Anais do Simpósio Latino Americano de Ciências de Alimentos Anais do Simpósio Latino Americano de Ciência dos Alimentos

ISSN: 2447-2840

Universidade Estadual de Campinas

Renata Nascimento

Also published on: slaca-2013

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APPLICATION OF HIGH HYDROSTATIC PRESSURE TO MEAT BATTERS: EFFECTS ON EMULSION STABILITY, EXTRACTION YIELD, AND MICROSTRUCTURE
Process Engeineering and Emerging Technologies (ET)

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

High hydrostatic pressure

Meat emulsion

Bologna sausage

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71318
EFFECT OF HIGH-PRESSURE PROCESSING ON THE PHYSICOCHEMICAL CHARACTERISTICS OF REDUCED-SODIUM BOLOGNA SAUSAGES WITH HIGH CONTENT OF MECHANICALLY DEBONED CHICKEN MEAT
Process Engeineering and Emerging Technologies (ET)

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

Emulsion stability

low sodium

Bologna sausage

-
71375

Co-authors (4)

Publications in other proceedings

slaca-2013
UTILIZATION OF RICE BRAN IN FRANKFURTER ELABORATED WITH MECHANICALLY DEBONED POULTRY MEAT: INFLUENCE ON SENSORY PROPERTIES AND TEXTURE PROFILE