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Resultados de 1 a 10 de 55  para Produção Intelectual da USP

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1
Main characteristics of peanut skin and its role for the preservation of meat products
Main characteristics of peanut skin and its role for the preservation of meat products
Material Type:
Artigo 		Adicionar ao Meu Espaço

Main characteristics of peanut skin and its role for the preservation of meat products

José M Lorenzo Paulo Eduardo Sichetti Munekata; Anderson Souza Sant'Ana; Rafaela Baptista Carvalho; Francisco J Barba; Fidel Toldrá; Leticia Mora; Marco Antonio Trindade

Trends in Food Science & Technology Oxford v. 77, p. 1-10, 2018

Oxford 2018

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

2
Advances and gaps in studies on healthy meat products and their relationship with regulations The Brazilian scenario
Advances and gaps in studies on healthy meat products and their relationship with regulations The Brazilian scenario
Material Type:
Artigo 		Adicionar ao Meu Espaço

Advances and gaps in studies on healthy meat products and their relationship with regulations The Brazilian scenario

Juan Dario Rios-Mera Erick Saldaña; Iliani Patinho; Miriam M Selani; Carmen Josefina Contreras-Castillo

Trends in Food Science & Technology Amsterdam v. 110, p. 833-840, February 2021

Amsterdam 2021

Item não circula. Consulte sua biblioteca.(Acessar)

3
Herbal Salt in Beef Burgers Promoting the Retention of Acceptability in Reducing Sodium
Herbal Salt in Beef Burgers Promoting the Retention of Acceptability in Reducing Sodium
Material Type:
Artigo 		Adicionar ao Meu Espaço

Herbal Salt in Beef Burgers Promoting the Retention of Acceptability in Reducing Sodium

Jamila Barbosa Geni Rodrigues Sampaio; Maria Elisabeth Machado Pinto e Silva; Glória Maria Guizellini; Elizabeth Aparecida Ferraz da Silva Torres

Journal of Culinary Science & Technology Philadelphia p.1-19, 2021

Philadelphia 2021

Localização: FSP - Faculdade de Saúde Pública    (HNT-38/2021 )(Acessar)

4
Advances and gaps in studies on healthy meat products and their relationship with regulations The Brazilian scenario
Advances and gaps in studies on healthy meat products and their relationship with regulations The Brazilian scenario
Material Type:
Artigo 		Adicionar ao Meu Espaço

Advances and gaps in studies on healthy meat products and their relationship with regulations The Brazilian scenario

Juan Dario Rios-Mera Erick Saldana; Iliani Patinho; Miriam M Selani; Carmen Josefina Contreras-Castillo

Trends in Food Science & Technology Amsterdam v. 110, p. 833–840, 2021

Amsterdam 2021

Item não circula. Consulte sua biblioteca.(Acessar)

5
Influence of ultimate pH on biochemistry and quality of Longissimus lumborum steaks from Nellore bulls during ageing
Influence of ultimate pH on biochemistry and quality of Longissimus lumborum steaks from Nellore bulls during ageing
Material Type:
Artigo 		Adicionar ao Meu Espaço

Influence of ultimate pH on biochemistry and quality of Longissimus lumborum steaks from Nellore bulls during ageing

Clara Lucía Contreras Barón Priscila Robertina Santos‐Donado; Patricia Maloso Ramos; Carlos M Donado‐Pestana; Eduardo Francisquine Delgado; Carmen Josefina Contreras‐Castillo

International Journal of Food Science & Technology Oxford v. 56, p. 3333–3343, 2021

Oxford 2021

Item não circula. Consulte sua biblioteca.(Acessar)

6
Effect of modified atmosphere packaging systems on lamb meat appearance during refrigerated storage
Effect of modified atmosphere packaging systems on lamb meat appearance during refrigerated storage
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Effect of modified atmosphere packaging systems on lamb meat appearance during refrigerated storage

Rafaella de Paula Paseto Fernandes Maria Teresa de Alvarenga Freire; Júlio Cesar de Carvalho Balieiro; Alessandra Fernandes Rosa; Fernanda Antunes Pinto Catunda; Marco Antonio Trindade; International Congress of Meat Science and Technology (57. 2011 Ghent, Belgium)

Proceedings ICoMST Ghent : Belgian Association of Meat Science and Technology, 2011

Ghent Belgian Association of Meat Science and Technology 2011

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2011 Eff )(Acessar)

7
Proteome changes of beef in Nelore cattle (Bos indicus) with different genotypes for tenderness
Proteome changes of beef in Nelore cattle (Bos indicus) with different genotypes for tenderness
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Proteome changes of beef in Nelore cattle (Bos indicus) with different genotypes for tenderness

Alessandra Fernandes Rosa Joanir Pereira Eler; Saulo da Luz e Silva; Rodrigo da Costa Gomes; Mirele Daiana Poleti; Cristina Tschorny Moncau; A. G Caritá; E. C Mattos (Elisângela Chicaroni); Júlio Cesar de Carvalho Balieiro; International Congress of Meat Science and Technology (57. 2011 Ghent, Belgium)

Proceedings ICoMST Ghent : Belgian Association of Meat Science and Technology, 2011

Ghent Belgian Association of Meat Science and Technology 2011

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2011 Pro )(Acessar)

8
Micromorphometric characterization for muscle fibers in broilers Pectoralis major
Micromorphometric characterization for muscle fibers in broilers Pectoralis major
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Micromorphometric characterization for muscle fibers in broilers Pectoralis major

R. M. Souza D. J. M Barros; Andrezza Maria Felício; Jane Lara Brandani Marques Grosso; José Bento Sterman Ferraz; Joanir Pereira Eler; Júlio Cesar de Carvalho Balieiro; International Congress of Meat Science & Technology (54. 2008 Cape Town, South Africa)

Book of Abstracts Cape Town : ICOMST, 2008

Cape Town ICOMST 2008

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2008 Mic ) e outros locais(Acessar)

9
Frozen burgers containing oregano as natural antioxidant evaluation of reducing power and inhibitory effect on protein oxidation
Frozen burgers containing oregano as natural antioxidant evaluation of reducing power and inhibitory effect on protein oxidation
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Frozen burgers containing oregano as natural antioxidant evaluation of reducing power and inhibitory effect on protein oxidation

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 Fro )(Acessar)

10
Frozen burgers containing oregano as natural antioxidant evaluation of reducing power and inhibitory effect on protein oxidation
Frozen burgers containing oregano as natural antioxidant evaluation of reducing power and inhibitory effect on protein oxidation
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Frozen burgers containing oregano as natural antioxidant evaluation of reducing power and inhibitory effect on protein oxidation

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 Fro )(Acessar)

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