Sensory profile and technological characterization of boneless dry-cured ham with lactulose added as a prebiotic

by Hewerton Barbosa Gomes, Lorena Mendes Rodrigues, Armando Abel Massingue, Ítalo Abreu Lima, Alcinéia de Lemos Souza Ramos, Eduardo Mendes Ramos
Published 2020-02-01

Protein concentrates obtained from pig by-products using pH-shifting technique: a preliminary study

by Claudine Garcia Chaves da Costa, Marielle Maria de Oliveira Paula, Armando Abel Massingue, Robledo de Almeida Torres Filho, Eduardo Mendes Ramos, João de Deus de Souza Carneiro

Effect of mechanically deboned poultry meat content on technological properties and sensory characteristics of lamb and mutton sausages

by Armando Abel Massingue, Robledo de Almeida Torres Filho, Paulo Rogério Fontes, Alcinéia de Lemos Souza Ramos, Edimar Aparecida Filomeno Fontes, Juan Ramon Olalquiaga Perez, Eduardo Mendes Ramos
Published 2018-04-01

Technological and sensory characteristics of hamburgers added with chia seed as fat replacer

by Marielle Maria de Oliveira Paula, Juliana Resende Gonçalves Silva, Karoliny Lamas de Oliveira, Armando Abel Massingue, Eduardo Mendes Ramos, Augusto Aloísio Benevenuto Júnior, Maurício Henriques Louzada Silva, Vanessa Riani Olmi Silva