Trindade MA - Search Results

1

Sodium reduction in enrobed restructured chicken nuggets through replacement of NaCl with CaCl₂.

Barros JC, Gois TS, Pires MA, Rodrigues I, Trindade MA. Barros JC, et al. Among authors: trindade ma. J Food Sci Technol. 2019 Aug;56(8):3587-3596. doi: 10.1007/s13197-019-03777-8. Epub 2019 Jun 11. J Food Sci Technol. 2019. PMID: 31413386 Free PMC article.

2

Effect of spray drying on the sensory and physical properties of hydrolysed casein using gum arabic as the carrier.

Subtil SF, Rocha-Selmi GA, Thomazini M, Trindade MA, Netto FM, Favaro-Trindade CS. Subtil SF, et al. Among authors: trindade ma. J Food Sci Technol. 2014 Sep;51(9):2014-21. doi: 10.1007/s13197-012-0722-z. Epub 2012 May 12. J Food Sci Technol. 2014. PMID: 25190858 Free PMC article.

3

Evaluation of antioxidant capacity of 13 plant extracts by three different methods: cluster analyses applied for selection of the natural extracts with higher antioxidant capacity to replace synthetic antioxidant in lamb burgers.

Fernandes RP, Trindade MA, Tonin FG, Lima CG, Pugine SM, Munekata PE, Lorenzo JM, de Melo MP. Fernandes RP, et al. Among authors: trindade ma. J Food Sci Technol. 2016 Jan;53(1):451-60. doi: 10.1007/s13197-015-1994-x. Epub 2015 Aug 19. J Food Sci Technol. 2016. PMID: 26787964 Free PMC article.

4

Microencapsulated jabuticaba (Myrciaria cauliflora) extract added to fresh sausage as natural dye with antioxidant and antimicrobial activity.

Baldin JC, Michelin EC, Polizer YJ, Rodrigues I, de Godoy SH, Fregonesi RP, Pires MA, Carvalho LT, Fávaro-Trindade CS, de Lima CG, Fernandes AM, Trindade MA. Baldin JC, et al. Among authors: trindade ma. Meat Sci. 2016 Aug;118:15-21. doi: 10.1016/j.meatsci.2016.03.016. Epub 2016 Mar 16. Meat Sci. 2016. PMID: 27016672

5

Effect of natural antioxidants on physicochemical properties and lipid stability of pork liver pâté manufactured with healthy oils during refrigerated storage.

Munekata PES, Domínguez R, Campagnol PCB, Franco D, Trindade MA, Lorenzo JM. Munekata PES, et al. Among authors: trindade ma. J Food Sci Technol. 2017 Dec;54(13):4324-4334. doi: 10.1007/s13197-017-2903-2. Epub 2017 Oct 10. J Food Sci Technol. 2017. PMID: 29184238 Free PMC article.

6

Effect of microencapsulated Jabuticaba (Myrciaria cauliflora) extract on quality and storage stability of mortadella sausage.

Baldin JC, Munekata PES, Michelin EC, Polizer YJ, Silva PM, Canan TM, Pires MA, Godoy SHS, Fávaro-Trindade CS, Lima CG, Fernandes AM, Trindade MA. Baldin JC, et al. Among authors: trindade ma. Food Res Int. 2018 Jun;108:551-557. doi: 10.1016/j.foodres.2018.03.076. Epub 2018 Mar 30. Food Res Int. 2018. PMID: 29735090

7

Modified atmosphere packaging for lamb meat: evaluation of gas composition in the extension of shelf life and consumer acceptance.

Rodrigues I, Trindade MA, Palu AF, Baldin JC, de Lima CG, de Alvarenga Freire MT. Rodrigues I, et al. Among authors: trindade ma. J Food Sci Technol. 2018 Sep;55(9):3547-3555. doi: 10.1007/s13197-018-3280-1. Epub 2018 Jun 25. J Food Sci Technol. 2018. PMID: 30150813 Free PMC article.

8

Partial replacement of meat and fat with hydrated wheat fiber in beef burgers decreases caloric value without reducing the feeling of satiety after consumption.

Carvalho LT, Pires MA, Baldin JC, Munekata PES, de Carvalho FAL, Rodrigues I, Polizer YJ, de Mello JLM, Lapa-Guimarães J, Trindade MA. Carvalho LT, et al. Among authors: trindade ma. Meat Sci. 2019 Jan;147:53-59. doi: 10.1016/j.meatsci.2018.08.010. Epub 2018 Aug 27. Meat Sci. 2019. PMID: 30196201

9

Effect of chicken meat replacement by spent laying hen meat on physicochemical properties and sensorial characteristics of fresh sausage.

Polizer Rocha YJ, Lorenzo JM, Barros JC, Baldin JC, Trindade MA. Polizer Rocha YJ, et al. Among authors: trindade ma. Br Poult Sci. 2019 Apr;60(2):139-145. doi: 10.1080/00071668.2019.1568392. Epub 2019 Feb 18. Br Poult Sci. 2019. PMID: 30646752

10

Understanding salt reduction in fat-reduced hot dog sausages: Network structure, emulsion stability and consumer acceptance.

Rodrigues I, Gonçalves LA, Carvalho FA, Pires M, Jp Rocha Y, Barros JC, Carvalho LT, Trindade MA. Rodrigues I, et al. Among authors: trindade ma. Food Sci Technol Int. 2020 Mar;26(2):123-131. doi: 10.1177/1082013219872677. Epub 2019 Sep 11. Food Sci Technol Int. 2020. PMID: 31510800

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