C
Carmen J. Contreras-Castillo
Researcher at Escola Superior de Agricultura Luiz de Queiroz
Publications - 90
Citations - 1867
Carmen J. Contreras-Castillo is an academic researcher from Escola Superior de Agricultura Luiz de Queiroz. The author has contributed to research in topics: Lipid oxidation & Modified atmosphere. The author has an hindex of 20, co-authored 82 publications receiving 1205 citations. Previous affiliations of Carmen J. Contreras-Castillo include University of São Paulo.
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Journal ArticleDOI
Wine industry residues extracts as natural antioxidants in raw and cooked chicken meat during frozen storage
Miriam Mabel Selani,Carmen J. Contreras-Castillo,L.D. Shirahigue,Cláudio Rosa Gallo,M. Plata-Oviedo,N.D. Montes-Villanueva +5 more
TL;DR: The effect of Isabel (IGE) and Niagara (NGE) grape seed and peel extracts on lipid oxidation, instrumental colour, pH and sensory properties of raw and cooked processed chicken meat stored at -18°C for nine months was evaluated as discussed by the authors.
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Effects of pineapple byproduct and canola oil as fat replacers on physicochemical and sensory qualities of low-fat beef burger
Miriam Mabel Selani,Giovanna A.N. Shirado,Gregório Borghese Margiotta,Erick Saldaña,Fernanda Papa Spada,Sônia Maria de Stefano Piedade,Carmen J. Contreras-Castillo,Solange Guidolin Canniatti-Brazaca +7 more
TL;DR: Higher water and fat retention and lower cooking loss and diameter reduction were found in burgers with byproduct addition, and pineapple byproducts along with canola oil are promising fat replacers in beef burgers.
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Chitosan active films containing agro-industrial residue extracts for shelf life extension of chicken restructured product.
Juan S Serrano-León,Keityane B. Bergamaschi,Cristiana Maria Pedroso Yoshida,Erick Saldaña,Miriam Mabel Selani,Juan Dario Rios-Mera,Severino Matias de Alencar,Carmen J. Contreras-Castillo +7 more
TL;DR: Both EPS and EPP extracts proved to be as effective as butylated hydroxytoluene to maintain the oxidative stability of the chicken product.
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Pineapple by-product and canola oil as partial fat replacers in low-fat beef burger: Effects on oxidative stability, cholesterol content and fatty acid profile
Miriam Mabel Selani,Giovanna A.N. Shirado,Gregório Borghese Margiotta,Mariana L. Rasera,Amanda C. Marabesi,Sônia Maria de Stefano Piedade,Carmen J. Contreras-Castillo,Solange Guidolin Canniatti-Brazaca +7 more
TL;DR: Canola oil, in combination with pineapple by-product, can be considered promising fat replacers in the development of healthier burgers.
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Incorporation of pink pepper residue extract into chitosan film combined with a modified atmosphere packaging: Effects on the shelf life of salmon fillets.
Thais Cardoso Merlo,Carmen J. Contreras-Castillo,Erick Saldaña,Giovana Verginia Barancelli,Mariana Damiames Baccarin Dargelio,Cristiana Maria Pedroso Yoshida,Eduardo E. Ribeiro Junior,Adna Prado Massarioli,Anna Cecilia Venturini +8 more
TL;DR: The results indicated that CFPP were more effective in maintaining the quality of salmon fillets during refrigerated storage.