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Marco Antonio Trindade

CV Lattes ResearcherID ORCID


Universidade de São Paulo (USP). Faculdade de Zootecnia e Engenharia de Alimentos (FZEA)  (Institutional affiliation for the last research proposal)
Birthplace: Brazil

Bachelor's at Engenharia de Alimentos from Universidade Estadual Paulista Júlio de Mesquita Filho (1993), master's at Science and Technology of the Food from Universidade Estadual de Campinas (1998) and doctorate at Science and Technology of the Food from Universidade Estadual de Campinas (2003). Currently is associate professor at College of Animal Science and Food Engineering - USP (Pirassununga-SP-Brazil). Has experience in the area of food science and technology, with emphasis in technology of meat and meat products, mainly acting on the following subjects: healthier meat products, quality and stability of meat and meat products, sensory evaluation of foods. (Source: Lattes Curriculum)

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Scientific publications resulting from Research Grants and Scholarships under the grantee's responsibility (17)
(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)

POLIZER ROCHA, YANA JORGE; LAPA-GUIMARAES, JUDITE; DE NORONHA, REGINA LUCIA F.; TRINDADE, MARCO ANTONIO. Evaluation of consumers' perception regarding frankfurter sausages with different healthiness attributes. JOURNAL OF SENSORY STUDIES, v. 33, n. 6, . (15/12429-7)

GIAMPIETRO-GANECO, ALINE; OWENS, CASEY M.; BORBA, HIRASILVA; MELLO, JULIANA LOLLI MALAGOLI DE; SOUZA, RODRIGO ALVES DE; FERRARI, FABIO BORBA; CAVALCANTI, ERIKA NAYARA; OLIVEIRA, RODRIGO FORTUNATO DE; CARVALHO, LARISSA TATERO; SUN, XIAO; et al. Impact of deep pectoral myopathy on chemical composition and quality parameters of chicken breast fillet. POULTRY SCIENCE, v. 100, n. 9, . (18/06900-7, 19/09707-6)

PIRES, MANOELA ALVES; SICHETTI MUNEKATA, PAULO EDUARDO; BALDIN, JULIANA CRISTINA; POLIZER ROCHA, YANA JORGE; CARVALHO, LARISSA TATERO; DOS SANTOS, ISABELA RODRIGUES; BARROS, JULLIANE CARVALHO; TRINDADE, MARCO ANTONIO. The effect of sodium reduction on the microstructure, texture and sensory acceptance of Bologna sausage. FOOD STRUCTURE-NETHERLANDS, v. 14, p. 1-7, . (15/12429-7)

PIRES, MANOELA A.; RODRIGUES, ISABELA; BARROS, JULLIANE C.; CARNAUBA, GABRIELA; DE CARVALHO, FRANCISCO A. L.; TRINDADE, MARCO A.. Partial replacement of pork fat by Echium oil in reduced sodium bologna sausages: technological, nutritional and stability implications. Journal of the Science of Food and Agriculture, v. 100, n. 1, p. 410-420, . (15/12429-7)

BARROS, JULLIANE CARVALHO; GOIS, TAYNARA SAVIANI; PIRES, MANOELA ALVES; RODRIGUES, ISABELA; TRINDADE, MARCO ANTONIO. Sodium reduction in enrobed restructured chicken nuggets through replacement of NaCl with CaCl2. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, v. 56, n. 8, p. 3587-3596, . (15/12429-7)

BALDIN, JULIANA C.; MUNEKATA, PAULO E. S.; MICHELIN, EUDER C.; POLIZER, YANA J.; SILVA, POLIANA M.; CANAN, THAIS M.; PIRES, MANOELA A.; GODOY, SILVIA H. S.; FAVARO-TRINDADE, CARMEN S.; LIM, CESAR G.; et al. Effect of microencapsulated Jabuticaba (Myrciaria cauliflora) extract on quality and storage stability of mortadella sausage. Food Research International, v. 108, p. 551-557, . (12/17899-3)

TRINDADE, MARCO ANTONIO; KUSHIDA, MARTA MITSUI; MONTES VILLANUEVA, NILDA D.; DOS SANTOS PEREIRA, DAVID UENAKA; LINS DE OLIVEIRA, CELSO EDUARDO. Comparison of Ozone and Chlorine in Low Concentrations as Sanitizing Agents of Chicken Carcasses in the Water Immersion Chiller. JOURNAL OF FOOD PROTECTION, v. 75, n. 6, p. 1139-1143, .

RODRIGUES, ISABELA; BALDINI, ALINE; PIRES, MANOELA; BARROS, JULLIANE CARVALHO; FREGONESI, RAUL; DE LIMA, CESAR GONCALVES; TRINDADE, MARCO ANTONIO. Gamma ray irradiation: A new strategy to increase the shelf life of salt-reduced hot dog wieners. LWT-FOOD SCIENCE AND TECHNOLOGY, v. 135, . (15/12429-7)

TRINDADE, M. A.; DE OLIVEIRA, J. M.; NOGUEIRA, N. M. G.; OLIVEIRA FILHO, P. R. C.; DE ALENCAR, S. M.; CONTRERAS-CASTILO, C. J.. MORTADELLA SAUSAGE PRODUCED WITH SOYBEAN OIL INSTEAD OF PORK FAT. ITALIAN JOURNAL OF FOOD SCIENCE, v. 23, n. 1, p. 72-79, .

PIRES, MANOELA ALVES; DOS SANTOS, ISABELA RODRIGUES; BARROS, JULLIANE CARVALHO; TRINDADE, MARCO ANTONIO. Effect of replacing pork backfat with Echium oil on technological and sensory characteristics of bologna sausages with reduced sodium content. LWT-FOOD SCIENCE AND TECHNOLOGY, v. 109, p. 47-54, . (15/12429-7)

POLIZER ROCHA, YANA JORGE; DE NORONHA, REGINA LUCIA F.; TRINDADE, MARCO ANTONIO. Understanding the consumer's perception of traditional frankfurters and frankfurters with healthy attributes through sorting task and hard laddering techniques. MEAT SCIENCE, v. 149, p. 70-78, . (15/12429-7)

PASETO FERNANDES, RAFAELLA DE PAULA; DE ALVARENGA FREIRE, MARIA TERESA; MALUF DE PAULA, ELISA SILVA; SAYURI KANASHIRO, ANA LIVEA; PINTO CATUNDA, FERNANDA ANTUNES; ROSA, ALESSANDRA FERNANDES; DE CARVALHO BALIEIRO, JULIO CESAR; TRINDADE, MARCO ANTONIO. Stability of lamb loin stored under refrigeration and packed in different modified atmosphere packaging systems. MEAT SCIENCE, v. 96, n. 1, p. 554-561, . (09/15555-2)

RODRIGUES, ISABELA; TRINDADE, MARCO ANTONIO; PALU, ANA FLAVIA; BALDIN, JULIANA CRISTINA; DE LIMA, CESAR GONCALVES; DE ALVARENGA FREIRE, MARIA TERESA. Modified atmosphere packaging for lamb meat: evaluation of gas composition in the extension of shelf life and consumer acceptance. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, v. 55, n. 9, p. 3547-3555, . (12/20660-2, 13/07015-3)

BALDIN, JULIANA CRISTINA; MICHELIN, EUDER CESAR; POLIZER, YANA JORGE; RODRIGUES, ISABELA; SERAPHIN DE GODOY, SILVIA HELENA; FREGONESI, RAUL PEREIRA; PIRES, MANOELA ALVES; CARVALHO, LARISSA TATERO; FAVARO-TRINDADE, CARMEN SILVIA; DE LIMA, CESAR GONCALVES; et al. Microencapsulated jabuticaba (Myrciaria cauliflora) extract added to fresh sausage as natural dye with antioxidant and antimicrobial activity. MEAT SCIENCE, v. 118, p. 15-21, . (12/17899-3)

BARROS, JULLIANE CARVALHO; SICHETTI MUNEKATA, PAULO EDUARDO; PIRES, MANOELA ALVES; RODRIGUES, ISABELA; ANDALOUSSI, OUSSAMA SLAOUI; DA COSTA RODRIGUES, CHRISTIANNE ELISABETE; TRINDADE, MARCO ANTONIO. Omega-3-and fibre-enriched chicken nuggets by replacement of chicken skin with chia (Salvia hispanica L.) flour. LWT-FOOD SCIENCE AND TECHNOLOGY, v. 90, p. 283-289, . (15/12429-7)

PIRES, MANOELA ALVES; RODRIGUES, ISABELA; BARROS, JULLIANE CARVALHO; TRINDADE, MARCO ANTONIO. Kelly's repertory grid method applied to develop sensory terms for consumer characterization (check-all-that-apply) of omega-3 enriched bologna sausages with reduced sodium content. EUROPEAN FOOD RESEARCH AND TECHNOLOGY, v. 247, n. 1, p. 285-293, . (15/12429-7)

GONCALVES, LETICIA ALINE; LORENZO, JOSE M.; TRINDADE, MARCO ANTONIO. Fruit and Agro-Industrial Waste Extracts as Potential Antimicrobials in Meat Products: A Brief Review. FOODS, v. 10, n. 7, . (20/04544-9)

BARROS, JULLIANE CARVALHO; RODRIGUES, ISABELA; PIRES, MANOELA ALVES; GONCALVES, LETICIA ALINE; LEANDRO DE CARVAIHO, FRANCISCO ALLAN; TRINDADE, MARCO ANTONIO. Healthier chicken nuggets incorporated with chia (Salvia hispanica L.) flour and partial replacement of sodium chloride with calcium chloride. EMIRATES JOURNAL OF FOOD AND AGRICULTURE, v. 31, n. 10, p. 794-803, . (15/12429-7)

PIRES, MANOELA ALVES; BARROS, JULLIANE CARVALHO; RODRIGUES, ISABELA; SICHETTI MUNEKATA, PAULO EDUARDO; TRINDADE, MARCO ANTONIO. Improving the lipid profile of bologna type sausages with Echium (Echium plantagineum L.) oil and chia (Salvia hispanica L) flour. LWT-FOOD SCIENCE AND TECHNOLOGY, v. 119, . (15/12429-7)

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