Zobrazeno 1 - 10
of 12
pro vyhledávání: '"Augusto Aloísio Benevenuto Júnior"'
Autor:
Joel Guimarães de Brito Júnior, Lêda Rita D’Antonino Faroni, Paulo Roberto Cecon, Wellingta Cristina Almeida do Nascimento Benevenuto, Augusto Aloísio Benevenuto Júnior, Fernanda Fernandes Heleno
Publikováno v:
Brazilian Journal of Food Technology, Vol 21, Iss 0 (2018)
Abstract This research aimed to determine the effectiveness of ozone in the microbiological disinfection of maize grains. Two kg samples of maize grains were used with moisture contents of 14.4% (w.b.), and 94% and 97% of natural infection by Penicil
Externí odkaz:
https://doaj.org/article/c605784ab55546fa83a551861011c81f
Autor:
Guilherme de Oliveira Band, Simone Eliza Facioni Guimarães, Paulo Sávio Lopes, Alex Sandro Schierholt, Kleibe Moraes Silva, Aldrin Vieira Pires, Augusto Aloísio Benevenuto Júnior, Lúcio Alberto de Miranda Gomide
Publikováno v:
Genetics and Molecular Biology, Vol 28, Iss 1, Pp 88-91 (2005)
The PSS genotypes of 596 F2 pigs produced by initial mating of Brazilian commercial sows and native boars were characterized by PCR-RFLP and the pork quality traits were evaluated. Among the 596 pigs studied, 493 (82.7%) were NN and 103 (17.3%) were
Externí odkaz:
https://doaj.org/article/47dcb45ee62c4d4583b083c261aa62bd
Autor:
Marielle Maria de Oliveira Paula, Juliana Resende Gonçalves Silva, Karoliny Lamas de Oliveira, Armando Abel Massingue, Eduardo Mendes Ramos, Augusto Aloísio Benevenuto Júnior, Maurício Henriques Louzada Silva, Vanessa Riani Olmi Silva
Publikováno v:
Ciência Rural, Vol 49, Iss 8
ABSTRACT: In order to improve nutritional and functional quality, chicken burgers were made with different amounts of chia seed (0, 2, 4 and 8%) as pork fat replacers and evaluated for the microbiological, technological and sensorial characteristics.
Externí odkaz:
https://doaj.org/article/932daa4567f44dfd9849d3992af9cb3a
Autor:
Rafael Henrique de Almeida Ferreira, Priscila Renata Da Costa, Vanessa Priscila de Almeida Ferreira, André Narvaes da Rocha Campos, Marília Liotino Dos Santos, Augusto Aloísio Benevenuto Júnior, Maurilio Lopes Martins, Aurélia Dornelas de Oliveira Martins
Publikováno v:
CONTRIBUCIONES A LAS CIENCIAS SOCIALES. 16:1611-16626
Este estudo objetivou avaliar, por meio de questionário on-line, a percepção de consumidores que adquirem carne em comércios varejistas em relação à qualidade do produto. Foi aplicado um formulário do Google Formulários aos consumidores com
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::17b20081b70f39c8613b6f70d334bae6
https://doi.org/10.55905/revconv.16n.4-009
https://doi.org/10.55905/revconv.16n.4-009
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
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c59a86d54e5a2294e3a77da755c3a15a
https://doi.org/10.1108/bfj-02-2021-0119
https://doi.org/10.1108/bfj-02-2021-0119
Autor:
Vanessa Riani Olmi Silva, Juliana Resende Gonçalves Silva, Thalita Cabral Azevedo, Frederico Souzalima Caldoncelli Franco, Gisely de Souza Gomes, Juliana Santos Marques, Lara de Paula Goulart Oliveira, Augusto Aloísio Benevenuto Júnior
Publikováno v:
Brazilian Journal of Development. 7:13396-13415
A ingestao elevada de sodio tem aumentado o risco de hipertensao. Tendo por meta combater esse risco a saude, a ANVISA elaborou um acordo com as industrias alimenticias para reduzir o sodio em alimentos. Esta investigacao objetivou desenvolver hambur
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::188d99489e7b29e24edca47a13c1580d
https://doi.org/10.34117/bjdv7n2-114
https://doi.org/10.34117/bjdv7n2-114
Autor:
Elaine Souza Cócaro, Inayara Beatriz Araujo Martins, Rosires Deliza, Augusto Aloísio Benevenuto Júnior, Laise Freitas Laurindo, Marcela de Alcantara
Publikováno v:
Food Science and Technology International. 26:105-112
Five different concentrations of golden flaxseed flour (0%: F0 (control), 5%: F1, 10%: F2, 15%: F3, 20%: F4) were used as a functional ingredient to replace the fat in chicken burgers. The products were analyzed for moisture, protein, carbohydrate, f
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d5bd066330399ecba9f240572b821483
https://doi.org/10.1177/1082013219871410
https://doi.org/10.1177/1082013219871410
Autor:
Alcinéia de Lemos Souza Ramos, Gabriela de Barros Silva Haddad, Lorena Mendes Rodrigues, Augusto Aloísio Benevenuto Júnior, Eduardo Mendes Ramos, Marielle Maria de Oliveira Paula
Publikováno v:
Meat Science. 152:96-103
The effects of the use of normal and pale, soft, and exudative (PSE) meat on the technological and sensorial quality of restructured cooked hams elaborated with different salt contents (0.8, 1.2, 1.6, 2.0, and 2.4%) were investigated. A low salt cont
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::668bd6d4c248b42b825c29e44276f49b
https://doi.org/10.1016/j.meatsci.2019.02.020
https://doi.org/10.1016/j.meatsci.2019.02.020
Autor:
Eduardo Mendes Ramos, Marielle Maria de Oliveira Paula, Mariana P Neves, Augusto Aloísio Benevenuto Júnior, Vanessa Ro Silva, Paulo Cezar Rezende Fontes, Wellingta Ca do Nascimento Benevenuto
Publikováno v:
Food science and technology international = Ciencia y tecnologia de los alimentos internacional. 26(8)
The aim of this study was to evaluate the effects of replacing sodium chloride (NaCl) by 40% of potassium chloride (KCl), combined to the use of different proportions (0, 50, and 100%) of pale, soft, and exudative meat, on the technological and senso
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4f414c8d0314b760f75b2489f48a7c50
https://pubmed.ncbi.nlm.nih.gov/32366120
https://pubmed.ncbi.nlm.nih.gov/32366120
Autor:
Robledo de Almeida Torres Filho, Maurilio Lopes Martins, Augusto Aloísio Benevenuto Júnior, Ítalo Abreu Lima, Alcinéia de Lemos Souza Ramos, Samira Reis Coelho, Eduardo Mendes Ramos
Publikováno v:
LOCUS Repositório Institucional da UFV
Universidade Federal de Viçosa (UFV)
instacron:UFV
Universidade Federal de Viçosa (UFV)
instacron:UFV
The purpose of this study was to evaluate how the incorporation of the probiotic culture Lactobacillus paracasei and the prebiotic lactulose in dry-fermented sausage affects the technological, microbiological and sensorial characteristics of the prod
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::01d0583533f796904822e2bd151e5c95
http://www.locus.ufv.br/handle/123456789/24162
http://www.locus.ufv.br/handle/123456789/24162
