Nutrición y Ciencia de los Alimentos
Departamento
Universidade Estadual de Campinas
Campinas, BrasilPublicaciones en colaboración con investigadores/as de Universidade Estadual de Campinas (5)
2022
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Bioavailability evaluation of calcium, magnesium and zinc in Brazilian cheese through a combined model of in vitro digestion and Caco-2 cells
Journal of Food Composition and Analysis, Vol. 107
2021
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Using inulin-based emulsion gels as fat substitute in salt reduced Bologna sausage
Journal of the Science of Food and Agriculture, Vol. 101, Núm. 2, pp. 505-517
2020
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Chia (Salvia hispanica L.) mucilage as a new fat substitute in emulsified meat products: Technological, physicochemical, and rheological characterization
LWT, Vol. 125
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Understanding the role of chia (Salvia Hispanica L.) mucilage on olive oil-based emulsion gels as a new fat substitute in emulsified meat products
European Food Research and Technology, Vol. 246, Núm. 5, pp. 909-922
2007
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A non-extractable condensed-tannins fiber reduces thermal oxidation in oils at frying temperature
European Journal of Lipid Science and Technology, Vol. 109, Núm. 12, pp. 1218-1225