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

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