Julliane Carvalho Barros

4PUBLICATIONS
7CO-AUTHORS
Horticultural crop improvement (incl. selection and breeding)Food packaging, preservation and processingAnimal nutrition
Featured researcher

Get your video featured.

JoVEPublish with JoVE
Journal

Publications (4)

|Dec 10, 2024
Effect of high hydrostatic pressure on the physicochemical characteristics of low sodium mortadella containing a high level of mechanically deboned poultry chicken meat.

Renata do Nascimento, Vitor Andre Silva Vidal, Camila de Souza Paglarini

|Sep 23, 2023
Effect of processing (cutter versus continuous emulsifier) and sodium reduction on the physicochemical properties of bologna sausages.

Renata do Nacimento, Vitor Andre Silva Vidal, Camila de Souza Paglarini

|Oct 11, 2019
Partial replacement of pork fat by Echium oil in reduced sodium bologna sausages: technological, nutritional and stability implications.

Manoela A Pires, Isabela Rodrigues, Julliane C Barros

|Aug 16, 2019
Sodium reduction in enrobed restructured chicken nuggets through replacement of NaCl with CaCl2.

Julliane Carvalho Barros, Taynara Saviani Gois, Manoela Alves Pires

Pageof 1

Frequent Collaborators

1 joint publications

Manoela A Pires

1 joint publications

Isabela Rodrigues

1 joint publications

Gabriela Carnauba

1 joint publications

Marco A Trindade