Julliane Carvalho Barros

Faculdade de Zootecnia e Engenharia de Alimentos da Universidade de São Paulo

Papers (6)

ADDING NON-MEAT PROTEINS IN SOFTER RESTRUCTURED MEAT PRODUCTS CONTAINING PAPAIN
Wanessa Ribeiro ¹
Diógenes Gomes de Sousa ¹
Gilmar Freire da Costa ¹
Julliane Carvalho Barros ¹
Nadja Nara Gomes de Morais ¹
Marise Aparecida Rodrigues Pollonio ²
¹ Universidade Estadual de Campinas
² Departamento de Tecnologia de Alimentos / Faculdade de Engenharia de Alimentos / Universidade Estadual de Campinas
Vol 14, 2021 -
144770

Chemical and Physico-chemical Food Characterization (FQ)

Pôster
IMPROVING TEXTURE BY ADDING PAPAIN IN A RESTRUCTURED MEAT PRODUCT FOR ELDERLY
Wanessa Ribeiro ¹
Diógenes Gomes de Sousa ¹
Maristela Midori Ozaki ²
Julliane Carvalho Barros ¹
Marise Aparecida Rodrigues Pollonio ²
¹ Universidade Estadual de Campinas
² Departamento de Tecnologia de Alimentos / Faculdade de Engenharia de Alimentos / Universidade Estadual de Campinas
Vol 14, 2021 -
144771

Chemical and Physico-chemical Food Characterization (FQ)

Pôster
Vegetable powders as an alternative to nitrite in fermented sausages naturally cured
Maristela Midori Ozaki ¹
Julliane Carvalho Barros ²
Nadja Nara Gomes de Morais ²
Wanessa Ribeiro ²
Marise Aparecida Rodrigues Pollonio ¹
¹ Departamento de Tecnologia de Alimentos / Faculdade de Engenharia de Alimentos / Universidade Estadual de Campinas
² Universidade Estadual de Campinas
Vol 14, 2021 -
144780

Chemical and Physico-chemical Food Characterization (FQ)

Pôster
THE EFFECT OF ADDING DIFFERENT INGREDIENTS AND ADDITIVES ON PHYSICOCHEMICAL PROPERTIES OF MEAT MODEL SYSTEMS
Maristela Midori Ozaki ¹
Julliane Carvalho Barros ²
Gilmar Freire da Costa ²
Andrea Paola Rodriguez Trivino ²
Marise Aparecida Rodrigues Pollonio ¹
¹ Departamento de Tecnologia de Alimentos / Faculdade de Engenharia de Alimentos / Universidade Estadual de Campinas
² Universidade Estadual de Campinas
Vol 14, 2021 -
144781

Chemical and Physico-chemical Food Characterization (FQ)

Pôster
Composition aspects and nutritional appeals in 10 commercial brands of plant-based burgers in Brazil: a critical assessment
Lays Marques ¹
Julliane Carvalho Barros ¹
Gilmar Freire da Costa ¹
Maristela Midori Ozaki ²
Marise Aparecida Rodrigues Pollonio ²
¹ Universidade Estadual de Campinas
² Departamento de Tecnologia de Alimentos / Faculdade de Engenharia de Alimentos / Universidade Estadual de Campinas
Vol 14, 2021 -
144785

Food Security and Food Science (SCA)

Pôster
GEL EMULSIONS WITH CHITOSAN AND AMORPHOUS CELLULOSE AS STRUCTURING AGENTS REDUCED-FAT
Andrea Paola Rodriguez Trivino ¹
Mirian dos Santos ²
Maristela Midori Ozaki ³
Julliane Carvalho Barros ¹
Jairo Humberto López Vargas ⁴
Marise Aparecida Rodrigues Pollonio ³
¹ Universidade Estadual de Campinas
² Faculdade de Engenharia de Alimentos / Universidade Estadual de Campinas (Unicamp)
³ Departamento de Tecnologia de Alimentos / Faculdade de Engenharia de Alimentos / Universidade Estadual de Campinas
⁴ Universidad Nacional de Colombia
Vol 14, 2021 -
144773

Chemical and Physico-chemical Food Characterization (FQ)

Pôster

SLACA

Proceedings of the Latin American Symposium on Food Sciences

Julliane Carvalho Barros

ADDING NON-MEAT PROTEINS IN SOFTER RESTRUCTURED MEAT PRODUCTS CONTAINING PAPAIN

IMPROVING TEXTURE BY ADDING PAPAIN IN A RESTRUCTURED MEAT PRODUCT FOR ELDERLY

Vegetable powders as an alternative to nitrite in fermented sausages naturally cured

THE EFFECT OF ADDING DIFFERENT INGREDIENTS AND ADDITIVES ON PHYSICOCHEMICAL PROPERTIES OF MEAT MODEL SYSTEMS

Composition aspects and nutritional appeals in 10 commercial brands of plant-based burgers in Brazil: a critical assessment

GEL EMULSIONS WITH CHITOSAN AND AMORPHOUS CELLULOSE AS STRUCTURING AGENTS REDUCED-FAT

Co-authors (10)

Marise Aparecida Rodrigues Pollonio

Wanessa Ribeiro

Maristela Midori Ozaki

Andrea Paola Rodriguez Trivino

Mirian dos Santos

Gilmar Freire da Costa

Nadja Nara Gomes de Morais

Diógenes Gomes de Sousa

Jairo Humberto López Vargas

Lays Marques

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