Performance of low-fat beef burger with added soluble and insoluble dietary fibers

by Camila Vespúcio BIS-SOUZA, Jenifer Mayara Monari HENCK, Andrea Carla da Silva BARRETTO
Published 2018-06-01

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

by Andrea Carla da Silva Barretto, Maria Teresa Bertoldo Pacheco, Marise Aparecida Rodrigues Pollonio
Published 2015-03-01

Water sorption isotherms of cooked hams as affected by temperature and chemical composition

by Tiago Luis BARRETTO, Tiago Carregari POLACHINI, Andrea Carla da Silva BARRETTO, Javier TELIS-ROMERO
Published 2018-12-01

Efeito da adição de fibra de aveia sobre as propriedades físico-químicas de hambúrguer cozido e congelado com redução de gordura e sal

by Yara Cavalcanti Trevisan, Camila Vespúcio Bis, Jenifer Monari Henck, Andrea Carla da Silva Barretto

Low-fat Brazilian cooked sausage-Paio – with added oat fiber and inulin as a fat substitute: effect on the technological properties and sensory acceptance

by Camila Vespúcio Bis SOUZA, Elisa Rafaela Bonadio BELLUCCI, Jose Manuel LORENZO, Andrea Carla da Silva BARRETTO
Published 2019-05-01

Textured soy protein, collagen and maltodextrin as extenders to improve the physicochemical and sensory properties of beef burger

by Gisandro Reis de CARVALHO, Talita Maira Goss MILANI, Natália Righetti Rocha TRINCA, Letícia Yuri NAGAI, Andrea Carla da Silva BARRETTO
Published 2017-10-01

Physicochemical characteristics and sensory acceptability of ready-to-eat sliced frozen roast beef with partial reduction of sodium chloride

by Camila Vespúcio BIS, Tiago Luis BARRETTO, Jenifer Mayara Monari HENCK, Jéssica Carolina MATHIAS, Luana Sanches OLIVEIRA, Andrea Carla da Silva BARRETTO
Published 2016-01-01

Effect of the addition of resistant starch in sausage with fat reduction on the physicochemical and sensory properties

by Mariana de Souza Leite GARCIA-SANTOS, Flaviana Sales CONCEIÇÃO, Flávia VILLAS BOAS, Bruna Maria SALOTTI DE SOUZA, Andrea Carla da Silva BARRETTO

Natural colorants improved the physicochemical and sensorial properties of frozen Brazilian sausage (linguiça) with reduced nitrite

by Elisa Rafaela Bonadio Bellucci, Tiago Luís Barretto, José Manuel Lorenzo Rodriguez, Camila Vespúcio Bis-Souza, Francisco Jose Barba, Andrea Carla da Silva Barretto

Inclusion of Healthy Oils for Improving the Nutritional Characteristics of Dry-Fermented Deer Sausage

by Márcio Vargas-Ramella, Paulo E. S. Munekata, Mohammed Gagaoua, Daniel Franco, Paulo C. B. Campagnol, Mirian Pateiro, Andrea Carla da Silva Barretto, Rubén Domínguez, José M. Lorenzo
Published 2020-10-01