Use of Tiger Nut (Cyperus esculentus L.) Oil Emulsion as Animal Fat Replacement in Beef Burgers von Barros, Julliane Carvalho, Munekata, Paulo E. S., Leandro de Carvalho, Francisco Allan, Pateiro, Mirian, Barba, Francisco J., Dominguez, Ruben, Trindade, Marco Antonio, Manuel Lorenzo, Jose

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Effect of replacing pork backfat with Echium oil on technological and sensory characteristics of bologna sausages with reduced sodium content von Pires, Manoela Alves, Santos, Isabela Rodrigues dos, Barros, Julliane Carvalho, Trindade, Marco Antonio

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Gamma ray irradiation: A new strategy to increase the shelf life of salt-reduced hot dog wieners von Rodrigues, Isabela, Baldini, Aline, Pires, Manoela, Carvalho Barros, Julliane, Fregonesi, Raul, Gonçalves de Lima, César, Trindade, Marco Antonio

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Effect of processing (cutter versus continuous emulsifier) and sodium reduction on the physicochemical properties of bologna sausages von Nacimento, Renata, Vidal, Vitor Andre Silva, Souza Paglarini, Camila, Munekata, Paulo E.S., Lorenzo, José M., Barros, Julliane Carvalho, Cristianini, Marcelo, Pollonio, Marise Aparecida Rodrigues

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Sodium reduction in enrobed restructured chicken nuggets through replacement of NaCl with CaCl2 von Barros, Julliane Carvalho, Gois, Taynara Saviani, Pires, Manoela Alves, Rodrigues, Isabela, Trindade, Marco Antonio

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Physicochemical and microbiological characteristics of Italian salami made of lamb and enriched with pequi (Caryocar brasiliense, Cambess) von Beatriz, Severino da Silva, Geovana, Rocha Placido, Suzana, Rodrigues de Resende, Bruno, De Sousa Carvalho, Wellingthon, da Silva Guimaraes Junnyor, Marco, Antonio Pereira de Silva, Julliane, Carvalho Barros

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Healthy beef burgers: Effect of animal fat replacement by algal and wheat germ oil emulsions von Barros, Julliane Carvalho, Munekata, Paulo E.S., de Carvalho, Francisco Allan Leandro, Domínguez, Rubén, Trindade, Marco Antonio, Pateiro, Mirian, Lorenzo, José Manuel

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Improving the lipid profile of bologna type sausages with Echium (Echium plantagineum L.) oil and chia (Salvia hispanica L) flour von Pires, Manoela Alves, Barros, Julliane Carvalho, Rodrigues, Isabela, Sichetti Munekata, Paulo Eduardo, Trindade, Marco Antonio

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Quality of raw milk refrigerated granelizado collected in southwest goiano von Arthur Inácio Medeiros de França, Marco Antônio Pereira da Silva, Julliane Carvalho Barros, Marcos Roberto da Silva, Rodrigo Balduíno Soares Neves, Luiz Eduardo Costa do Nascimento, Edmar Soares Nicolau

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Kelly’s repertory grid method applied to develop sensory terms for consumer characterization (check-all-that-apply) of omega-3 enriched bologna sausages with reduced sodium content... von Pires, Manoela Alves, Rodrigues, Isabela, Barros, Julliane Carvalho, Trindade, Marco Antonio

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Microbiological evaluation of sweet pies marketed fairs in special city Goiânia-GO von Edmar Soares Nicolau, Nayana Ribeiro Soares, Julliane Carvalho Barros, Beatriz Severino da Silva, Marco Antônio Pereira da Silva, Sheyla do Ó Cavalcanti

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Omega-3- and fibre-enriched chicken nuggets by replacement of chicken skin with chia (Salvia hispanica L.) flour von Barros, Julliane Carvalho, Munekata, Paulo Eduardo Sichetti, Pires, Manoela Alves, Rodrigues, Isabela, Andaloussi, Oussama Slaoui, Rodrigues, Christianne Elisabete da Costa, Trindade, Marco Antonio

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Effect of high hydrostatic pressure on the physicochemical characteristics of low sodium mortadella containing a high level of mechanically deboned poultry chicken meat von Nacimento, Renata do, Vidal, Vitor Andre Silva, de Souza Paglarini, Camila, Domínguez, Rubén, Lorenzo, José M, Barros, Julliane Carvalho, Cristianini, Marcelo, Pollonio, Marise Aparecida Rodrigues

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Sodium reduction in enrobed restructured chicken nuggets through replacement of NaCl with CaCl 2 von Barros, Julliane Carvalho, Gois, Taynara Saviani, Pires, Manoela Alves, Rodrigues, Isabela, Trindade, Marco Antonio

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The effect of sodium reduction on the microstructure, texture and sensory acceptance of Bologna sausage von Pires, Manoela Alves, Munekata, Paulo Eduardo Sichetti, Baldin, Juliana Cristina, Rocha, Yana Jorge Polizer, Carvalho, Larissa Tatero, dos Santos, Isabela Rodrigues, Barros, Julliane Carvalho, Trindade, Marco Antonio

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Healthier chicken nuggets incorporated with chia (Salvia hispanica L.) flour and partial replacement of sodium chloride with calcium chloride von Barros, J.C.

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Avaliação microbiológica de tortas doces comercializadas em feiras especiais da cidade de Goiânia-GO von Nicolau, Edmar Soares, Soares, Nayana Ribeiro, Barros, Julliane Carvalho, Silva, Beatriz Severino da, Silva, Marco Antônio Pereira da, Cavalcanti, Sheyla Do Ó

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QUALIDADE DO LEITE CRU REFRIGERADO GRANELIZADO COLETADO NO SUDOESTE GOIANO von De França, Arthur Inácio Medeiros, Da Silva, Marco Antônio Pereira, Barros, Julliane Carvalho, Da Silva, Marcos Roberto, Neves, Rodrigo Balduíno Soares, Do Nascimento, Luiz Eduardo Costa, Nicolau, Edmar Soares

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EVOLUÇÃO DA PROTEÓLISE DO LEITE INOCULADO IN VITRO COM Pseudomonas fluorescens von DOS SANTOS, PRISCILA ALONSO, PEREIRA DA SILVA, MARCO ANTONIO, MOREIRA, GISELE DO NASCIMENTO, BARROS, JULLIANE CARVALHO, DE OLIVEIRA, ANTÔNIO NONATO, NICOLAU, EDMAR SOARES

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Partial replacement of pork fat by Echium oil in reduced sodium bologna sausages: technological, nutritional and stability implications von Pires, Manoela A, Rodrigues, Isabela, Barros, Julliane C, Carnauba, Gabriela, Carvalho, Francisco AL, Trindade, Marco A

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