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Refinado por: autor: Selani, M remover
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1
Free sorting task method to optimize the development of smoked bacon A case study
Free sorting task method to optimize the development of smoked bacon A case study
Material Type:
Livro 		Adicionar ao Meu Espaço

Free sorting task method to optimize the development of smoked bacon A case study

Thais Cardoso Merlo Erick Saldaña; Iliani Patinho; Miriam M Selani; 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)

2
Umami ingredient from shiitake (Lentinula edodes) by-products as a flavor enhancer in low-salt beef burgers effects on physicochemical and technological properties
Umami ingredient from shiitake (Lentinula edodes) by-products as a flavor enhancer in low-salt beef burgers effects on physicochemical and technological properties
Material Type:
Artigo 		Adicionar ao Meu Espaço

Umami ingredient from shiitake (Lentinula edodes) by-products as a flavor enhancer in low-salt beef burgers effects on physicochemical and technological properties

Fabiana França Samara dos Santos Harada-Padermo; Rafaela Alves Frasceto; Erick Saldaña; José Manuel Lorenzo; Thais Maria Ferreira de Souza Vieira; Miriam Mabel Selani

LWT Amsterdam v. 154, art. 112724, p. 1-10, 2021

Amsterdam 2022

Item não circula. Consulte sua biblioteca.(Acessar)

3
Umami ingredient flavor enhancer from shiitake (Lentinula edodes) byproducts
Umami ingredient flavor enhancer from shiitake (Lentinula edodes) byproducts
Material Type:
Artigo 		Adicionar ao Meu Espaço

Umami ingredient flavor enhancer from shiitake (Lentinula edodes) byproducts

Samara dos Santos Harada Padermo Liara Silva Dias Faceto; Miriam Mabel Selani; Izabela Dutra Alvim; Eny Iochevet Segal Floh; Amanda Ferreira Macedo; Stanislau Bogusz Junior; Carlos Tadeu dos Santos Dias; Ana Carolina Conti e Silva; Thais Maria Ferreira de Souza Vieira

Food Research International Amsterdam v. 137, art. 109540, p. 1-8, July 2020

Amsterdam 2020

Localização: IQSC - Inst. Química de São Carlos    (P18914 )(Acessar)

4
Consumer opinion about smoked bacon using Twitter and textual analysis The challenge continues
Consumer opinion about smoked bacon using Twitter and textual analysis The challenge continues
Material Type:
Livro 		Adicionar ao Meu Espaço

Consumer opinion about smoked bacon using Twitter and textual analysis The challenge continues

Erick Saldaña; Dominique Valentin; Jorge Behrens; Miriam M Selani; Iliani Patinho; 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)

5
Umami Ingredient, a newly developed flavor enhancer from shiitake byproducts, in low-sodium products a study case of application in corn extruded snacks
Umami Ingredient, a newly developed flavor enhancer from shiitake byproducts, in low-sodium products a study case of application in corn extruded snacks
Material Type:
Artigo 		Adicionar ao Meu Espaço

Umami Ingredient, a newly developed flavor enhancer from shiitake byproducts, in low-sodium products a study case of application in corn extruded snacks

Samara dos Santos Harada-Padermo Liara Silva Dias-Faceto; Miriam Mabel Selani; Ana Carolina Conti-Silva; Thais Maria Ferreira de Souza Vieira

LWT - Food Science and Technology Amsterdam v. 138, art. 110806, p. 1-7, 2021

Amsterdam 2021

Item não circula. Consulte sua biblioteca.(Acessar)

6
Consumer’s perception and expected liking of labels of burgers with sodium reduction and addition of mushroom flavor enhancer
Consumer’s perception and expected liking of labels of burgers with sodium reduction and addition of mushroom flavor enhancer
Material Type:
Artigo 		Adicionar ao Meu Espaço

Consumer’s perception and expected liking of labels of burgers with sodium reduction and addition of mushroom flavor enhancer

Miriam Mabel Selani Paulo Henrique Bertucci Ramos; Iliani Patinho; Fabiana França; Samara dos Santos Harada-Padermo; Carmen Josefina Contreras-Castillo; Erick Saldaña

Meat Science Amsterdam v. 185, art. 108720, p. 1-10, 2022

Amsterdam 2022

Item não circula. Consulte sua biblioteca.(Acessar)

7
Consumer’s perception and expected liking of labels of burgers with sodium reduction and addition of mushroom flavor enhancer
Consumer’s perception and expected liking of labels of burgers with sodium reduction and addition of mushroom flavor enhancer
Material Type:
Artigo 		Adicionar ao Meu Espaço

Consumer’s perception and expected liking of labels of burgers with sodium reduction and addition of mushroom flavor enhancer

Miriam Mabel Selani Paulo Henrique Bertucci Ramos; Iliani Patinho; Fabiana França; Samara dos Santos Harada-Padermo; Carmen Josefina Contreras-Castillo; Erick Saldaña

Meat Science Amsterdam v. 185, art. 108720, p. 1-10, 2022

Amsterdam 2022

Item não circula. Consulte sua biblioteca.(Acessar)

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