Sodium reformulation and its impact on oxidative stability and sensory quality of dry-cured rabbit legs.

Autor: Pedro D; Universidade Federal de Santa Maria, CEP 97105-900 Santa Maria, Rio Grande do Sul, Brazil; Instituto Federal Farroupilha, CEP 98130-000 Júlio de Castillhos, Rio Grande do Sul, Brazil., Lorenzo JM; Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, San Cibrán das Viñas, Rúa Galicia N 4, Ourense, Spain; Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain., Saldaña E; Facultad de Ingeniería Agroindustrial, Universidad Nacional de Moquegua (UNAM), Moquegua, Peru., Heck RT; Universidade Federal de Santa Maria, CEP 97105-900 Santa Maria, Rio Grande do Sul, Brazil., Dos Santos BA; Universidade Federal de Santa Maria, CEP 97105-900 Santa Maria, Rio Grande do Sul, Brazil., Cichoski AJ; Universidade Federal de Santa Maria, CEP 97105-900 Santa Maria, Rio Grande do Sul, Brazil., Campagnol PCB; Universidade Federal de Santa Maria, CEP 97105-900 Santa Maria, Rio Grande do Sul, Brazil. Electronic address: paulo.campagnol@ufsm.br.

Publikováno v: Meat science [Meat Sci] 2021 Jul; Vol. 177, pp. 108485. Date of Electronic Publication: 2021 Mar 03.

Phytochemical characterization and antimicrobial activity of Cymbopogon citratus extract for application as natural antioxidant in fresh sausage.

Autor: Boeira CP; Department of Science and Technology in Food, Center of Rural Sciences, Universidade Federal de Santa Maria (UFSM), Av. Roraima No. 1000, Building 42, Camobi, 97105-900 Santa Maria, RS, Brazil. Electronic address: carolinepagnossimboeira@gmail.com., Piovesan N; Federal Institute of Rio Grande do Norte, BR-405, 59900-000 Pau dos Ferros, RN, Brazil., Flores DCB; Department of Science and Technology in Food, Center of Rural Sciences, Universidade Federal de Santa Maria (UFSM), Av. Roraima No. 1000, Building 42, Camobi, 97105-900 Santa Maria, RS, Brazil., Soquetta MB; Department of Chemical Engineering, Technology Center, Universidade Federal de Santa Maria (UFSM), Av. Roraima No. 1000, Building 9B, Camobi, 97105-900 Santa Maria, RS, Brazil., Lucas BN; Department of Science and Technology in Food, Center of Rural Sciences, Universidade Federal de Santa Maria (UFSM), Av. Roraima No. 1000, Building 42, Camobi, 97105-900 Santa Maria, RS, Brazil., Heck RT; Department of Science and Technology in Food, Center of Rural Sciences, Universidade Federal de Santa Maria (UFSM), Av. Roraima No. 1000, Building 42, Camobi, 97105-900 Santa Maria, RS, Brazil., Alves JDS; Department of Science and Technology in Food, Center of Rural Sciences, Universidade Federal de Santa Maria (UFSM), Av. Roraima No. 1000, Building 42, Camobi, 97105-900 Santa Maria, RS, Brazil., Campagnol PCB; Department of Science and Technology in Food, Center of Rural Sciences, Universidade Federal de Santa Maria (UFSM), Av. Roraima No. 1000, Building 42, Camobi, 97105-900 Santa Maria, RS, Brazil., Dos Santos D; Department of Chemical, Center for Natural and Exact Sciences, Universidade Federal de Santa Maria (UFSM), Av. Roraima No. 1000, Building 21, Camobi, 97105-900 Santa Maria, RS, Brazil., Flores EMM; Department of Chemical, Center for Natural and Exact Sciences, Universidade Federal de Santa Maria (UFSM), Av. Roraima No. 1000, Building 21, Camobi, 97105-900 Santa Maria, RS, Brazil., da Rosa CS; Department of Science and Technology in Food, Center of Rural Sciences, Universidade Federal de Santa Maria (UFSM), Av. Roraima No. 1000, Building 42, Camobi, 97105-900 Santa Maria, RS, Brazil., Terra NN; Department of Science and Technology in Food, Center of Rural Sciences, Universidade Federal de Santa Maria (UFSM), Av. Roraima No. 1000, Building 42, Camobi, 97105-900 Santa Maria, RS, Brazil.

Publikováno v: Food chemistry [Food Chem] 2020 Jul 30; Vol. 319, pp. 126553. Date of Electronic Publication: 2020 Mar 07.

Ultrasound: A new approach to reduce phosphate content of meat emulsions.

Autor: Pinton MB; Universidade Federal de Santa Maria, CEP 97105-900, Santa Maria, Rio Grande do Sul, Brazil., Correa LP; Universidade Federal de Santa Maria, CEP 97105-900, Santa Maria, Rio Grande do Sul, Brazil., Facchi MMX; Universidade Federal de Santa Maria, CEP 97105-900, Santa Maria, Rio Grande do Sul, Brazil., Heck RT; Universidade Federal de Santa Maria, CEP 97105-900, Santa Maria, Rio Grande do Sul, Brazil., Leães YSV; Universidade Federal de Santa Maria, CEP 97105-900, Santa Maria, Rio Grande do Sul, Brazil., Cichoski AJ; Universidade Federal de Santa Maria, CEP 97105-900, Santa Maria, Rio Grande do Sul, Brazil., Lorenzo JM; Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, San Cibrán das Viñas, Rúa Galicia N 4, Ourense, Spain., Dos Santos M; Universidade Estadual de Campinas, CEP 13083-862, São Paulo, Brazil., Pollonio MAR; Universidade Estadual de Campinas, CEP 13083-862, São Paulo, Brazil., Campagnol PCB; Universidade Federal de Santa Maria, CEP 97105-900, Santa Maria, Rio Grande do Sul, Brazil. Electronic address: paulo.campagnol@ufsm.br.

Publikováno v: Meat science [Meat Sci] 2019 Jun; Vol. 152, pp. 88-95. Date of Electronic Publication: 2019 Feb 16.

Stability, sensory attributes and acceptance of panettones elaborated with Lactobacillus fermentum IAL 4541 and Wickerhamomyces anomallus IAL 4533.

Autor: Facco Stefanello R; Federal University of Santa Maria, Center of Rural Sciences, Department of Technology and Food Science, Avenida Roraima 1000, University City, Camobi, Santa Maria, RS, CEP 97105-900, Brazil., Nabeshima EH; Food Technology Institute, ITAL, C.P. 139, Campinas, SP, CEP 13078-170, Brazil., de Oliveira Garcia A; Food Technology Institute, ITAL, C.P. 139, Campinas, SP, CEP 13078-170, Brazil., Heck RT; Federal University of Santa Maria, Center of Rural Sciences, Department of Technology and Food Science, Avenida Roraima 1000, University City, Camobi, Santa Maria, RS, CEP 97105-900, Brazil., Valle Garcia M; Federal University of Santa Maria, Center of Rural Sciences, Department of Technology and Food Science, Avenida Roraima 1000, University City, Camobi, Santa Maria, RS, CEP 97105-900, Brazil., Martins Fries LL; Federal University of Santa Maria, Center of Rural Sciences, Department of Technology and Food Science, Avenida Roraima 1000, University City, Camobi, Santa Maria, RS, CEP 97105-900, Brazil., Venturini Copetti M; Federal University of Santa Maria, Center of Rural Sciences, Department of Technology and Food Science, Avenida Roraima 1000, University City, Camobi, Santa Maria, RS, CEP 97105-900, Brazil. Electronic address: mvc@smail.ufsm.br.

Publikováno v: Food research international (Ottawa, Ont.) [Food Res Int] 2019 Feb; Vol. 116, pp. 973-984. Date of Electronic Publication: 2018 Sep 14.

Physico-Chemical and Sensory Evaluation of Chicken Nuggets with Cooked Unripe Plantain.

Autor: Selvakumar, K.¹, Anna Anandh, M.¹ drannaanandh@gmail.com, Rajarajan, G.¹, Ilavarasan, R.¹, Sangeetha, A.²

Publikováno v: Journal of Meat Science. Jun2024, Vol. 19 Issue 1, p60-66. 7p.