Effect of ultrasound application on the growth of S. xylosus inoculated in by-products from the poultry industry

por Nehring, Priscila, Lorenzo, José Manuel, Santos, Suelen Priscila, Wagner, Roger, de Menezes, Cristiano Ragagnin, dos Santos, Bibiana Alves, Barin, Juliano Smanioto, Campagnol, Paulo Cezar Bastianello, Cichoski, Alexandre José
Publicado 2022

Increase in the Bioactive Potential of Olive Pomace Oil after Ultrasound-Assisted Maceration

por Guerra, Daniela Rigo, Pletsch, Lidia Betina Hendges, Santos, Suelen Priscila, Robalo, Silvino Sasso, Ribeiro, Stéphanie Reis, Emanuelli, Tatiana, Bertuol, Daniel Assumpção, Cichoski, Alexandre José, Wagner, Roger, Barcia, Milene Teixeira, Ballus, Cristiano Augusto
Publicado 2023

Pea Protein Isolate as a Meat Substitute in Canned Pork Pâté: Nutritional, Technological, Oxidative, and Sensory Properties

por Trindade, Pamela Cristiele Oliveira, dos Santos, Bibiana Alves, Hollweg, Géssica, Correa, Leticia Pereira, Pinton, Mariana Basso, Padilha, Milena, Payeras, Rafael Henrique Zanini, Rosa, Sarita Correa, Cichoski, Alexandre José, Campagnol, Paulo Cezar Bastianello
Publicado 2023

Replacing Animal Fat with Gels of Psyllium Fiber and Combined Linseed Oil–Psyllium Fiber in Salamis: Impacts on Technological, Nutritional, Oxidative, and Sensory Properties

por Jovanovichs, Marcos Roberto Casarin, Pinton, Mariana Basso, Correa, Leticia Pereira, Pedro, Douglas, Mallmann, Carlos Augusto, Wagner, Roger, Cichoski, Alexandre José, Lorenzo, José Manuel, Teixeira, Alfredo Jorge Costa, Campagnol, Paulo Cezar Bastianello, dos Santos, Bibiana Alves
Publicado 2023

Effects of ultrasonic-assisted cooking on the volatile compounds, oxidative stability, and sensory quality of mortadella

por 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
Publicado 2020

Raspberry Extract as a Strategy to Improve the Oxidative Stability of Pork Burgers Enriched with Omega-3 Fatty Acids

por 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
Publicado 2023