Zobrazeno 1 - 10
of 20
pro vyhledávání: '"Rosane Teresinha Heck"'
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:
José M. Lorenzo, Alexandre José Cichoski, Bibiana Alves dos Santos, Rosane Teresinha Heck, Paulo Cezar Bastianello Campagnol, Cristiano Ragagnin de Menezes
Publikováno v:
Current Opinion in Food Science. 40:6-12
Meat products have high SFAs levels and a high n-6/n-3 ratio, with negative effects on human health. The replacement of animal fat by oils rich in n-3 PUFAs is an efficient strategy to improve the lipid profile of meat products. However, the technolo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a7487051ef5521c064cf95944a2ab9d5
https://doi.org/10.1016/j.cofs.2020.04.010
https://doi.org/10.1016/j.cofs.2020.04.010
Autor:
Rosane Teresinha Heck, Bibiana Alves Dos Santos, José M. Lorenzo, Claudia Ruiz-Capillas, Alexandre José Cichoski, Cristiano Ragagnin de Menezes, Paulo Cezar Bastianello Campagnol
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::32eefd4563370987bcad26c34ed07fab
https://doi.org/10.1016/b978-0-12-823371-9.00008-3
https://doi.org/10.1016/b978-0-12-823371-9.00008-3
Autor:
Rubén Agregán, Gonzalo Aleu, Susana P. Alves, Gonzalo Astray, Francisco J. Barba, Houda Berrada, Benjamin M. Bohrer, Paulo Cezar Bastianello Campagnol, Jesús Cantalapiedra, Alejandra Cardelle-Cobas, Alberto Cepeda, Alexandre José Cichoski, Aurora Cittadini, Carlos A. Conte-Junior, Patricia Costa, Cristiano Ragagnin de Menezes, Pablo G. del Río, Dorota Derewiaka, Rubén Domínguez, Noemí Echegaray, Emilia Ferrer, Daniel Franco, Gil Garrote, Beatriz Gullón, Rosane Teresinha Heck, Eliana Jerónimo, María López-Pedrouso, José M. Lorenzo, Paulo Eduardo Sichetti Munekata, Asad Nawaz, Carolina Nebot, Gema Nieto, Diana Oliveira, Noelia Pallarés, Mirian Pateiro, José Ángel Pérez-Álvarez, Teodora Popova, Laura Purriños, Marcelo R. Rosmini, Claudia Ruiz-Capillas, Bibiana Alves Dos Santos, Eva M. Santos, María V. Sarriés, María Elena Sosa-Morales, Alfredo Teixeira, Beatriz Vázquez, Noman Walayat, Min Wang, Sol Zamuz, Jianjun Zhou
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6b285618c331fb0434ffc90bf10b0c2e
https://doi.org/10.1016/b978-0-12-823371-9.09993-7
https://doi.org/10.1016/b978-0-12-823371-9.09993-7
Autor:
José M. Lorenzo, Marise Aparecida Rodrigues Pollonio, Michelle Maria Xavier Facchi, Mariana Basso Pinton, Alexandre José Cichoski, Mirian dos Santos, Yasmim Sena Vaz Leães, Leticia Pereira Correa, Rosane Teresinha Heck, Paulo Cezar Bastianello Campagnol
Publikováno v:
Meat Science. 152:88-95
Meat emulsions with a reduction of 0, 25, 50, 75, and 100% of phosphate levels were produced. Soon after filling, the pieces were sonicated in an ultrasonic bath (normal mode, 60% amplitude, 25 KHz frequency, 230 W acoustic power, and 33 W L−1 volu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1faa818be72a7d6bdfa59197f2df5249
https://doi.org/10.1016/j.meatsci.2019.02.010
https://doi.org/10.1016/j.meatsci.2019.02.010
Autor:
Cristiano Ragagnin de Menezes, Bruna Trindade Paim, Adriana Dillenburg Meinhart, Vanessa Galli, Alexandre José Cichoski, Alexandre Lorini, Roger Wagner, Jordana Lima da Rosa, Rosane Teresinha Heck, Raquel Guidetti Vendruscolo, Paulo Cezar Bastianello Campagnol, Silvino Sasso Robalo, Bibiana Alves dos Santos, Luis fernando vilani de Pellegrin
Publikováno v:
Meat science. 179
A freeze-dried extract from the bark of mate branches (BMBE) containing high chlorogenic acids (CGA) content (30 g 100 g−1) was produced. Then, chia oil was mixed with 7.5% BMBE and sonicated for 0, 10, and 20 min. Chia oil with or without the addi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6b8dd96ea2a79db24e5dbd9df3e68b13
https://pubmed.ncbi.nlm.nih.gov/33975259
https://pubmed.ncbi.nlm.nih.gov/33975259
Autor:
José M. Lorenzo, Bibiana Alves dos Santos, Douglas Pedro, Erick Saldaña, Rosane Teresinha Heck, Alexandre José Cichoski, Paulo Cezar Bastianello Campagnol
Publikováno v:
Meat science. 177
The aim of this study was to evaluate the oxidative stability and sensory quality of dry-cured rabbit legs produced with a reduction or replacement of 50% of NaCl by KCl and with the addition of monosodium glutamate (MG). Oxidative stability was eval
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bd9f8cec77661769e85472bd0ab23562
https://pubmed.ncbi.nlm.nih.gov/33743433
https://pubmed.ncbi.nlm.nih.gov/33743433
Autor:
Mariane Bittencourt Fagundes, José M. Lorenzo, Erick Saldaña, Bibiana Alves dos Santos, Paulo Cezar Bastianello Campagnol, Juliano Smanioto Barin, Roger Wagner, Cristiano Ragagnin de Menezes, Rosane Teresinha Heck, Alexandre José Cichoski, Daniele de Freitas Ferreira
Publikováno v:
Meat science. 170
Hydrogelled emulsions (HE) from chia and linseed oils (1:1) were made with different concentrations (0, 6, 8, and 10%) of jabuticaba peel extract (JPE) obtained by microwave hydrodiffusion and gravity (MHG) extraction. Burgers (20% fat) were produced
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ce5129bfb9465c32da20a1417065b880
https://pubmed.ncbi.nlm.nih.gov/32659546
https://pubmed.ncbi.nlm.nih.gov/32659546
Autor:
Mariane Bittencourt Fagundes, Alexandre José Cichoski, Paulo Cezar Bastianello Campagnol, Roger Wagner, Cristiano Ragagnin de Menezes, Erick Saldaña, José M. Lorenzo, Rosane Teresinha Heck, Leticia Pereira Correa
Publikováno v:
Repositório Institucional da USP (Biblioteca Digital da Produção Intelectual)
Universidade de São Paulo (USP)
instacron:USP
Universidade de São Paulo (USP)
instacron:USP
Burgers (20% pork back fat) were produced with the replacement of 0, 20, 40, 60, 80, and 100% of pork back fat by hydrogelled emulsion (HE) from chia and linseed oils. No changes (P > .05) were observed for the moisture retention, diameter reduction,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d3aae2903a60e86a8a4eb17dd2ced722
https://pubmed.ncbi.nlm.nih.gov/31200329
https://pubmed.ncbi.nlm.nih.gov/31200329
Autor:
Rosane Teresinha Heck, Daniele Freitas Ferreira, Mariane Bittencourt Fagundes, Bibiana Alves Dos Santos, Alexandre José Cichoski, Erick Saldaña, José Manuel Lorenzo, Cristiano Ragagnin de Menezes, Roger Wagner, Juliano Smanioto Barin, Paulo Cezar Bastianello Campagnol
Publikováno v:
Meat Science. :108227
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::09af0376d7b21fe69fed0c32afc388f7
https://doi.org/10.1016/j.meatsci.2020.108227
https://doi.org/10.1016/j.meatsci.2020.108227