Campagnol PCB - Search Results

1

Technological aspects of horse meat products - A review.

Lorenzo JM, Munekata PES, Campagnol PCB, Zhu Z, Alpas H, Barba FJ, Tomasevic I. Lorenzo JM, et al. Among authors: campagnol pcb. Food Res Int. 2017 Dec;102:176-183. doi: 10.1016/j.foodres.2017.09.094. Epub 2017 Sep 30. Food Res Int. 2017. PMID: 29195938 Review.

2

Production of healthier bologna type sausages using pork skin and green banana flour as a fat replacers.

Alves LAADS, Lorenzo JM, Gonçalves CAA, Santos BAD, Heck RT, Cichoski AJ, Campagnol PCB. Alves LAADS, et al. Among authors: campagnol pcb. Meat Sci. 2016 Nov;121:73-78. doi: 10.1016/j.meatsci.2016.06.001. Epub 2016 Jun 2. Meat Sci. 2016. PMID: 27288899

3

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.

Dos Santos Alves LAA, Lorenzo JM, Gonçalves CAA, Dos Santos BA, Heck RT, Cichoski AJ, Campagnol PCB. Dos Santos Alves LAA, et al. Among authors: campagnol pcb. Meat Sci. 2017 Jan;123:50-56. doi: 10.1016/j.meatsci.2016.09.001. Epub 2016 Sep 5. Meat Sci. 2017. PMID: 27614180

4

Single step non-thermal cleaning/sanitation of knives used in meat industry with ultrasound.

Brasil CC, Barin JS, Jacob-Lopes E, Menezes CR, Zepka LQ, Wagner R, Campagnol PC, Cichoski AJ. Brasil CC, et al. Food Res Int. 2017 Jan;91:133-139. doi: 10.1016/j.foodres.2016.11.030. Epub 2016 Dec 5. Food Res Int. 2017. PMID: 28290317

5

A combined approach to decrease the technological and sensory defects caused by fat and sodium reduction in Bologna-type sausages.

Campagnol PCB, Dos Santos BA, Lorenzo JM, Cichoski AJ. Campagnol PCB, et al. Food Sci Technol Int. 2017 Sep;23(6):471-479. doi: 10.1177/1082013217701859. Epub 2017 Mar 26. Food Sci Technol Int. 2017. PMID: 28345353

6

Is it possible to produce a low-fat burger with a healthy n-6/n-3 PUFA ratio without affecting the technological and sensory properties?

Heck RT, Vendruscolo RG, de Araújo Etchepare M, Cichoski AJ, de Menezes CR, Barin JS, Lorenzo JM, Wagner R, Campagnol PCB. Heck RT, et al. Among authors: campagnol pcb. Meat Sci. 2017 Aug;130:16-25. doi: 10.1016/j.meatsci.2017.03.010. Epub 2017 Mar 22. Meat Sci. 2017. PMID: 28347883

7

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

Dos Santos BA, Campagnol PCB, Fagundes MB, Wagner R, Pollonio MAR. Dos Santos BA, et al. Among authors: campagnol pcb. Food Res Int. 2015 Aug;74:306-314. doi: 10.1016/j.foodres.2015.04.042. Epub 2015 Apr 28. Food Res Int. 2015. PMID: 28411996

8

Healthy Spanish salchichón enriched with encapsulated n-3 long chain fatty acids in konjac glucomannan matrix.

Lorenzo JM, Munekata PES, Pateiro M, Campagnol PCB, Domínguez R. Lorenzo JM, et al. Among authors: campagnol pcb. Food Res Int. 2016 Nov;89(Pt 1):289-295. doi: 10.1016/j.foodres.2016.08.012. Epub 2016 Aug 15. Food Res Int. 2016. PMID: 28460917

9

Application of electrolyzed water for improving pork meat quality.

Athayde DR, Flores DRM, da Silva JS, Genro ALG, Silva MS, Klein B, Mello R, Campagnol PCB, Wagner R, de Menezes CR, Barin JS, Cichoski AJ. Athayde DR, et al. Among authors: campagnol pcb. Food Res Int. 2017 Oct;100(Pt 1):757-763. doi: 10.1016/j.foodres.2017.08.009. Epub 2017 Aug 3. Food Res Int. 2017. PMID: 28873747

10

Effect of natural antioxidants on physicochemical properties and lipid stability of pork liver pâté manufactured with healthy oils during refrigerated storage.

Munekata PES, Domínguez R, Campagnol PCB, Franco D, Trindade MA, Lorenzo JM. Munekata PES, et al. Among authors: campagnol pcb. J Food Sci Technol. 2017 Dec;54(13):4324-4334. doi: 10.1007/s13197-017-2903-2. Epub 2017 Oct 10. J Food Sci Technol. 2017. PMID: 29184238 Free PMC article.

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