Browsing by Author Pollonio, M. A. R.

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Showing results 1 to 13 of 13
PreviewIssue DateTitleAuthor(s)AdvisorType
2011Manufacture of low-sodium minas fresh cheese: effect of the partial replacement of sodium chloride with potassium chlorideGomes, A. P.; Cruz, A. G.; Cadena, R. S.; Celeghini, M. S.; Faria, J. A. F.; Bolini, H. M. A.; Pollonio, M. A. R.; Granato, D.-Artigo
2020Chia (Salvia hispanica L.) mucilage as a new fat substitute in emulsified meat products: technological, physicochemical, and rheological characterizationCâmara, A. K. F. I.; Okuro, P. K.; Cunha, R. L. D.; Herrero, A. M.; Ruiz-Capillas, C.; Pollonio, M. A. R.-Artigo
2020Understanding the role of chia (Salvia Hispanica L.) mucilage on olive oil-based emulsion gels as a new fat substitute in emulsified meat productsCâmara, A. K. F. I.; Okuro, P. K.; Santos, M.; Paglarini, C. S.; Cunha, R. L. da; Ruiz-Capillas, C.; Herrero, A. M.; Pollonio, M. A. R.-Artigo
2019Can dietary fiber improve the technological characteristics and sensory acceptance of low-fat Italian type salami?Bis-Souza, C., V.; Ozaki, M. M.; Vidal, V. A. S.; Pollonio, M. A. R.; Penna, A. L. B.; Barretto, A. C. S.-Artigo
Nov-2019Alpha-cyclodextrin as a new functional ingredient in low-fat chicken frankfurterHenck, J. M. M.; Bis-Souza, C. V.; Pollonio, M. A. R.; Lorenzo, J. M.; Barretto, A. C. S.-Artigo
2019The effect of golden flaxseed and by-product addition in beef patties: physicochemical properties and sensory acceptanceNovello, D.; Schiessel, D. L.; Santos, E. F.; Pollonio, M. A. R.-Artigo
2014Allicin-rich extract obtained from garlic by pressurized liquid extraction: quantitative determination of allicin in garlic samplesFarías-Campomanes, A. M.; Horita, C. N.; Pollonio, M. A. R.; Meireles, M. A. A.-Artigo
2017Sensory profiling of low sodium frankfurter containing garlic products: adequacy of polarized projective mapping compared with trained panelHorita, C. N.; Esmerino, E. A.; Vidal, V. A. S.; Farah, J. S.; Amaral, G. V.; Bolini, H. M. A.; Cruz, A. G.; Pollonio, M. A. R.-Artigo
2017Manufacture of requeijão cremoso processed cheese with galactooligosaccharideBelsito, P. C.; Ferreira, M. V. S.; Cappato, L. P.; Cavalcanti, R. N.; Vidal, V. A. S.; Pimentel, T. C.; Esmerino, E. A.; Balthazar, C. F.; Neto, R. P. C.; Tavares, M. I. B.; Zacarchenco, P. B.; Freitas, M. Q.; Silva, M. C.; Raices, R. S. L.; Pastore, G. M.; Pollonio, M. A. R.; Cruz, A. G.-Artigo
2016Physico-chemical changes during storage and sensory acceptance of low sodium probiotic minas cheese added with arginineFelicio, T. L.; Esmerino, E. A.; Vidal, V. A. S.; Cappato, L. P.; Garcia, R. K. A.; Cavalcanti, R. N.; Freitas, M. Q.; Conte Junior, C. A.; Padilha, M. C.; Silva, M. C.; Raices, R. S. L.; Arellano, D. B.; Bollini, H. M. A.; Pollonio, M. A. R.; Cruz, A. G.-Artigo
2011Manufacture of low-sodium minas fresh cheese: effect of the partial replacement of sodium chloride with potassium chlorideGomes, A. P.; Cruz, A. G.; Cadena, R. S.; Celeghini, M. S.; Faria, J. A. F.; Bolini, H. M. A.; Pollonio, M. A. R.; Granato, D.-Artigo
2016The antimicrobial, antioxidant and sensory properties of garlic and its derivatives in brazilian low-sodium frankfurters along shelf-lifeHorita, C. N.; Farías-Campomanes, A. M.; Barbosa, T. S.; Esmerino, E. A.; da Cruz, A. Gomes; Bolini, H. M. A.; Meireles, M. A. A.; Pollonio, M. A. R.-Artigo
2014Monosodium glutamate, disodium inosinate, disodium guanylate, lysine and taurine improve the sensory quality of fermented cooked sausages with 50% and 75% replacement of NaCl with KClPollonio, M. A. R.; Morgano, M. A.; Campagnol, P. C. B.; dos Santos, B. A.-Artigo
Showing results 1 to 13 of 13