Search Results - "Santos, Bibiana Alves dos"

Main animal fat replacers for the manufacture of healthy processed meat products by Domínguez, Rubén, Lorenzo, José M., Pateiro, Mirian, Munekata, Paulo E. S., Alves dos Santos, Bibiana, Basso Pinton, Mariana, Cichoski, Alexandre José, Bastianello Campagnol, Paulo Cezar

“…The technological, sensory, and nutritional characteristics of meat products are directly related to their animal fat content. Adding animal fat to meat…”
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Pulsed Light Treatment Effect on Color, Oxidative Stability, and Listeria monocytogenes Population of Sliced Mortadella by Fracari, Priscila Rossato, Massia, Ana Guimarães, Laroque, Denise Adamoli, Santos, Bibiana Alves Dos, Cichoski, Alexandre José, Carciofi, Bruno Augusto Mattar, Campagnol, Paulo Cezar Bastianello

“…This study evaluated the effects of high-intensity pulsed light (PL) on sliced mortadella, assessing how the parameters pulse width (1260 to 2520 µs) and…”
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Pea Protein Isolate as a Meat Substitute in Canned Pork Pâté: Nutritional, Technological, Oxidative, and Sensory Properties by Trindade, Pamela Cristiele Oliveira, Santos, Bibiana Alves dos, Hollweg, Géssica, Correa, Leticia Pereira, Pinton, Mariana Basso, Padilha, Milena, Payeras, Rafael Henrique Zanini, Rosa, Sarita Correa, Cichoski, Alexandre José, Campagnol, Paulo Cezar Bastianello

“…This study investigated the feasibility of replacing pork meat with pea protein isolate in canned pâtés at proportions ranging from 12.5% to 50%. The results…”
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Replacing animal fat with gels of psyllium fiber and combined linseed oil-psyllium fiber in salamis: impacts on technological, nutritional, oxidative, and sensory properties by Jovanovichs, Marcos Roberto Casarin, Pinton, Mariana Basso, Correa, Leticia Pereira, Pedro, Douglas, Mallmann, Carlos Augusto, Wagner, Roger, Cichoski, Alexandre José, Lorenzo, José M., Teixeira, Alfredo, Campagnol, Paulo C.B., Santos, Bibiana Alves dos

“…This study produced two gels: one solely using psyllium fiber (GP) and another combining this fiber with linseed oil (GL+P). Both gels replaced 15% and 30% of…”
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Production of healthier bologna type sausages using pork skin and green banana flour as a fat replacers by Alves, Larissa Aparecida Agostinho dos Santos, Lorenzo, José Manuel, Gonçalves, Carlos Antonio Alvarenga, Santos, Bibiana Alves dos, Heck, Rosane Teresinha, Cichoski, Alexandre José, Campagnol, Paulo Cezar Bastianello

“…The effect of pork skin (PS) and green banana flour (GBF) on the physicochemical, technological, microbiological, and sensory properties of Bologna-type…”
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Influence of type, concentration, exposure time, temperature, and presence of organic load on the antifungal efficacy of industrial sanitizers against Aspergillus brasiliensis (ATCC 16404) by Stefanello, Andrieli, Fracari, Juliana Copetti, Silva, Marina, Lemos, Jéssica Gonçalves, Garcia, Marcelo Valle, Alves dos Santos, Bibiana, Copetti, Marina Venturini

“…Parameters such as type and concentration of the active compound, exposure time, application temperature, and organic load presence influence the antimicrobial…”
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Ultrasound and low-levels of NaCl replacers: A successful combination to produce low-phosphate and low-sodium meat emulsions by Pinton, Mariana Basso, dos Santos, Bibiana Alves, Correa, Leticia Pereira, Leães, Yasmim Sena Vaz, Cichoski, Alexandre José, Lorenzo, José Manuel, dos Santos, Mirian, Pollonio, Marise Aparecida Rodrigues, Campagnol, Paulo Cezar Bastianello

“…Meat emulsions were made with 50% of phosphate level commonly used in the meat industry, and 0, 25, and 50% NaCl reduction. In addition, salt replacers (KCl,…”
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Effect of high-power ultrasound and bamboo fiber on the technological and oxidative properties of phosphate-free meat emulsions by Pinton, Mariana Basso, Lorenzo, José Manuel, Seibt, Ana Carolina Mendes Dias, dos Santos, Bibiana Alves, da Rosa, Jordana Lima, Correa, Leticia Pereira, Cichoski, Alexandre José, Campagnol, Paulo Cezar Bastianello

“…The combination of high-power ultrasound (HPU) and bamboo fiber (BF) was investigated as a strategy to produce phosphate-free meat emulsions. The samples were…”
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Jabuticaba peel extract obtained by microwave hydrodiffusion and gravity extraction: A green strategy to improve the oxidative and sensory stability of beef burgers produced with healthier oils by Heck, Rosane Teresinha, Ferreira, Daniele Freitas, Fagundes, Mariane Bittencourt, Santos, Bibiana Alves Dos, Cichoski, Alexandre José, Saldaña, Erick, Lorenzo, José Manuel, de Menezes, Cristiano Ragagnin, Wagner, Roger, Barin, Juliano Smanioto, Campagnol, Paulo Cezar Bastianello

“…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)…”
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Properties of bologna-type sausages with pork back-fat replaced with pork skin and amorphous cellulose by de Oliveira Faria, Miriam, Cipriano, Tayssa Martins, da Cruz, Adriano Gomes, Santos, Bibiana Alves dos, Pollonio, Marise Aparecida Rodrigues, Campagnol, Paulo Cezar Bastianello

“…Bologna-type sausages were produced with 50% of their pork back-fat content replaced with gels elaborated with different ratios of pork skin, water, and…”
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Spontaneously growing fungi on the surface and processing areas of matured sheep ham and volatile compounds produced by Santos de Almeida, Tiago, Alves dos Santos, Bibiana, Stefanello, Andrieli, Duarte dos Santos, Ingrid, Copetti Fracari, Juliana, Silva, Marina, Giongo, Citieli, Wagner, Roger, Silveira Nalério, Elen, Venturini Copetti, Marina

“…[Display omitted] •At 45 days, fungi in the non-seasoned hams resemble those from the air of the ripening chamber.•At 45 days, fungi from seasoned hams…”
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Replacement of alkaline phosphate with flaxseed cake and its impact on mortadella's technological, oxidative, microbiological, and sensory aspects by Pinton, Mariana Basso, Santos, Bibiana Alves, Correa, Leticia Pereira, Cargnin, Gregório, Cichoski, Alexandre José, Silva, Leila Picolli, Lorenzo, José Manuel, Campagnol, Paulo Cezar Bastianello

“…Summary This study explored the replacement of alkaline phosphate (AP) with flaxseed cake (FC) in mortadella, assessing the impact on technological, oxidative,…”
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The effect of yeast extract addition on quality of fermented sausages at low NaCl content by Campagnol, Paulo Cezar Bastianello, dos Santos, Bibiana Alves, Wagner, Roger, Terra, Nelcindo Nascimento, Pollonio, Marise Aparecida Rodrigues

“…Fermented sausages with 25% or 50% of their NaCl replaced by KCl and supplemented with 1% or 2% concentrations of yeast extract were produced. The sausage…”
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Effects of ultrasonic-assisted cooking on the volatile compounds, oxidative stability, and sensory quality of mortadella by Cichoski, Alexandre José, da Silva, Jéssica Soares, Leães, Yasmim Sena Vaz, Robalo, Silvino Sasso, dos Santos, Bibiana Alves, Reis, Stephanie Ribeiro, Nehring, Priscila, Santos, Suelen Priscila, Wagner, Roger, de Menezes, Cristiano Ragagnin, Campagnol, Paulo Cezar Bastianello

“…•We applied ultrasound (US) to reduce the cooking time of mortadella.•Volatile compounds (VOCs), oxidative stability and sensory quality of samples were…”
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Application of lysine, taurine, disodium inosinate and disodium guanylate in fermented cooked sausages with 50% replacement of NaCl by KCl by Campagnol, Paulo Cezar Bastianello, Santos, Bibiana Alves dos, Morgano, Marcelo Antonio, Terra, Nelcindo Nascimento, Pollonio, Marise Aparecida Rodrigues

“…The effects of 50% replacement of NaCl by KCl and addition of the amino acids lysine and taurine and the 5′-ribonucleotide disodium inosinate and disodium…”
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Amorphous cellulose gel as a fat substitute in fermented sausages by Campagnol, Paulo Cezar Bastianello, dos Santos, Bibiana Alves, Wagner, Roger, Terra, Nelcindo Nascimento, Rodrigues Pollonio, Marise Aparecida

“…Fermented sausages were produced with 25%, 50%, 75% or 100% of their pork back fat content replaced by amorphous cellulose gel. The sausage production was…”
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Effect of Transglutaminase Treatment on the Structure and Sensory Properties of Rice- or Soy-Based Hybrid Sausages by Dos Santos, Mirian, Ribeiro, Wanessa Oliveira, Monteiro, Jamille de Sousa, Dos Santos, Bibiana Alves, Campagnol, Paulo Cezar Bastianello, Pollonio, Marise Aparecida Rodrigues

“…Partial substitution of meat with non-protein sources in hybrid meat products generally leads to a decrease in texture attributes and, consequently, in sensory…”
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Inulin, KCL, and Flavor Enhancers: An Efficient Combination to Produce Prebiotic and Low-Sodium Burgers by dos Santos, Bibiana Alves, Cichoski, Alexandre José, Campagnol, Paulo Cezar Bastianello

“…In this study, prebiotic and low-sodium burgers were produced. In the first experiment, burgers were elaborated with 0, 3, 6, 9, and 12% inulin. The addition…”
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Adding Blends of NaCl, KCl, and CaCl2 to Low-Sodium Dry Fermented Sausages: Effects on Lipid Oxidation on Curing Process and Shelf Life by Wagner, Roger, Fagundes, Mariane Bittencourt, Campagnol, Paulo Cezar Bastianello, dos Santos, Bibiana Alves, Pollonio, Marise Aparecida Rodrigues

“…The effect of a 50% reduction of NaCl and its replacement by KCl, CaCl2, and a blend of KCl and CaCl2 (1 : 1) on lipid oxidation of dry fermented sausages was…”
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Raspberry Extract as a Strategy to Improve the Oxidative Stability of Pork Burgers Enriched with Omega-3 Fatty Acids by de Oliveira, Adrieni Santos, Dos Santos, Bibiana Alves, Farias, Carla Andressa Almeida, Correa, Leticia Pereira, Cordeiro, Madison Willy Silva, Pinton, Mariana Basso, Barcia, Milene Teixeira, Wagner, Roger, Cichoski, Alexandre José, Barin, Juliano Smanioto, Lorenzo, José Manuel, Nieto, Gema, Campagnol, Paulo Cezar Bastianello

“…Hydrogelled emulsions (HEs) of linseed oil and pea protein (PP) were produced with four levels (0, 5, 7.5, and 10%) of raspberry extract obtained by a green…”
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