Using dynamic sensory techniques to determine drivers of liking in sodium and fat-reduced Bologna sausage containing functional emulsion gels

Autor: Paglarini, Camila de Souza, Vidal, Vitor Andre Silva, dos Santos, Mirian, Coimbra, Lorena O., Esmerino, Erick Almeida, Cruz, Adriano G., Pollonio, Marise Aparecida Rodrigues

Publikováno v: In Food Research International June 2020 132

Using emulsion gels made with sonicated soy protein isolate dispersions to replace fat in frankfurters

Autor: Paglarini, Camila de Souza, Martini, Sivana, Pollonio, Marise Aparecida Rodrigues

Publikováno v: In LWT January 2019 99:453-459

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Brotes comestibles: Calidad nutricional, seguridad microbiológica y potencial aplicación en nuevos productos

Autor: Santos, Gabrielly Assunção Félix dos, Ferreira, Jakeline Dionizio, Paula, Juliana Maria de, Paglarini, Camila de Souza, Guedes, Suamya Ferreira, Loss, Raquel Aparecida

Publikováno v: Research, Society and Development; Vol. 11 No. 9; e33911931870
Research, Society and Development; Vol. 11 Núm. 9; e33911931870
Research, Society and Development; v. 11 n. 9; e33911931870
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI

Edible sprouts are a good source of nutrients and have been consumed for about 5000 years by the people of the East, and can be obtained in a few days after germination, which requires little space and inputs. Thus, the present work sought to verify

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::ba31307a954f28d69c0b6776d1510002
https://rsdjournal.org/index.php/rsd/article/view/31870

sj-pdf-3-fst-10.1177_1082013220980586 - Supplemental material for Inulin gelled emulsion as a fat replacer and fiber carrier in healthier Bologna sausage

Autor: Paglarini, Camila De Souza, Vitor Andre Silva Vidal, Maristela Midori Ozaki, Ribeiro, Ana Paula Badan, Oigres Daniel Bernardinelli, Câmara, Ana Karoline Ferreira Ignácio, Herrero, Ana M, Ruiz-Capillas, Claudia, Edvaldo Sabadini, Pollonio, Marise Aparecida Rodrigues

Supplemental material, sj-pdf-3-fst-10.1177_1082013220980586 for Inulin gelled emulsion as a fat replacer and fiber carrier in healthier Bologna sausage by Camila de Souza Paglarini, Vitor Andre Silva Vidal, Maristela Midori Ozaki, Ana Paula Badan Ri

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::c694f27a3c3cb1819ca092a5b3bbad5d