Search Results - "de Oliveira Paula, Marielle Maria"
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Protein concentrates obtained from pig by-products using pH-shifting technique: a preliminary study
Published in Ciência rural (2019)“…This study aimed to investigate the extraction and characterization of protein concentrates from pig by-products (heart, liver and kidneys) using the…”
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Effects of PSE meat and salt concentration on the technological and sensory characteristics of restructured cooked hams
Published in Meat science (01-06-2019)“…The effects of the use of normal and pale, soft, and exudative (PSE) meat on the technological and sensorial quality of restructured cooked hams elaborated…”
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3
Extraction of proteins from aqueous and salt solutions of porcine edible byproducts using the pH-shifting technique
Published in Food chemistry advances (01-12-2023)“…•Different solutions were used for protein extraction from porcine by-products.•The protein and collagen content of the organs influenced the…”
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4
Effect of incorporating surimi‐like material from mechanically deboned turkey meat on physicochemical and sensory characteristics of ready‐to‐eat broiler breast meat
Published in Journal of food processing and preservation (01-05-2022)“…The study evaluated the effects of the partial replacement of broiler breast meat (BBM) by turkey surimi‐like material (0%, 30%, and 60% TSL) or mechanically…”
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5
Restructured Fish Cooked Ham: Effects of the Use of Carrageenan and Transglutaminase on Textural Properties
Published in Journal of aquatic food product technology (21-04-2021)“…The application of texturing agents is of great relevance to fish processing technology. Thus, the aim of this study was to evaluate the effects of the use of…”
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Technological and sensory characteristics of hamburgers added with chia seed as fat replacer
Published in Ciência rural (2019)“…In order to improve nutritional and functional quality, chicken burgers were made with different amounts of chia seed (0, 2, 4 and 8%) as pork fat replacers…”
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7
Influence of intrinsic and extrinsic factors on the sensory perception and intention to purchase buffalo meat by consumers in Southeast Brazil
Published in Brazilian Journal of Food Technology (2022)“…This study aimed to evaluate the effect of extrinsic factors (meat type, price, and nutritional claims) on purchase Intention and the perception of intrinsic…”
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8
Application of electrical impedance spectroscopy for the characterisation of yoghurts
Published in International dairy journal (01-06-2023)“…Electrical properties can provide information about food composition and structure. In this context, the present work aimed to characterise and group five…”
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Technological and sensory characteristics of hamburgers made with polyunsaturated gelled emulsions
Published in Food science and technology international (13-10-2023)“…The quest for healthiness has driven the meat industry to seek solutions to reduce or replace saturated animal fat. The replacement (partial or total) of…”
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10
Effects of freezing, irradiation, and aging processes on the volatile profile of Nellore beef
Published in Food materials research (2024)Get full text
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Temporal dominance of sensations and check-all-that-apply analysis of restructured cooked hams elaborated with different salt content and pork quality meats
Published in Food science and technology international (01-01-2021)“…This study aimed to evaluate the effects of salt (NaCl) content of 1.2%, 1.6%, and 2.0% in the sensory characteristics of restructured cooked hams, formulated…”
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12
Protein concentrates obtained from pig by-products using pH-shifting technique: a preliminary study/Concentrados proteicos obtidos de subprodutos suinos pela tecnica de mudanca do pH: um estudo preliminar
Published in Ciência rural (01-06-2019)“…This study aimed to investigate the extraction and characterization of protein concentrates from pig by-products (heart, liver and kidneys) using the…”
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Journal Article -
13
Technological and sensory characteristics of hamburgers added with chia seed as fat replacer/Caracteristicas tecnologicas e sensoriais de hamburgueres adicionados de semente de chia como substituta de gordura
Published in Ciência rural (01-08-2019)“…In order to improve nutritional and functional quality, chicken burgers were made with different amounts of chia seed (0, 2, 4 and 8%) as pork fat replacers…”
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