Renata Nascimento

Universidade Estadual de Campinas

Papers (3)

UTILIZATION OF RICE BRAN IN FRANKFURTER ELABORATED WITH MECHANICALLY DEBONED POULTRY MEAT: INFLUENCE ON SENSORY PROPERTIES AND TEXTURE PROFILE
Vanessa Cristina Messias ¹
Fernanda Hayakawa ¹
Cláudia Horita ¹
Renata Nascimento ²
Carla Carraro ²
Camila Paglarini ³
Rivaz Barzt ⁴
Walter Tessman ⁴
Marise Aparecida Rodrigues Pollonio ²
¹ Departamento de Tecnologia de Alimentos / Faculdade de Engenharia de Alimentos / Universidade Estadual de Campinas
² School of Food Engineering- University of Campinas, UNICAMP, Rua Monteiro Lobato 80, 13083-862 Campinas, São Paulo, Brazil / University of Campinas
³ Departamento de Tecnologia de Alimentos (FEA) / Universidade Federal Rural de Pernambuco, Unidade Acadêmica de Garanhuns / Universidade Federal Rural de Pernambuco
⁴ HT Nutri
vol. 1, 2013 -
13031

Science and Food Technology (CT)

Poster
APPLICATION OF HIGH HYDROSTATIC PRESSURE TO MEAT BATTERS: EFFECTS ON EMULSION STABILITY, EXTRACTION YIELD, AND MICROSTRUCTURE
Marcelo Cristianini ¹
Camila Paglarini ²
Vitor Andre Silva Vidal ²
Marise Aparecida Rodrigues Pollonio ³
Renata Nascimento ²
¹ Department of Food Technology / Laboratory of Emerging Technology, School of Food Engineering / Universidade Estadual de Campinas
² Universidade Estadual de Campinas
³ Faculdade de Engenharia de Alimentos / Universidade Estadual de Campinas
-
71318

Process Engeineering and Emerging Technologies (ET)

Pôster
EFFECT OF HIGH-PRESSURE PROCESSING ON THE PHYSICOCHEMICAL CHARACTERISTICS OF REDUCED-SODIUM BOLOGNA SAUSAGES WITH HIGH CONTENT OF MECHANICALLY DEBONED CHICKEN MEAT
Renata Nascimento ¹
Vitor Andre Silva Vidal ¹
Marcelo Cristianini ²
Camila Paglarini ¹
Marise Aparecida Rodrigues Pollonio ³
¹ Universidade Estadual de Campinas
² Department of Food Technology / Laboratory of Emerging Technology, School of Food Engineering / Universidade Estadual de Campinas
³ Faculdade de Engenharia de Alimentos / Universidade Estadual de Campinas
-
71375

Process Engeineering and Emerging Technologies (ET)

Pôster

SLACA

Proceedings of the Latin American Symposium on Food Sciences

Renata Nascimento

UTILIZATION OF RICE BRAN IN FRANKFURTER ELABORATED WITH MECHANICALLY DEBONED POULTRY MEAT: INFLUENCE ON SENSORY PROPERTIES AND TEXTURE PROFILE

APPLICATION OF HIGH HYDROSTATIC PRESSURE TO MEAT BATTERS: EFFECTS ON EMULSION STABILITY, EXTRACTION YIELD, AND MICROSTRUCTURE

EFFECT OF HIGH-PRESSURE PROCESSING ON THE PHYSICOCHEMICAL CHARACTERISTICS OF REDUCED-SODIUM BOLOGNA SAUSAGES WITH HIGH CONTENT OF MECHANICALLY DEBONED CHICKEN MEAT

Co-authors (13)

Marcelo Cristianini

Marise Aparecida Rodrigues Pollonio

Marise Aparecida Rodrigues Pollonio

Camila Paglarini

Camila Paglarini

Vitor Andre Silva Vidal

Vanessa Cristina Messias

Cláudia Horita

Renata Nascimento

Fernanda Hayakawa

Rivaz Barzt

Walter Tessman

Carla Carraro

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