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juliana carvalho barros
(3 results)?
Effect of processing (cutter versus continuous emulsifier) and sodium reduction on the physicochemical properties of bologna sausages.
J Sci Food Agric. 2024 Jan 30;104(2):1207-1212. doi: 10.1002/jsfa.13003. Epub 2023 Oct 5.
J Sci Food Agric. 2024.
PMID: 37740930
Healthy beef burgers: Effect of animal fat replacement by algal and wheat germ oil emulsions.
Barros JC, Munekata PES, de Carvalho FAL, Domínguez R, Trindade MA, Pateiro M, Lorenzo JM.
Barros JC, et al.
Meat Sci. 2021 Mar;173:108396. doi: 10.1016/j.meatsci.2020.108396. Epub 2020 Nov 30.
Meat Sci. 2021.
PMID: 33288362
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Use of Tiger Nut (Cyperus esculentus L.) Oil Emulsion as Animal Fat Replacement in Beef Burgers.
Carvalho Barros J, Munekata PES, de Carvalho FAL, Pateiro M, Barba FJ, Domínguez R, Trindade MA, Lorenzo JM.
Carvalho Barros J, et al.
Foods. 2020 Jan 3;9(1):44. doi: 10.3390/foods9010044.
Foods. 2020.
PMID: 31947797
Free PMC article.
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Sodium reduction in enrobed restructured chicken nuggets through replacement of NaCl with CaCl2.
Barros JC, Gois TS, Pires MA, Rodrigues I, Trindade MA.
Barros JC, et al.
J Food Sci Technol. 2019 Aug;56(8):3587-3596. doi: 10.1007/s13197-019-03777-8. Epub 2019 Jun 11.
J Food Sci Technol. 2019.
PMID: 31413386
Free PMC article.
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