Search Results - Ozaki, Maristela Midori

  • Showing 1 - 9 results of 9
Refine Results
  1. 1
    Interaction between papain and transglutaminase enzymes on the textural softening of burgers

    Interaction between papain and transglutaminase enzymes on the textural softening of burgers by Ribeiro, Wanessa Oliveira, Ozaki, Maristela Midori, dos Santos, Mirian, Rodríguez, Andrea Paola, Pflanzer, Sérgio Bertelli, Pollonio, Marise Aparecida Rodrigues

    Published in Meat science
    Get full text
    Items that this one cites
    Items that cite this one
    Article
    Save to List
    Saved in:
  2. 2
    Beetroot and radish powders as natural nitrite source for fermented dry sausages

    Beetroot and radish powders as natural nitrite source for fermented dry sausages by Ozaki, Maristela Midori, Munekata, Paulo E.S., Jacinto-Valderrama, Rickyn Alexander, Efraim, Priscilla, Pateiro, Mirian, Lorenzo, José Manuel, Pollonio, Marise Aparecida Rodrigues

    Published in Meat science
    Get full text
    Items that this one cites
    Items that cite this one
    Article
    Save to List
    Saved in:
  3. 3
    Using chitosan and radish powder to improve stability of fermented cooked sausages

    Using chitosan and radish powder to improve stability of fermented cooked sausages by Ozaki, Maristela Midori, Munekata, Paulo E.S., Lopes, Aline de Souza, Nascimento, Maristela da Silva do, Pateiro, Mirian, Lorenzo, José Manuel, Pollonio, Marise Aparecida Rodrigues

    Published in Meat science
    Get full text
    Items that this one cites
    Items that cite this one
    Article
    Save to List
    Saved in:
  4. 4
    Radish powder and oregano essential oil as nitrite substitutes in fermented cooked sausages

    Radish powder and oregano essential oil as nitrite substitutes in fermented cooked sausages by Ozaki, Maristela Midori, Santos, Mirian dos, Ribeiro, Wanessa Oliveira, Azambuja Ferreira, Natalia Chinellato de, Picone, Carolina Siqueira Franco, Domínguez, Rubén, Lorenzo, José Manuel, Pollonio, Marise Aparecida Rodrigues

    Get full text
    Items that this one cites
    Items that cite this one
    Article
    Save to List
    Saved in:
  5. 5
    Emulsion gels based on pork skin and dietary fibers as animal fat replacers in meat emulsions: An adding value strategy to byproducts

    Emulsion gels based on pork skin and dietary fibers as animal fat replacers in meat emulsions: An adding value strategy to byproducts by Santos, Mirian dos, Ozaki, Maristela Midori, Ribeiro, Wanessa Oliveira, Paglarini, Camila de Souza, Vidal, Vitor Andre Silva, Campagnol, Paulo Cezar Bastianello, Pollonio, Marise Aparecida Rodrigues

    Get full text
    Items that this one cites
    Items that cite this one
    Article
    Save to List
    Saved in:
  6. 6
    Improving the textural and nutritional properties in restructured meat loaf by adding fibers and papain designed for elderly

    Improving the textural and nutritional properties in restructured meat loaf by adding fibers and papain designed for elderly by Ribeiro, Wanessa Oliveira, Ozaki, Maristela Midori, dos Santos, Mirian, Rodríguez, Andrea Paola, de Castro, Ruann Janser Soares, Sato, Helia Harumi, Campagnol, Paulo Cezar Bastianello, Pollonio, Marise Aparecida Rodrigues

    Get full text
    Items that this one cites
    Items that cite this one
    Article
    Save to List
    Saved in:
  7. 7
    Evaluating different levels of papain as texture modifying agent in bovine meat loaf containing transglutaminase

    Evaluating different levels of papain as texture modifying agent in bovine meat loaf containing transglutaminase by Ribeiro, Wanessa Oliveira, Ozaki, Maristela Midori, dos Santos, Mirian, de Castro, Ruann Janser Soares, Sato, Helia Harumi, Câmara, Ana Karoline Ferreira Ignácio, Rodríguez, Andrea Paola, Campagnol, Paulo Cezar Bastianello, Pollonio, Marise Aparecida Rodrigues

    Published in Meat science
    Get full text
    Items that this one cites
    Items that cite this one
    Article
    Save to List
    Saved in:
  8. 8
    Olive oil-based emulsion gels containing chia (Salvia hispanica L.) mucilage delivering healthy claims to low-saturated fat Bologna sausages

    Olive oil-based emulsion gels containing chia (Salvia hispanica L.) mucilage delivering healthy claims to low-saturated fat Bologna sausages by Ferreira Ignácio Câmara, Ana Karoline, Midori Ozaki, Maristela, Santos, Mirian, Silva Vidal, Vitor André, Oliveira Ribeiro, Wanessa, de Souza Paglarini, Camila, Bernardinelli, Oigres Daniel, Sabadini, Edvaldo, Rodrigues Pollonio, Marise Aparecida

    Published in Food Structure
    Get full text
    Items that this one cites
    Items that cite this one
    Article
    Save to List
    Saved in:
  9. 9
    Inulin gelled emulsion as a fat replacer and fiber carrier in healthier Bologna sausage

    Inulin gelled emulsion as a fat replacer and fiber carrier in healthier Bologna sausage by Paglarini, Camila de Souza, Vidal, Vitor Andre Silva, Ozaki, Maristela Midori, Ribeiro, Ana Paula Badan, Bernardinelli, Oigres Daniel, Câmara, Ana Karoline Ferreira Ignácio, Herrero, Ana M, Ruiz-Capillas, Claudia, Sabadini, Edvaldo, Pollonio, Marise Aparecida Rodrigues

    Get full text
    Items that this one cites
    Items that cite this one
    Article
    Save to List
    Saved in:

Search Tools: