Efeito da adição de fibra de aveia sobre as propriedades físico-químicas de hambúrguer cozido e congelado com redução de gordura e sal by Yara Cavalcanti Trevisan, Camila Vespúcio Bis, Jenifer Monari Henck, Andrea Carla da Silva Barretto

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Addition of Natural Extracts with Antioxidant Function to Preserve the Quality of Meat Products by Elisa Rafaela Bonadio Bellucci, Camila Vespúcio Bis-Souza, Rubén Domínguez, Roberto Bermúdez, Andrea Carla da Silva Barretto

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Better use of caiman yacare carcass and physical-chemical characterization of mechanically separated meat by Gilmar Borges de Paiva, Elisa Rafaela Bonádio Bellucci, Marco Antônio Trindade, Javier Teles Romero, Andrea Carla da Silva Barretto

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L-lysine and dietary fiber improve the physicochemical properties of sausage without added phosphate and reduced salt levels by Carlos Alberto Alves Junior, Elisa Rafaela Bonadio Bellucci, João Marcos dos Santos, Marcello Lima Bertuci, Andrea Carla da Silva Barretto

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Mass transfer in beef: effect of crossbreeding and ultrasound application by Marcio Augusto Ribeiro Sanches, Patrícia Maria Onofre Colombo Silva, Roger Darros Barbosa, Javier Telis Romero, Andrea Carla da Silva Barretto

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Natural colorants improved the physicochemical and sensorial properties of frozen Brazilian sausage (linguiça) with reduced nitrite by Elisa Rafaela Bonadio Bellucci, Tiago Luís Barretto, José Manuel Lorenzo Rodriguez, Camila Vespúcio Bis-Souza, Francisco Jose Barba, Andrea Carla da Silva Barretto

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Inclusion of Healthy Oils for Improving the Nutritional Characteristics of Dry-Fermented Deer Sausage by Márcio Vargas-Ramella, Paulo E. S. Munekata, Mohammed Gagaoua, Daniel Franco, Paulo C. B. Campagnol, Mirian Pateiro, Andrea Carla da Silva Barretto, Rubén Domínguez, José M. Lorenzo

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