Capacitação profissional dos docentes em relação aos alunos com necessidades especiais - Professional training of teachers in relation to students with special needs von Aline Augusti Boligon, Leticia Pinton, Francieli Sanches, Fabiane Romano de Souza Bridi

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Capacitação profissional dos docentes em relação aos alunos com necessidades especiais von Boligon, Aline Augusti, Pinton, Leticia, Sanches, Francieli, Bridi, Fabiane

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Synergistic effects evaluation of jabuticaba and strawberry extracts on oxidative stability of pork burgers von Da Silva, Rita D.C.S., Camponogara, Juliana A., Farias, Carla A.A., Dos Reis, Andreara R., dos Santos, Bibiana A., Pinton, Mariana B., Corrêa, Leticia P., Campagnol, Paulo C.B., Dantas, Gabrielle A., Santos, Roberto C.V., Ballus, Cristiano A., Barcia, Milene T.

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Hydrogelled emulsion from linseed oil and pea protein as a strategy to produce healthier pork burgers with high technological and sensory quality von de Lima Guterres, Leticia, Pinton, Mariana Basso, dos Santos, Bibiana Alves, Correa, Leticia Pereira, Cordeiro, Madison Willy Silva, Wagner, Roger, Cichoski, Alexandre José, Lorenzo, José Manuel, Campagnol, Paulo Cezar Bastianello

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Replacement of alkaline phosphate with flaxseed cake and its impact on mortadella's technological, oxidative, microbiological, and sensory aspects von Pinton, Mariana Basso, Santos, Bibiana Alves, Correa, Leticia Pereira, Cargnin, Gregório, Cichoski, Alexandre José, Silva, Leila Picolli, Lorenzo, José Manuel, Campagnol, Paulo Cezar Bastianello

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Ultrasound: A new approach to reduce phosphate content of meat emulsions von Pinton, Mariana Basso, Correa, Leticia Pereira, Facchi, Michelle Maria Xavier, Heck, Rosane Teresinha, Leães, Yasmim Sena Vaz, Cichoski, Alexandre José, Lorenzo, José Manuel, dos Santos, Mirian, Pollonio, Marise Aparecida Rodrigues, Campagnol, Paulo Cezar Bastianello

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Jabuticaba peel extract and nisin: A promising combination for reducing sodium nitrite in Bologna-type sausages von dos Santos, Bibiana Alves, da Fontoura, Andrine Menna, Correa, Leticia Pereira, Pinton, Mariana Basso, Padilha, Milena, Fracari, Priscila Rossato, Ribeiro, Stephanie Reis, Wagner, Roger, Cichoski, Alexandre José, Barin, Juliano Smanioto, Campagnol, Paulo Cezar Bastianello

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Evaluation of nutritional, technological, oxidative, and sensory properties of low-sodium and phosphate-free mortadellas produced with bamboo fiber, pea protein, and mushroom powde... von Pinton, Mariana Basso, Lorenzo, José Manuel, dos Santos, Bibiana Alves, Correa, Leticia Pereira, Padilha, Milena, Trindade, Pamela Cristiele Oliveira, Cichoski, Alexandre José, Bermúdez, Roberto, Purriños, Laura, Campagnol, Paulo Cezar Bastianello

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Ultrasound and low-levels of NaCl replacers: A successful combination to produce low-phosphate and low-sodium meat emulsions von Pinton, Mariana Basso, dos Santos, Bibiana Alves, Correa, Leticia Pereira, Leães, Yasmim Sena Vaz, Cichoski, Alexandre José, Lorenzo, José Manuel, dos Santos, Mirian, Pollonio, Marise Aparecida Rodrigues, Campagnol, Paulo Cezar Bastianello

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Effect of high-power ultrasound and bamboo fiber on the technological and oxidative properties of phosphate-free meat emulsions von Pinton, Mariana Basso, Lorenzo, José Manuel, Seibt, Ana Carolina Mendes Dias, dos Santos, Bibiana Alves, da Rosa, Jordana Lima, Correa, Leticia Pereira, Cichoski, Alexandre José, Campagnol, Paulo Cezar Bastianello

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High-power ultrasound, micronized salt, and low KCl level: An effective strategy to reduce the NaCl content of Bologna-type sausages by 50 von da Rosa, Jordana Lima, Rios-Mera, Juan Dario, Castillo, Carmen Josefina Contreras, Lorenzo, José Manuel, Pinton, Mariana Basso, dos Santos, Bibiana Alves, Correa, Leticia Pereira, Henn, Alessandra Schneider, Cichoski, Alexandre José, Flores, Erico Marlon Moraes, Campagnol, Paulo Cezar Bastianello

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Pea Protein Isolate as a Meat Substitute in Canned Pork Pâté: Nutritional, Technological, Oxidative, and Sensory Properties von Trindade, Pamela Cristiele Oliveira, Santos, Bibiana Alves dos, Hollweg, Géssica, Correa, Leticia Pereira, Pinton, Mariana Basso, Padilha, Milena, Payeras, Rafael Henrique Zanini, Rosa, Sarita Correa, Cichoski, Alexandre José, Campagnol, Paulo Cezar Bastianello

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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 von 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

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Raspberry Extract as a Strategy to Improve the Oxidative Stability of Pork Burgers Enriched with Omega-3 Fatty Acids von de Oliveira, Adrieni Santos, Dos Santos, Bibiana Alves, Farias, Carla Andressa Almeida, Correa, Leticia Pereira, Cordeiro, Madison Willy Silva, Pinton, Mariana Basso, Barcia, Milene Teixeira, Wagner, Roger, Cichoski, Alexandre José, Barin, Juliano Smanioto, Lorenzo, José Manuel, Nieto, Gema, Campagnol, Paulo Cezar Bastianello

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

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