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1
Physicochemical characteristics and sensory acceptance of mortadella with jabuticaba (Myrciaria cauliflora) extract natural pigment
Physicochemical characteristics and sensory acceptance of mortadella with jabuticaba (Myrciaria cauliflora) extract natural pigment
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Physicochemical characteristics and sensory acceptance of mortadella with jabuticaba (Myrciaria cauliflora) extract natural pigment

Juliana Cristina Baldin Euder Cesar Michelin; Poliana Magno da Silva; Thais Mantovani Canan; Yana Jorge Polizer Rocha; Larissa Tatero Carvalho; Isabela Rodrigues dos Santos; Manoela Alves Pires; Carmen Silvia Fávaro-Trindade; Andrezza Maria Fernandes; Marco Antonio Trindade; 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 Phy )(Acessar)

2
Physicochemical characteristics and sensory acceptance of mortadella with jabuticaba (Myrciaria cauliflora) extract natural pigment
Physicochemical characteristics and sensory acceptance of mortadella with jabuticaba (Myrciaria cauliflora) extract natural pigment
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Physicochemical characteristics and sensory acceptance of mortadella with jabuticaba (Myrciaria cauliflora) extract natural pigment

Juliana Cristina Baldin Euder Cesar Michelin; Poliana Magno da Silva; Thais Mantovani Canan; Yana Jorge Polizer Rocha; Larissa Tatero Carvalho; Isabela Rodrigues dos Santos; Manoela Alves Pires; Carmen Silvia Fávaro-Trindade; Andrezza Maria Fernandes; Marco Antonio Trindade; 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 Phy )(Acessar)

3
Antioxidant and antimicrobial potential of jabuticaba (Myrciaria cauliflora) extract added to fresh sausages
Antioxidant and antimicrobial potential of jabuticaba (Myrciaria cauliflora) extract added to fresh sausages
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Antioxidant and antimicrobial potential of jabuticaba (Myrciaria cauliflora) extract added to fresh sausages

Juliana Cristina Baldin Paulo Eduardo Sichetti Munekata; Thais Mantovani Canan; Euder Cesar Michelin; Keila Domhof Flipsen; Raul Pereira Fregonesi; Silvia Helena Seraphin de Godoy; Carmen Silvia Fávaro-Trindade; Andrezza Maria Fernandes; 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 Ant )(Acessar)

4
Canonical correlation analysis among instrumental and sensory traits in carbon monoxide in modified atmosphere packaging for pig Longissimus muscle
Canonical correlation analysis among instrumental and sensory traits in carbon monoxide in modified atmosphere packaging for pig Longissimus muscle
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Canonical correlation analysis among instrumental and sensory traits in carbon monoxide in modified atmosphere packaging for pig Longissimus muscle

Júlio Cesar de Carvalho Balieiro A. F Rosa; Mirele Daiana Poleti; Marco Antonio Trindade; Paulo José do Amaral Sobral; International Congress of Meat Science & Technology (54. 2008 Cape Town, South Africa)

Book of Abstracts Cape Town : ICOMST, 2008

Cape Town ICOMST 2008

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2008 Can ) e outros locais(Acessar)

5
Omega-3- and fibre-enriched chicken nuggets by replacement of chicken skin with chia (Salvia hispanica L.) flour
Omega-3- and fibre-enriched chicken nuggets by replacement of chicken skin with chia (Salvia hispanica L.) flour
Material Type:
Artigo 		Adicionar ao Meu Espaço

Omega-3- and fibre-enriched chicken nuggets by replacement of chicken skin with chia (Salvia hispanica L.) flour

Juliane Carvalho Barros Paulo Eduardo Sichetti Munekata; Manoela Alves Pires; Isabela Rodrigues; Oussama Slaoui Andaloussi; Christianne Elisabete da Costa Rodrigues; Marco Antonio Trindade

LWT - Food Science and Technology London v. 90, p. 283-289, 2018

London 2018

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2018 Ome )(Acessar)

6
Sodium reduction in enrobed restructured chicken nuggets through replacement of NaCl with CaCl2
Sodium reduction in enrobed restructured chicken nuggets through replacement of NaCl with CaCl2
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Artigo 		Adicionar ao Meu Espaço

Sodium reduction in enrobed restructured chicken nuggets through replacement of NaCl with CaCl2

Julliane Carvalho Barros Taynara Saviani Gois; Manoela Alves Pires; Isabela Rodrigues; Marco Antonio Trindade

Journal of Food Science and Technology New Delhi v. 56, n. 8, p. 3587-3596, 2019

New Dellhi 2019

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

7
Effect of replacing backfat with vegetable oils during the shelf-life of cooked lamb sausages
Effect of replacing backfat with vegetable oils during the shelf-life of cooked lamb sausages
Material Type:
Artigo 		Adicionar ao Meu Espaço

Effect of replacing backfat with vegetable oils during the shelf-life of cooked lamb sausages

Francisco Allan Leandro de Carvalho Paulo Eduardo Sichetti Munekata; Mirian Pateiro; Paulo Cezar Bastianello Campagnol; Rubén Domínguez; Marco Antonio Trindade; José Manuel Lorenzo Rodrigues

LWT - Food Science and Technology Amsterdam v. 122, art. 109052, p. 1-10, 2020

Amsterdam 2020

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

8
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)

9
Effect of modified atmosphere packaging systems on lamb meat appearance during refrigerated storage
Effect of modified atmosphere packaging systems on lamb meat appearance during refrigerated storage
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Effect of modified atmosphere packaging systems on lamb meat appearance during refrigerated storage

Rafaella de Paula Paseto Fernandes Maria Teresa de Alvarenga Freire; Júlio Cesar de Carvalho Balieiro; Alessandra Fernandes Rosa; Fernanda Antunes Pinto Catunda; Marco Antonio Trindade; International Congress of Meat Science and Technology (57. 2011 Ghent, Belgium)

Proceedings ICoMST Ghent : Belgian Association of Meat Science and Technology, 2011

Ghent Belgian Association of Meat Science and Technology 2011

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

10
Protein and myoglobin oxidative stability during 120 days of frozen storage of burgers added with oregano extract
Protein and myoglobin oxidative stability during 120 days of frozen storage of burgers added with oregano extract
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Protein and myoglobin oxidative stability during 120 days of frozen storage of burgers added with oregano extract

Rafaella de Paula Paseto Fernandes Marco Antonio Trindade; Fernando Gustavo Tonin; Silvana Marina Piccoli Pugine; José M Lorenzo Rodríguez; Mariza Pires de Melo; 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 Pro )(Acessar)

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