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1
Distribution of ivermectin residues in different Zebu cattle tissues and its stability in thermally processed canned meat
Distribution of ivermectin residues in different Zebu cattle tissues and its stability in thermally processed canned meat
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Distribution of ivermectin residues in different Zebu cattle tissues and its stability in thermally processed canned meat

Camila Brossi André Tadeu Gotardo; Silvana Lima Górniak; Giselle Kindlein; Bassem Sami Akl Akl; Alessandra Fernandes Rosa; Júlio Cesar de Carvalho Balieiro

Journal of Food Science and Technology New Delhi In Press, 2024

New Delhi 2024

Localização: FMVZ - Fac. Med. Vet. e Zootecnia    (GOT - 2 ) e outros locais(Acessar)

2
The influence of sexual maturity on the meat quality of free-range chickens
The influence of sexual maturity on the meat quality of free-range chickens
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The influence of sexual maturity on the meat quality of free-range chickens

Joanna Oliveira Marçal Giulia Piva Oliveira; Adriano Geraldo; José Rafael Miranda; Cesar Augusto Pospissil Garbossa; Lidiany Mendonça Zacaroni Lima; Peter Bitencourt Faria

Food Science and Technology Campinas v. 42, art. e07222, p. 1-9, 2022

Campinas 2022

Localização: FMVZ - Fac. Med. Vet. e Zootecnia    (GAC - 28 )(Acessar)

3
Carcass characteristics and pork quality of pigs fed diets containing crude glycerin and ractopamine
Carcass characteristics and pork quality of pigs fed diets containing crude glycerin and ractopamine
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Carcass characteristics and pork quality of pigs fed diets containing crude glycerin and ractopamine

Imara Guimarães Lima Barros Cesar Augusto Pospissil Garbossa; Tatiane Mendonça Nogueira Carneiro de Albuquerque; Claudiana Esteves Couto; Sudário Roberto Silva Junior; Adriana Brasil Ferreira Pinto; Peter Bitencourt Faria; Luciana de Paula Naves

Food Science and Technology Campinas v. 42, p. 1-7, e14921, 2022

Campinas 2022

Localização: FMVZ - Fac. Med. Vet. e Zootecnia    (GAC - 20 )(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
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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)

5
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
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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)

6
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)

7
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
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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)

8
Effects of Acacia mearnsii extract as a condensed-tannin source on animal performance, carcass yield and meat quality in goats
Effects of Acacia mearnsii extract as a condensed-tannin source on animal performance, carcass yield and meat quality in goats
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Effects of Acacia mearnsii extract as a condensed-tannin source on animal performance, carcass yield and meat quality in goats

P. R. S Pimentel C. B Pellegrini; Dante Pazzanese Duarte Lanna; L. M. S Brant; C. V. D. M Ribeiro; T. M Silva; A. M Barbosa; J. M. da Silva Junior; L. R Bezerra; R. L Oliveira

Animal Feed Science and Technology Amsterdam v. 271, art. 114733, p. 1-13, 2021

Amsterdam 2021

Item não circula. Consulte sua biblioteca.(Acessar)

9
Improving the lipid profile of bologna type sausages with Echium (Echium plantagineum L.) oil and chia (Salvia hispanica L) flour
Improving the lipid profile of bologna type sausages with Echium (Echium plantagineum L.) oil and chia (Salvia hispanica L) flour
Material Type:
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Improving the lipid profile of bologna type sausages with Echium (Echium plantagineum L.) oil and chia (Salvia hispanica L) flour

Manoela Alves Pires Julliane Carvalho Barros; Isabela Rodrigues; Paulo Eduardo Sichetti Munekata; Marco Antonio Trindade

LWT - Food Science and Technology Amsterdam v. 119, art. 108907, p. 1-6, 2020

Amsterdam 2020

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

10
Pink pepper extract as a natural antioxidant in chicke effects on oxidative stability and dynamic sensory profile using temporal dominance of sensations
Pink pepper extract as a natural antioxidant in chicke effects on oxidative stability and dynamic sensory profile using temporal dominance of sensations
Material Type:
Artigo 		Adicionar ao Meu Espaço

Pink pepper extract as a natural antioxidant in chicke effects on oxidative stability and dynamic sensory profile using temporal dominance of sensations

Beatriz Schmidt Menegali Miriam Mabel Selani; Erick Saldaña; Iliani Patinho; Julia Pereira Diniz; Priscilla Siqueira Melo; Natan de Jesus Pimentel Filho; Carmen Josefina Contreras-Castillo

LWT - Food Science and Technology Amsterdam v. 121, online, p. 1-8, 2020

Amsterdam 2020

Item não circula. Consulte sua biblioteca.(Acessar)

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