Zobrazeno 1 - 10
of 54
pro vyhledávání: '"Anderson Pereira da Silva"'
Publikováno v:
Revista Agrogeoambiental, Vol 1, Iss 3 (2009)
Administradores públicos e privados necessitam de informações que os auxiliem no gerenciamento e tomada de decisões quanto à prevenção de acidentes de trabalho, que se constituem em graves problemas que atingem de modo geral os trabalhadores.
Externí odkaz:
https://doaj.org/article/9a614ac8dcdc4243a27237408ddac9b1
Autor:
Thamyres César de Albuquerque Sousa, Valquiria Cardoso da Silva Ferreira, Íris Braz da Silva Araújo, Fábio Anderson Pereira da Silva
Publikováno v:
Journal of Aquatic Food Product Technology. 31:735-744
Autor:
Darlinne Amanda Soares Lima, Miriane Moreira Fernandes Santos, Ana Maria Barbosa Lima Sousa, Taliana Kênia Alencar Bezerra, Íris Braz da Silva Araújo, Marta Suely Madruga, Fábio Anderson Pereira da Silva
Publikováno v:
Waste and Biomass Valorization. 13:4575-4584
Autor:
Deocleciano Cassiano de Santana Neto, Flávio Bruno Soares de Lima, Luís Flávio da Silva Freire, Vanessa da Costa Santos, David Santos Rodrigues, Valquiria Cardoso da Silva Ferreira, Cristiani Viegas Brandão Grisi, Fábio Anderson Pereira da Silva
Publikováno v:
British Food Journal. 125:18-28
PurposeThis study aims to assess the influence of partial and simultaneous substitution of fat and sodium by hydrolyzed collagen and mix of herbs (MH) in chicken hamburgers, on the physical properties and proximal composition.Design/methodology/appro
Autor:
Deocleciano Cassiano de Santana Neto, Valquíria Cardoso da Silva Ferreira, Íris Braz da Silva Araújo, Bruno Raniere Lins de Albuquerque Meireles, Ângela Maria Tribuzy de Magalhães Cordeiro, Fábio Anderson Pereira da Silva
Publikováno v:
Brazilian Journal of Chemical Engineering. 39:511-525
Autor:
Deborah Amaral, Fábio Anderson Pereira da Silva, Taliana Kênia Alves Bezerra, Ingrid Conceição Dantas Guerra, Paulo Sérgio Dalmás, Katiuscia Menezes Lôbo Pimentel, Marta Suely Madruga
Publikováno v:
Semina: Ciências Agrárias, Vol 34, Iss 4, Pp 1741-1752 (2013)
Many edible meat by-products produced from sheep slaughter are often wasted but represent excellent sources of many nutrients. The preparation of pâté may be an alternative use for this raw material and may contribute to the development of a sheep
Externí odkaz:
https://doaj.org/article/3734ad0bc32b4d11ac9e82c52ae3eec8
Autor:
Darlinne Amanda Soares Lima, Rayane Lycia Ferreira Duvale, Marta Suely Madruga, Íris Braz da Silva Araújo, Miriane Moreira Fernandes Santos, Fábio Anderson Pereira da Silva, Taliana Kênia Alencar Bezerra
Publikováno v:
Journal of Food Science and Technology. 58:2952-2962
High fish production is essential to meet the demand, but inappropriate destination of large volumes of byproduct cause environmental pollution. The cutting step for frozen eviscerated fish using band saw machines produces a type of “fish powder”
Autor:
Miriane Moreira Fernandes Santos, Marta Suely Madruga, Darlinne Amanda Soares Lima, Fábio Anderson Pereira da Silva
Publikováno v:
Poultry Science, Vol 99, Iss 3, Pp 1777-1787 (2020)
Poultry Science
Poultry Science
Skin (SK) and abdominal fat (AF) are by-products that are abundantly produced in poultry slaughterhouses. Skin is used in meat products, especially in sausages, but its use is related to microbiological contamination and susceptibility to oxidation.
Autor:
Fábio Anderson Pereira da Silva, Chimenes Darlan Leal de Araújo, Neila Lidiany Ribeiro, Terezinha Domiciano Dantas Martins, Leonardo Augusto Fonseca Pascoal, Gledson Firmino Gonçalves da Silva, Valquíria C.S. Ferreira, Jorge Luiz Santos de Almeida
Publikováno v:
Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Volume: 42, Article number: e66321, Published: 11 OCT 2021
Food Science and Technology (2021)
Food Science and Technology, Issue: ahead, Published: 11 OCT 2021
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Volume: 42, Article number: e66321, Published: 11 OCT 2021
Food Science and Technology (2021)
Food Science and Technology, Issue: ahead, Published: 11 OCT 2021
This work aims to evaluate the application of ultrasound and marinate with extract of acerola (Malpighia emarginata) residue on the tenderness and lipid oxidation of the meat pork. Samples of loin (Longissimus dorsi) containing approximately 90 g, 10
Autor:
Marcelo Edvan dos Santos Silva, Rodrigo Lira de Oliveira, Thamyres Cesar de Albuquerque Sousa, Cristiani Viegas Brandão Grisi, Valquíria Cardoso da Silva Ferreira, Tatiana Souza Porto, Marta Suely Madruga, Suzana Pedroza da Silva, Fábio Anderson Pereira da Silva
Publikováno v:
Food Bioscience. 50:102212