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1
Physicochemical characteristics and sensory acceptance of mortadella with jabuticaba (Myrciaria cauliflora) extract natural pigment
Physicochemical characteristics and sensory acceptance of mortadella with jabuticaba (Myrciaria cauliflora) extract natural pigment
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Physicochemical characteristics and sensory acceptance of mortadella with jabuticaba (Myrciaria cauliflora) extract natural pigment

Juliana Cristina Baldin Euder Cesar Michelin; Poliana Magno da Silva; Thais Mantovani Canan; Yana Jorge Polizer Rocha; Larissa Tatero Carvalho; Isabela Rodrigues dos Santos; Manoela Alves Pires; Carmen Silvia Fávaro-Trindade; Andrezza Maria Fernandes; Marco Antonio Trindade; International Congress of Meat Science & Technology (61. 2015 Clermont-Ferrand, France)

Book of Abstracts ICoMST Clermont-Ferrand, 2015

Clermont-Ferrand 2015

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2015 Phy )(Acessar)

2
Physicochemical characteristics and sensory acceptance of mortadella with jabuticaba (Myrciaria cauliflora) extract natural pigment
Physicochemical characteristics and sensory acceptance of mortadella with jabuticaba (Myrciaria cauliflora) extract natural pigment
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Physicochemical characteristics and sensory acceptance of mortadella with jabuticaba (Myrciaria cauliflora) extract natural pigment

Juliana Cristina Baldin Euder Cesar Michelin; Poliana Magno da Silva; Thais Mantovani Canan; Yana Jorge Polizer Rocha; Larissa Tatero Carvalho; Isabela Rodrigues dos Santos; Manoela Alves Pires; Carmen Silvia Fávaro-Trindade; Andrezza Maria Fernandes; Marco Antonio Trindade; International Congress of Meat Science & Technology (61. 2015 Clermont-Ferrand, France)

Proceedings ICoMST Clermont-Ferrand, 2015

Clermont-Ferrand 2015

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2015 Phy )(Acessar)

3
The use of natural antioxidants to replace chemical antioxidants in foods
The use of natural antioxidants to replace chemical antioxidants in foods
Material Type:
Livro 		Adicionar ao Meu Espaço

The use of natural antioxidants to replace chemical antioxidants in foods

José M Lorenzo Paulo Eduardo Sichetti Munekata; Juliana Cristina Baldin; Daniel Franco; Rubén Domínguez; Marco Antonio Trindade

Lorenzo-Rodriguez, José Manuel; Carballo-Garcia, Francisco Javier (Eds.) Strategies for obtaining healthier foods New York : Nova Science Publishers, 2017 383 p

New York Nova Science Publishers 2017

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2017 Use )(Acessar)

4
Modified atmosphere packaging for lamb meat evaluation of gas composition in the extension of shelf life and consumer acceptance
Modified atmosphere packaging for lamb meat evaluation of gas composition in the extension of shelf life and consumer acceptance
Material Type:
Artigo 		Adicionar ao Meu Espaço

Modified atmosphere packaging for lamb meat evaluation of gas composition in the extension of shelf life and consumer acceptance

Isabela Rodrigues Marco Antonio Trindade; Ana Flávia Souza Palú; Juliana Cristina Baldin; César Gonçalves de Lima; Maria Teresa de Alvarenga Freire

Journal of Food Science and Technology New Delhi v. 55, n. 9, p. 3547-3555, 2018

New Delhi 2018

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

5
Physicochemical and technological properties of beef burger as influenced by the addition of pea fibre
Physicochemical and technological properties of beef burger as influenced by the addition of pea fibre
Material Type:
Artigo 		Adicionar ao Meu Espaço

Physicochemical and technological properties of beef burger as influenced by the addition of pea fibre

Yana Jorge Polizer José M Lorenzo; Daniel Pompeu; Isabela Rodrigues; Juliana Cristina Baldin; Manoela Alves Pires; Maria Teresa de Alvarenga Freire; Francisco José Barba; Marco Antonio Trindade

International Journal of Food Science and Technology West Sussex v. 55, n. 3, p. 1018-1024, Mar. 2020

West Sussex 2020

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

6
Antioxidant and antimicrobial potential of jabuticaba (Myrciaria cauliflora) extract added to fresh sausages
Antioxidant and antimicrobial potential of jabuticaba (Myrciaria cauliflora) extract added to fresh sausages
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Antioxidant and antimicrobial potential of jabuticaba (Myrciaria cauliflora) extract added to fresh sausages

Juliana Cristina Baldin Paulo Eduardo Sichetti Munekata; Thais Mantovani Canan; Euder Cesar Michelin; Keila Domhof Flipsen; Raul Pereira Fregonesi; Silvia Helena Seraphin de Godoy; Carmen Silvia Fávaro-Trindade; Andrezza Maria Fernandes; Marco Antonio Trindade; International Congress of Meat Science and Technology (60. 2014 Punta Del Este, Uruguay)

Proceedings ICoMST Punta Del Este, 2014

Punta Del Este 2014

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2014 Ant )(Acessar)

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Deste Autor:

  1. Baldin, J
  2. Trindade, M
  3. Canan, T
  4. Pires, M
  5. Fernandes, A

Neste Assunto:

  1. Análise Sensorial De Alimentos
  2. Jabuticaba
  3. Carnes E Derivados
  4. Textura
  5. Cor

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

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