Use of Agaricus bisporus mushroom in beef burgers: antioxidant, flavor enhancer and fat replacing potential

Autor: Iliani Patinho, Erick Saldaña, Miriam Mabel Selani, Adriano Costa de Camargo, Thais Cardoso Merlo, Beatriz Schmidt Menegali, Anna Paula de Souza Silva, Carmen J. Contreras-Castillo

Publikováno v: Food Production, Processing and Nutrition, Vol 1, Iss 1, Pp 1-15 (2019)

Abstract This study aimed to evaluate the potential use of Agaricus bisporus mushroom as a natural antioxidant, fat/salt substitute and flavor enhancer in beef burger. Ten treatments were considered using a fractional factorial design (salt [0.5, 1.2

Externí odkaz: https://doaj.org/article/41400c5cdb2744d7a9fe0da11f7b17ae

Temporal dominance of sensation (TDS) as a tool to understand the sensory dynamic during multiintake of burger

Autor: Beatriz Schmidt Menegali, Erick Saldaña, Giovana Thomaz Braz, Iliani Patinho, Natan de Jesus Pimentel-Filho, Yemina Karen Diaz-Valencia, Carmen J. Contreras-Castillo, Miriam M. Selani

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::747d35a9876670ce023761062d838cf9
https://doi.org/10.1016/b978-0-12-822832-6.00021-7

Original burger (traditional) or burger with mushroom addition? A social representation approach to novel foods

Autor: Heber Rodrigues, Beatriz Schmidt Menegali, Juan Dario Rios-Mera, Ana Clara Bortoluzzi Teixeira, Miriam Mabel Selani, Thais Cardoso Merlo, Mariana Damiames Baccarin Dargelio, Carmen J. Contreras-Castillo, Iliani Patinho, Erick Saldaña

Publikováno v: Food research international (Ottawa, Ont.). 147

Currently, consumers’ interest in healthy products has attracted the attention of academia and the meat industry, which has focused mainly on incorporating ingredients with healthier properties. In this context, the aim of this study was to investi

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e96f5471c949b53f01c5ded25b2d5588
https://pubmed.ncbi.nlm.nih.gov/34399528

Relationship between volatile organic compounds, free amino acids, and sensory profile of smoked bacon

Autor: José M. Lorenzo, Alais Cristina Oliveira, Beatriz Schmidt Menegali, Rubén Domínguez, Thais Cardoso Merlo, Erick Saldaña, Carmen J. Contreras-Castillo, Iliani Patinho, Miriam Mabel Selani

Publikováno v: Repositório Institucional da USP (Biblioteca Digital da Produção Intelectual)
Universidade de São Paulo (USP)
instacron:USP

Flavor is one of the most important characteristics of smoked bacon, strongly affecting its liking by consumers. The smoking process, lipid oxidation and proteolysis contribute to bacon quality through the generation of odors and flavor compounds. In

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a5f646081fda7b9625465b660e0969a7
https://doi.org/10.1016/j.meatsci.2021.108596

Obtaining the ideal smoked bacon: What is the influence of the product space and multivariate procedure to construct the external preference mapping?

Autor: Mariana Marinho Martins, Beatriz Schmidt Menegali, Miriam Mabel Selani, Carmen J. Contreras-Castillo, Erick Saldaña

Publikováno v: Repositório Institucional da USP (Biblioteca Digital da Produção Intelectual)
Universidade de São Paulo (USP)
instacron:USP
Scientia Agropecuaria; Vol. 10 No. 1 (2019): Enero-Marzo; 29-37
Scientia Agropecuaria; Vol. 10 Núm. 1 (2019): Enero-Marzo; 29-37
Revistas Universidad Nacional de Trujillo
Universidad Nacional de Trujillo
instacron:UNITRU
Scientia Agropecuaria, Volume: 10, Issue: 1, Pages: 29-37, Published: JAN 2019
Scientia Agropecuaria, Vol 10, Iss 1 (2019)

Identifying the ideal product is the most important step in new product development and improvement of existing ones. The aim of this study was to identify the ideal smoked bacon using PrefMFA and PrefMap considering three different sensory spaces ob

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d6991b68e14e09451c2da3848177e55f