Maristela Midori Ozaki

Departamento de Tecnologia de Alimentos / Faculdade de Engenharia de Alimentos / Universidade Estadual de Campinas

Also published on: SLACA 2019

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Papers 6

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
INFLUENCE OF CHLORIDE SALTS IN GEL EMULSIONS ADDED OF POLYSACCHARIDES AS A FAT SUBSTITUTE IN MEAT PRODUCTS
Andrea Paola Rodriguez Trivino ¹
Mirian dos Santos ²
Maristela Midori Ozaki ³
Gilmar Freire da Costa 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 -
144768

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
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

Co-authors (10)

Publications in other proceedings

SLACA 2019
EMULSION GELS BASED ON PORCINE SKIN AND DIETARY FIBERS FOR THE PORK BACK FAT SUBSTITUTION IN MEAT PRODUCTS

SLACA 2021

Anais do Simpósio Latino Americano de Ciências de Alimentos
Proceedings of 14 SLACA - Latin American Symposium on Food Science

Maristela Midori Ozaki

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

INFLUENCE OF CHLORIDE SALTS IN GEL EMULSIONS ADDED OF POLYSACCHARIDES AS A FAT SUBSTITUTE IN MEAT PRODUCTS

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

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

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

Co-authors (10)

Marise Aparecida Rodrigues Pollonio

Wanessa Ribeiro

Julliane Carvalho Barros

Andrea Paola Rodriguez Trivino

Mirian dos Santos

Gilmar Freire da Costa

Diógenes Gomes de Sousa

Nadja Nara Gomes de Morais

Jairo Humberto López Vargas

Lays Marques

Publications in other proceedings

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