Tecnoloxías para o Desenvolvemento de Bioproductos Industriais
TIBD
Universidade do Estado de Santa Catarina
Florianópolis, BrasilPublicacións en colaboración con investigadores/as de Universidade do Estado de Santa Catarina (14)
2023
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An overview of novel proteins in reformulated food
Strategies to Improve the Quality of Foods (Elsevier), pp. 313-335
2022
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Effect of Breed and Diet on Carcass Parameters and Meat Quality of Spent Hens
Annals of Animal Science, Vol. 22, Núm. 1, pp. 477-500
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Influence of pork backfat replacement by microencapsulated fish oil on physicochemical, rheological, nutritional, and sensory features of pork liver pâtés
LWT, Vol. 163
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The role of emerging technologies in the dehydration of berries: Quality, bioactive compounds, and shelf life
Food Chemistry: X, Vol. 16
2021
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A year following the onset of the COVID-19 pandemic: Existing challenges and ways the food industry has been impacted
Foods, Vol. 10, Núm. 10
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Buffalo milk as a source of probiotic functional products
Microorganisms, Vol. 9, Núm. 11
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Effect of nacl partial replacement by chloride salts on physicochemical characteristics, volatile compounds and sensorial properties of dry-cured deer cecina
Foods, Vol. 10, Núm. 3
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Evolution of volatile compounds during dry-cured deer loin processing
International Journal of Food Science and Technology, Vol. 56, Núm. 12, pp. 6204-6213
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Impact of pulsed light processing technology on phenolic compounds of fruits and vegetables
Trends in Food Science and Technology, Vol. 115, pp. 1-11
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The antioxidant effect of colombian berry (Vaccinium meridionale sw.) extracts to prevent lipid oxidation during pork patties shelf-life
Antioxidants, Vol. 10, Núm. 8
2020
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Chemical and physico-chemical changes during the dry-cured processing of deer loin
International Journal of Food Science and Technology, Vol. 55, Núm. 3, pp. 1025-1031
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Inclusion of healthy oils for improving the nutritional characteristics of dry-fermented deer sausage
Foods, Vol. 9, Núm. 10
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Microencapsulation of healthier oils to enhance the physicochemical and nutritional properties of deer pâté
LWT, Vol. 125
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Physicochemical composition and nutritional properties of deer burger enhanced with healthier oils
Foods, Vol. 9, Núm. 5