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Scopus Author ID: 57211598632

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Works (9)

Hybrid Meat Products: Using Plant, Fungi, and Insect Sources for Flexitarian Diets—Technological, Nutritional and Sensory Insights

2024 | Book chapter
DOI: 10.1007/978-3-031-69872-9_10
Contributors: Ana Karoline Ferreira Ignácio Câmara; Maristela Midori Ozaki; Camila de Souza Paglarini; Mirian dos Santos; Marise Aparecida Rodrigues Pollonio
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Inulin gelled emulsion as a fat replacer and fiber carrier in healthier Bologna sausage

Food Science and Technology International
2022-01 | Journal article
DOI: 10.1177/1082013220980586
Contributors: Camila de Souza Paglarini; Vitor Andre Silva Vidal; Maristela Midori Ozaki; Ana Paula Badan Ribeiro; Oigres Daniel Bernardinelli; Ana Karoline Ferreira Ignácio Câmara; Ana M Herrero; Claudia Ruiz-Capillas; Edvaldo Sabadini; Marise Aparecida Rodrigues Pollonio
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Beetroot and radish powders as natural nitrite source for fermented dry sausages

Meat Science
2021 | Journal article
DOI: 10.1016/j.meatsci.2020.108275
EID:

2-s2.0-85089726930

Part of ISSN: 03091740
Contributors: Ozaki, M.M.; Munekata, P.E.S.; Jacinto-Valderrama, R.A.; Efraim, P.; Pateiro, M.; Lorenzo, J.M.; Pollonio, M.A.R.
Source: Self-asserted source
Maristela Midori Ozaki via Scopus - Elsevier

Interaction between papain and transglutaminase enzymes on the textural softening of burgers

Meat Science
2021 | Journal article
DOI: 10.1016/j.meatsci.2020.108421
EID:

2-s2.0-85099217354

Part of ISSN: 03091740
Contributors: Ribeiro, W.O.; Ozaki, M.M.; dos Santos, M.; Rodríguez, A.P.; Pflanzer, S.B.; Pollonio, M.A.R.
Source: Self-asserted source
Maristela Midori Ozaki via Scopus - Elsevier

Olive oil-based emulsion gels containing chia (Salvia hispanica L.) mucilage delivering healthy claims to low-saturated fat Bologna sausages

Food Structure
2021 | Journal article
DOI: 10.1016/j.foostr.2021.100187
EID:

2-s2.0-85101398717

Part of ISSN: 22133291
Contributors: Ferreira Ignácio Câmara, A.K.; Midori Ozaki, M.; Santos, M.; Silva Vidal, V.A.; Oliveira Ribeiro, W.; de Souza Paglarini, C.; Bernardinelli, O.D.; Sabadini, E.; Rodrigues Pollonio, M.A.
Source: Self-asserted source
Maristela Midori Ozaki via Scopus - Elsevier

Radish powder and oregano essential oil as nitrite substitutes in fermented cooked sausages

Food Research International
2021 | Journal article
DOI: 10.1016/j.foodres.2020.109855
EID:

2-s2.0-85096001865

Part of ISSN: 18737145 09639969
Contributors: Ozaki, M.M.; Santos, M.D.; Ribeiro, W.O.; Azambuja Ferreira, N.C.D.; Picone, C.S.F.; Domínguez, R.; Lorenzo, J.M.; Pollonio, M.A.R.
Source: Self-asserted source
Maristela Midori Ozaki via Scopus - Elsevier

Can dietary fiber improve the technological characteristics and sensory acceptance of low-fat Italian type salami?

Journal of Food Science and Technology
2020 | Journal article
DOI: 10.1007/s13197-019-04133-6
EID:

2-s2.0-85074582981

Part of ISSN: 09758402 00221155
Contributors: Bis-Souza, C.V.; Ozaki, M.M.; Vidal, V.A.S.; Pollonio, M.A.R.; Penna, A.L.B.; Barretto, A.C.S.
Source: Self-asserted source
Maristela Midori Ozaki via Scopus - Elsevier
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Emulsion gels based on pork skin and dietary fibers as animal fat replacers in meat emulsions: An adding value strategy to byproducts

LWT
2020 | Journal article
DOI: 10.1016/j.lwt.2019.108895
EID:

2-s2.0-85076567286

Part of ISSN: 00236438
Contributors: Santos, M.D.; Ozaki, M.M.; Ribeiro, W.O.; Paglarini, C.D.S.; Vidal, V.A.S.; Campagnol, P.C.B.; Pollonio, M.A.R.
Source: Self-asserted source
Maristela Midori Ozaki via Scopus - Elsevier
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Using chitosan and radish powder to improve stability of fermented cooked sausages

Meat Science
2020-09 | Journal article
DOI: 10.1016/j.meatsci.2020.108165
Part of ISSN: 0309-1740
Source: Self-asserted source
Maristela Midori Ozaki
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