Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Angélica Sousa Guimarães"'
Autor:
Lorena Mendes Rodrigues, Angélica Sousa Guimarães, Johnathan de Lima Ramos, Robledo de Almeida Torres Filho, Paulo Rogério Fontes, Alcinéia de Lemos Souza Ramos, Eduardo Mendes Ramos
Publikováno v:
Journal of Texture Studies. 53:923-934
This study aimed to evaluate the effects of gamma radiation (3 kGy) on the quality of post-rigor beef (M. longissimus lumborum) aged for up to 21 days at different temperatures (1, 7, and 15°C). Irradiation reduced the mesophilic and lactic acid bac
Autor:
Maiara Fonseca Dias, Paulo Rogério Fontes, Angélica Sousa Guimarães, Eduardo Mendes Ramos, Augusto Aloísio Benevenuto Júnior, Vanessa Riani Olmi Silva, Alcinéia de Lemos Souza Ramos
Publikováno v:
British Food Journal. 124:50-60
PurposeTo meet the consumer demand for a healthier diet, this study emphasizes the feasibility of using vegetable oil gelled emulsions in low-fat industrialized burgers with high contents of polyunsaturated fatty acids (PUFAS). Commercial canola and
Autor:
Amanda Cristina Andrade, Sabrina Carvalho Bastos, João Paulo Lima de Oliveira, Angélica Sousa Guimarães, Jéssica Sousa Guimarães, Mariana Mirelle Pereira Natividade
Publikováno v:
Disciplinarum Scientia - Ciências da Saúde. 21:21-33
A relacao entre a aceitabilidade de alimentos e seus teores lipidicos favoreceu a descoberta de um sexto gosto basico, o oleogustus , que e despertado pelos acidos graxos de cadeia nao esterificada do tipo longa e sao os responsaveis pelo verdadeiro
Autor:
Angélica Sousa, Guimarães, Jéssica Sousa, Guimarães, Lorena Mendes, Rodrigues, Paulo Rogério, Fontes, Alcinéia de Lemos Souza, Ramos, Eduardo Mendes, Ramos
Publikováno v:
Meat Science. 192:108897
This study aimed to evaluate the technological and sensory properties of restructured cooked hams prepared with natural curing agents (0.5% radish powder, HRP; 3% radish juice, HRJ; and 0.5% radish pulp powder, HRPP) and with 40 and 150 mg/kg sodium
Autor:
Fabiana Queiroz, Angélica Sousa Guimarães, Maria Cecília Evangelista Vasconcelos Schiassi, Vanessa Rios de Souza, Gabriel Ribeiro Carvalho, Paula Nogueira Curi, Amanda Maria Teixeira Lago
Publikováno v:
J Food Sci Technol
Botanical origin is one of the principal factors influencing the composition and quality of honey. This study aimed to evaluate different single-flower (assa-peixe, coffee, eucalyptus, laranjeira, and vassourinha), polyfloral (silvestre), extrafloral
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e0b6298100ddb2026685224ecc5f8795
https://europepmc.org/articles/PMC8405766/
https://europepmc.org/articles/PMC8405766/
Autor:
Ana Beatriz Silva Araújo, Angélica Sousa Guimarães, Lorena Mendes Rodrigues, Eduardo Mendes Ramos, Jéssica Sousa Guimarães, Alcinéia de Lemos Souza Ramos, Elizangela Elena Nunes Carvalho
Publikováno v:
LWT. 150:111970
Different radish extracts (REs) were characterized and tested as potential natural curing agents for use in restructured cooked meat products with a Clean label claim: radish powder (RP) from root maceration and drying; radish juice (RJ) from aqueous
Autor:
Tatiana Silveira Junqueira de Moraes, Heloísa Helena de Abreu Martins, Roberta Hilsdorf Piccoli, Angélica Sousa Guimarães, Michelle Carlota Gonçalves, Silas Rodrigo Isidoro, Juliana Junqueira Pinelli, Eduardo Mendes Ramos
Publikováno v:
LWT. 143:111123
The antimicrobial activity of blend of essential oils and their nanoemulsions against Clostridium sporogenes inoculated in mortadella with sodium nitrite reduction (75 ppm) was evaluated. In addition, physicochemical analysis such as pH, residual nit
Autor:
Bruna Fernandes Andrade, Luiza Maria Amaral Frossard de Paula, Angélica Sousa Guimarães, Carla Martino Bemfeito, Carlos José Pimenta, Alberto Lima de Oliveira
Publikováno v:
LWT. 138:110778
Coffee is a very complex drink, with different sensory characteristics, which directly influences in its acceptance. In general, the coffee quality assessments by experts do not correspond to consumer preferences. This study aimed to assess consumers