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List of works by Bibiana Alves Dos Santos

Amorphous cellulose gel as a fat substitute in fermented sausages

scientific article published on 06 June 2011

Impact of lysine and liquid smoke as flavor enhancers on the quality of low-fat Bologna-type sausages with 50% replacement of NaCl by KCl.

scientific article

Lysine, disodium guanylate and disodium inosinate as flavor enhancers in low-sodium fermented sausages.

scientific article

Monosodium glutamate, disodium inosinate, disodium guanylate, lysine and taurine improve the sensory quality of fermented cooked sausages with 50% and 75% replacement of NaCl with KCl.

scientific article published on 17 August 2013

Production of healthier bologna type sausages using pork skin and green banana flour as a fat replacers

scientific article published on 2 June 2016

Properties of bologna-type sausages with pork back-fat replaced with pork skin and amorphous cellulose

scientific article published on 9 February 2015

The effect of yeast extract addition on quality of fermented sausages at low NaCl content

article

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