Heck RT - Search Results

1

Is it possible to produce a low-fat burger with a healthy n-6/n-3 PUFA ratio without affecting the technological and sensory properties?

Heck RT, Vendruscolo RG, de Araújo Etchepare M, Cichoski AJ, de Menezes CR, Barin JS, Lorenzo JM, Wagner R, Campagnol PCB. Heck RT, et al. Meat Sci. 2017 Aug;130:16-25. doi: 10.1016/j.meatsci.2017.03.010. Epub 2017 Mar 22. Meat Sci. 2017. PMID: 28347883

2

Production of healthier bologna type sausages using pork skin and green banana flour as a fat replacers.

Alves LAADS, Lorenzo JM, Gonçalves CAA, Santos BAD, Heck RT, Cichoski AJ, Campagnol PCB. Alves LAADS, et al. Among authors: heck rt. Meat Sci. 2016 Nov;121:73-78. doi: 10.1016/j.meatsci.2016.06.001. Epub 2016 Jun 2. Meat Sci. 2016. PMID: 27288899

3

Impact of lysine and liquid smoke as flavor enhancers on the quality of low-fat Bologna-type sausages with 50% replacement of NaCl by KCl.

Dos Santos Alves LAA, Lorenzo JM, Gonçalves CAA, Dos Santos BA, Heck RT, Cichoski AJ, Campagnol PCB. Dos Santos Alves LAA, et al. Among authors: heck rt. Meat Sci. 2017 Jan;123:50-56. doi: 10.1016/j.meatsci.2016.09.001. Epub 2016 Sep 5. Meat Sci. 2017. PMID: 27614180

4

Oxidative stability of burgers containing chia oil microparticles enriched with rosemary by green-extraction techniques.

Heck RT, Lucas BN, Santos DJPD, Pinton MB, Fagundes MB, de Araújo Etchepare M, Cichoski AJ, de Menezes CR, Barin JS, Wagner R, Campagnol PCB. Heck RT, et al. Meat Sci. 2018 Dec;146:147-153. doi: 10.1016/j.meatsci.2018.08.009. Epub 2018 Aug 18. Meat Sci. 2018. PMID: 30145411

5

Volatile compounds and sensory profile of burgers with 50% fat replacement by microparticles of chia oil enriched with rosemary.

Heck RT, Fagundes MB, Cichoski AJ, de Menezes CR, Barin JS, Lorenzo JM, Wagner R, Campagnol PCB. Heck RT, et al. Meat Sci. 2019 Feb;148:164-170. doi: 10.1016/j.meatsci.2018.10.017. Epub 2018 Oct 25. Meat Sci. 2019. PMID: 30388481

6

Ultrasound: A new approach to reduce phosphate content of meat emulsions.

Pinton MB, Correa LP, Facchi MMX, Heck RT, Leães YSV, Cichoski AJ, Lorenzo JM, Dos Santos M, Pollonio MAR, Campagnol PCB. Pinton MB, et al. Among authors: heck rt. Meat Sci. 2019 Jun;152:88-95. doi: 10.1016/j.meatsci.2019.02.010. Epub 2019 Feb 16. Meat Sci. 2019. PMID: 30836267

7

Hydrogelled emulsion from chia and linseed oils: A promising strategy to produce low-fat burgers with a healthier lipid profile.

Heck RT, Saldaña E, Lorenzo JM, Correa LP, Fagundes MB, Cichoski AJ, de Menezes CR, Wagner R, Campagnol PCB. Heck RT, et al. Meat Sci. 2019 Oct;156:174-182. doi: 10.1016/j.meatsci.2019.05.034. Epub 2019 Jun 5. Meat Sci. 2019. PMID: 31200329

8

Jabuticaba peel extract obtained by microwave hydrodiffusion and gravity extraction: A green strategy to improve the oxidative and sensory stability of beef burgers produced with healthier oils.

Heck RT, Ferreira DF, Fagundes MB, Santos BAD, Cichoski AJ, Saldaña E, Lorenzo JM, de Menezes CR, Wagner R, Barin JS, Campagnol PCB. Heck RT, et al. Meat Sci. 2020 Dec;170:108230. doi: 10.1016/j.meatsci.2020.108230. Epub 2020 Jul 6. Meat Sci. 2020. PMID: 32659546

9

Sodium reformulation and its impact on oxidative stability and sensory quality of dry-cured rabbit legs.

Pedro D, Lorenzo JM, Saldaña E, Heck RT, Dos Santos BA, Cichoski AJ, Campagnol PCB. Pedro D, et al. Among authors: heck rt. Meat Sci. 2021 Jul;177:108485. doi: 10.1016/j.meatsci.2021.108485. Epub 2021 Mar 3. Meat Sci. 2021. PMID: 33743433

10

Lipid oxidation and sensory characterization of Omega-3 rich buffalo burgers enriched with chlorogenic acids from the mate (Ilex paraguariensis) tree harvesting residues.

Heck RT, da Rosa JL, Vendruscolo RG, Cichoski AJ, Meinhart AD, Lorini A, Paim BT, Galli V, Robalo SS, Dos Santos BA, de Pellegrin LFV, de Menezes CR, Wagner R, Campagnol PCB. Heck RT, et al. Meat Sci. 2021 Sep;179:108534. doi: 10.1016/j.meatsci.2021.108534. Epub 2021 May 6. Meat Sci. 2021. PMID: 33975259

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