Resultados de Búsqueda por Autor

1

artículo

Are sensory attributes and acceptance influenced by nutritional and health claims of low-sodium salami? Preliminary study with Brazilian consumers

Publicado por
de Almeida, MA, Villanueva, NDM, Saldana, E, Pinto, JSD, Contreras-Castillo, CJ

Publicado 2017

Enlace

The authors are grateful to the ‘‘Fundação de Amparo à Pesquisa do Estado de São Paulo" (FAPESP, Brazil) for funding the project nº 2012/07113-2, ‘‘Coordenação de Aperfeiçoamento de Pessoal de Nível Superior" (CAPES) for the M.A. de Almeida Ph.Dscholarshipand Cienciactiva for the E. Saldaña Ph.D Scholarship (Contract 104-2016-FONDECYT) from the ‘‘Consejo Nacional de Ciencia, Tecnología e Innovación Tecnológica" (CONCYTEC, Peru).

2

artículo

A peptidomic approach of meat protein degradation in a low-sodium fermented sausage model using autochthonous starter cultures

Publicado por
de Almeida M.A., Saldaña E., da Silva Pinto J.S., Palacios J., Contreras-Castillo C.J., Sentandreu M.A., Fadda S.G.

Publicado 2018

Enlace

We wish to thank Centro de Referencia para Lactobacilos (CERELA-CONICET) collection for supplying the strains. We would also like to thank IBRAC and Sealed Air-Brazil that provided the additives and packaging, respectively. M. Almeida received the support of the Coordenacao de Aperfeicoamento de Pessoal de Nivel Superior (CAPES), PhD scholarship from Brazil and E. Saldaña received the support of the “Consejo Nacional de Ciencia, Tecnología e Innovación Tecnológica - CONCYTEC” from Perú (CIENCIACTIVA programme, PhD scholarship contract agreement No. 104-2016-FONDECYT). This study was financially supported by the São Paulo Research Foundation (FAPESP) Project No.2012/07113-2; project AGL2012-32146 from MINECO (Spain) and PIP2011-0100406 and PIP2015-0530 from CONICET.

3

artículo

Descriptive analysis of bacon smoked with Brazilian woods from reforestation: methodological aspects, statistical analysis, and study of sensory characteristics

Publicado por
Saldaña E., Castillo L.S., Sánchez J.C., Siche R., de Almeida M.A., Behrens J.H., Selani M.M., Contreras-Castillo C.J.

Publicado 2018

Enlace

The authors are grateful to the São Paulo Research Foundation (FAPESP, Brazil) for funding the project No 2016/15012-2, and Cienciactiva for the Erick Saldaña PhD scholarship, from the “Consejo Nacional de Ciencia, Tecnología e Innovación Tecnológica (CONCYTEC, Peru; Contract 104-2016-FONDECYT).

4

artículo

Relationship between volatile compounds and consumer-based sensory characteristics of bacon smoked with different Brazilian woods

Publicado por
Saldaña E., Saldarriaga L., Cabrera J., Siche R., Behrens J.H., Selani M.M., de Almeida M.A., Silva L.D., Silva Pinto J.S., Contreras-Castillo C.J.

Publicado 2019

Enlace

The authors are grateful to the São Paulo Research Foundation (FAPESP, Brazil) for funding the project No. 2016/15012-2. Erick Saldaña received the support of the “Consejo Nacional de Ciencia, Tecnología e Innovación Tecnológica - CONCYTEC” from Peru, in the framework of the CIENCIACTIVA programme, through the award of a PhD scholarship under contract agreement No. 104-2016-FONDECYT.