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Bibiana Alves dos Santos

State University of Campinas

29

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727

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

2016 Meat Science
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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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Ultra-flash profile and projective mapping for describing sensory attributes of prebiotic mortadellas

2013 Food Research International
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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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Investigation Of Candidate Loci For Primary Open Angle Glaucoma In A Brazilian Family Through SNP Array

2012 Investigative Ophthalmology & Visual Science
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Amorphous cellulose gel as a fat substitute in fermented sausages

2012 Meat Science
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Fructooligosaccharides as a fat replacer in fermented cooked sausages

2012 International Journal of Food Science and Technology
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Citations (30)