Search Results - "Miriam Selani"

Reducing the sodium content without modifying the quality of beef burgers by adding micronized salt by Rios-Mera, Juan D., Saldaña, Erick, Cruzado-Bravo, Melina L.M., Patinho, Iliani, Selani, Miriam M., Valentin, Dominique, Contreras-Castillo, Carmen J.

“…This study determined the effect of the incorporation of micronized salt on physicochemical, yield and consumer's sensory characteristics of beef burger. The…”
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Impact of the content and size of NaCl on dynamic sensory profile and instrumental texture of beef burgers by Rios-Mera, Juan D., Saldaña, Erick, Cruzado-Bravo, Melina L.M., Martins, Mariana M., Patinho, Iliani, Selani, Miriam M., Valentin, Dominique, Contreras-Castillo, Carmen J.

“…The objectives of this study were to determine the effect of reducing the content and size of NaCl on the instrumental texture and dynamic sensory profile, and…”
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Modification of NaCl structure as a sodium reduction strategy in meat products: An overview by Rios-Mera, Juan D., Selani, Miriam M., Patinho, Iliani, Saldaña, Erick, Contreras-Castillo, Carmen J.

“…Sodium chloride (NaCl) is an indispensable ingredient in meat products, but the consumption of high doses of sodium contained in their formulations may bring…”
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Enrichment of NaCl-reduced burger with long-chain polyunsaturated fatty acids: Effects on physicochemical, technological, nutritional, and sensory characteristics by Rios-Mera, Juan D., Saldaña, Erick, Patinho, Iliani, Selani, Miriam M., Contreras-Castillo, Carmen J.

“…This study aimed to determine the effect of NaCl reduction and addition of long-chain polyunsaturated fatty acids (PUFA) on the quality traits of burgers. Fish…”
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Chitosan active films containing agro-industrial residue extracts for shelf life extension of chicken restructured product by Serrano-León, Juan S., Bergamaschi, Keityane B., Yoshida, Cristiana M.P., Saldaña, Erick, Selani, Miriam M., Rios-Mera, Juan D., Alencar, Severino M., Contreras-Castillo, Carmen J.

“…This study aimed to develop chitosan films incorporating natural antioxidants from peanut skin (EPS) and pink pepper residue (EPP) extracts, as well as to…”
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Effects of pineapple byproduct and canola oil as fat replacers on physicochemical and sensory qualities of low-fat beef burger by Selani, Miriam M., Shirado, Giovanna A.N., Margiotta, Gregório B., Saldaña, Erick, Spada, Fernanda P., Piedade, Sonia M.S., Contreras-Castillo, Carmen J., Canniatti-Brazaca, Solange G.

“…Pineapple byproduct and canola oil were evaluated as fat replacers on physicochemical and sensory characteristics of low-fat burgers. Five treatments were…”
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Relationship between volatile compounds and consumer-based sensory characteristics of bacon smoked with different Brazilian woods by Saldaña, Erick, Saldarriaga, Luiz, Cabrera, Jorge, Siche, Raúl, Behrens, Jorge H., Selani, Miriam M., de Almeida, Marcio A., Silva, Luciana Duque, Silva Pinto, Jair S., Contreras-Castillo, Carmen J.

“…Bacon is a product made from pork meat that is subjected to curing, drying, and smoking. Researchers aim to associate the worldwide high-acceptance of such a…”
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Advances and gaps in studies on healthy meat products and their relationship with regulations: The Brazilian scenario by Rios-Mera, Juan D., Saldaña, Erick, Patinho, Iliani, Selani, Miriam M., Contreras-Castillo, Carmen J.

“…Strategies for the reformulation of meat products respond to consumers’ demand for healthier food alternatives. The reduction of salt or sodium and animal fat,…”
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Use of sensory science for the development of healthier processed meat products: a critical opinion by Saldaña, Erick, Merlo, Thais Cardoso, Patinho, Iliani, Rios-Mera, Juan D, Contreras-Castillo, Carmen J, Selani, Miriam M

“…[Display omitted] •Sensory methods for characterization of healthier meat products were described.•The main strategies for the development of healthier meat…”
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Pineapple by-product and canola oil as partial fat replacers in low-fat beef burger: Effects on oxidative stability, cholesterol content and fatty acid profile by Selani, Miriam M., Shirado, Giovanna A.N., Margiotta, Gregório B., Rasera, Mariana L., Marabesi, Amanda C., Piedade, Sonia M.S., Contreras-Castillo, Carmen J., Canniatti-Brazaca, Solange G.

“…The effect of freeze-dried pineapple by-product and canola oil as fat replacers on the oxidative stability, cholesterol content and fatty acid profile of…”
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Plant Antioxidants in Dry Fermented Meat Products with a Healthier Lipid Profile by Selani, Miriam M, Herrero, Ana M, Ruiz-Capillas, Claudia

“…Consumers' perception of meat products has changed in recent years, which has led to an increased interest in healthier meat products. In response to this…”
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Bee pollen as a functional ingredient in bread: an exploratory study based on attitudes and expectations of Brazilian consumers by Pestana M. da Silva, Heloisa, Mabel Selani, Miriam, Saldaña, Erick, Miyasaki, Eriksen K., Siqueira Melo, Priscilla, Patinho, Iliani, Fontenele Domingues, Maria Aliciane

“…This study investigated consumers' perceptions of adding bee pollen to bread. An attitude questionnaire composed of 48 statements related to "general health,"…”
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Effect of smoking and fat content on the dynamic perception of bacon by Brazilian consumers by Erick Saldaña, Mariana Marinho, Beatriz Schmidt, Miriam Selani, Carmen Contreras-Castillo

“…The high heterogeneity of meat and meat products can influence the sensory perception of the consumers, being necessary to measure the real impact of these…”
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Chemical characterization, antioxidant activity and application of beetroot and guava residue extracts on the preservation of cooked chicken meat by Packer, Viviane G., Melo, Priscilla S., Bergamaschi, Keityane B., Selani, Miriam M., Villanueva, Nilda D. M., de Alencar, Severino M., Contreras-Castillo, Carmen J.

“…Agro-industrial activities generate millions of tons of residues all over the world. Although many of them contain bioactive compounds, they are underexplored…”
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Use of Agaricus bisporus mushroom in beef burgers: antioxidant, flavor enhancer and fat replacing potential by Patinho, Iliani, Saldaña, Erick, Selani, Miriam Mabel, de Camargo, Adriano Costa, Merlo, Thais Cardoso, Menegali, Beatriz Schmidt, de Souza Silva, Anna Paula, Contreras-Castillo, Carmen J.

“…Abstract This study aimed to evaluate the potential use of Agaricus bisporus mushroom as a natural antioxidant, fat/salt substitute and flavor enhancer in beef…”
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Influence of animal fat substitution by vegetal fat on Mortadella-type products formulated with different hydrocolloids by Saldaña, Erick, Lemos, Ana Lúcia da Silva Corrêa, Selani, Miriam Mabel, Spada, Fernanda Papa, Almeida, Marcio Aurélio de, Contreras-Castillo, Carmen Josefina

“…Meat has played a crucial role in human evolution and is an important component of a healthy and well-balanced diet on account of its nutritional properties,…”
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Winery Grape-residue Extract: Effects on Quality and Sensory Attributes of Cooked Chicken Meat by Shirahigue, Ligianne Din, University of Sao Paulo, ESALQ, Piracicaba, Sao Paulo, Brazil, Contreras-Castillo, Carmen J., University of Sao Paulo, ESALQ, Piracicaba, Sao Paulo, Brazil, Selani, Miriam Mabel, University of Sao Paulo, ESALQ, Piracicaba, Sao Paulo, Brazil, Nadai, Ana Paula, University of Sao Paulo, ESALQ, Piracicaba, Sao Paulo, Brazil, Mourao, Gerson Barreto, University of Sao Paulo, ESALQ, Piracicaba, Sao Paulo, Brazil, Gallo, Claudio Rosa, University of Sao Paulo, ESALQ, Piracicaba, Sao Paulo, Brazil

“…Sensory analysis, instrumental color, pH, and thiobarbituric acid reactive substances (TBARS) were determined on cooked chicken meat with and without grape…”
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Influence of natural and synthetic carotenoids on the color of egg yolk by Spada, Fernanda Papa, Selani, Miriam Mabel, Coelho, Antonio Augusto Domingos, Savino, Vicente José Maria, Rodella, Arnaldo Antônio, Souza, Miriam Coelho, Fischer, Flavia Salgado, Lemes, Dayane Elizabethe Aokui, Canniatti-Brazaca, Solange Guidolin

“…ABSTRACT Carotenoids are incorporated into the diet of laying hens in order to modify the yolk color. A natural source of carotenoids in tropical countries is…”
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Açaí seeds: An unexplored agro-industrial residue as a potential source of lipids, fibers, and antioxidant phenolic compounds by Melo, Priscilla Siqueira, Selani, Miriam Mabel, Gonçalves, Regina Helena, Paulino, Jennifer de Oliveira, Massarioli, Adna Prado, Alencar, Severino Matias de

“…[Display omitted] •Açaí seeds have a high content of dietary fibers (86 %).•The major fatty acids in açaí seed oil were oleic, linoleic, and myristic…”
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Relationship between volatile organic compounds, free amino acids, and sensory profile of smoked bacon by Merlo, Thais Cardoso, Lorenzo, José Manuel, Saldaña, Erick, Patinho, Iliani, Oliveira, Alais Cristina, Menegali, Beatriz Schmidt, Selani, Miriam Mabel, Domínguez, Rubén, Contreras-Castillo, Carmen J.

“…Flavor is one of the most important characteristics of smoked bacon, strongly affecting its liking by consumers. The smoking process, lipid oxidation and…”
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