Search Results - "Leadir Lucy Martins Fries"

Fat replacement by oleogel rich in oleic acid and its impact on the technological, nutritional, oxidative, and sensory properties of Bologna-type sausages by da Silva, Suelem Lima, Amaral, Júlia Tomazzetti, Ribeiro, Marcely, Sebastião, Elen Endler, Vargas, Carlos, de Lima Franzen, Felipe, Schneider, Gabrielle, Lorenzo, José Manuel, Fries, Leadir Lucy Martins, Cichoski, Alexandre José, Campagnol, Paulo Cezar Bastianello

“…Bologna-type sausages were made with 25, 50, 75 and 100% replacement of pork back fat by oleogel made with pork skin, water, and high oleic sunflower oil…”
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Effect of different strategies of Lactobacillus plantarum incorporation in chorizo sausages by Cavalheiro, Carlos Pasqualin, Ruiz‐Capillas, Claudia, Herrero, Ana Maria, Jiménez‐Colmenero, Francisco, Pintado, Tatiana, de Menezes, Cristiano Ragagnin, Fries, Leadir Lucy Martins

“…BACKGROUND Chorizo is a high‐value Spanish‐type dry fermented sausage, highly appreciated by consumers. In this kind of product, Lactobacillus plantarum plays…”
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Effect of encapsulated Lactobacillus plantarum as probiotic on dry‐sausages during chilled storage by Cavalheiro, Carlos Pasqualin, Ruiz‐Capillas, Claudia, Herrero, Ana Maria, Jiménez‐Colmenero, Francisco, Pintado, Tatiana, Menezes, Cristiano Ragagnin, Fries, Leadir Lucy Martins

“…Encapsulation of Lactobacillus plantarum in alginate spheres provides higher probiotic viability in dry‐sausages during chilled storage (60 days) and more…”
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Trehalose as a cryoprotectant in freeze-dried wheat sourdough production by Stefanello, Raquel Facco, Machado, Amanda Aimée Rosito, Pasqualin Cavalheiro, Carlos, Bartholomei Santos, Marlise Ladvocat, Nabeshima, Elizabeth Harumi, Copetti, Marina Venturini, Fries, Leadir Lucy Martins

“…Sourdough, a mixture of wheat flour and water, fermented by the action of lactic acid bacteria (LAB) and yeasts, presents some technological advantages, such…”
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Microencapsulation: concepts, mechanisms, methods and some applications in food technology by Silva, Pablo Teixeira da, Fries, Leadir Lucy Martins, Menezes, Cristiano Ragagnin de, Holkem, Augusto Tasch, Schwan, Carla Luisa, Wigmann, Évelin Francine, Bastos, Juliana de Oliveira, Silva, Cristiane de Bona da

“…Microencapsulation is a process in which active substances are coated by extremely small capsules. It is a new technology that has been used in the cosmetics…”
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Microencapsulation of probiotics using sodium alginate by Etchepare, Mariana de Araújo, Barin, Juliano Smanioto, Cichoski, Alexandre José, Jacob-Lopes, Eduardo, Wagner, Roger, Fries, Leadir Lucy Martins, Menezes, Cristiano Ragagnin de

“…The consumption of probiotics is constantly growing due to the numerous benefits conferred on the health of consumers. In this context, Microencapsulation is a…”
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Chemical composition, microbiological properties, and fatty acid profile of Italian-type salami with pork backfat substituted by emulsified canola oil by Backes, Angela Maria, Cavalheiro, Carlos Pasqualin, Stefanello, Flávia Santi, Lüdtke, Fernanda Luísa, Terra, Nelcindo Nascimento, Fries, Leadir Lucy Martins

“…Vegetable oils have been used to substitute pork backfat to improve the fatty acid profile of fermented sausages. The aim of this study was to assess the…”
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Survival and stability of Lactobacillus fermentum and Wickerhamomyces anomalus strains upon lyophilisation with different cryoprotectant agents by Stefanello, Raquel Facco, Nabeshima, Elizabeth Harumi, Iamanaka, Beatriz Thie, Ludwig, Aline, Fries, Leadir Lucy Martins, Bernardi, Angélica Olivier, Copetti, Marina Venturini

“…The stability of microorganisms along the time is important for allowing their industrial use as starter agents, improving fermentation processes. This study…”
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OXIDATIVE AND MICROBIOLOGICAL STABILITY OF FRESH PORK SAUSAGE WITH ADDED SUN MUSHROOM POWDER by Stefanello, Flávia Santi, Cavalheiro, Carlos Pasqualin, Ludtke, Fernanda Luísa, Silva, Mariana dos Santos da, Fries, Leadir Lucy Martins, Kubota, Ernesto Hashime

“…Consumers are becoming more aware of the toxicological implications of artificial additives in foods. Natural antioxidants, in addition to reducing the…”
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Application of arginine and histidine to improve the technological and sensory properties of low-fat and low-sodium bologna-type sausages produced with high levels of KCl by da Silva, Suelem Lima, Lorenzo, José Manuel, Machado, Juliana Missio, Manfio, Marialene, Cichoski, Alexandre José, Fries, Leadir Lucy Martins, Morgano, Marcelo Antonio, Campagnol, Paulo Cezar Bastianello

“…Low-fat bologna sausages were made with the replacement of 60% NaCl by KCl and with the addition of arginine and histidine alone or in combination. The…”
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Important Regulatory Aspects in the Receipt of Animal Products by Food Services by de Mesquita, Marizete Oliveira, de Freitas Saccol, Ana Lúcia, Mesquita, Marilise Oliveira, Fries, Leadir Lucy Martins, Cesar Tondo, Eduardo

“…The aim of this study was to review the current legislation and rules in Brazil that involve quality assurance of animal products during food service…”
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Effect of sun mushroom extract in pork sausage and evaluation of the oxidative and microbiological stability of the product by Flávia Santi Stefanello, Carlos Pasqualin Cavalheiro, Fernanda Luísa Ludtke, Mariana dos Santos da Silva, Leadir Lucy Martins Fries, Ernesto Hashime Kubota

“…The prevention of lipid oxidation is one of the meat industry’s target and, consequently, the search for natural antioxidants has been increased in last years…”
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Chemical and microbiological quality of grass carp ( Ctenopharyngodon idella) slaughtered by different methods by Scherer, Rodrigo, Augusti, Paula Rossini, Bochi, Vivian Caetano, Steffens, Camila, Fries, Leadir Lucy Martins, Daniel, Ana Paula, Kubota, Ernesto Hashime, Neto, João Radünz, Emanuelli, Tatiana

“…The effect of two slaughter methods (immersion in ice-water slurry and electrical stunning followed by ice slurry asphyxiation) on chemical and microbiological…”
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Composición química de pétalos de flores de rosa, girasol y caléndula para su uso en la alimentación humana by De Lima Franzen, Felipe, Rodrigues de Oliveira, Mari Silvia, Lidório, Henrique Fernando, Farias Menegaes, Janine, Martins Fries, Leadir Lucy

“…Existe una preocupación por la caracterización química de los alimentos con potencial económico y nutricional, en especial los de bajo valor calórico, en su…”
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Microencapsulação de probióticos por spray drying: avaliação da sobrevivência sob condições gastrointestinais simuladas e da viabilidade sob diferentes temperaturas de armazenamento by Silva, Pablo Teixeira da, Fries, Leadir Lucy Martins, Menezes, Cristiano Ragagnin de, Silva, Cristiane de Bona da, Soriani, Hilda Hildebrand, Bastos, Juliana de Oliveira, Motta, Mariana Heldt, Ribeiro, Roseane Fagundes

“…O objetivo deste trabalho foi avaliar microcápsulas contendo Bifidobacterium animalis e Lactobacillus acidophilus, produzidas por spray drying. Ensaios de…”
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Microencapsulação de probióticos: avanços e perspectivas by Menezes, Cristiano Ragagnin de, Barin, Juliano Smaniotto, Chicoski, Alexandre José, Zepka, Leila Queiroz, Jacob-Lopes, Eduardo, Fries, Leadir Lucy Martins, Terra, Nelcindo Nascimento

“…Devido aos seus efeitos benéficos, os probióticos têm sido incorporados nos mais diversos alimentos, incluindo iogurtes, queijos, sorvetes, leites fermentados…”
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Application of probiotic delivery systems in meat products by Pasqualin Cavalheiro, Carlos, Ruiz-Capillas, Claudia, Herrero, Ana M., Jiménez-Colmenero, Francisco, Ragagnin de Menezes, Cristiano, Martins Fries, Leadir Lucy

“…In recent years, probiotic foods have received special attention. The most commonly used probiotic microorganisms are Lactobacillus and Bifidobacterium, and to…”
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Stability, sensory attributes and acceptance of panettones elaborated with Lactobacillus fermentum IAL 4541 and Wickerhamomyces anomallus IAL 4533 by Facco Stefanello, Raquel, Nabeshima, Elizabeth Harumi, de Oliveira Garcia, Aline, Heck, Rosane Teresinha, Valle Garcia, Marcelo, Martins Fries, Leadir Lucy, Venturini Copetti, Marina

“…This work aimed to elaborate sourdough panettones with Lactobacillus fermentum (LF) and Wickerhamomyces anomallus (WA) evaluating their microbiological…”
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Atividade antimicrobiana de óleos essenciais de condimentos frente a amostras de Escherichia coli isoladas de aves e bovinos by Santurio, Deise Flores, Costa, Mateus Matiuzzi da, Maboni, Grazieli, Cavalheiro, Carlos Pasqualin, Sá, Mariangela Facco de, Dal Pozzo, Marcelo, Alves, Sydney Hartz, Fries, Leadir Lucy Martins

“…A discutida questão da substituição do uso de antibacterianos em rações (promotores de crescimento) requer urgentes alternativas. Face às necessidades de…”
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Características físico-químicas de embutido curado fermentado com adição de carne de avestruz associada à de suíno by Cavalheiro, Carlos Pasqualin, Terra, Nelcindo Nascimento, Fries, Leadir Lucy Martins, Milani, Liana Inês Guidolin, Rezer, Ana Paula de Souza, Cavalheiro, Caroline Viegas, Manfio, Marialene

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