.(Acessar)

4
Corrigendum to A peptidomic approach of meat protein degradation in a low-sodium fermented sausage model using autochthonous starter cultures
Corrigendum to A peptidomic approach of meat protein degradation in a low-sodium fermented sausage model using autochthonous starter cultures
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Corrigendum to A peptidomic approach of meat protein degradation in a low-sodium fermented sausage model using autochthonous starter cultures

Marcio Aurélio de Almeida Erick Saldaña; Jair Sebastião da Silva Pinto; Jorge Palacios; Carmen Josefina Contreras-Castillo; Miguel Angel Sentandreu; Silvina Graciela Fadda

Food Research International Amsterdam v. 123, p. 810, 2019

Amsterdam 2019

Item não circula. Consulte sua biblioteca.(Acessar)

5
Modification of NaCl structure as a sodium reduction strategy in meat products An overview
Modification of NaCl structure as a sodium reduction strategy in meat products An overview
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Modification of NaCl structure as a sodium reduction strategy in meat products An overview

Juan Dario Rios-Mera M. M Selani; Iliani Patinho; E Saldaña; Carmen Josefina Contreras-Castillo

Meat Science Amsterdam v. 174, art. 108417, p. 1-8, 2021

Amsterdam 2021

Item não circula. Consulte sua biblioteca.(Acessar)

6
Sensory and physicochemical characteristics of low sodium salami
Sensory and physicochemical characteristics of low sodium salami
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Sensory and physicochemical characteristics of low sodium salami

Márcio Aurélio de Almeida Nilda Doris Montes Villanueva; Jair Sebastião da Silva Pinto; Erick Saldana; Carmen Josefina Contreras Castillo

Scientia Agricola Piracicaba v. 73, n. 4, p. 347-355, July/August 2016

Piracicaba 2016

Item não circula. Consulte sua biblioteca.(Acessar)

7
Reducing the sodium content without modifying the quality of beef burgers by adding micronized salt
Reducing the sodium content without modifying the quality of beef burgers by adding micronized salt
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Reducing the sodium content without modifying the quality of beef burgers by adding micronized salt

Juan D Rios-Mera Erick Saldaña; Melina L. M Cruzado-Bravo; Iliani Patinho; Miriam M Selani; Dominique Valentin; Carmen Josefina Contreras-Castillo

Food Research International Amsterdam v. 121, p. 288-295, 2019

Amsterdam 2019

Item não circula. Consulte sua biblioteca.(Acessar)

8
Advances and gaps in studies on healthy meat products and their relationship with regulations The Brazilian scenario
Advances and gaps in studies on healthy meat products and their relationship with regulations The Brazilian scenario
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Advances and gaps in studies on healthy meat products and their relationship with regulations The Brazilian scenario

Juan Dario Rios-Mera Erick Saldana; Iliani Patinho; Miriam M Selani; Carmen Josefina Contreras-Castillo

Trends in Food Science & Technology Amsterdam v. 110, p. 833–840, 2021

Amsterdam 2021

Item não circula. Consulte sua biblioteca.(Acessar)

9
Using rate-all-that-apply (RATA) methodology to include the consumer insights in the development of healthier beef burgers
Using rate-all-that-apply (RATA) methodology to include the consumer insights in the development of healthier beef burgers
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Using rate-all-that-apply (RATA) methodology to include the consumer insights in the development of healthier beef burgers

Juan D Rios-Mera Erick Saldaña; Carmen Josefina Contreras-Castillo

Lorenzo, Jóse Manuel ... [et al.] (eds.) Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications Amsterdam: Elsevier, 2022

Amsterdam Elsevier 2022

Item não circula. Consulte sua biblioteca.(Acessar)

10
Are sensory attributes and acceptance influenced by nutritional and health claims of low-sodium salami? preliminary study with Brazilian consumers
Are sensory attributes and acceptance influenced by nutritional and health claims of low-sodium salami? preliminary study with Brazilian consumers
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Are sensory attributes and acceptance influenced by nutritional and health claims of low-sodium salami? preliminary study with Brazilian consumers

Marcio Aurélio de Almeida Nilda Doris Montes Villanueva; Erick Saldana; Jair Sebastião da Silva Pinto; Carmen Josefina Contreras-Castillo

Scientia Agropecuaria Trujillo v. 8, n. 4, p. 389-399, 2017

Trujillo 2017

Item não circula. Consulte sua biblioteca.(Acessar)

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Deste Autor:

  1. Contreras-Castillo, C
  2. Saldaña, E
  3. Rios-Mera, J
  4. Selani, M
  5. Patinho, I

Neste Assunto:

  1. Sódio
  2. Análise Sensorial De Alimentos
  3. Sal (Condimento)
  4. Hambúrguer
  5. Salsicha

  • Realização: ABCD-USP USP   Logos de Redes Sociais: Freepik

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