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1
Applying gelatine chitosan film loaded with nanoemulsified garlic essential oil/α-tocopherol as active packaging of slice d Omega-3 rich mortadella
Applying gelatine chitosan film loaded with nanoemulsified garlic essential oil/α-tocopherol as active packaging of slice d Omega-3 rich mortadella
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Applying gelatine chitosan film loaded with nanoemulsified garlic essential oil/α-tocopherol as active packaging of slice d Omega-3 rich mortadella

Luis Jaime Pérez-Córdoba Ana Caroline Pinheiro Xerez; Margarita Núñez de Villavicencio; Marco Antonio Trindade; Paulo José do Amaral Sobral

International Journal of Food Science and Technology Oxford v. 57, p. 6378-6388, 2022

Oxford 2022

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2022 App )(Acessar)

2
Gamma ray irradiation a new strategy to increase the shelf life of salt-reduced hot dog wieners
Gamma ray irradiation a new strategy to increase the shelf life of salt-reduced hot dog wieners
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Gamma ray irradiation a new strategy to increase the shelf life of salt-reduced hot dog wieners

Isabela Rodrigues Aline Baldini; Manoela Alves Pires; Julliane Carvalho Barros; Raul Pereira Fregonesi; César Gonçalves de Lima; Marco Antonio Trindade

LWT - Food Science and Technology Amsterdam v. 135, art. 110265, p. 1-8, Jan. 2021

Amsterdam 2021

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2021 Gam )(Acessar)

3
Improving the lipid profile of bologna type sausages with Echium (Echium plantagineum L.) oil and chia (Salvia hispanica L) flour
Improving the lipid profile of bologna type sausages with Echium (Echium plantagineum L.) oil and chia (Salvia hispanica L) flour
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Improving the lipid profile of bologna type sausages with Echium (Echium plantagineum L.) oil and chia (Salvia hispanica L) flour

Manoela Alves Pires Julliane Carvalho Barros; Isabela Rodrigues; Paulo Eduardo Sichetti Munekata; Marco Antonio Trindade

LWT - Food Science and Technology Amsterdam v. 119, art. 108907, p. 1-6, 2020

Amsterdam 2020

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2020 Imp )(Acessar)

4
Effect of replacing backfat with vegetable oils during the shelf-life of cooked lamb sausages
Effect of replacing backfat with vegetable oils during the shelf-life of cooked lamb sausages
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Effect of replacing backfat with vegetable oils during the shelf-life of cooked lamb sausages

Francisco Allan Leandro de Carvalho Paulo Eduardo Sichetti Munekata; Mirian Pateiro; Paulo Cezar Bastianello Campagnol; Rubén Domínguez; Marco Antonio Trindade; José Manuel Lorenzo Rodrigues

LWT - Food Science and Technology Amsterdam v. 122, art. 109052, p. 1-10, 2020

Amsterdam 2020

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2020 Eff )(Acessar)

5
Understanding salt reduction in fat-reduced hot dog sausages network structure, emulsion stability and consumer acceptance
Understanding salt reduction in fat-reduced hot dog sausages network structure, emulsion stability and consumer acceptance
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Understanding salt reduction in fat-reduced hot dog sausages network structure, emulsion stability and consumer acceptance

Isabela Rodrigues Letícia Aline Gonçalves; Francisco Allan Leandro de Carvalho; Manoela Alves Pires; Yana Jorge Polizer Rocha; Julliane Carvalho Barros; Larissa Tátero Carvalho; Marco Antonio Trindade

Food Science and Technology International London v. 26, n. 2, p. 123-131, mar. 2020

London 2020

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2020 Und )(Acessar)

6
Physicochemical and technological properties of beef burger as influenced by the addition of pea fibre
Physicochemical and technological properties of beef burger as influenced by the addition of pea fibre
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Physicochemical and technological properties of beef burger as influenced by the addition of pea fibre

Yana Jorge Polizer José M Lorenzo; Daniel Pompeu; Isabela Rodrigues; Juliana Cristina Baldin; Manoela Alves Pires; Maria Teresa de Alvarenga Freire; Francisco José Barba; Marco Antonio Trindade

International Journal of Food Science and Technology West Sussex v. 55, n. 3, p. 1018-1024, Mar. 2020

West Sussex 2020

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2020 Phy )(Acessar)

7
Effect of replacing pork backfat with Echium oil on technological and sensory characteristics of bologna sausages with reduced sodium content
Effect of replacing pork backfat with Echium oil on technological and sensory characteristics of bologna sausages with reduced sodium content
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Effect of replacing pork backfat with Echium oil on technological and sensory characteristics of bologna sausages with reduced sodium content

Manoela Alves Pires Isabela Rodrigues dos Santos; Julliane Carvalho Barros; Marco Antonio Trindade

LWT - Food Science and Technology Amsterdam : Elsevier BV v. 109, p. 47-54, July 2019

Amsterdam 2019

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2019 Eff )(Acessar)

8
Sodium reduction in enrobed restructured chicken nuggets through replacement of NaCl with CaCl2
Sodium reduction in enrobed restructured chicken nuggets through replacement of NaCl with CaCl2
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Sodium reduction in enrobed restructured chicken nuggets through replacement of NaCl with CaCl2

Julliane Carvalho Barros Taynara Saviani Gois; Manoela Alves Pires; Isabela Rodrigues; Marco Antonio Trindade

Journal of Food Science and Technology New Delhi v. 56, n. 8, p. 3587-3596, 2019

New Dellhi 2019

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2019 Sod )(Acessar)

9
Main characteristics of peanut skin and its role for the preservation of meat products
Main characteristics of peanut skin and its role for the preservation of meat products
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Main characteristics of peanut skin and its role for the preservation of meat products

José M Lorenzo Paulo Eduardo Sichetti Munekata; Anderson Souza Sant'Ana; Rafaela Baptista Carvalho; Francisco J Barba; Fidel Toldrá; Leticia Mora; Marco Antonio Trindade

Trends in Food Science & Technology Oxford v. 77, p. 1-10, 2018

Oxford 2018

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2018 Mai )(Acessar)

10
Omega-3- and fibre-enriched chicken nuggets by replacement of chicken skin with chia (Salvia hispanica L.) flour
Omega-3- and fibre-enriched chicken nuggets by replacement of chicken skin with chia (Salvia hispanica L.) flour
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Omega-3- and fibre-enriched chicken nuggets by replacement of chicken skin with chia (Salvia hispanica L.) flour

Juliane Carvalho Barros Paulo Eduardo Sichetti Munekata; Manoela Alves Pires; Isabela Rodrigues; Oussama Slaoui Andaloussi; Christianne Elisabete da Costa Rodrigues; Marco Antonio Trindade

LWT - Food Science and Technology London v. 90, p. 283-289, 2018

London 2018

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2018 Ome )(Acessar)

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