Zobrazeno 1 - 10
of 18
pro vyhledávání: '"Ana Paula Sartório Chambo"'
Autor:
Paola Casagrande Alda, Melina Franco Coradini, Ana Paula Sartório Chambo, Stefane dos Santos Correa, Jane Martha Graton Mikcha, Elenice Souza dos Reis Goes, Maria Luiza Rodrigues de Souza
Publikováno v:
Ciência Rural, Vol 51, Iss 3 (2021)
ABSTRACT: The objective of this research was to elaborate and characterize mortadella using fillet residues (‘V’-cut fillet trim) of Nile tilapia, in order to add value to this by-product of the filleting process. Three mortadellas were made, one
Externí odkaz:
https://doaj.org/article/d583f6a216254e7fbe6f63889c39e27d
Autor:
Maria Luiza Rodrigues de Souza, Paola Casagrande Alda, Melina Franco Coradini, Ana Paula Sartório Chambo, Jane Martha Graton Mikcha, Daniel Massato Takayama, Gislaine Gonçalves Oliveira, Rafaela Verdi, Marcos Antonio Matiucci, Eliane Gasparino, Andresa Carla Feihrmann, Elenice Souza dos Reis Goes
Publikováno v:
Journal of Aquatic Food Product Technology. 31:686-701
Autor:
Regiane Oliveira Da Costa, Gislaine Gonçalves Oliveira, Ana Paula Sartório Chambo, Gabriela Hernandes Granzoto, Rafaela Verdi, Elisângela De Cesaro, Sabrina Campos Sbaraini, Maria Luiza Rodrigues De Souza
Publikováno v:
Brazilian Journal of Development. 8:29651-29668
Alimentos funcionais e de elevado valor nutricional, tem ganhado espaço no cotidiano do consumidor em busca de dietas saudáveis. Principalmente para os praticantes de atividade física é importante uma alimentação rica em proteínas, ácidos gra
Autor:
Maria Luiza Rodrigues de Souza, Ana Paula Sartório Chambo, Suzana Maria da Silva Réia, Andresa Carla Feihrmann, Jane Martha Graton Mikcha, Kelly Cristina Vitorino, Marcos Antonio Matiucci, Lorena Batista de Moura
Publikováno v:
Acta Veterinaria Brasilica, Vol 15, Iss 3, Pp 209-219 (2021)
Knowing the potential of fish waste for the preparation of pâtés, there is the possibility of adding greater sustainability to the aquaculture sector. The aim was to prepare pâtés from fish processing residues with the inclusion of smoked fishmea
Autor:
Ana Paula Sartório Chambo, Maria Luiza Rodrigues de Souza, Elenice Souza dos Reis Goes, Melina Franco Coradini, Andresa Carla Feihrmann, Eliane Gasparino, Rafaela Verdi
Publikováno v:
Food Science and Technology
Food Science and Technology v.40 n.4 2020
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Issue: ahead, Published: 18 MAY 2020
Food Science and Technology v.40 n.4 2020
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Issue: ahead, Published: 18 MAY 2020
The objective of this study was to evaluate the nutritional, sensorial and microbiological characteristics of pizzas with the inclusion of dehydrated mix of salmon and tilapia in the dough. Tilapia and salmon carcasses were cooked, pressed, ground, d
Autor:
Marcos Antonio Matiucci, Kelly Cristina Vitorino, Rafaela Verdi, Maria Luiza Rodrigues de Souza, Suzana Maria da Silva Réia, Ana Paula Sartório Chambo
Publikováno v:
Iniciação Científica Cesumar. 21:163-173
O presente trabalho teve como objetivo elaborar patês de aparas de tilápia e farinha de resíduos de tilápia defumada. Foram utilizados três tratamentos e cinco repetições, sendo eles patê com aparas de tilápia (Trat 1), patê com aparas e fa
Autor:
Maria Luiza Rodrigues de Souza, Elenice Souza dos Reis Goes, Melina Franco Coradini, Jane Martha Graton Mikcha, Stefane Santos Corrêa, Paola Casagrande Alda, Ana Paula Sartório Chambo
Publikováno v:
Ciência Rural, Volume: 51, Issue: 3, Article number: e20190979, Published: 03 FEB 2021
Ciência Rural, Vol 51, Iss 3 (2021)
Ciência Rural v.51 n.3 2021
Ciência Rural
Universidade Federal de Santa Maria (UFSM)
instacron:UFSM
Ciência Rural, Vol 51, Iss 3 (2021)
Ciência Rural v.51 n.3 2021
Ciência Rural
Universidade Federal de Santa Maria (UFSM)
instacron:UFSM
The objective of this research was to elaborate and characterize mortadella using fillet residues (‘V’-cut fillet trim) of Nile tilapia, in order to add value to this by-product of the filleting process. Three mortadellas were made, one with 100%
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f0e403ae4468e7a254671ccf9a6a2e9e
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782021000300751&lng=en&tlng=en
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782021000300751&lng=en&tlng=en
Autor:
Maria Luiza Rodrigues de Souza, Ana Paula Sartorio Chambo, Bruna Albino Bronharo, Ricardo Souza Vasconcellos, Angélica de Souza Khatlab, Marcos Antonio Matiucci, Eliane Gasparino
Publikováno v:
Ciência Rural, Vol 54, Iss 9 (2024)
ABSTRACT: This study aimed to prepare and characterize Nile tilapia (Oreochromis niloticus) waste meal. The experimental design consisted of three treatments (carcass meal, mechanically separated meat meal - MSM, and head meal) and five replications
Externí odkaz:
https://doaj.org/article/571cdb6974b24a77a2015627e9e2e928
Autor:
Jiuliane Martins da Silva, Kamila de Cássia Spacki, Elder dos Santos Araujo, Ana Paula Sartório Chambo, Angélica Marquetotti Salcedo Vieira, Beatriz de Souza Gonçalves Proença, Giovanna Caputo dos Anjos Alemida, Marcos Antonio Matiucci
Publikováno v:
As vicissitudes da pesquisa e da teoria nas ciências agrárias
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4abf57d61aa2a03976f4b637deb5e6b6
https://doi.org/10.22533/at.ed.5252004111
https://doi.org/10.22533/at.ed.5252004111
Publikováno v:
Ciência Florestal, Volume: 30, Issue: 2, Pages: 396-405, Published: 10 JUL 2020
Ciência Florestal v.30 n.2 2020
Ciência Florestal
Universidade Federal de Santa Maria (UFSM)
instacron:UFSM
Ciência Florestal v.30 n.2 2020
Ciência Florestal
Universidade Federal de Santa Maria (UFSM)
instacron:UFSM
Due to the demand of the forest-based sector and the difficulty for providing seedlings of Eucalyptus spp. produced by cutting rooting, the objective of this study was to evaluate if doses of a calcium sulphate-based fertilizer increase the peroxidas
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d1409aa8396d7d7621ed06024d6657be
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1980-50982020000200396&lng=en&tlng=en
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1980-50982020000200396&lng=en&tlng=en