Search Results - Biachi, João Paulo

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  1. 1
    Functional emulsion gels with potential application in meat products

    Functional emulsion gels with potential application in meat products by Paglarini, Camila de Souza, Furtado, Guilherme de Figueiredo, Biachi, João Paulo, Vidal, Vitor Andre Silva, Martini, Silvana, Forte, Marcus Bruno Soares, Cunha, Rosiane Lopes, Pollonio, Marise Aparecida Rodrigues

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  2. 2
    Bread as probiotic carriers: Resistance of Bacillus coagulans GBI-30 6086 spores through processing steps

    Bread as probiotic carriers: Resistance of Bacillus coagulans GBI-30 6086 spores through processing steps by Almada-Érix, Carine N., Almada, Caroline N., Souza Pedrosa, Geany T., Paulo Biachi, João, Bonatto, Mariane S., Schmiele, Marcio, Nabeshima, Elizabeth H., Clerici, Maria Teresa P.S., Magnani, Marciane, Sant'Ana, Anderson S.

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    Reducing 50% sodium chloride in healthier jerked beef: An efficient design to ensure suitable stability, technological and sensory properties

    Reducing 50% sodium chloride in healthier jerked beef: An efficient design to ensure suitable stability, technological and sensory properties by Vidal, Vitor A.S., Biachi, João P., Paglarini, Camila S., Pinton, Mariana B., Campagnol, Paulo C.B., Esmerino, Erick A., da Cruz, Adriano G., Morgano, Marcelo A., Pollonio, Marise A.R.

    Published in Meat science
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