Development of low fat chicken mortadella using collagen as a fat substitute

by Kubota, E. H, Leite, C. V. G, Rosa, C. S, Kempka, A. P, Prestes, R. C
Published 2016

Is it possible to produce meatballs made with lamb from animals fed on whole cottonseed without altering the sensory characteristics?

by Kubota, E. H., Pellegrini, L. G., Prestes, R. C., Monego, M. A., Roman, S. S., Mello, R. O.
Published 2020

Assessment of different methods for determining the capacity of water absorption of ingredients and additives used in the meat industry

by Demiate, I.M., Fontoura, A.M., Kubota, E.H., Köhn, C.R., Kempka, A.P., Prestes, R.C.
Published 2016

Collagen extraction process

by Mello, R. O., Dornelles, R. C. P., Mazutti, M., Kempka, A. P., Schmidt, M. M., Demiate, I. M., Kubota, E. H.
Published 2018

Eletrophoretic profile of exudate of chicken breast submitted to different thawing methods

by Backes, G. T., Trentini, M. S., Mello, R. O., Kubota, E. H., Bustamante-Vargas, C. E., Demiate, I. M., Cansian, R. L., Prestes R. C.
Published 2018

Evaluation of water absorption capacity of ingredients and additives used in the meat industry submitted to different saline concentrations and ultrasound

by Kempka, A. P., Rosa, C. S., Demiate, I. M., Vidal, A. R., Kohn, C. R., Almeida, J. C., Mello, R. O., Kubota, E. H., Schmidt, M. M., Prestes, R. C.
Published 2018

Extraction of phenolic compounds and evaluation of the antioxidant and antimicrobial capacity of red onion skin (Allium cepa L.)

by Vaucher, R. de A., Hautrive, T. P., Kubota, E. H., Prestes, R. C., Mello, R. de O., Piovesan, N., Viera, V. B., Rodrigues, J. B., Santos, R. C. V dos.
Published 2018