Detalles de la búsqueda
1.
Green technologies applied to low-NaCl fresh sausages production: Impact on oxidative stability, color formation, microbiological properties, volatile compounds, and sensory profile.
Meat Sci;
209: 109418, 2024 Mar.
Artículo
en Inglés
| MEDLINE | ID: mdl-38113656
2.
Replacing Animal Fat with Gels of Psyllium Fiber and Combined Linseed Oil-Psyllium Fiber in Salamis: Impacts on Technological, Nutritional, Oxidative, and Sensory Properties.
Foods;
12(13)2023 Jun 21.
Artículo
en Inglés
| MEDLINE | ID: mdl-37444177
3.
Jabuticaba peel extract and nisin: A promising combination for reducing sodium nitrite in Bologna-type sausages.
Meat Sci;
204: 109273, 2023 Oct.
Artículo
en Inglés
| MEDLINE | ID: mdl-37419026
4.
Elevating meat products: Unleashing novel gel techniques for enhancing lipid profiles.
Meat Sci;
204: 109277, 2023 Oct.
Artículo
en Inglés
| MEDLINE | ID: mdl-37454480
5.
Raspberry Extract as a Strategy to Improve the Oxidative Stability of Pork Burgers Enriched with Omega-3 Fatty Acids.
Foods;
12(8)2023 Apr 13.
Artículo
en Inglés
| MEDLINE | ID: mdl-37107426
6.
Hydrogelled emulsion from linseed oil and pea protein as a strategy to produce healthier pork burgers with high technological and sensory quality.
Meat Sci;
195: 109028, 2023 Jan.
Artículo
en Inglés
| MEDLINE | ID: mdl-36335868
7.
High-power ultrasound, micronized salt, and low KCl level: An effective strategy to reduce the NaCl content of Bologna-type sausages by 50.
Meat Sci;
195: 109012, 2023 Jan.
Artículo
en Inglés
| MEDLINE | ID: mdl-36274372
8.
Effect of Transglutaminase Treatment on the Structure and Sensory Properties of Rice- or Soy-Based Hybrid Sausages.
Foods;
12(23)2023 Nov 23.
Artículo
en Inglés
| MEDLINE | ID: mdl-38231662
9.
Recent advances in the development of healthier meat products.
Adv Food Nutr Res;
102: 123-179, 2022.
Artículo
en Inglés
| MEDLINE | ID: mdl-36064292
10.
Effect of high-power ultrasound and bamboo fiber on the technological and oxidative properties of phosphate-free meat emulsions.
Meat Sci;
193: 108931, 2022 Nov.
Artículo
en Inglés
| MEDLINE | ID: mdl-35940111
11.
Effect of ultrasound application on the growth of S. xylosus inoculated in by-products from the poultry industry.
Curr Res Food Sci;
5: 345-350, 2022.
Artículo
en Inglés
| MEDLINE | ID: mdl-35198993
12.
Lipid oxidation and sensory characterization of Omega-3 rich buffalo burgers enriched with chlorogenic acids from the mate (Ilex paraguariensis) tree harvesting residues.
Meat Sci;
179: 108534, 2021 Sep.
Artículo
en Inglés
| MEDLINE | ID: mdl-33975259
13.
Sodium reformulation and its impact on oxidative stability and sensory quality of dry-cured rabbit legs.
Meat Sci;
177: 108485, 2021 Jul.
Artículo
en Inglés
| MEDLINE | ID: mdl-33743433
14.
Effects of ultrasonic-assisted cooking on the volatile compounds, oxidative stability, and sensory quality of mortadella.
Ultrason Sonochem;
72: 105443, 2021 Apr.
Artículo
en Inglés
| MEDLINE | ID: mdl-33383543
15.
Low-sodium dry-cured rabbit leg: A novel meat product with healthier properties.
Meat Sci;
173: 108372, 2021 Mar.
Artículo
en Inglés
| MEDLINE | ID: mdl-33229105
16.
Ultrasound and low-levels of NaCl replacers: A successful combination to produce low-phosphate and low-sodium meat emulsions.
Meat Sci;
170: 108244, 2020 Dec.
Artículo
en Inglés
| MEDLINE | ID: mdl-32693312
17.
A combined approach to decrease the technological and sensory defects caused by fat and sodium reduction in Bologna-type sausages.
Food Sci Technol Int;
23(6): 471-479, 2017 Sep.
Artículo
en Inglés
| MEDLINE | ID: mdl-28345353
18.
Impact of lysine and liquid smoke as flavor enhancers on the quality of low-fat Bologna-type sausages with 50% replacement of NaCl by KCl.
Meat Sci;
123: 50-56, 2017 Jan.
Artículo
en Inglés
| MEDLINE | ID: mdl-27614180
19.
Effect of jabuticaba peel extract on lipid oxidation, microbial stability and sensory properties of Bologna-type sausages during refrigerated storage.
Meat Sci;
110: 9-14, 2015 Dec.
Artículo
en Inglés
| MEDLINE | ID: mdl-26156583
20.
Generation of volatile compounds in Brazilian low-sodium dry fermented sausages containing blends of NaC1, KC1, and CaC12 during processing and storage.
Food Res Int;
74: 306-314, 2015 Aug.
Artículo
en Inglés
| MEDLINE | ID: mdl-28411996