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Effect of high hydrostatic pressure on the physicochemical characteristics of low sodium mortadella containing a high level of mechanically deboned poultry chicken meat.
Nacimento RD, Vidal VAS, de Souza Paglarini C, Domínguez R, Lorenzo JM, Barros JC, Cristianini M, Pollonio MAR. Nacimento RD, et al. Among authors: de souza paglarini c. Food Sci Technol Int. 2024 Dec 9:10820132241261133. doi: 10.1177/10820132241261133. Online ahead of print. Food Sci Technol Int. 2024. PMID: 39654283
Using inulin-based emulsion gels as fat substitute in salt reduced Bologna sausage.
de Souza Paglarini C, Vidal VA, Ribeiro W, Badan Ribeiro AP, Bernardinelli OD, Herrero AM, Ruiz-Capillas C, Sabadini E, Rodrigues Pollonio MA. de Souza Paglarini C, et al. J Sci Food Agric. 2021 Jan 30;101(2):505-517. doi: 10.1002/jsfa.10659. Epub 2020 Aug 18. J Sci Food Agric. 2021. PMID: 32648307