Zobrazeno 1 - 10
of 14
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:
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:
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
Autor:
Marcela Bromberger Soquetta, Erico M.M. Flores, Claudia Severo da Rosa, Rosane Teresinha Heck, Jamila dos Santos Alves, Nelcindo Nascimento Terra, Déborah Cristina Barcelos Flores, Natiéli Piovesan, Daniel dos Santos, Caroline Pagnossim Boeira, Paulo Cezar Bastianello Campagnol, Bruna Nichelle Lucas
Publikováno v:
Food Chemistry. 319:126553
The development of natural additives is considered an important research topic. In this work, the use of Cymbopogon citratus (CC) extract as a natural additive for chicken sausage refrigerated was investigated. The CC extract was characterized by ele
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ac66b8276b62a848a4f9b07ce73d0472
https://doi.org/10.1016/j.foodchem.2020.126553
https://doi.org/10.1016/j.foodchem.2020.126553
Autor:
José M. Lorenzo, Mariane Bittencourt Fagundes, Juliano Smanioto Barin, Rosane Teresinha Heck, Paulo Cezar Bastianello Campagnol, Alexandre José Cichoski, Roger Wagner, Cristiano Ragagnin de Menezes
Publikováno v:
Meat science. 148
Direct incorporation of rosemary leaves into chia oil (CO) was performed by ultrasound-assisted extraction (UAE) and conventional maceration extraction (CME). CO was microencapsulated and used in burgers, as follows: control (20% pork back fat (PBF))
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0e501298df6a7b9ead342f88ef3700f0
https://pubmed.ncbi.nlm.nih.gov/30388481
https://pubmed.ncbi.nlm.nih.gov/30388481