Search Results - "Presenza, Leandro"

Technological strategies for the use of plant-derived compounds in the preservation of fish products by Presenza, Leandro, Ferraz Teixeira, Bianca, Antunes Galvão, Juliana, Maria Ferreira de Souza Vieira, Thais

“…•Plant extracts and EOs have antioxidant and antimicrobial effects.•Plant-derived compounds extend the shelf life of fish and aquatic products.•Storage in…”
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Simplex-centroid mixture design as a tool to evaluate the effect of added flours for optimizing the formulation of native Brazilian freshwater fish burger by Presenza, Leandro, Fabrício, Luis Felipe de Freitas, Galvão, Juliana Antunes, Vieira, Thais Maria Ferreira de Souza

“…The development of fish-based products can meet consumers' desires related to sensory, nutritional, and convenience aspects. In addition, it can contribute to…”
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Optimizing Byproduct Processing for Clean Label Foods: Avocado and MSM‐Tambaqui With a Focus on Zero Waste by Presenza, Leandro, Teixeira, Bianca Ferraz, Freitas Fabrício, Luis Felipe, Grimaldi, Renato, Galvão, Juliana Antunes, Souza Vieira, Thais Maria Ferreira

“…ABSTRACT Agricultural byproducts, often discarded, possess significant nutritional value and technological potential. This study investigates the efficacy of…”
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Influence of Different Oatmeal Concentrations on Atlantic Salmon (Salmo salar) Fish Burger: Effects on Physicochemical, Technological, and Sensory Properties by Presenza, Leandro, Nogueira, Wesclen Vilar, Bianquini Menegardo, Suzana, Alves Sant'ana, Daniella, Regina Spago, Flávia, Minozzo, Marcelo

“…Consumer demand for safe and nutritious food products has increased around the world, accompanied by the need for convenience foods that have sensory…”
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