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Paulo Cezar Bastianello Campagnol

State University of Campinas

25

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

2017 Journal of Food Quality
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Effect of Marcela Extract (Achyroclines satureiodes) on the Shelf Life of Minced Tilapia (Oreochromis niloticus) Sausages

2017 Journal of Aquatic Food Product Technology
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Development of Cereal Bars Containing Pineapple Peel Flour (Ananas comosus L. Merril)

2016 Journal of Food Quality
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Impact of sodium chloride replacement by salt substitutes on the proteolysis and rheological properties of dry fermented sausages

2015 Journal of Food Engineering
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Properties of bologna-type sausages with pork back-fat replaced with pork skin and amorphous cellulose

2015 Meat Science
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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

2014 Meat Science
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Production of Low-Fat Emulsified Cooked Sausages Using Amorphous Cellulose Gel

2014 Journal of Food Quality
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The Effect of Soy Fiber Addition on the Quality of Fermented Sausages at Low-Fat Content

2013 Journal of Food Quality
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The effect of sodium reduction and the use of herbs and spices on the quality and safety of bologna sausage

2012 Food Science and Technology International
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Amorphous cellulose gel as a fat substitute in fermented sausages

2012 Meat Science
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