Výsledky vyhledávání - "Angela Aparecida Lemos FURTADO"

Akademický článek

Efeito do tratamento térmico na concentração de carotenóides, compostos fenólicos, ácido ascórbico e capacidade antioxidante do suco de tangerina murcote Effect of thermal treatment on the carotenoid, phenolic compound and ascorbic acid concentrations, and the antioxidant capacity of murcott tangerine juice

Autor: André de Souza Dutra, Angela Aparecida Lemos Furtado, Sidney Pacheco, João Oiano Neto

Publikováno v: Brazilian Journal of Food Technology, Vol 15, Iss 3, Pp 198-207 (2012)

Neste estudo, avaliou-se o efeito do tratamento térmico do suco de tangerina murcote em relação ao teor de carotenóides totais, ao perfil de carotenóides (luteína, zeaxantina, β-criptoxantina e β-caroteno), aos compostos fenólicos totais, ao

Externí odkaz: https://doaj.org/article/4e8394dc8cf1442994833cce0e2d75b6

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Akademický článek

The sensory acceptability of a tilapia (Oreochromis niloticus) mechanically separated meat-based spread Aceitabilidade de patê à base de carne de tilápia (Oreochromis niloticus) mecanicamente separada

Autor: Daniela De Grandi Castro Freitas, Alda Letícia da Silva Santos Resende, Angela Aparecida Lemos Furtado, Luana Tashima, Henrique Muniz Bechara

Publikováno v: Brazilian Journal of Food Technology, Vol 15, Iss 2, Pp 166-173 (2012)

Mechanically Separated Meat (MSM) is an alternative for the diversification of new fish-based products and also as a solution for the use of waste from the filleting industries. Tilapia MSM was used in this study for the formulation of a fish spread

Externí odkaz: https://doaj.org/article/58211357982645a2b9f4ee26debf3d18

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Effect of the addition of bacterial cellulose on the texture and color properties of sausages obtained from mechanically separated meat from Nile tilapia (Oreochromis niloticus L.)

Autor: Alyne Alves Nunes OLIVEIRA, Jonas de Toledo GUIMARÃES, Angela Aparecida Lemos FURTADO, Eliana de Fátima Marques de MESQUITA

Publikováno v: Food Science and Technology, Volume: 43, Article number: e81522, Published: 07 NOV 2022
Food Science and Technology v.43 2023
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA

Bacterial cellulose has been considered a potential ingredient in food development. In this study it was used to replace fat in Nile tilapia (Oreochromis niloticus) mechanically separated meat sausages. Response surface methodology with complete Cent

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4c4de5050a5c5fc64d163180e170996a
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612023000100413&lng=en&tlng=en

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Influence of saline environment and depuration time on quality and proximate composition of Nile tilapia fillet (Oreochromis niloticus)

Autor: Silvio Akira UEHARA, Carlos Eduardo Ribeiro COUTINHO, Marcos ARONOVICH, Eduardo Henrique Miranda WALTER, Angela Aparecida Lemos FURTADO, Flávia Aline Andrade CALIXTO, Rodrigo TAKATA, Eliana de Fátima Marques de MESQUITA

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: e69322, Published: 02 SEP 2022

This study investigated the depuration time of tilapia in saline and freshwater environments and its influence on animal performance and meat quality. Depuration until the seventh day resulted in significant reductions in average weight, condition fa

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::346b07c134be6b888c2631dcb9d028af
https://doi.org/10.1590/fst.69322

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INCIDÊNCIA DE FUNGOS TERMORRESISTENTES E PROPRIEDADES MICROBIOLÓGICAS DA POLPA DE CUPUAÇU CONGELADA (Theobroma grandiflorum Schum)

Autor: Marcela Vicente Vieira Andrade Gonçalves, Amauri Rosenthal, Verônica Calado, Janine Passos Lima da Silva, Angela Aparecida Lemos Furtado

Publikováno v: Biológicas & Saúde. 4

Cupuaçu, também conhecido como cupu, cupuassu ou cupu-do-mato é uma das principais e mais consumidas frutas da região amazônica brasileira. O cupuaçu é uma fruta ácida, de sabor exótico e agradável, rico em compostos voláteis e sais minera

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::3fcb64b30a95beab742f7dcf230e261a
https://doi.org/10.25242/8868414201452

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Quantification and characterization of effluents from the seafood processing industry aiming at water reuse: A pilot study

Autor: GUIMARÃES, J. T., SOUZA, A. L. M., BRIGIDA, A. I. S., FURTADO, A. A. L., CHICRALA, P. C. M. S., SANTOS, V. R. V. dos, ALVES, R. R., LUIZ, D. de B., MESQUITA, E. F. M.

Publikováno v: Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA-Alice)
Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA

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Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::bcdb06ffdf5367f761a631472fc8f7dc
http://www.alice.cnptia.embrapa.br/alice/handle/doc/1104505

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