Zobrazeno 1 - 10
of 61
pro vyhledávání: '"Bibiana Alves Dos Santos"'
Autor:
Priscila Rossato Fracari, Ana Guimarães Massia, Denise Adamoli Laroque, Bibiana Alves dos Santos, Alexandre José Cichoski, Bruno Augusto Mattar Carciofi, Paulo Cezar Bastianello Campagnol
Publikováno v:
Foods, Vol 13, Iss 18, p 2976 (2024)
This study evaluated the effects of high-intensity pulsed light (PL) on sliced mortadella, assessing how the parameters pulse width (1260 to 2520 µs) and number of pulses (one to three) influence color, oxidative stability, and Listeria monocytogene
Externí odkaz:
https://doaj.org/article/aec11b4c051c4d0b9db53cdd24d5a62b
Autor:
Mirian dos Santos, Wanessa Oliveira Ribeiro, Jamille de Sousa Monteiro, Bibiana Alves dos Santos, Paulo Cezar Bastianello Campagnol, Marise Aparecida Rodrigues Pollonio
Publikováno v:
Foods, Vol 12, Iss 23, p 4226 (2023)
Partial substitution of meat with non-protein sources in hybrid meat products generally leads to a decrease in texture attributes and, consequently, in sensory acceptance. In this study, we investigated the effects of transglutaminase (TG) at two con
Externí odkaz:
https://doaj.org/article/7bca7bb4ede6489b9a1a336aeb997d55
Autor:
Pamela Cristiele Oliveira Trindade, Bibiana Alves dos Santos, Géssica Hollweg, Leticia Pereira Correa, Mariana Basso Pinton, Milena Padilha, Rafael Henrique Zanini Payeras, Sarita Correa Rosa, Alexandre José Cichoski, Paulo Cezar Bastianello Campagnol
Publikováno v:
Foods, Vol 12, Iss 18, p 3486 (2023)
This study investigated the feasibility of replacing pork meat with pea protein isolate in canned pâtés at proportions ranging from 12.5% to 50%. The results indicated that protein reformulation did not significantly impact the protein content and
Externí odkaz:
https://doaj.org/article/d740fa103cbe493488f14103cc70f9b9
Autor:
Priscila Nehring, José Manuel Lorenzo, Suelen Priscila Santos, Roger Wagner, Cristiano Ragagnin de Menezes, Bibiana Alves dos Santos, Juliano Smanioto Barin, Paulo Cezar Bastianello Campagnol, Alexandre José Cichoski
Publikováno v:
Current Research in Food Science, Vol 5, Iss , Pp 345-350 (2022)
A wide variety of by-products are produced by the industry when animals are slaughtered. However, the proteins present in these by-products, are not being fully useable, in the elaboration of value-added products. Staphylococcus xylosus is commonly u
Externí odkaz:
https://doaj.org/article/1cdcca171be84d3d9488f6e86c47e2fd
Autor:
Marcos Roberto Casarin Jovanovichs, Mariana Basso Pinton, Leticia Pereira Correa, Douglas Pedro, Carlos Augusto Mallmann, Roger Wagner, Alexandre José Cichoski, José Manuel Lorenzo, Alfredo Jorge Costa Teixeira, Paulo Cezar Bastianello Campagnol, Bibiana Alves dos Santos
Publikováno v:
Foods, Vol 12, Iss 13, p 2439 (2023)
This study produced two gels: one solely using psyllium fiber (GP) and another combining this fiber with linseed oil (GL+P). Both gels replaced 15% and 30% of the animal fat content of salamis. The objective was to evaluate the impact of this lipid r
Externí odkaz:
https://doaj.org/article/bd68bca2033f49f9b2f1c4775e15e421
Autor:
Adrieni Santos de Oliveira, Bibiana Alves dos Santos, Carla Andressa Almeida Farias, Leticia Pereira Correa, Madison Willy Silva Cordeiro, Mariana Basso Pinton, Milene Teixeira Barcia, Roger Wagner, Alexandre José Cichoski, Juliano Smanioto Barin, José Manuel Lorenzo, Gema Nieto, Paulo Cezar Bastianello Campagnol
Publikováno v:
Foods, Vol 12, Iss 8, p 1631 (2023)
Hydrogelled emulsions (HEs) of linseed oil and pea protein (PP) were produced with four levels (0, 5, 7.5, and 10%) of raspberry extract obtained by a green extraction technique (microwave hydrodiffusion and gravity—MHG). HEs were applied in burger
Externí odkaz:
https://doaj.org/article/1efba84d803d4a2eb3a7bf6855fc9439
Publikováno v:
Frontiers in Animal Science, Vol 2 (2021)
In this study, prebiotic and low-sodium burgers were produced. In the first experiment, burgers were elaborated with 0, 3, 6, 9, and 12% inulin. The addition of up to 9% inulin did not affect the sensory quality, increased yield and reduced shrinkage
Externí odkaz:
https://doaj.org/article/30925daa2bdf4187ba4a15b07cd22056
Autor:
Alexandre José Cichoski, Jéssica Soares da Silva, Yasmim Sena Vaz Leães, Silvino Sasso Robalo, Bibiana Alves dos Santos, Stephanie Ribeiro Reis, Priscila Nehring, Suelen Priscila Santos, Roger Wagner, Cristiano Ragagnin de Menezes, Paulo Cezar Bastianello Campagnol
Publikováno v:
Ultrasonics Sonochemistry, Vol 72, Iss , Pp 105443- (2021)
Ultrasound is a form of green technology that has been applied efficiently to improve processes in the food industry. This study evaluated the application of ultrasound to reduce the cooking time of mortadella. The volatile compounds, oxidative stabi
Externí odkaz:
https://doaj.org/article/bdc62918102f4cd5a284f87bb8be82ec
Autor:
Daiane Terezinha de Oliveira Fagundes, José Manuel Lorenzo, Bibiana Alves dos Santos, Mariane Bittencourt Fagundes, Rosane Teresinha Heck, Alexandre José Cichoski, Roger Wagner, Paulo Cezar Bastianello Campagnol
Publikováno v:
Czech Journal of Food Sciences, Vol 35, Iss 4, Pp 352-359 (2017)
The effect of pork backfat replacement by gels containing pork skin and canola oil on some physicochemical, technological, nutritional, and sensory parameters of burgers was evaluated. Three different batches were manufactured: a control with 100% of
Externí odkaz:
https://doaj.org/article/7a003370f29f4dfd82b5e5a33a24c1ff
Autor:
Bibiana Alves dos Santos, Paulo Cezar Bastianello Campagnol, Mariane Bittencourt Fagundes, Roger Wagner, Marise Aparecida Rodrigues Pollonio
Publikováno v:
Journal of Food Quality, Vol 2017 (2017)
The effect of a 50% reduction of NaCl and its replacement by KCl, CaCl2, and a blend of KCl and CaCl2 (1 : 1) on lipid oxidation of dry fermented sausages was investigated. We found that a 50% reduction in NaCl decreased the intensity of the reaction
Externí odkaz:
https://doaj.org/article/c02443d44a134441bfef71ace85cb35c