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Refinado por: autor: Barros, J remover assunto: Carnes E Derivados remover
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1
Addition of chia (Salvia hispanica L.) flour to chicken nuggets with reduced sodium content
Addition of chia (Salvia hispanica L.) flour to chicken nuggets with reduced sodium content
Material Type:
Tese de Doutorado 		Adicionar ao Meu Espaço

Addition of chia (Salvia hispanica L.) flour to chicken nuggets with reduced sodium content

Barros, Julliane Carvalho

Biblioteca Digital de Teses e Dissertações da USP; Universidade de São Paulo; Faculdade de Zootecnia e Engenharia de Alimentos 2019-02-14

Acesso online. A biblioteca também possui exemplares impressos.

2
Effect of replacing pork backfat with Echium oil on technological and sensory characteristics of bologna sausages with reduced sodium content
Effect of replacing pork backfat with Echium oil on technological and sensory characteristics of bologna sausages with reduced sodium content
Material Type:
Artigo 		Adicionar ao Meu Espaço

Effect of replacing pork backfat with Echium oil on technological and sensory characteristics of bologna sausages with reduced sodium content

Manoela Alves Pires Isabela Rodrigues dos Santos; Julliane Carvalho Barros; Marco Antonio Trindade

LWT - Food Science and Technology Amsterdam : Elsevier BV v. 109, p. 47-54, July 2019

Amsterdam 2019

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2019 Eff )(Acessar)

3
Sodium reduction in enrobed restructured chicken nuggets through replacement of NaCl with CaCl2
Sodium reduction in enrobed restructured chicken nuggets through replacement of NaCl with CaCl2
Material Type:
Artigo 		Adicionar ao Meu Espaço

Sodium reduction in enrobed restructured chicken nuggets through replacement of NaCl with CaCl2

Julliane Carvalho Barros Taynara Saviani Gois; Manoela Alves Pires; Isabela Rodrigues; Marco Antonio Trindade

Journal of Food Science and Technology New Delhi v. 56, n. 8, p. 3587-3596, 2019

New Dellhi 2019

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2019 Sod )(Acessar)

4
Improving the lipid profile of bologna type sausages with Echium (Echium plantagineum L.) oil and chia (Salvia hispanica L) flour
Improving the lipid profile of bologna type sausages with Echium (Echium plantagineum L.) oil and chia (Salvia hispanica L) flour
Material Type:
Artigo 		Adicionar ao Meu Espaço

Improving the lipid profile of bologna type sausages with Echium (Echium plantagineum L.) oil and chia (Salvia hispanica L) flour

Manoela Alves Pires Julliane Carvalho Barros; Isabela Rodrigues; Paulo Eduardo Sichetti Munekata; Marco Antonio Trindade

LWT - Food Science and Technology Amsterdam v. 119, art. 108907, p. 1-6, 2020

Amsterdam 2020

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2020 Imp )(Acessar)

5
Partial replacement of pork fat by Echium oil in reduced sodium bologna sausages technological, nutritional and stability implications
Partial replacement of pork fat by Echium oil in reduced sodium bologna sausages technological, nutritional and stability implications
Material Type:
Artigo 		Adicionar ao Meu Espaço

Partial replacement of pork fat by Echium oil in reduced sodium bologna sausages technological, nutritional and stability implications

Manoela Alves Pires Isabela Rodrigues; Julliane Carvalho Barros; Gabriela Cristina Sá Carnauba; Francisco Allan Leandro de Carvalho; Marco Antonio Trindade

Journal of the Science of Food and Agriculture Oxford v. 100, n. 1, p. 410-420, 2020

Oxford 2020

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2020 Par )(Acessar)

6
Omega-3- and fibre-enriched chicken nuggets by replacement of chicken skin with chia (Salvia hispanica L.) flour
Omega-3- and fibre-enriched chicken nuggets by replacement of chicken skin with chia (Salvia hispanica L.) flour
Material Type:
Artigo 		Adicionar ao Meu Espaço

Omega-3- and fibre-enriched chicken nuggets by replacement of chicken skin with chia (Salvia hispanica L.) flour

Juliane Carvalho Barros Paulo Eduardo Sichetti Munekata; Manoela Alves Pires; Isabela Rodrigues; Oussama Slaoui Andaloussi; Christianne Elisabete da Costa Rodrigues; Marco Antonio Trindade

LWT - Food Science and Technology London v. 90, p. 283-289, 2018

London 2018

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2018 Ome )(Acessar)

7
Understanding salt reduction in fat-reduced hot dog sausages network structure, emulsion stability and consumer acceptance
Understanding salt reduction in fat-reduced hot dog sausages network structure, emulsion stability and consumer acceptance
Material Type:
Artigo 		Adicionar ao Meu Espaço

Understanding salt reduction in fat-reduced hot dog sausages network structure, emulsion stability and consumer acceptance

Isabela Rodrigues Letícia Aline Gonçalves; Francisco Allan Leandro de Carvalho; Manoela Alves Pires; Yana Jorge Polizer Rocha; Julliane Carvalho Barros; Larissa Tátero Carvalho; Marco Antonio Trindade

Food Science and Technology International London v. 26, n. 2, p. 123-131, mar. 2020

London 2020

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2020 Und )(Acessar)

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Deste Autor:

  1. Barros, J
  2. Trindade, M
  3. Pires, M
  4. Rodrigues, I
  5. Munekata, P

Neste Assunto:

  1. Análise Sensorial De Alimentos
  2. Ácidos Graxos Omega 3
  3. Sódio
  4. Sodium Chloride
  5. Análise De Sobrevivência

  • Realização: ABCD-USP USP   Logos de Redes Sociais: Freepik

Buscando em bases de dados remotas. Favor aguardar.