Pinton MB - Search Results

1

Hydrogelled emulsion from linseed oil and pea protein as a strategy to produce healthier pork burgers with high technological and sensory quality.

de Lima Guterres L, Pinton MB, Dos Santos BA, Correa LP, Cordeiro MWS, Wagner R, Cichoski AJ, Lorenzo JM, Campagnol PCB. de Lima Guterres L, et al. Among authors: pinton mb. Meat Sci. 2023 Jan;195:109028. doi: 10.1016/j.meatsci.2022.109028. Epub 2022 Nov 1. Meat Sci. 2023. PMID: 36335868

2

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. Among authors: pinton mb. Meat Sci. 2018 Dec;146:147-153. doi: 10.1016/j.meatsci.2018.08.009. Epub 2018 Aug 18. Meat Sci. 2018. PMID: 30145411

3

Reducing 50% sodium chloride in healthier jerked beef: An efficient design to ensure suitable stability, technological and sensory properties.

Vidal VAS, Biachi JP, Paglarini CS, Pinton MB, Campagnol PCB, Esmerino EA, da Cruz AG, Morgano MA, Pollonio MAR. Vidal VAS, et al. Among authors: pinton mb. Meat Sci. 2019 Jun;152:49-57. doi: 10.1016/j.meatsci.2019.02.005. Epub 2019 Feb 12. Meat Sci. 2019. PMID: 30802818

4

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. Meat Sci. 2019 Jun;152:88-95. doi: 10.1016/j.meatsci.2019.02.010. Epub 2019 Feb 16. Meat Sci. 2019. PMID: 30836267

5

Ultrasound and low-levels of NaCl replacers: A successful combination to produce low-phosphate and low-sodium meat emulsions.

Pinton MB, Dos Santos BA, Correa LP, Leães YSV, Cichoski AJ, Lorenzo JM, Dos Santos M, Pollonio MAR, Campagnol PCB. Pinton MB, et al. Meat Sci. 2020 Dec;170:108244. doi: 10.1016/j.meatsci.2020.108244. Epub 2020 Jul 15. Meat Sci. 2020. PMID: 32693312

6

Combined effect of ultrasound and basic electrolyzed water on the microbiological and oxidative profile of low-sodium mortadellas.

Leães YSV, Silva JS, Robalo SS, Pinton MB, Dos Santos SP, Wagner R, Brasil CCB, de Menezes CR, Barin JS, Campagnol PCB, Cichoski AJ. Leães YSV, et al. Among authors: pinton mb. Int J Food Microbiol. 2021 Sep 2;353:109310. doi: 10.1016/j.ijfoodmicro.2021.109310. Epub 2021 Jun 19. Int J Food Microbiol. 2021. PMID: 34174509

7

Effect of high-power ultrasound and bamboo fiber on the technological and oxidative properties of phosphate-free meat emulsions.

Pinton MB, Lorenzo JM, Seibt ACMD, Dos Santos BA, da Rosa JL, Correa LP, Cichoski AJ, Campagnol PCB. Pinton MB, et al. Meat Sci. 2022 Nov;193:108931. doi: 10.1016/j.meatsci.2022.108931. Epub 2022 Aug 2. Meat Sci. 2022. PMID: 35940111

8

High-power ultrasound, micronized salt, and low KCl level: An effective strategy to reduce the NaCl content of Bologna-type sausages by 50.

da Rosa JL, Rios-Mera JD, Castillo CJC, Lorenzo JM, Pinton MB, Dos Santos BA, Correa LP, Henn AS, Cichoski AJ, Flores EMM, Campagnol PCB. da Rosa JL, et al. Among authors: pinton mb. Meat Sci. 2023 Jan;195:109012. doi: 10.1016/j.meatsci.2022.109012. Epub 2022 Oct 18. Meat Sci. 2023. PMID: 36274372 Review.

9

Raspberry Extract as a Strategy to Improve the Oxidative Stability of Pork Burgers Enriched with Omega-3 Fatty Acids.

de Oliveira AS, Dos Santos BA, Farias CAA, Correa LP, Cordeiro MWS, Pinton MB, Barcia MT, Wagner R, Cichoski AJ, Barin JS, Lorenzo JM, Nieto G, Campagnol PCB. de Oliveira AS, et al. Among authors: pinton mb. Foods. 2023 Apr 13;12(8):1631. doi: 10.3390/foods12081631. Foods. 2023. PMID: 37107426 Free PMC article.

10

Higher CO₂ during controlled atmosphere storage of unshelled 'Barton' pecans or carnauba wax coating: Effect on the quality after long-term storage at two temperatures.

Ribeiro SR, Dos Santos ID, Klein B, Thewes FR, Pinton MB, Campagnol PCB, Brackmann A, Both V, Wagner R. Ribeiro SR, et al. Among authors: pinton mb. Food Res Int. 2023 Jul;169:112854. doi: 10.1016/j.foodres.2023.112854. Epub 2023 Apr 25. Food Res Int. 2023. PMID: 37254428

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