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
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)
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
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)
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