Search

Author/Creator Auriema, Bruna E.

1. Correlation between nuclear magnetic resonance and traditional method to evaluate the lipid oxidation of emulsified chicken meat products with fat replacement by green banana biomass. Issue 3 (27th January 2021)

Authors:
Auriema, Bruna E.; Vicente, Juarez; de Carvalho, Mario G.; Castro, Rosane N.; Luchese, Rosa H.; Mathias, Simone P.
Journal:
Journal of food processing and preservation
Issue:
Volume 45:Issue 3(2021)
Page Start:
n/a
Record Type:
Journal Article
View Content:
Available online (eLD content is only available in our Reading Rooms) ↗

2. Fat replacement by green banana biomass: Impact on the technological, nutritional and dynamic sensory profiling of chicken mortadella. (February 2022)

Authors:
Auriema, Bruna E.; Correa, Fernando J.; Silva, Ramon; Soares, Paula Thaís S.; Lima, Aloizio L.; Vidal, Vitor André S.; Raices, Renata S.L.; Pollonio, Marise A.R.; Luchese, Rosa H.; Esmerino, Erick A.; Mathias, Simone P.
Journal:
Food research international
Issue:
Volume 152(2022)
Page Start:
Record Type:
Journal Article
View Content:
Available online (eLD content is only available in our Reading Rooms) ↗