Zobrazeno 1 - 10
of 33
pro vyhledávání: '"Camila de Souza Paglarini"'
Autor:
Pedro Pio Campregher Augusto, Camila de Souza Paglarini, Iara Maria Cerqueira Magalhães, Mayra Fernanda de Souza Campos, Rachel Bertoldo, Tatiana Ferrari Baldini, Helena Maria André Bolini
Publikováno v:
Brazilian Journal of Food Technology, Vol 23 (2020)
Resumo Creme de leite homogeneizado UHT em embalagem longa vida é amplamente consumido no Brasil. Versões livres de lactose e com teor reduzido de gordura também estão disponíveis do mercado, seguindo necessidades especiais de consumidores e ten
Externí odkaz:
https://doaj.org/article/66b5da1f7be14d348555e33dbfb37b6f
Autor:
Philipe dos Santos, Fabrício Schwanz da Silva, Alexandre Gonçalves Porto, Sandro Pioli Zela, Camila de Souza Paglarini
Publikováno v:
Acta Scientiarum: Technology, Vol 37, Iss 1, Pp 123-131 (2015)
During processing, the storage requires attention, since the moisture content is a major factor that influences the quality of raw materials and manufactured products. Equilibrium isotherm represents the relationship between the material moisture con
Externí odkaz:
https://doaj.org/article/edf24e020df04729b4f56fe76d7d49c6
Autor:
Paulo E.S. Munekata, Marise Aparecida Rodrigues Pollonio, Camila de Souza Paglarini, José M. Lorenzo, Vitor Andre Silva Vidal
Publikováno v:
Food Reviews International. 39:2183-2202
The category of salted meat products is very diversified and are widely appreciated and consumed worldwide due to their unique sensory characteristics and high nutritional value. As some salted mea...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2b0d87547b718acdd806e073e3c4a387
https://doi.org/10.1080/87559129.2021.1949342
https://doi.org/10.1080/87559129.2021.1949342
Autor:
Silvana Martini, Rosiane Lopes da Cunha, Marise Aparecida Rodrigues Pollonio, Camila de Souza Paglarini, Vitor Andre Silva Vidal
Publikováno v:
Critical Reviews in Food Science and Nutrition. 62:640-655
Recent consumers' concerns about diet and its health benefits has triggered a reduction in consumption of foods rich in sugar, fat, salt, and chemical additives. As a result, an expanded market for functional foods has arisen. In particular, high-fat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ca96a414dd0fafc4cb0eccc44dd59c84
https://doi.org/10.1080/10408398.2020.1825322
https://doi.org/10.1080/10408398.2020.1825322
Autor:
Rosiane Lopes da Cunha, Ana M. Herrero, Claudia Ruiz-Capillas, Mirian dos Santos, Marise Aparecida Rodrigues Pollonio, Paula Kiyomi Okuro, Camila de Souza Paglarini, Ana Karoline Ferreira Ignácio Câmara
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
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This study aimed to develop a chia mucilage (MC)-based emulsion gel (EG) with olive oil to replace pork back fat in emulsified meat products. Six variables (alginate—ALG; collagen—COL; whey—WHEY; carboxymethylcellulose—CMC; transglutaminase
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::36c6599ceecec4340055370f1b8250b8
https://doi.org/10.1007/s00217-020-03457-4
https://doi.org/10.1007/s00217-020-03457-4
Autor:
Ana Paula Badan Ribeiro, Edvaldo Sabadini, Oigres Daniel Bernardinelli, Vitor Andre Silva Vidal, Marise Aparecida Rodrigues Pollonio, Camila de Souza Paglarini, Ana Karoline Ferreira Ignácio Câmara, Claudia Ruiz-Capillas, Ana M. Herrero, Maristela Midori Ozaki
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
instname
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The effects of gelled emulsions (GE) used as animal fat replacers in terms of the nutritional, technological, and sensory properties of Bologna sausages during 60 days of chilled storage have been studied. Samples with GE added exhibited a fat reduct
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c9156b9933a294f704ba55107440587c
http://hdl.handle.net/10261/275341
http://hdl.handle.net/10261/275341
Autor:
Erick A. Esmerino, João Paulo Biachi, Vitor Andre Silva Vidal, Marcelo Antonio Morgano, Mariana Basso Pinton, Marise Aparecida Rodrigues Pollonio, Camila de Souza Paglarini, Adriano G. Cruz, Paulo Cezar Bastianello Campagnol
Publikováno v:
Meat Science. 152:49-57
The objective of this study was to evaluate the effects of the partial replacement of NaCl by blends of KCl and CaCl2 on the physicochemical, microbiological, and sensory properties of jerked beef. For that, in the dry and wet salting stages, 50% NaC
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cac5a1efc93129df5299f74611fbd1b1
https://doi.org/10.1016/j.meatsci.2019.02.005
https://doi.org/10.1016/j.meatsci.2019.02.005
Publikováno v:
LWT. 99:453-459
Emulsion gels (EG) prepared with soybean oil, sonicated and non-sonicated soy protein isolate dispersions, carrageenan, and inulin were used as animal fat replacers in frankfurters. The effect of total replacement of pork back fat with EG on frankfur
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e97ad4cde3fda37bd0327cac41a128b3
https://doi.org/10.1016/j.lwt.2018.10.005
https://doi.org/10.1016/j.lwt.2018.10.005
Autor:
Gabrielly Assunção Félix dos Santos, Jakeline Dionizio Ferreira, Juliana Maria de Paula, Camila de Souza Paglarini, Suamya Ferreira Guedes, Raquel Aparecida Loss
Publikováno v:
Research, Society and Development. 11:e33911931870
Os brotos comestíveis são uma boa fonte de nutrientes e consumidos há cerca de 5000 anos pelos povos do oriente, podendo ser obtido em poucos dias após a germinação, a qual demanda pouco espaço e insumos. Desta forma o presente trabalho buscou
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f5d04d62c6c4a921e58d73e4a22e8209
https://doi.org/10.33448/rsd-v11i9.31870
https://doi.org/10.33448/rsd-v11i9.31870
Autor:
Vitor Andre Silva Vidal, Jose Roberto dos Santos, Marise Aparecida Rodrigues Pollonio, Camila de Souza Paglarini
Publikováno v:
Journal of Food Processing and Preservation. 45
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::586289191269887216ecf3f690d295fa
https://doi.org/10.1111/jfpp.15528
https://doi.org/10.1111/jfpp.15528