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Refinado por: autor: Carvalho, L remover Biblioteca: FZEA - Fac. Zoot. Eng. de Alimentos remover
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1
Quality and stability of cooked sausages made from turkey meat affected by the white striping myopathy
Quality and stability of cooked sausages made from turkey meat affected by the white striping myopathy
Material Type:
Artigo 		Adicionar ao Meu Espaço

Quality and stability of cooked sausages made from turkey meat affected by the white striping myopathy

Larissa Tátero Carvalho Aline Giampietro-Ganeco; Juliana Lolli Malagoli de Mello; Fábio Borba Ferrari; Rodrigo Alves de Souza; Pedro Alves de Souza; Hirasilva Borba; Marco Antonio Trindade; Rubén Domínguez; José Manuel Lorenzo

Journal of Food Processing and Preservation Hoboken v.45, n. 6, art. e15555, p. 1-9, June 2021

Hoboken 2021

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2021 Qua )(Acessar)

2
Technological parameters and sensory acceptance of beef burger with addition of oat bran and reduced fat
Technological parameters and sensory acceptance of beef burger with addition of oat bran and reduced fat
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Technological parameters and sensory acceptance of beef burger with addition of oat bran and reduced fat

Larissa Tatero Carvalho Orfa Collazos Paucar; Raul Pereira Fregonesi; Paulo Eduardo Sichetti Munekata; Yana Jorge Polizer Rocha; Judite das Graças Lapa-Guimarães; 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 Tec )(Acessar)

3
Microencapsulated jabuticaba (Myrciaria cauliflora) extract added to fresh sausage as natural dye with antioxidant and antimicrobial activity
Microencapsulated jabuticaba (Myrciaria cauliflora) extract added to fresh sausage as natural dye with antioxidant and antimicrobial activity
Material Type:
Artigo 		Adicionar ao Meu Espaço

Microencapsulated jabuticaba (Myrciaria cauliflora) extract added to fresh sausage as natural dye with antioxidant and antimicrobial activity

Juliana Cristina Baldin Euder Cesar Michelin; Yana Jorge Polizer Rocha; Isabela Rodrigues; Silvia Helena Seraphin de Godoy; Raul Pereira Fregonesi; Manoela Alves Pires; Larissa Tatero Carvalho; Carmen Silvia Fávaro-Trindade; César Gonçalves de Lima; Andrezza Maria Fernandes; Marco Antonio Trindade

Meat Science Amsterdam v. 118, p. 15-21, Aug. 2016

Amsterdam 2016

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2016 Mic )(Acessar)

4
Quality of turkeys breast meat affected by white striping myopathy
Quality of turkeys breast meat affected by white striping myopathy
Material Type:
Artigo 		Adicionar ao Meu Espaço

Quality of turkeys breast meat affected by white striping myopathy

Larissa Tátero Carvalho Casey M Owens; Aline Giampietro Ganeco; Juliana Lolli Malagoli de Mello; Fábio Borba Ferrari; Francisco Allan Leandro de Carvalho; Rodrigo Alves de Souza; Lizandra Amoroso; Pedro Alves de Souza; Hirasilva Borba; Marco Antonio Trindade

Poultry Science Amsterdam v. 100, n. 4, art. 101022, p. 1-10, Apr. 2021

Amsterdam 2021

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2021 Qua )(Acessar)

5
Research note quality parameters of turkey hens breast fillets detected in processing plant with deep pectoral myopathy and white striping anomaly
Research note quality parameters of turkey hens breast fillets detected in processing plant with deep pectoral myopathy and white striping anomaly
Material Type:
Artigo 		Adicionar ao Meu Espaço

Research note quality parameters of turkey hens breast fillets detected in processing plant with deep pectoral myopathy and white striping anomaly

Aline Giampietro Ganeco Heloisa de Almeida Fidelis; Erika Nayara Cavalcanti; Juliana Lolli Malagoli de Mello; Hirasilva Borba; Rodrigo Alves de Souza; Larissa Tátero Carvalho; Pedro Alves de Souza; Marco Antonio Trindade

Poultry Science Amsterdam v. 101, art. 101709, p. 1-5, 2022

Amsterdam 2022

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2022 Res )(Acessar)

6
Effect of the natural pigment obtained from jabuticaba extract (Myrciaria cauliflora) on microorganisms present in fresh sausages
Effect of the natural pigment obtained from jabuticaba extract (Myrciaria cauliflora) on microorganisms present in fresh sausages
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Effect of the natural pigment obtained from jabuticaba extract (Myrciaria cauliflora) on microorganisms present in fresh sausages

Juliana Cristina Baldin Euder Cesar Michelin; Poliana Magno da Silva; Silvia Helena Seraphin de Godoy; Yana Jorge Polizer; Larissa Tatero Carvalho; Isabela Rodrigues dos Santos; Raul Pereira Fregonesi; Carmen Silvia Fávaro-Trindade; Andrezza Maria Fernandes; Marco Antonio Trindade; Congresso Brasileiro de Microbiologia (28. 2015 Florianopolis, SC)

Resumos São Paulo : Sociedade Brasileira de Microbiologia, 2015

São Paulo Sociedade Brasileira de Microbiologia 2015

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Deste Autor:

  1. Carvalho, L
  2. Trindade, M
  3. Borba, H
  4. Fregonesi, R
  5. Souza, P

Neste Assunto:

  1. Carnes E Derivados
  2. Embutidos
  3. Jabuticaba
  4. Perus
  5. Análise Sensorial De Alimentos

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

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