Development of Plant-Based Burgers with Partial Replacement of Texturized Soy Protein by Agaricus bisporus: Effects on Physicochemical and Sensory Properties

Authors: Géssica Hollweg, Pamela Cristiele Oliveira Trindade, Bibiana Alves dos Santos, Milena Padilha, Priscila Rossato Fracari, Sarita Correa Rosa, Alexandre José Cichoski, Paulo Cezar Bastianello Campagnol

Source: Foods, Vol 13, Iss 22, p 3583 (2024)

Subject Terms: plant-based alternatives, sensory evaluation, texture analysis, moisture content, cooking yield, consumer acceptance, Chemical technology, TP1-1185

File Description: electronic resource

Relation: https://www.mdpi.com/2304-8158/13/22/3583; https://doaj.org/toc/2304-8158

Access URL: https://doaj.org/article/9a438ce897354df0bcf9261bb84d7682

Pulsed Light Treatment Effect on Color, Oxidative Stability, and Listeria monocytogenes Population of Sliced Mortadella

Authors: Priscila Rossato Fracari, Ana Guimarães Massia, Denise Adamoli Laroque, Bibiana Alves dos Santos, Alexandre José Cichoski, Bruno Augusto Mattar Carciofi, Paulo Cezar Bastianello Campagnol

Source: Foods, Vol 13, Iss 18, p 2976 (2024)

Subject Terms: non-thermal treatment, emulsified meat products, post-cooking contamination, lipid oxidation, sensory profile, Chemical technology, TP1-1185

File Description: electronic resource

Relation: https://www.mdpi.com/2304-8158/13/18/2976; https://doaj.org/toc/2304-8158

Access URL: https://doaj.org/article/aec11b4c051c4d0b9db53cdd24d5a62b

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

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

Source: Current Research in Food Science, Vol 5, Iss , Pp 345-350 (2022)

Subject Terms: Cavitation, By-products, Poultry, Starter culture, Wastes, Health, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456

File Description: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S2665927122000272; https://doaj.org/toc/2665-9271

Access URL: https://doaj.org/article/1cdcca171be84d3d9488f6e86c47e2fd

Effect of Transglutaminase Treatment on the Structure and Sensory Properties of Rice- or Soy-Based Hybrid Sausages

Authors: Mirian dos Santos, Wanessa Oliveira Ribeiro, Jamille de Sousa Monteiro, Bibiana Alves dos Santos, Paulo Cezar Bastianello Campagnol, Marise Aparecida Rodrigues Pollonio

Source: Foods, Vol 12, Iss 23, p 4226 (2023)

Subject Terms: meat reduction, vegetable proteins, texture, microstructure, projective mapping, Chemical technology, TP1-1185

File Description: electronic resource

Relation: https://www.mdpi.com/2304-8158/12/23/4226; https://doaj.org/toc/2304-8158

Access URL: https://doaj.org/article/7bca7bb4ede6489b9a1a336aeb997d55

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

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

Source: Foods, Vol 12, Iss 18, p 3486 (2023)

Subject Terms: alternative proteins, protein reformulation, texture profile, instrumental color, CATA, Chemical technology, TP1-1185

File Description: electronic resource

Relation: https://www.mdpi.com/2304-8158/12/18/3486; https://doaj.org/toc/2304-8158

Access URL: https://doaj.org/article/d740fa103cbe493488f14103cc70f9b9

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

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

Source: Foods, Vol 12, Iss 13, p 2439 (2023)

Subject Terms: lipid reformulation, bioactive compounds, lipid oxidation, volatile compounds, sensory profile, Chemical technology, TP1-1185

File Description: electronic resource

Relation: https://www.mdpi.com/2304-8158/12/13/2439; https://doaj.org/toc/2304-8158

Access URL: https://doaj.org/article/bd68bca2033f49f9b2f1c4775e15e421

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

Authors: Adrieni Santos de Oliveira, Bibiana Alves dos Santos, Carla Andressa Almeida Farias, Leticia Pereira Correa, Madison Willy Silva Cordeiro, Mariana Basso Pinton, Milene Teixeira Barcia, Roger Wagner, Alexandre José Cichoski, Juliano Smanioto Barin, José Manuel Lorenzo, Gema Nieto, Paulo Cezar Bastianello Campagnol

Source: Foods, Vol 12, Iss 8, p 1631 (2023)

Subject Terms: lipid oxidation, linseed oil, pea protein, microwave hydrodiffusion and gravity, green chemistry, Chemical technology, TP1-1185

File Description: electronic resource

Relation: https://www.mdpi.com/2304-8158/12/8/1631; https://doaj.org/toc/2304-8158

Access URL: https://doaj.org/article/1efba84d803d4a2eb3a7bf6855fc9439

Inulin, KCL, and Flavor Enhancers: An Efficient Combination to Produce Prebiotic and Low-Sodium Burgers

Authors: Bibiana Alves dos Santos, Alexandre José Cichoski, Paulo Cezar Bastianello Campagnol

Source: Frontiers in Animal Science, Vol 2 (2021)

Subject Terms: healthier meat products, monosodium glutamate, liquid smoke, technological quality, sensory quality, Veterinary medicine, SF600-1100

File Description: electronic resource

Relation: https://www.frontiersin.org/articles/10.3389/fanim.2021.657252/full; https://doaj.org/toc/2673-6225

Access URL: https://doaj.org/article/30925daa2bdf4187ba4a15b07cd22056

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

Authors: Alexandre José Cichoski, Jéssica Soares da Silva, Yasmim Sena Vaz Leães, Silvino Sasso Robalo, Bibiana Alves dos Santos, Stephanie Ribeiro Reis, Priscila Nehring, Suelen Priscila Santos, Roger Wagner, Cristiano Ragagnin de Menezes, Paulo Cezar Bastianello Campagnol

Source: Ultrasonics Sonochemistry, Vol 72, Iss , Pp 105443- (2021)

Subject Terms: Ultrasound, Cooked sausage, Lipid oxidation, CATA, Aroma, Chemistry, QD1-999, Acoustics. Sound, QC221-246

File Description: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S1350417720317478; https://doaj.org/toc/1350-4177

Access URL: https://doaj.org/article/bdc62918102f4cd5a284f87bb8be82ec

Pork skin and canola oil as strategy to confer technological and nutritional advantages to burgers

Authors: Daiane Terezinha de Oliveira Fagundes, José Manuel Lorenzo, Bibiana Alves dos Santos, Mariane Bittencourt Fagundes, Rosane Teresinha Heck, Alexandre José Cichoski, Roger Wagner, Paulo Cezar Bastianello Campagnol

Source: Czech Journal of Food Sciences, Vol 35, Iss 4, Pp 352-359 (2017)

Subject Terms: hamburger, fat replacer, healthier meat products, sensory quality, fatty acid profile, Agriculture

File Description: electronic resource

Relation: https://cjfs.agriculturejournals.cz/artkey/cjf-201704-0008_pork-skin-and-canola-oil-as-strategy-to-confer-technological-and-nutritional-advantages-to-burgers.php; https://doaj.org/toc/1212-1800; https://doaj.org/toc/1805-9317

Access URL: https://doaj.org/article/7a003370f29f4dfd82b5e5a33a24c1ff

Adding Blends of NaCl, KCl, and CaCl2 to Low-Sodium Dry Fermented Sausages: Effects on Lipid Oxidation on Curing Process and Shelf Life

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

Source: Journal of Food Quality, Vol 2017 (2017)

Subject Terms: Nutrition. Foods and food supply, TX341-641

File Description: electronic resource

Relation: https://doaj.org/toc/0146-9428; https://doaj.org/toc/1745-4557

Access URL: https://doaj.org/article/c02443d44a134441bfef71ace85cb35c

Emprego de soro de leite líquido na elaboração de mortadela Employment of fluid whey in the elaboration of mortadela

Authors: Nelcindo Nascimento Terra, Leadir Lucy Martins Fries, Liana Inês Guidolin Milani, Neila Silvia Pereira dos Santos Richards, Ana Paula de Souza Rezer, Ângela Maria Backes, Suen Beulch, Bibiana Alves dos Santos

Source: Ciência Rural, Vol 39, Iss 3, Pp 885-890 (2009)

Subject Terms: mortadela, soro de leite, análise sensorial, estabilidade da emulsão, fluid whey, sensorial analysis, emulsion stability, Agriculture, Agriculture (General), S1-972

File Description: electronic resource

Relation: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782009000300038; https://doaj.org/toc/0103-8478; https://doaj.org/toc/1678-4596

Access URL: https://doaj.org/article/02dbc24d586643e983f429f158b05582