Ana Karoline Ferreira Ignácio Câmara

Edible insects as a sustainable alternative to food products: an insight into quality aspects of reformulated bakery and meat products

Mariana Martins Borges, Diego Vicente da Costa, Felipe Machado Trombete et al. · Current Opinion in Food Science · 2022 · 123 citations

Engineering, Sustainable Alternative, Edible Insects +8

Chia (Salvia hispanica L.) mucilage as a new fat substitute in emulsified meat products: Technological, physicochemical, and rheological characterization

Ana Karoline Ferreira Ignácio Câmara, Paula Kiyomi Okuro, Rosiane Lopes Cunha et al. · LWT · 2020 · 96 citations

Food Chemistry, Nutrition, New Fat Substitute +10

Reducing phosphate in emulsified meat products by adding chia (Salvia hispanica L.) mucilage in powder or gel format: A clean label technological strategy

Ana Karoline Ferreira Ignácio Câmara, Vitor André Silva Vidal, Mírian dos Santos et al. · Meat Science · 2020 · 86 citations

Food Chemistry, Emulsified Meat Products, Meat Packaging +12

Satiety and in vitro digestibility of low saturated fat Bologna sausages added of chia mucilage powder and chia mucilage-based emulsion gel

Ana Karoline Ferreira Ignácio Câmara, Marina Vilar Geraldi, Paula Kiyomi Okuro et al. · Journal of Functional Foods · 2019 · 60 citations · Full text

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

Ana Karoline Ferreira Ignácio Câmara, Maristela Midori Ozaki, Mírian dos Santos et al. · Food Structure · 2021 · 54 citations

Food Chemistry, Food Colloid, Health Sciences +9