نتائج البحث - "Rodrigues Pollonio, Marise Aparecida"

1

Academic Journal

Optimizing a Coproduct from Maize Ethanol Production for Sustainable Plant-Based Food Ingredients

المؤلفون: Guilherme Sebastião, Victor, dos Reis Gasparetto Cruz, Bruna, Florêncio Teixeira, Renato Henrique, Mota da Silva, Aurenice Maria, Ferreira da Silva, Janiele, Frota Menezes, Layana Mary, Rodrigues Pollonio, Marise Aparecida, Kawazoe Sato, Ana Carla, Steel, Caroline Joy

المساهمون: Good Food Institute, Conselho Nacional de Desenvolvimento Cient?fico e Tecnol?gico, Coordena??o de Aperfei?oamento de Pessoal de N?vel Superior

المصدر: ACS Food Science & Technology ; ISSN 2692-1944 2692-1944

الاتاحة: https://doi.org/10.1021/acsfoodscitech.4c00688
https://pubs.acs.org/doi/pdf/10.1021/acsfoodscitech.4c00688

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2

Academic Journal

Using inulin‐based emulsion gels as fat substitute in salt reduced Bologna sausage

المؤلفون: Souza Paglarini, Camila de, Vidal, Vitor A. S., Ribeiro, Wanessa, Badan Ribeiro, Ana P., Bernardinelli, Oigres D., Herrero, Ana M., Ruiz-Capillas, C., Sabadini, Edvaldo, Rodrigues Pollonio, Marise Aparecida

المساهمون: Conselho Nacional de Desenvolvimento Científico e Tecnológico (Brasil), Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (Brasil), Fundações de Amparo à Pesquisa (Brasil)

Relation: Postprint; https://doi.org/10.1002/jsfa.10659; Sí; Journal of the Science of Food and Agriculture 101(2): 505-517 (2021); http://hdl.handle.net/10261/228292; http://dx.doi.org/10.13039/501100002322; http://dx.doi.org/10.13039/501100003593

الاتاحة: http://hdl.handle.net/10261/228292
https://doi.org/10.1002/jsfa.10659
https://doi.org/10.13039/501100002322
https://doi.org/10.13039/501100003593

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3

Academic Journal

Inulin gelled emulsion as a fat replacer and fiber carrier in healthier Bologna sausage

المؤلفون: Souza Paglarini, Camila de, Vidal, Vitor A. S., Midori Ozaki, Maristela, Badan Ribeiro, Ana P., Bernardinelli, Oigres D., Ferreira Ignácio Câmara, Ana Karoline, Herrero, Ana M., Ruiz-Capillas, C., Sabadini, Edvaldo, Rodrigues Pollonio, Marise Aparecida

Relation: https://doi.org/10.1177/1082013220980586; Sí; Journal of Food Science and Technology International 28(1): 3-14 (2022); http://hdl.handle.net/10261/275341

الاتاحة: http://hdl.handle.net/10261/275341
https://doi.org/10.1177/1082013220980586

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4

Academic Journal

Effect of the addition of wheat fiber and partial pork back fat on the chemical composition, texture and sensory property of low-fat bologna sausage containing inulin and oat fiber

المؤلفون: Silva Barretto, Andrea Carla da, Bertoldo Pacheco, Maria Teresa, Rodrigues Pollonio, Marise Aparecida

المساهمون: Universidade Estadual Paulista (UNESP)

مصطلحات موضوعية: Fat substitutes, Wheat fiber, Bologna sausage, Microstructure

وصف الملف: 100-107

Relation: Food Science And Technology; 1.084; 0,467; http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000100100&lng=en&nrm=iso&tlng=en; Food Science And Technology. Campinas: Soc Brasileira Ciencia Tecnologia Alimentos, v. 35, n. 1, p. 100-107, 2015.; http://hdl.handle.net/11449/128825; S0101-20612015000100100; S0101-20612015000100100.pdf

الاتاحة: http://hdl.handle.net/11449/128825
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000100100&lng=en&nrm=iso&tlng=en
https://doi.org/10.1590/1678-457X.6496

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5

Academic Journal

Olive oil-based emulsion gels containing chia (Salvia hispanica L.) mucilage delivering healthy claims to low-saturated fat Bologna sausages

المؤلفون: Ferreira Ignácio Câmara, Ana Karoline, Midori Ozaki, Maristela, Santos, Mirian, Silva Vidal, Vitor André, Oliveira Ribeiro, Wanessa, de Souza Paglarini, Camila, Bernardinelli, Oigres Daniel, Sabadini, Edvaldo, Rodrigues Pollonio, Marise Aparecida

المساهمون: FAPESP, CNPq

المصدر: Food Structure ; volume 28, page 100187 ; ISSN 2213-3291

الاتاحة: http://dx.doi.org/10.1016/j.foostr.2021.100187
https://api.elsevier.com/content/article/PII:S2213329121000137?httpAccept=text/xml
https://api.elsevier.com/content/article/PII:S2213329121000137?httpAccept=text/plain

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6

Electronic Resource

sj-pdf-1-fst-10.1177_1082013220980586 - Supplemental material for Inulin gelled emulsion as a fat replacer and fiber carrier in healthier Bologna sausage

المؤلفون: Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (Brasil), Souza Paglarini, Camila de, Vidal, Vitor A. S., Midori Ozaki, Maristela, Badan Ribeiro, Ana P., Bernardinelli, Oigres D., Ferreira Ignácio Câmara, Ana Karoline, Herrero, Ana M., Ruiz-Capillas, Claudia, Sabadini, Edvaldo, Rodrigues Pollonio, Marise Aparecida

مصطلحات الفهرس: dataset

URL: http://hdl.handle.net/10261/330604
https://doi.org/10.25384/SAGE.13606844.v1
Souza Paglarini, Camila de; Vidal, Vitor A. S.; Midori Ozaki, Maristela; Badan Ribeiro, Ana P.; Bernardinelli, Oigres D.; Ferreira Ignácio Câmara, Ana Karoline; Herrero, Ana M.; Ruiz-Capillas, C.; Sabadini, Edvaldo; Rodrigues Pollonio, Marise Aparecida. Inulin gelled emulsion as a fat replacer and fiber carrier in healthier Bologna sausage. https://doi.org/10.1177/1082013220980586. http://hdl.handle.net/10261/275341
https://doi.org/10.25384/SAGE.13606844.v1
Sí

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7

Electronic Resource

Using inulin‐based emulsion gels as fat substitute in salt reduced Bologna sausage

المؤلفون: Conselho Nacional de Desenvolvimento Científico e Tecnológico (Brasil), Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (Brasil), Fundações de Amparo à Pesquisa (Brasil), Souza Paglarini, Camila de, Vidal, Vitor A. S., Ribeiro, Wanessa, Badan Ribeiro, Ana P., Bernardinelli, Oigres D., Herrero, Ana M., Ruiz-Capillas, Claudia, Sabadini, Edvaldo, Rodrigues Pollonio, Marise Aparecida

مصطلحات الفهرس: artículo

URL: http://hdl.handle.net/10261/228292
https://doi.org/10.1002/jsfa.10659
Postprint
https://doi.org/10.1002/jsfa.10659
Sí

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8

sj-pdf-1-fst-10.1177_1082013220980586 - Supplemental material for Inulin gelled emulsion as a fat replacer and fiber carrier in healthier Bologna sausage

المؤلفون: Souza Paglarini, Camila de, Vidal, Vitor A. S., Midori Ozaki, Maristela, Badan Ribeiro, Ana P., Bernardinelli, Oigres D., Ferreira Ignácio Câmara, Ana Karoline, Herrero, Ana M., Ruiz-Capillas, C., Sabadini, Edvaldo, Rodrigues Pollonio, Marise Aparecida

المساهمون: Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (Brasil)

وصف الملف: application/pdf

Relation: Souza Paglarini, Camila de; Vidal, Vitor A. S.; Midori Ozaki, Maristela; Badan Ribeiro, Ana P.; Bernardinelli, Oigres D.; Ferreira Ignácio Câmara, Ana Karoline; Herrero, Ana M.; Ruiz-Capillas, C.; Sabadini, Edvaldo; Rodrigues Pollonio, Marise Aparecida. Inulin gelled emulsion as a fat replacer and fiber carrier in healthier Bologna sausage. https://doi.org/10.1177/1082013220980586. http://hdl.handle.net/10261/275341; https://doi.org/10.25384/SAGE.13606844.v1; Sí; Paglarini, Camila de Souza; Vidal, Vitor Andre Silva; Ozaki, Maristela Midori; Ribeiro, Ana Paula Badan; Bernardinelli, Oigres Daniel; Câmara, Ana Karoline Ferreira Ignácio; et al. (2021). sj-pdf-1-fst-10.1177_1082013220980586 - Supplemental material for Inulin gelled emulsion as a fat replacer and fiber carrier in healthier Bologna sausage. SAGE Journals. Journal contribution. https://doi.org/10.25384/SAGE.13606844.v1; http://hdl.handle.net/10261/330604

الاتاحة: http://hdl.handle.net/10261/330604
https://doi.org/10.25384/SAGE.13606844.v1

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9

Academic Journal

Pork skin-based emulsion gels as animal fat replacers in hot-dog style sausages

المؤلفون: Santos, Mirian dos, Munekata, Paulo E. S., Pateiro, Mirian, Magalhaes, Giseli Carvalho, Silva Barretto, Andrea Carla, Manuel Lorenzo, Jose, Rodrigues Pollonio, Marise Aparecida

المساهمون: Universidade Estadual Paulista (UNESP)

مصطلحات موضوعية: Canola oil, Bamboo fiber, Inulin, By-products, Value-added

Relation: Lwt-food Science And Technology; http://dx.doi.org/10.1016/j.lwt.2020.109845; Lwt-food Science And Technology. Amsterdam: Elsevier, v. 132, 7 p., 2020.; http://hdl.handle.net/11449/208834; WOS:000573575000002

الاتاحة: http://hdl.handle.net/11449/208834
https://doi.org/10.1016/j.lwt.2020.109845

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