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Refinado por: Nome da Publicação: e-Book of Abstracts : “Challenging Food Engineering as a Driver Towards Sustainable Food Processing” remover
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1
Electronarcosis as a pre-slaughter method for rainbow trout (Oncorhynchus mykiss) improves meat quality
Electronarcosis as a pre-slaughter method for rainbow trout (Oncorhynchus mykiss) improves meat quality
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Electronarcosis as a pre-slaughter method for rainbow trout (Oncorhynchus mykiss) improves meat quality

Elisabete Maria Macedo Viegas Sheyla Cristina Vargas Baldi; Giuliana Parisi; Judite das Graças Lapa-Guimarães; Daniel Santiago Rucinque; Thayssa Duarte Costa; Yara Aiko Tabata; Iberoamerican Congress of Food Engineering - CIBIA (12. 2019 Faro, Portugal)

e-Book of Abstracts : “Challenging Food Engineering as a Driver Towards Sustainable Food Processing” Faro : University of Algarve, 2019

Faro University of Algarve 2019

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2019 Ele )(Acessar)

2
Cinnamomum zeylanicum extracts reduces lipid oxidation in mechabically separated meat of broadband anchovy (Anchoviella lepindentostole)
Cinnamomum zeylanicum extracts reduces lipid oxidation in mechabically separated meat of broadband anchovy (Anchoviella lepindentostole)
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Cinnamomum zeylanicum extracts reduces lipid oxidation in mechabically separated meat of broadband anchovy (Anchoviella lepindentostole)

Emelda Orlando Simbine Larissa da Cunha Rodrigues; Aline Delgado Marcelino; Dariane Beatriz Schoffen Enke; Carmen Silvia Fávaro-Trindade; Elisabete Maria Macedo Viegas; Judite das Graças Lapa-Guimarães; Iberoamerican Congress of Food Engineering - CIBIA (12. 2019 Faro, Portugal)

e-Book of Abstracts : “Challenging Food Engineering as a Driver Towards Sustainable Food Processing” Faro : University of Algarve, 2019

Faro University of Algarve 2019

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2019 Cin )(Acessar)

3
Development of lambari fishburgers a sustainable, safe and convenience fish product
Development of lambari fishburgers a sustainable, safe and convenience fish product
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Development of lambari fishburgers a sustainable, safe and convenience fish product

Nathalia Stabel Souza Larissa Gomes Pinheiro Santos; Aline Delgado Marcelino; Larissa da Cunha Rodrigues; Sinthya Meire Lopes de Araújo Sussel; Emelda Orlando Simbine; Carmen Silvia Fávaro-Trindade; Elisabete Maria Macedo Viegas; Judite das Graças Lapa-Guimarães; Iberoamerican Congress of Food Engineering - CIBIA (12. 2019 Faro, Portugal)

e-Book of Abstracts : “Challenging Food Engineering as a Driver Towards Sustainable Food Processing” Faro : University of Algarve, 2019

Faro University of Algarve 2019

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2019 Dev )(Acessar)

4
Effect of cinnamomum zeylanicum extract as antioxidant in frozen fillet and mechanically separated meat of Sardinella sp.
Effect of cinnamomum zeylanicum extract as antioxidant in frozen fillet and mechanically separated meat of Sardinella sp.
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Effect of cinnamomum zeylanicum extract as antioxidant in frozen fillet and mechanically separated meat of Sardinella sp.

Larissa da Cunha Rodrigues Nathalia Stabel Souza; Emelda Orlando Simbine; Mateus Henrique Pereira de Menezes; Iolanda Beatriz Burguês; Carmen Silvia Fávaro-Trindade; Judite das Graças Lapa-Guimarães; Iberoamerican Congress of Food Engineering - CIBIA (12. 2019 Faro, Portugal)

e-Book of Abstracts : “Challenging Food Engineering as a Driver Towards Sustainable Food Processing” Faro : University of Algarve, 2019

Faro University of Algarve 2019

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2019 Eff )(Acessar)

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

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