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Education and qualifications (2)

Universidade Estadual Paulista: São José do Rio Preto, São Paulo, BR

2016-03-06 to 2018-02-17 | Mestre (Engenharia e Tecnologia de Alimentos)
Education
Source: Self-asserted source
Elisa Bellucci

Universidade Estadual Paulista: São José do Rio Preto, São Paulo, BR

2007-03-02 to 2011-12-06 | Engenheira de Alimentos (Engenharia e Tecnologia de Alimentos)
Qualification
Source: Self-asserted source
Elisa Bellucci

Works (5)

Better use of caiman yacare carcass and physical-chemical characterization of mechanically separated meat

Ciência Rural
2024 | Journal article
DOI: 10.1590/0103-8478cr20220550
Contributors: Gilmar Borges de Paiva; Elisa Rafaela Bonádio Bellucci; Marco Antônio Trindade; Javier Teles Romero; Andrea Carla da Silva Barretto
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Effect of collagen in Italian type salami with NaCl reduction on the physicochemical and technological properties

International Journal of Food Science and Technology
2024-09-16 | Journal article
DOI: 10.1111/ijfs.17536
Contributors: Carlos Alberto Alves Junior; Elisa Rafaela Bonadio Bellucci; Marcello Lima Bertuci; João Marcos dos Santos; Andrea Carla da Silva Barretto
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Crossref

L-lysine and dietary fiber improve the physicochemical properties of sausage without added phosphate and reduced salt levels

Scientia Agricola
2023 | Journal article
DOI: 10.1590/1678-992x-2022-0026
Contributors: Carlos Alberto Alves Junior; Elisa Rafaela Bonadio Bellucci; João Marcos dos Santos; Marcello Lima Bertuci; Andrea Carla da Silva Barretto
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Crossref

Reduced fat-reduced sodium fermented meat products: a review of reformulation strategies

Food Science and Technology
2023-06-23 | Journal article
DOI: 10.5327/fst.108322
Contributors: João Marcos dos SANTOS; Elisa Rafaela Bonadio BELLUCCI; Larissa Tátero CARVALHO; Camila Vespúcio BIS-SOUZA; Jose Manuel LORENZO; Andrea Carla da SILVA-BARRETTO
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Crossref

Natural colorants improved the physicochemical and sensorial properties of frozen Brazilian sausage (linguiça) with reduced nitrite

Scientia Agricola
2021 | Journal article
DOI: 10.1590/1678-992x-2019-0211
Contributors: 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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