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1
Modeling of time-temperature history and enzymatic inactivation of cloudy apple juice in continuous flow microwave assisted pasteurization
Modeling of time-temperature history and enzymatic inactivation of cloudy apple juice in continuous flow microwave assisted pasteurization
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Artigo 		Adicionar ao Meu Espaço

Modeling of time-temperature history and enzymatic inactivation of cloudy apple juice in continuous flow microwave assisted pasteurization

Érica Sayuri Siguemoto Eduardo dos Santos Funcia; Marcos Neves Pires; Jorge Andrey Wilhelms Gut 1976-

Food and Bioproducts Processing v. 111, p. 45-53, 2018

London 2018

Item não circula. Consulte sua biblioteca.(Acessar)

2
Evaluation and modeling of a microwave‐assisted unit for continuous flow pasteurization of liquid foods residence time distribution, time–temperature history, and integrated lethality
Evaluation and modeling of a microwave‐assisted unit for continuous flow pasteurization of liquid foods residence time distribution, time–temperature history, and integrated lethality
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Artigo 		Adicionar ao Meu Espaço

Evaluation and modeling of a microwave‐assisted unit for continuous flow pasteurization of liquid foods residence time distribution, time–temperature history, and integrated lethality

Érica Sayuri Siguemoto Marcos Neves Pires; Eduardo dos Santos Funcia; Jorge Andrey Wilhelms Gut 1976-

Journal of Food Process Engineering v. 41, n. 8, p. 1-13, 2018

Hoboken 2018

Item não circula. Consulte sua biblioteca.(Acessar)

3
Physicochemical and technological properties of beef burger as influenced by the addition of pea fibre
Physicochemical and technological properties of beef burger as influenced by the addition of pea fibre
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Physicochemical and technological properties of beef burger as influenced by the addition of pea fibre

Yana Jorge Polizer José M Lorenzo; Daniel Pompeu; Isabela Rodrigues; Juliana Cristina Baldin; Manoela Alves Pires; Maria Teresa de Alvarenga Freire; Francisco José Barba; Marco Antonio Trindade

International Journal of Food Science and Technology West Sussex v. 55, n. 3, p. 1018-1024, Mar. 2020

West Sussex 2020

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2020 Phy )(Acessar)

4
Sensory acceptance and physicochemical parameters of chicken burger with natural antioxidants addition
Sensory acceptance and physicochemical parameters of chicken burger with natural antioxidants addition
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Artigo de Congresso 		Adicionar ao Meu Espaço

Sensory acceptance and physicochemical parameters of chicken burger with natural antioxidants addition

Manoela Alves Pires L. T Carvalho; Paulo Eduardo Sichetti Munekata; Ana Maria de Miranda Aguiar; Yana Jorge Polizer Rocha; Juliana Cristina Baldin; Marco Antonio Trindade; Simpósio Latino Americano de Ciência de Alimentos (10. 2013 Campinas, SP)

Resumos SLACA; ciência de alimentos: impacto na nutrição e saúde Campinas : UNICAMP, 2013

Campinas UNICAMP 2013

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2013 Sen )(Acessar)

5
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
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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)

6
Partial replacement of meat and fat with hydrated wheat fiber in beef burgers decreases caloric value without reducing the feeling of satiety after consumption
Partial replacement of meat and fat with hydrated wheat fiber in beef burgers decreases caloric value without reducing the feeling of satiety after consumption
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Partial replacement of meat and fat with hydrated wheat fiber in beef burgers decreases caloric value without reducing the feeling of satiety after consumption

Larissa Tátero Carvalho Manoela Alves Pires; Juliana Cristina Baldin; Paulo Eduardo Sichetti Munekata; Francisco Allan Leandro de Carvalho; Isabela Rodrigues; Yana Jorge Polizer; Juliana Lolli Malagoli de Mello; Judite das Graças Lapa-Guimarães; Marco Antonio Trindade

Meat Science Amsterdam v. 147, p. 53-59, 2019

Amsterdam 2019

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

7
The effect of sodium reduction on the microstructure, texture and sensory acceptance of Bologna sausage
The effect of sodium reduction on the microstructure, texture and sensory acceptance of Bologna sausage
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The effect of sodium reduction on the microstructure, texture and sensory acceptance of Bologna sausage

Manoela Alves Pires Paulo Eduardo Sichetti Munekata; Juliana Cristina Baldin; Yana Jorge Polizer Rocha; Larissa Tátero Carvalho; Isabela Rodrigues dos Santos; Julliane Carvalho Barros; Marco Antonio Trindade

Food Structure Amsterdam v. 14, p. 1-7, 2017

Amsterdam 2017

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2017 Eff )(Acessar)

8
The antioxidant capacity of rosemary and green tea extracts to replace the carcinogenic antioxidant (BHA) in chicken burgers
The antioxidant capacity of rosemary and green tea extracts to replace the carcinogenic antioxidant (BHA) in chicken burgers
Material Type:
Artigo 		Adicionar ao Meu Espaço

The antioxidant capacity of rosemary and green tea extracts to replace the carcinogenic antioxidant (BHA) in chicken burgers

Manoela Alves Pires Paulo Eduardo Sichetti Munekata; Nilda Doris Montes Villanueva; Fernando Gustavo Tonin; Juliana Cristina Baldin; Yana Jorge Polizer Rocha; Larissa Tátero Carvalho; Isabela Rodrigues; Marco Antonio Trindade

Journal of Food Quality London v. 2017, art. 2409527, p. 1-6, 2017

London 2017

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2017 Ant )(Acessar)

9
Understanding salt reduction in fat-reduced hot dog sausages network structure, emulsion stability and consumer acceptance
Understanding salt reduction in fat-reduced hot dog sausages network structure, emulsion stability and consumer acceptance
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Understanding salt reduction in fat-reduced hot dog sausages network structure, emulsion stability and consumer acceptance

Isabela Rodrigues Letícia Aline Gonçalves; Francisco Allan Leandro de Carvalho; Manoela Alves Pires; Yana Jorge Polizer Rocha; Julliane Carvalho Barros; Larissa Tátero Carvalho; Marco Antonio Trindade

Food Science and Technology International London v. 26, n. 2, p. 123-131, mar. 2020

London 2020

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2020 Und )(Acessar)

10
Effect of the natural pigment obtained from jabuticaba (Myrciaria cauliflora) extract on microorganisms present in mortadella
Effect of the natural pigment obtained from jabuticaba (Myrciaria cauliflora) extract on microorganisms present in mortadella
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

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

Juliana Cristina Baldin Euder Cesar Michelin; Poliana Magno da Silva; Silvia Helena Seraphin de Godoy; Yana Jorge Polizer; Larissa Tatero Carvalho; Manoela Alves Pires; Marisa Matias de França; 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

Acesso online. A biblioteca também possui exemplares impressos.

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Deste Autor:

  1. Pires, M
  2. Trindade, M
  3. Baldin, J
  4. Carvalho, L
  5. Rocha, Y

Neste Assunto:

  1. Análise Sensorial De Alimentos
  2. JABUTICABA
  3. Carnes E Derivados
  4. Pigmentos
  5. Embutidos

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

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