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Resultados de 11 a 20 de 55  para Produção Intelectual da USP

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11
Protein and myoglobin oxidative stability during 120 days of frozen storage of burgers added with oregano extract
Protein and myoglobin oxidative stability during 120 days of frozen storage of burgers added with oregano extract
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Protein and myoglobin oxidative stability during 120 days of frozen storage of burgers added with oregano extract

Rafaella de Paula Paseto Fernandes Marco Antonio Trindade; Fernando Gustavo Tonin; Silvana Marina Piccoli Pugine; José M Lorenzo Rodríguez; Mariza Pires de Melo; 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 Pro )(Acessar)

12
Protein and myoglobin oxidative stability during 120 days of frozen storage of burgers added with oregano extract
Protein and myoglobin oxidative stability during 120 days of frozen storage of burgers added with oregano extract
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Protein and myoglobin oxidative stability during 120 days of frozen storage of burgers added with oregano extract

Rafaella de Paula Paseto Fernandes Marco Antonio Trindade; Fernando Gustavo Tonin; Silvana Marina Piccoli Pugine; José M Lorenzo Rodríguez; Mariza Pires de Melo; 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 Pro )(Acessar)

13
Physicochemical and sensory characteristics of snack made with minced Nile tilapia
Physicochemical and sensory characteristics of snack made with minced Nile tilapia
Material Type:
Artigo 		Adicionar ao Meu Espaço

Physicochemical and sensory characteristics of snack made with minced Nile tilapia

João de Paula Cortez Netto Paulo Roberto Campagnoli de Oliveira Filho; Judite das Graças Lapa-Guimarães; Elisabete Maria Macedo Viegas

Food Science and Technology Campinas v. 34, n. 3, p. 591-596, 2014

Campinas 2014

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

14
Consumers' perception of beef burgers with different healthy attributes
Consumers' perception of beef burgers with different healthy attributes
Material Type:
Artigo 		Adicionar ao Meu Espaço

Consumers' perception of beef burgers with different healthy attributes

Mayra Monteiro Viana Vivian Lara dos Santos Silva; Marco Antonio Trindade

LWT-Food Science and Technology Amsterdam v. 59, n. 2, p. 1227-1232, Dec. 2014

Amsterdam 2014

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

15
Relationship between the price of fish and its quality attributes a study within a community at the University of São Paulo, Brazil
Relationship between the price of fish and its quality attributes a study within a community at the University of São Paulo, Brazil
Material Type:
Artigo 		Adicionar ao Meu Espaço

Relationship between the price of fish and its quality attributes a study within a community at the University of São Paulo, Brazil

Érika da Silva Maciel Luciana Kimie Savay-da-Silva; Júlia Santos Vasconcelos; Jaqueline Girnos Sonati; Juliana Antunes Galvão; Leandro Kanamaru Franco de Lima; Marilia Oetterer

Food Science and Technology Campinas v.33, n. 3, p. 451-456, 2013

Campinas 2013

Item não circula. Consulte sua biblioteca.(Acessar)

16
Efeito da irradiação em carne de coelho congelada
Efeito da irradiação em carne de coelho congelada
Material Type:
Artigo 		Adicionar ao Meu Espaço

Efeito da irradiação em carne de coelho congelada

Adriana Régia Marques de Souza Valter Arthur; Solange Guidolin Canniatti Brazaca; Meylene Aparecida Luzia Couto

Food Science and Technology Campinas v. 30, n. 1, p. 30-34, 2010

Campinas 2010

Item não circula. Consulte sua biblioteca.(Acessar)

17
Carcass characteristics and pork quality of pigs fed diets containing crude glycerin and ractopamine
Carcass characteristics and pork quality of pigs fed diets containing crude glycerin and ractopamine
Material Type:
Artigo 		Adicionar ao Meu Espaço

Carcass characteristics and pork quality of pigs fed diets containing crude glycerin and ractopamine

Imara Guimarães Lima Barros Cesar Augusto Pospissil Garbossa; Tatiane Mendonça Nogueira Carneiro de Albuquerque; Claudiana Esteves Couto; Sudário Roberto Silva Junior; Adriana Brasil Ferreira Pinto; Peter Bitencourt Faria; Luciana de Paula Naves

Food Science and Technology Campinas v. 42, p. 1-7, e14921, 2022

Campinas 2022

Localização: FMVZ - Fac. Med. Vet. e Zootecnia    (GAC - 20 )(Acessar)

18
The influence of sexual maturity on the meat quality of free-range chickens
The influence of sexual maturity on the meat quality of free-range chickens
Material Type:
Artigo 		Adicionar ao Meu Espaço

The influence of sexual maturity on the meat quality of free-range chickens

Joanna Oliveira Marçal Giulia Piva Oliveira; Adriano Geraldo; José Rafael Miranda; Cesar Augusto Pospissil Garbossa; Lidiany Mendonça Zacaroni Lima; Peter Bitencourt Faria

Food Science and Technology Campinas v. 42, art. e07222, p. 1-9, 2022

Campinas 2022

Localização: FMVZ - Fac. Med. Vet. e Zootecnia    (GAC - 28 )(Acessar)

19
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)

20
Production, physicochemical stability of quercetin-loaded nanoemulsions and evaluation of antioxidant activity in spreadable chicken pâtés
Production, physicochemical stability of quercetin-loaded nanoemulsions and evaluation of antioxidant activity in spreadable chicken pâtés
Material Type:
Artigo 		Adicionar ao Meu Espaço

Production, physicochemical stability of quercetin-loaded nanoemulsions and evaluation of antioxidant activity in spreadable chicken pâtés

Cynthia De Carli Marília Moraes-Lovison; Samantha Cristina de Pinho

LWT- Food Science and Technology London v. 98, p. 154-161, 2018

London 2018

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

Resultados de 11 a 20 de 55  para Produção Intelectual da USP

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