A. C. S. Barretto

All papers authored by A. C. S. Barretto

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2022 Marcio Augusto Ribeiro Sanches

, Nicholas Matheus Lapinskas, Tiago Luis Barretto, Andrea Carla da Silva‐Barretto

, Javier Telis‐Romero

Improving salt diffusion by ultrasound application during wet salting of pork meat: A mathematical modeling approach

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Tiago Luis Barretto, Marcio Augusto Ribeiro Sanches

, Mirian Pateiro

, Jose Manuel Lorenzo

, Javier Telis-Romero, Andrea Carla da Silva Barretto

Recent advances in the application of ultrasound to meat and meat products: Physicochemical and sensory aspects

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2021 João Marcos dos Santos, João Marcos dos Santos, Eduardo Oliveira Ignácio, Camila Vespúcio Bis-Souza, Andrea Carla da Silva Barretto

Performance of reduced fat-reduced salt fermented sausage with added microcrystalline cellulose, resistant starch and oat fiber using the simplex design

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Elisa Rafaela Bonadio Bellucci

, Tiago Luís Barretto

, José Manuel Lorenzo Rodriguez

, Camila Vespúcio Bis-Souza

, Francisco Jose Barba

, Andrea Carla da Silva Barretto

Natural colorants improved the physicochemical and sensorial properties of frozen Brazilian sausage (linguiça) with reduced nitrite

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Marcio Augusto Ribeiro Sanches, Andrea Carla da Silva Barretto, Marcio Augusto Ribeiro Sanches

, Patricia Maria Onofre Colombo Silva, Patrícia Maria Onofre Colombo Silva

, Roger Darros Barbosa

, Javier Telis Romero

, Andrea Carla da Silva Barretto

Mass transfer in beef: effect of crossbreeding and ultrasound application

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2020 Gilmar Borges de Paiva, Marco Antonio Trindade, Javier Telis Romero

, Andrea Carla da Silva Barretto

Antioxidant effect of acerola fruit powder, rosemary and licorice extract in caiman meat nuggets containing mechanically separated caiman meat

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Elisa Rafaela Bonadio Bellucci, Paulo E. S. Munekata, Mirian Pateiro, José M. Lorenzo, Andrea Carla da Silva Barretto

Red pitaya extract as natural antioxidant in pork patties with total replacement of animal fat

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Tiago Luis Barretto, Elisa Rafaela Bonadio Bellucci, Roger Darros Barbosa, Marise Aparecida Rodrigues Pollonio, Javier Telis Romero

, Andrea Carla da Silva Barretto

Impact of ultrasound and potassium chloride on the physicochemical and sensory properties in low sodium restructured cooked ham

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Mirian dos Santos, Andrea Carla Silva Barretto, Paulo E. S. Munekata, Mirian Pateiro, Giseli Carvalho Magalhães, Andrea Carla Silva Barretto

, José Manuel Lorenzo, Marise Aparecida Rodrigues Pollonio

Pork skin-based emulsion gels as animal fat replacers in hot-dog style sausages

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Lilian Fachin Leonardo Betiol, Andrea Carla da Silva Barretto, Rodrigo Rodrigues Evangelista, Marcio Augusto Ribeiro Sanches

, Rodrigo Corrêa Basso, Beatriz Gullón, Jose M. Lorenzo, Andrea Carla da Silva Barretto

, Javier Telis Romero

Influence of temperature and chemical composition on water sorption isotherms for dry-cured ham

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Camila V. Bis-Souza, Mirian Pateiro

, Rubén Domínguez, Ana L. B. Penna, José M. Lorenzo, Andrea C. Silva Barretto

Impact of fructooligosaccharides and probiotic strains on the quality parameters of low-fat Spanish Salchichón

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2019 C. V. Bis-Souza, M. M. Ozaki, V. A. S. Vidal, M. A. R. Pollonio, A. L. B. Penna, A. C. S. Barretto

Can dietary fiber improve the technological characteristics and sensory acceptance of low-fat Italian type salami?

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J. M. M. Henck, C. V. Bis-Souza, M. A. R. Pollonio, J. M. Lorenzo

, A. C. S. Barretto

Alpha-cyclodextrin as a new functional ingredient in low-fat chicken frankfurter

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Camila Vespúcio Bis-Souza, Mirian Pateiro

, Rubén Domínguez, José M. Lorenzo, Ana Lucia Barretto Penna, Andrea Carla da Silva Barretto

Volatile profile of fermented sausages with commercial probiotic strains and fructooligosaccharides

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Rubén Agregán, Francisco J. Barba

, Mohsen Gavahian

, Daniel Franco

, Amin Mousavi Khaneghah

, Javier Carballo

, Isabel Cfr Ferreira

, Andrea Carla Silva Barretto

, José M. Lorenzo

Fucus vesiculosus extracts as natural antioxidants for improvement of physicochemical properties and shelf life of pork patties formulated with oleogels

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C. V. Bis-Souza

, F. J. Barba

, J. M. Lorenzo

, A. L. B. Penna

, A. C. S. Barretto

New strategies for the development of innovative fermented meat products: a review regarding the incorporation of probiotics and dietary fibers

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2018 Tiago Luis Barretto, Marise Aparecida Rodrigues Pollonio, Javier Telis-Romero

, Andrea Carla da Silva Barretto

Improving sensory acceptance and physicochemical properties by ultrasound application to restructured cooked ham with salt (NaCl) reduction

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Camila Vespúcio Bis-Souza, Jenifer Mayara Monari Henck, Andrea Carla da Silva Barretto, A. C. S. Barretto

Performance of low-fat beef burger with added soluble and insoluble dietary fibers

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2016 Trevisan,Yara Cavalcanti, Bis,Camila Vespúcio, Barretto,Andrea Carla da Silva, Yara Cavalcanti Trevisan, Camila Vespúcio Bis, Jenifer Monari Henck, Henck,Jenifer Monari, Andrea Carla da Silva Barretto, A. C. S. Barretto

Efeito da adição de fibra de aveia sobre as propriedades físico-químicas de hambúrguer cozido e congelado com redução de gordura e sal

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2014 Marcio Schmiele

, Maria Cristina Chiarinelli Nucci Mascarenhas, Andrea Carla da Silva Barretto

, Marise Aparecida Rodrigues Pollonio

Dietary fiber as fat substitute in emulsified and cooked meat model system

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All papers authored by A. C. S. Barretto