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Refinado por: autor: Contreras-Castillo, C remover tipo de recurso: Artigos remover
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1
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)

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 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)

3
Wine industry residue as antioxidant in cooked chicken meat
Wine industry residue as antioxidant in cooked chicken meat
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Artigo 		Adicionar ao Meu Espaço

Wine industry residue as antioxidant in cooked chicken meat

Ligianne Din Shirahigue Manuel Plata-Oviedo; Severino Matias de Alencar; Marisa Aparecida Bismara Regitano-D'Arce; Thais Maria Ferreira de Souza Vieira; Tatiane Luiza Cadorin Oldoni; Carmen Josefina Contreras Castillo

International Journal of Food Science & Technology Oxford v. 45, n. 5, p. 863-870, 2010

Oxford 2010

Item não circula. Consulte sua biblioteca.(Acessar)

4
Wine industry residue as antioxidant in cooked chicken meat
Wine industry residue as antioxidant in cooked chicken meat
Material Type:
Artigo 		Adicionar ao Meu Espaço

Wine industry residue as antioxidant in cooked chicken meat

Ligianne Din Shirahigue Manuel Plata-Oviedo; Severino Matias de Alencar; Marisa Aparecida Bismara Regitano-D'Arce; Thais Maria Ferreira de Souza Vieira; Tatiane Luiza Cadorin Oldoni; Carmen Josefina Contreras Castillo

International Journal of Food Science & Technology Oxford v. 45, n. 5, p. 863-870, 2010

Oxford 2010

Item não circula. Consulte sua biblioteca.(Acessar)

5
Genome-wide mapping of loci affecting pH in Nellore meat
Genome-wide mapping of loci affecting pH in Nellore meat
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Genome-wide mapping of loci affecting pH in Nellore meat

Anirene Galvão Tavares Pereira Yuri T Utsunomiya; P. K. R. K Ito; Fernanda Marcondes de Rezende; Marina de Nadai Bonin; José Bento Sterman Ferraz; J. F Garcia; Carmen Josefina Contreras Castillo; 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 Gen )(Acessar)

6
Genome-wide mapping of loci affecting pH in Nellore meat
Genome-wide mapping of loci affecting pH in Nellore meat
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Genome-wide mapping of loci affecting pH in Nellore meat

Anirene Galvão Tavares Pereira Yuri T Utsunomiya; P. K. R. K Ito; Fernanda Marcondes de Rezende; Marina de Nadai Bonin; José Bento Sterman Ferraz; J. F Garcia; Carmen Josefina Contreras Castillo; 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 Gen )(Acessar)

7
Okara, a soymilk industry by-product, as a non-meat protein source in reduced fat beef burgers
Okara, a soymilk industry by-product, as a non-meat protein source in reduced fat beef burgers
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Artigo 		Adicionar ao Meu Espaço

Okara, a soymilk industry by-product, as a non-meat protein source in reduced fat beef burgers

Simone Ing Tie Su Cristiana Maria Pedroso Yoshida; Carmen Josefina Contreras-Castillo; Eliane Marta Quiñones; Anna Cecilia Venturini

Food Science and Technology Campinas v. 33, supl.1, p. 52-56, 2013

Campinas 2013

Localização: ESALQ - Biblioteca Central    (Recurso online )(Acessar)

8
Curing of mechanically separated layer hens meat and its effect on the lipuid oxidation of a bologna-type sausage
Curing of mechanically separated layer hens meat and its effect on the lipuid oxidation of a bologna-type sausage
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Curing of mechanically separated layer hens meat and its effect on the lipuid oxidation of a bologna-type sausage

M. A. Trindade P. E. de Felicio; Carmen Josefina Contreras Castillo; International Congress of Meat Science and Technology (49th 2003 Campinas, SP); Brazilian Congress of Meat Science and Technology (2nd 2003 Campinas, SP)

Campinas, 2003

Campinas 2003

Localização: ESALQ - Biblioteca Central    (PI 1363971 ) e outros locais(Acessar)

9
Penetration of hydrolysed soy protein-added brine and its effect on yield and pH of beef steaks from the biceps femoris muscle
Penetration of hydrolysed soy protein-added brine and its effect on yield and pH of beef steaks from the biceps femoris muscle
Material Type:
Artigo 		Adicionar ao Meu Espaço

Penetration of hydrolysed soy protein-added brine and its effect on yield and pH of beef steaks from the biceps femoris muscle

Alessandra Aparecida Silva Carmen Josefina Contreras Castillo; Eduardo Francisquine Delgado; Gerson Barreto Mourão; Priscila Robertina dos Santos

LWT - Food Science and Technology London v. 44, n. 1, p. 109-144, jan. 2011

London 2011

Item não circula. Consulte sua biblioteca.(Acessar)

10
Microencapsulation of propolis extract by complex coacervation
Microencapsulation of propolis extract by complex coacervation
Material Type:
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Microencapsulation of propolis extract by complex coacervation

Mirian Pozippe Nori Carmen Silvia Fávaro-Trindade; Severino Matias de Alencar; Marcelo Thomazini; Júlio Cesar de Carvalho Balieiro; Carmen Josefina Contreras Castillo

LWT - Food Science and Technology Amsterdam v. 44, n. 2, p. 429-435, Mar. 2011

Amsterdam 2011

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

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