Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Marise A. R. Pollonio"'
Autor:
João L. F. Paschoa, Patrícia F. Ávila, Gilmar F. da Costa, Ana Paula B. Ribeiro, Renato Grimaldi, Rosiane L. da Cunha, Marise A. R. Pollonio, Rosana Goldbeck
Publikováno v:
Foods, Vol 13, Iss 22, p 3625 (2024)
Xylo-oligosaccharides (XOS) are functional oligosaccharides obtained from xylan present in lignocellulosic material. This study investigated the effects of replacing pork fat with functional xylo-oligosaccharide gel emulsion (XGE) on the chemical and
Externí odkaz:
https://doaj.org/article/ec7257010b28434087040ce51ff7aa0f
Autor:
Paulo E. S. Munekata, Mirian Pateiro, Rubén Domínguez, Marise A. R. Pollonio, Néstor Sepúlveda, Silvina Cecilia Andres, Jorge Reyes, Eva María Santos, José M. Lorenzo
Publikováno v:
Foods, Vol 10, Iss 9, p 2094 (2021)
Curing meat products is an ancient strategy to preserve muscle foods for long periods. Nowadays, cured meat products are widely produced using nitrate and nitrite salts. However, the growing of the clean-label movement has been pushing to replace syn
Externí odkaz:
https://doaj.org/article/775140cbd59148a594a6796a71b1f218
Autor:
Fabiane M. Nachtigall, Vitor A. S. Vidal, Radha D. Pyarasani, Rubén Domínguez, José M. Lorenzo, Marise A. R. Pollonio, Leonardo S. Santos
Publikováno v:
Foods, Vol 8, Iss 12, p 595 (2019)
The objective of this study was to investigate the reduction and partial substitution effects of sodium chloride (NaCl) by potassium chloride (KCl) and calcium chloride (CaCl2) on lipolysis and lipid oxidation in salted meat aiming at reducing sodium
Externí odkaz:
https://doaj.org/article/2af56bae1f20454095429b607b524ae9
Autor:
Bibiana A, Dos Santos, Paulo C B, Campagnol, Adriano G, da Cruz, Marcelo A, Morgano, Roger, Wagner, Marise A R, Pollonio
Publikováno v:
Journal of food science. 80(5)
The NaCl levels in dry fermented sausages were reduced by 50% or were substituted with KCl, CaCl2 , or a blend of KCl and CaCl2 (1:1). The quality, safety, and the potential consumer market of dry fermented sausages were assessed. Neither 50% reducti
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::e58a48e6323821a8a6c1caa43eee71fe
https://pubmed.ncbi.nlm.nih.gov/25808547
https://pubmed.ncbi.nlm.nih.gov/25808547