Mariana Basso Pinton scite author profile

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Mariana Basso Pinton

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

Ultrasound: A new approach to reduce phosphate content of meat emulsions

Green technologies as a strategy to reduce NaCl and phosphate in meat products: an overview

Oxidative stability of burgers containing chia oil microparticles enriched with rosemary by green-extraction techniques

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

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

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

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

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