Pollonio, M: search on Z-Library

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1

Beetroot and radish powders as natural nitrite source for fermented dry sausages

Ozaki, Maristela Midori, Munekata, Paulo E.S., Jacinto-Valderrama, Rickyn Alexander, Efraim, Priscilla, Pateiro, Mirian, Lorenzo, JosÃ© Manuel, Pollonio, Marise Aparecida Rodrigues

Journal:

Year:

2021

File:

PDF, 503 KB

2021

2

Physical properties of emulsion gels formulated with sonicated soy protein isolate

Paglarini, Camila S., Martini, Silvana, Pollonio, Marise A. R.

Journal:

International Journal of Food Science & Technology

Year:

2018

Language:

english

File:

PDF, 388 KB

english, 2018

3

Concentration of radioactive elements (U, Th and K) derived from phosphatic fertilizers in cultivated soils

Becegato, Valter Antonio, Ferreira, Francisco José Fonseca, Machado, William César Pollonio

Journal:

Brazilian Archives of Biology and Technology

Year:

2008

Language:

english

File:

PDF, 177 KB

english, 2008

4

Emulsion gels based on pork skin and dietary fibers as animal fat replacers in meat emulsions: An adding value strategy to byproducts

Santos, Mirian dos, Ozaki, Maristela Midori, Ribeiro, Wanessa Oliveira, de Souza Paglarini, Camila, Bastianello Campagnol, Paulo Cezar, Rodrigues Pollonio, Marise Aparecida

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

2019

File:

PDF, 809 KB

2019

5

The effects of processing and packaging parameters on the occurrence of sulphide black in canned meat

Dantas, Fiorella B. H., Dantas, Sílvia T., Moitinho, Daisy, Albers, Carolina C. M., Pollonio, Marise A. R.

Journal:

International Journal of Food Science & Technology

Year:

2014

Language:

english

File:

PDF, 1.08 MB

english, 2014

6

Reducing Animal Fat in Bologna Sausage Using Pre-Emulsified Linseed Oil: Technological and Sensory Properties

Câmara, Ana Karoline Ferreira Ignácio, Pollonio, Marise Aparecida Rodrigues

Journal:

Journal of Food Quality

Year:

2015

Language:

english

File:

PDF, 718 KB

english, 2015

7

Antimicrobial Effect of Edible Coating Blend Based on Turmeric Starch Residue and Gelatin Applied onto Fresh Frankfurter Sausage

Tosati, Juliano Vinícius, Messias, Vanessa C., Carvalho, Pedro I. N., Rodrigues Pollonio, Marise A., Meireles, M. Angela A., Monteiro, Alcilene Rodrigues

Journal:

Food and Bioprocess Technology

Year:

2017

Language:

english

File:

PDF, 3.95 MB

english, 2017

8

Manufacture of low-sodium Minas fresh cheese: Effect of the partial replacement of sodium chloride with potassium chloride

A.P. Gomes, A.G. Cruz, R.S. Cadena, R.M.S. Celeghini, J.A.F. Faria, H.M.A. Bolini, M.A.R. Pollonio, D. Granato

Journal:

Journal of Dairy Science

Year:

2011

Language:

english

File:

PDF, 97 KB

english, 2011

9

CARACTERIZAÇÃO E PROPRIEDADES DA LINHAÇA (Linum usitatissimun L.) E SUBPRODUTOS

NOVELLO, DAIANA, POLLONIO, MARISE APARECIDA RODRIGUES

Journal:

Boletim do Centro de Pesquisa de Processamento de Alimentos

Year:

2011

File:

PDF, 114 KB

2011

10

Ultrasound and low-levels of NaCl replacers: A successful combination to produce low-phosphate and low-sodium meat emulsions

Pinton, Mariana Basso, dos Santos, Bibiana Alves, Correa, Leticia Pereira, LeÃ£es, Yasmim Sena Vaz, Cichoski, Alexandre JosÃ©, Lorenzo, JosÃ© Manuel, dos Santos, Mirian, Pollonio, Marise Aparecida Rod

Journal:

Year:

2020

File:

PDF, 1.08 MB

2020

11

Substitution effects of NaCl by KCl and CaCl2 on Lipolysis of Salted Meat

Nachtigall,, Vidal,, Pyarasani,, Domínguez,, Lorenzo,, Pollonio,, Santos,

Journal:

Year:

2019

Language:

english

File:

PDF, 776 KB

english, 2019

12

Understanding the role of chia (Salvia Hispanica L.) mucilage on olive oil-based emulsion gels as a new fat substitute in emulsified meat products

CÃ¢mara, Ana Karoline Ferreira IgnÃ¡cio, Okuro, Paula Kiyomi, Santos, Mirian, Paglarini, Camila de Souza, da Cunha, Rosiane Lopes, Ruiz-Capillas, Claudia, Herrero, Ana MarÃa, Pollonio, Marise Apareci

Journal:

European Food Research and Technology

Year:

2020

Language:

english

File:

PDF, 1.49 MB

english, 2020

13

Is There a Potential Consumer Market for Low-Sodium Fermented Sausages?

Dos Santos, Bibiana A., Campagnol, Paulo C. B., da Cruz, Adriano G., Morgano, Marcelo A., Wagner, Roger, Pollonio, Marise A. R.

Journal:

Journal of Food Science

Year:

2015

Language:

english

File:

PDF, 287 KB

english, 2015

14

Alpha-cyclodextrin as a new functional ingredient in low-fat chicken frankfurter

Henck, Jenifer M.M., Bis-Souza, Camila V., Pollonio, Marise A.R., Lorenzo, Jose M., Barretto, Andrea C.S.

Journal:

British Poultry Science

Year:

2019

Language:

english

File:

PDF, 1.28 MB

english, 2019

15

Protein-based hydrogelled emulsions and their application as fat replacers in meat products: A review

Paglarini, Camila de Souza, Vidal, Vitor Andre Silva, Martini, Silvana, Cunha, Rosiane Lopes, Pollonio, Marise Aparecida Rodrigues

Journal:

Critical Reviews in Food Science and Nutrition

Year:

2020

File:

PDF, 2.03 MB

2020

16

Properties of bologna-type sausages with pork back-fat replaced with pork skin and amorphous cellulose

de Oliveira Faria, Miriam, Cipriano, Tayssa Martins, da Cruz, Adriano Gomes, Santos, Bibiana Alves dos, Pollonio, Marise Aparecida Rodrigues, Campagnol, Paulo Cezar Bastianello

Journal:

Year:

2015

Language:

english

File:

PDF, 544 KB

english, 2015

17

Impact of ultrasound and potassium chloride on the physicochemical and sensory properties in low sodium restructured cooked ham

Barretto, Tiago Luis, Bellucci, Elisa Rafaela Bonadio, Barbosa, Roger Darros, Pollonio, Marise Aparecida Rodrigues, Romero, Javier Telis, da Silva Barretto, Andrea Carla

Journal:

Year:

2020

Language:

english

File:

PDF, 891 KB

english, 2020

18

Application of lysine, taurine, disodium inosinate and disodium guanylate in fermented cooked sausages with 50% replacement of NaCl by KCl

Paulo Cezar Bastianello Campagnol, Bibiana Alves dos Santos, Marcelo Antonio Morgano, Nelcindo Nascimento Terra, Marise Aparecida Rodrigues Pollonio

Journal:

Year:

2011

Language:

english

File:

PDF, 176 KB

english, 2011

19

The effect of sodium reduction and the use of herbs and spices on the quality and safety of bologna sausage

Carraro, Carla Ivone, Machado, Roberta, Espindola, Viviane, Campagnol, Paulo Cezar Bastianello, Pollonio, Marise Aparecida Rodrigues

Journal:

Food Science and Technology (Campinas)

Year:

2012

File:

PDF, 285 KB

2012

20

Textural, microstructural and sensory properties of reduced sodium frankfurter sausages containing mechanically deboned poultry meat and blends of chloride salts

Horita, C.N., Messias, V.C., Morgano, M.A., Hayakawa, F.M., Pollonio, M.A.R.

Journal:

Food Research International

Year:

2014

Language:

english

File:

PDF, 892 KB

english, 2014

21

Golden flaxseed and its byproducts in beef patties: physico-chemical evaluation and fatty acid profile

Novello, Daiana, Pollonio, Marise Aparecida Rodrigues

Journal:

Year:

2013

File:

PDF, 116 KB

2013

22

Physico-chemical and sensory properties of reduced-fat mortadella prepared with blends of calcium, magnesium and potassium chloride as partial substitutes for sodium chloride

C.N. Horita, M.A. Morgano, R.M.S. Celeghini, M.A.R. Pollonio

Journal:

Year:

2011

Language:

english

File:

PDF, 207 KB

english, 2011

23

Understanding the effect of different chloride salts on the water behavior in the salted meat matrix along 180 days of shelf life

Vidal, Vitor A.S., Bernardinelli, Oigres Daniel, Paglarini, Camila S., Sabadini, Edvaldo, Pollonio, Marise A.R.

Journal:

Food Research International

Year:

2019

Language:

english

File:

PDF, 1.58 MB

english, 2019

24

Cheese. What is its contribution to the sodium intake of Brazilians?

Felicio, T.L., Esmerino, E.A., Cruz, A.G., Nogueira, L.C., Raices, R.S.L., Deliza, R., Bolini, H.M.A., Pollonio, M.A.R.

Journal:

Year:

2013

Language:

english

File:

PDF, 498 KB

english, 2013

25

Ultra-flash profile and projective mapping for describing sensory attributes of prebiotic mortadellas

Santos, B.A., Pollonio, M.A.R., Cruz, A.G., Messias, V.C., Monteiro, R.A., Oliveira, T.L.C., Faria, J.A.F., Freitas, M.Q., Bolini, H.M.A.

Journal:

Food Research International

Year:

2013

Language:

english

File:

PDF, 624 KB

english, 2013

26

Check all that apply and free listing to describe the sensory characteristics of low sodium dry fermented sausages: Comparison with trained panel

Dos Santos, B.A., Bastianello Campagnol, P.C., da Cruz, A.G., Galvão, M.T.E.L., Monteiro, R.A., Wagner, R., Pollonio, M.A.R.

Journal:

Food Research International

Year:

2015

Language:

english

File:

PDF, 487 KB

english, 2015

27

Effect of the addition of wheat fiber and partial pork back fat on the chemical composition, texture and sensory property of low-fat bologna sausage containing inulin and oat fiber

Barretto, Andrea Carla da Silva, Pacheco, Maria Teresa Bertoldo, Pollonio, Marise Aparecida Rodrigues

Journal:

Food Science and Technology (Campinas)

Year:

2015

Language:

english

File:

PDF, 1.50 MB

english, 2015

28

Reducing 50% sodium chloride in healthier jerked beef: An efficient design to ensure suitable stability, technological and sensory properties

Vidal, Vitor A.S., Biachi, João P., Paglarini, Camila S., Pinton, Mariana B., Campagnol, Paulo C.B., Esmerino, Erick A., da Cruz, Adriano G., Morgano, Marcelo A., Pollonio, Marise A.R.

Journal:

Year:

2019

Language:

english

File:

PDF, 4.16 MB

english, 2019

29

Sensory profiling of low sodium frankfurter containing garlic products: Adequacy of Polarized Projective Mapping compared with trained panel

Horita, 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.

Journal:

Year:

2017

Language:

english

File:

PDF, 639 KB

english, 2017

30

Classification of Chicken Parts Using a Portable Near-Infrared (NIR) Spectrophotometer and Machine Learning

Nolasco Perez, Irene Marivel, Badaró, Amanda Teixeira, Barbon, Sylvio, Barbon, Ana Paula AC, Pollonio, Marise Aparecida Rodrigues, Barbin, Douglas Fernandes

Journal:

Applied Spectroscopy

Year:

2018

Language:

english

File:

PDF, 604 KB

english, 2018

31

Using chitosan and radish powder to improve stability of fermented cooked sausages

Ozaki, Maristela Midori, Munekata, Paulo E.S., de Souza Lopes, Aline, da Silva do Nascimento, Maristela, Pateiro, Mirian, Lorenzo, JosÃ© Manuel, Pollonio, Marise Aparecida Rodrigues

Journal:

Year:

2020

File:

PDF, 990 KB

2020

32

Are ohmic heating-treated whey dairy beverages an innovation? Insights of the Q methodology

Coimbra, Lorena O., Vidal, Vitor A.S., Silva, Ramon, Rocha, Ramon S., GuimarÃ£es, Jonas T., Balthazar, Celso F., Pimentel, Tatiana C., Silva, Marcia C., Granato, Daniel, Freitas, MÃ´nica Q., Pollonio,

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

2020

File:

PDF, 906 KB

2020

33

Radish powder and oregano essential oil as nitrite substitutes in fermented cooked sausages

Ozaki, Maristela Midori, Santos, Mirian dos, Ribeiro, Wanessa Oliveira, Azambuja Ferreira, Natalia Chinellato de, Picone, Carolina Siqueira Franco, DomÃnguez, RubÃ©n, Lorenzo, JosÃ© Manuel, Pollonio,

Journal:

Food Research International

Year:

2020

File:

PDF, 1.10 MB

2020

34

The effect of yeast extract addition on quality of fermented sausages at low NaCl content

Paulo Cezar Bastianello Campagnol, Bibiana Alves dos Santos, Roger Wagner, Nelcindo Nascimento Terra, Marise Aparecida Rodrigues Pollonio

Journal:

Year:

2011

Language:

english

File:

PDF, 264 KB

english, 2011

35

Generation of volatile compounds in Brazilian low-sodium dry fermented sausages containing blends of NaC1, KC1, and CaC12 during processing and storage

dos Santos, Bibiana Alves, Campagnol, Paulo Cezar Bastianello, Fagundes, Mariane Bittencourt, Wagner, Roger, Pollonio, Marise Aparecida Rodrigues

Journal:

Food Research International

Year:

2015

Language:

english

File:

PDF, 512 KB

english, 2015

36

Bamboo fiber improves the functional properties of reduced salt and phosphate free Bologna sausage

MagalhÃ£es, Iara Maria Cerqueira, de Souza Paglarini, Camila, Vidal, Vitor Andre, Rodrigues Pollonio, Marise Aparecida

Journal:

Journal of Food Processing and Preservation

Year:

2020

File:

PDF, 11.84 MB

2020

37

Chia (Salvia hispanica L.) mucilage as a new fat substitute in emulsified meat products: Technological, physicochemical, and rheological characterization

CÃ¢mara, Ana Karoline Ferreira IgnÃ¡cio, Okuro, Paula Kiyomi, da Cunha, Rosiane Lopes, Herrero, Ana MarÃa, Ruiz-Capillas, Claudia, Pollonio, Marise Aparecida Rodrigues

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

2020

Language:

english

File:

PDF, 1.17 MB

english, 2020

38

Comparison of rapid techniques for classification of ground meat

Nolasco-Perez, Irene M., Rocco, Luiz A.C.M., Cruz-Tirado, Jam P., Pollonio, Marise A.R., Barbon, Sylvio, Barbon, Ana Paula A.C., Barbin, Douglas F.

Journal:

Biosystems Engineering

Year:

2019

Language:

english

File:

PDF, 893 KB

english, 2019

39

Fructooligosaccharides as a fat replacer in fermented cooked sausages

Bibiana Alves dos Santos, Paulo Cezar Bastianello Campagnol, Maria Teresa Bertoldo Pacheco, Marise Aparecida Rodrigues Pollonio

Journal:

International Journal of Food Science & Technology

Year:

2012

Language:

english

File:

PDF, 655 KB

english, 2012

40

Monosodium glutamate, disodium inosinate, disodium guanylate, lysine and taurine improve the sensory quality of fermented cooked sausages with 50% and 75% replacement of NaCl with KCl

dos Santos, Bibiana Alves, Campagnol, Paulo Cezar Bastianello, Morgano, Marcelo Antônio, Pollonio, Marise Aparecida Rodrigues

Journal:

Year:

2014

Language:

english

File:

PDF, 249 KB

english, 2014

41

Substitution effects of NaCl by KCl and CaCl2 on Lipolysis of Salted Meat

Nachtigall,, Vidal,, Pyarasani,, Domínguez,, Lorenzo,, Pollonio,, Santos,

Journal:

Year:

2019

File:

PDF, 776 KB

2019

42

Using dynamic sensory techniques to determine drivers of liking in sodium and fat-reduced Bologna sausage containing functional emulsion gels

Paglarini, Camila de Souza, Vidal, Vitor Andre Silva, dos Santos, Mirian, Coimbra, Lorena O., Esmerino, Erick Almeida, Cruz, Adriano G., Pollonio, Marise Aparecida Rodrigues

Journal:

Food Research International

Year:

2020

File:

PDF, 1.31 MB

2020

43

Lysine, disodium guanylate and disodium inosinate as flavor enhancers in low-sodium fermented sausages

Paulo Cezar Bastianello Campagnol, Bibiana Alves dos Santos, Nelcindo Nascimento Terra, Marise Aparecida Rodrigues Pollonio

Journal:

Year:

2012

Language:

english

File:

PDF, 181 KB

english, 2012

44

Improving sensory acceptance and physicochemical properties by ultrasound application to restructured cooked ham with salt (NaCl) reduction

Barretto, Tiago Luis, Pollonio, Marise Aparecida Rodrigues, Telis-Romero, Javier, da Silva Barretto, Andrea Carla

Journal:

Year:

2018

Language:

english

File:

PDF, 819 KB

english, 2018

45

Using emulsion gels made with sonicated soy protein isolate dispersions to replace fat in frankfurters

Paglarini, Camila de Souza, Martini, Sivana, Pollonio, Marise Aparecida Rodrigues

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

2018

Language:

english

File:

PDF, 598 KB

english, 2018

46

Satiety and in vitro digestibility of low saturated fat Bologna sausages added of chia mucilage powder and chia mucilage-based emulsion gel

Câmara, Ana Karoline Ferreira Ignácio, Geraldi, Marina Vilar, Okuro, Paula Kiyomi, Maróstica, Mário Roberto, da Cunha, Rosiane Lopes, Pollonio, Marise Aparecida Rodrigues

Journal:

Journal of Functional Foods

Year:

2019

File:

PDF, 1.42 MB

2019

47

Cheeses with reduced sodium content: Effects on functionality, public health benefits and sensory properties

Adriano G. Cruz, José A.F. Faria, Marise A.R. Pollonio, Helena M.A. Bolini, Renata M.S. Celeghini, Daniel Granato, Nagendra P. Shah

Journal:

Trends in Food Science & Technology

Year:

2011

Language:

english

File:

PDF, 347 KB

english, 2011

48

The Effect of Soy Fiber Addition on the Quality of Fermented Sausages at Low-Fat Content

Campagnol, Paulo Cezar Bastianello, Dos Santos, Bibiana Alves, Wagner, Roger, Terra, Nelcindo Nascimento, Pollonio, Marise Aparecida Rodrigues

Journal:

Journal of Food Quality

Year:

2013

Language:

english

File:

PDF, 285 KB

english, 2013

49

Effect of prebiotic ingredients on the rheological properties and microstructure of reduced-sodium and low-fat meat emulsions

Felisberto, Mária Herminia Ferrari, Galvão, Maria Teresa Esteves Lopes, Picone, Carolina Siqueira Franco, Cunha, Rosiane Lopes, Pollonio, Marise Aparecida Rodrigues

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

2015

Language:

english

File:

PDF, 1.86 MB

english, 2015

50

Impact of sodium chloride replacement by salt substitutes on the proteolysis and rheological properties of dry fermented sausages

dos Santos, Bibiana A., Campagnol, Paulo C.B., Cavalcanti, Rodrigo N., Pacheco, Maria T.B., Netto, Flávia M., Motta, Eliana M.P., Celeguini, Renata M.S., Wagner, Roger, Pollonio, Marise A.R.

Journal:

Journal of Food Engineering

Year:

2015

Language:

english

File:

PDF, 637 KB

english, 2015

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