Replacement of mechanically deboned chicken meat with its protein hydrolysate in mortadella-type sausages

by Carlos Pasqualin Cavalheiro, Fernanda Luisa Lüdtke, Flávia Santi Stefanello, Ernesto Hashime Kubota, Nelcindo Nascimento Terra, Leadir Lucy Martins Fries
Published 2014-09-01

Chemical composition, microbiological properties, and fatty acid profile of Italian-type salami with pork backfat substituted by emulsified canola oil

by Angela Maria Backes, Carlos Pasqualin Cavalheiro, Flávia Santi Stefanello, Fernanda Luísa Lüdtke, Nelcindo Nascimento Terra, Leadir Lucy Martins Fries

Efeito da extração de compostos fenólicos sobre a atividade antioxidante e antibacteriana in vitro de cogumelo-do-sol

by Flávia Santi Stefanello, Carlos Pasqualin Cavalheiro, Fernanda Luísa Ludtke, Mariana Santos da Silva, Liana Inês Guidolin Milani, Ernesto Hashime Kubota
Published 2016-12-01

OXIDATIVE AND MICROBIOLOGICAL STABILITY OF FRESH PORK SAUSAGE WITH ADDED SUN MUSHROOM POWDER

by Flávia Santi Stefanello, Carlos Pasqualin Cavalheiro, Fernanda Luísa Ludtke, Mariana dos Santos da Silva, Leadir Lucy Martins Fries, Ernesto Hashime Kubota
Published 2015-08-01

Effect of sun mushroom extract in pork sausage and evaluation of the oxidative and microbiological stability of the product

by Flávia Santi Stefanello, Carlos Pasqualin Cavalheiro, Fernanda Luísa Ludtke, Mariana dos Santos da Silva, Leadir Lucy Martins Fries, Ernesto Hashime Kubota
Published 2015-02-01

Physico-chemical characteristics and sensory acceptance of Italiantype salami with canola oil addition

by Nelcindo Nascimento Terra, Liana Inês Guidolin Milani, Ana Paula de Souza Rezer, Fernanda Luisa Lüdtke, Carlos Pasqualin Cavalheiro, Leadir Lucy Martins Fries
Published 2014-02-01