Search Results - Jovanovichs, Marcos Roberto Casarin

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    Replacing animal fat with gels of psyllium fiber and combined linseed oil-psyllium fiber in salamis: impacts on technological, nutritional, oxidative, and sensory properties

    Replacing animal fat with gels of psyllium fiber and combined linseed oil-psyllium fiber in salamis: impacts on technological, nutritional, oxidative, and sensory properties by Jovanovichs, Marcos Roberto Casarin, Pinton, Mariana Basso, Correa, Leticia Pereira, Pedro, Douglas, Mallmann, Carlos Augusto, Wagner, Roger, Cichoski, Alexandre José, Lorenzo, José M., Teixeira, Alfredo, Campagnol, Paulo C.B., Santos, Bibiana Alves dos

    Published in Foods
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    Micronized olive pomace: A sustainable and innovative strategy to improve the oxidative stability of omega-3 enriched salamis

    Micronized olive pomace: A sustainable and innovative strategy to improve the oxidative stability of omega-3 enriched salamis by Jovanovichs, Marcos Roberto Casarin, dos Santos, Bibiana Alves, Sant'Anna Monteiro, Camila, Pedro, Douglas, Correa, Letícia Pereira, Cordeiro, Madison Willy Silva, Pinton, Mariana Basso, Cichoski, Alexandre José, Mallmann, Carlos Augusto, Wagner, Roger, Emanuelli, Tatiana, Campagnol, Paulo Cezar Bastianello

    Published in Meat science
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