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Bibiana Alves Dos Santos

Showing results (1-10 of 44) with videos related to

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Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional|March 28, 2017
A combined approach to decrease the technological and sensory defects caused by fat and sodium reduction in Bologna-type sausagesPaulo Cezar Bastianello Campagnol, Bibiana Alves Dos Santos, José Manuel Lorenzo, et al.
Advances in Food and Nutrition Research|September 5, 2022
Recent advances in the development of healthier meat productsPaulo Cezar Bastianello Campagnol, José Manuel Lorenzo, Bibiana Alves Dos Santos, et al.
Meat Science|March 7, 2012
Lysine, disodium guanylate and disodium inosinate as flavor enhancers in low-sodium fermented sausagesPaulo Cezar Bastianello Campagnol, Bibiana Alves dos Santos, Nelcindo Nascimento Terra, et al.
Meat Science|September 7, 2013
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 KClBibiana Alves dos Santos, Paulo Cezar Bastianello Campagnol, Marcelo Antônio Morgano, et al.
Meat Science|December 3, 2010
The effect of yeast extract addition on quality of fermented sausages at low NaCl contentPaulo Cezar Bastianello Campagnol, Bibiana Alves dos Santos, Roger Wagner, et al.
Meat Science|June 17, 2011
Amorphous cellulose gel as a fat substitute in fermented sausagesPaulo Cezar Bastianello Campagnol, Bibiana Alves dos Santos, Roger Wagner, et al.
Food Research International (Ottawa, Ont.)|April 17, 2017
Generation of volatile compounds in Brazilian low-sodium dry fermented sausages containing blends of NaC1, KC1, and CaC1<sub>2</sub> during processing and storageBibiana Alves Dos Santos, Paulo Cezar Bastianello Campagnol, Mariane Bittencourt Fagundes, et al.
Meat Science|November 12, 2010
Application of lysine, taurine, disodium inosinate and disodium guanylate in fermented cooked sausages with 50% replacement of NaCl by KClPaulo Cezar Bastianello Campagnol, Bibiana Alves dos Santos, Marcelo Antonio Morgano, et al.
Meat Science|July 16, 2023
Elevating meat products: Unleashing novel gel techniques for enhancing lipid profilesRubén Domínguez, Bibiana Alves Dos Santos, Mirian Pateiro, et al.
Food Microbiology|March 3, 2021
Influence of type, concentration, exposure time, temperature, and presence of organic load on the antifungal efficacy of industrial sanitizers against Aspergillus brasiliensis (ATCC 16404)Andrieli Stefanello, Juliana Copetti Fracari, Marina Silva, et al.
Pageof 5

Showing results (1-10 of 44) with videos related to

Sort By:
Pageof 5
Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional|March 28, 2017
A combined approach to decrease the technological and sensory defects caused by fat and sodium reduction in Bologna-type sausagesPaulo Cezar Bastianello Campagnol, Bibiana Alves Dos Santos, José Manuel Lorenzo, et al.
Advances in Food and Nutrition Research|September 5, 2022
Recent advances in the development of healthier meat productsPaulo Cezar Bastianello Campagnol, José Manuel Lorenzo, Bibiana Alves Dos Santos, et al.
Meat Science|March 7, 2012
Lysine, disodium guanylate and disodium inosinate as flavor enhancers in low-sodium fermented sausagesPaulo Cezar Bastianello Campagnol, Bibiana Alves dos Santos, Nelcindo Nascimento Terra, et al.
Meat Science|September 7, 2013
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 KClBibiana Alves dos Santos, Paulo Cezar Bastianello Campagnol, Marcelo Antônio Morgano, et al.
Meat Science|December 3, 2010
The effect of yeast extract addition on quality of fermented sausages at low NaCl contentPaulo Cezar Bastianello Campagnol, Bibiana Alves dos Santos, Roger Wagner, et al.
Meat Science|June 17, 2011
Amorphous cellulose gel as a fat substitute in fermented sausagesPaulo Cezar Bastianello Campagnol, Bibiana Alves dos Santos, Roger Wagner, et al.
Food Research International (Ottawa, Ont.)|April 17, 2017
Generation of volatile compounds in Brazilian low-sodium dry fermented sausages containing blends of NaC1, KC1, and CaC1<sub>2</sub> during processing and storageBibiana Alves Dos Santos, Paulo Cezar Bastianello Campagnol, Mariane Bittencourt Fagundes, et al.
Meat Science|November 12, 2010
Application of lysine, taurine, disodium inosinate and disodium guanylate in fermented cooked sausages with 50% replacement of NaCl by KClPaulo Cezar Bastianello Campagnol, Bibiana Alves dos Santos, Marcelo Antonio Morgano, et al.
Meat Science|July 16, 2023
Elevating meat products: Unleashing novel gel techniques for enhancing lipid profilesRubén Domínguez, Bibiana Alves Dos Santos, Mirian Pateiro, et al.
Food Microbiology|March 3, 2021
Influence of type, concentration, exposure time, temperature, and presence of organic load on the antifungal efficacy of industrial sanitizers against Aspergillus brasiliensis (ATCC 16404)Andrieli Stefanello, Juliana Copetti Fracari, Marina Silva, et al.
Pageof 5