Browsing by Author Pollonio, MAR

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Showing results 1 to 11 of 11
PreviewIssue DateTitleAuthor(s)AdvisorType
2011Physico-chemical and sensory properties of reduced-fat mortadella prepared with blends of calcium, magnesium and potassium chloride as partial substitutes for sodium chlorideHorita, CN; Morgano, MA; Celeghini, RMS; Pollonio, MAR-Artigo de periódico
2012Lysine, disodium guanylate and disodium inosinate as flavor enhancers in low-sodium fermented sausagesCampagnol, PCB; dos Santos, BA; Terra, NN; Pollonio, MAR-Artigo de periódico
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 KCldos Santos, BA; Campagnol, PCB; Morgano, MA; Pollonio, MAR-Artigo de periódico
2013Cheese. What is its contribution to the sodium intake of Brazilians?Felicio, TL; Esmerino, EA; Cruz, AG; Nogueira, LC; Raices, RSL; Deliza, R; Bolini, HMA; Pollonio, MAR-Artigo de periódico
2012Fructooligosaccharides as a fat replacer in fermented cooked sausagesdos Santos, BA; Campagnol, PCB; Pacheco, MTB; Pollonio, MAR-Artigo de periódico
2011The effect of yeast extract addition on quality of fermented sausages at low NaCl contentCampagnol, PCB; dos Santos, BA; Wagner, R; Terra, NN; Pollonio, MAR-Artigo de periódico
2013The Effect of Soy Fiber Addition on the Quality of Fermented Sausages at Low-Fat ContentCampagnol, PCB; Dos Santos, BA; Wagner, R; Terra, NN; Pollonio, MAR-Artigo de periódico
2013Ultra-flash profile and projective mapping for describing sensory attributes of prebiotic mortadellasSantos, BA; Pollonio, MAR; Cruz, AG; Messias, VC; Monteiro, RA; Oliveira, TLC; Faria, JAF; Freitas, MQ; Bolini, HMA-Artigo de periódico
2012ADDITION OF GOLDEN FLAXSEED (Linum usitatissimum L.) AND DERIVATIVES IN BEEF BURGERS: SENSORY ACCEPTANCE AND SURVIVAL ANALYSISSNovello, D; Pollonio, MAR-Artigo de periódico
2011Application of lysine, taurine, disodium inosinate and disodium guanylate in fermented cooked sausages with 50% replacement of NaCl by KClCampagnol, PCB; dos Santos, BA; Morgano, MA; Terra, NN; Pollonio, MAR-Artigo de periódico
2012Amorphous cellulose gel as a fat substitute in fermented sausagesCampagnol, PCB; dos Santos, BA; Wagner, R; Terra, NN; Pollonio, MAR-Artigo de periódico