Zobrazeno 1 - 10
of 51
pro vyhledávání: '"Carlos Eduardo Rocha Garcia"'
Publikováno v:
Food Technology and Biotechnology, Vol 58, Iss 2, Pp 173-182 (2020)
Research background. Retort processing is one of the most widely used methods of thermal inactivation that provides convenient, ready-to-eat foods. Although this technology remains widespread, it can be revamped through processing of novel ingredient
Externí odkaz:
https://doaj.org/article/d9e7f76418b14f5582d5bf1d2a2a3c8f
Publikováno v:
Brazilian Journal of Development. 8:41440-41455
O consumo de suplementos alimentares encontra-se em ascensão no Brasil e no mundo. Ácidos graxos poli-insaturados de cadeia longa (AGPICL), dentre eles a classe ômega-6, são considerados suplementos alimentares segundo a legislação brasileira e
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3c05a193fa448bfb774d70183e1caaf0
https://doi.org/10.34117/bjdv8n5-571
https://doi.org/10.34117/bjdv8n5-571
Publikováno v:
Brazilian Journal of Development. 8:41911-41932
This work aimed to assess the mass variation (the relatives mass gain (MG), mass loss (ML), and total mass variation (TMV)), the lipid oxidation and the sensorial acceptance (triangular and ordering tests) of meat marinated with sodium chloride, hydr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fab4b219f1b939402a477360122045de
https://doi.org/10.34117/bjdv8n5-599
https://doi.org/10.34117/bjdv8n5-599
Publikováno v:
Brazilian Journal of Development. 8:41476-41491
O coqueiro (Cocos nucifera L.) é uma espécie de interesse econômico mundial devido ao potencial de gerar emprego e renda, apresentando produção contínua no decorrer do ano e geração de ampla gama de derivados. O coqueiro é uma planta perene,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f5218a9b96f4c416eec0ee05e8d2818c
https://doi.org/10.34117/bjdv8n5-573
https://doi.org/10.34117/bjdv8n5-573
Autor:
Daniel Angelo Longhi, Paulo Cézar Gregório, Carlos Eduardo Rocha Garcia, Larissa Christine Tuffi, Jéssica Carvalho Hernandes
Publikováno v:
British Food Journal. 123:2831-2843
PurposeThis study aimed at the addition of grape residue flours in beef meatballs to evaluate their behavior on physic-chemical and sensory properties. Furthermore, it is intended to discuss the importance of the substitution of synthetic additives w
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d83c1572e13e2ec3859f969e3981289a
https://doi.org/10.1108/bfj-12-2020-1152
https://doi.org/10.1108/bfj-12-2020-1152
Autor:
Carlos Eduardo Rocha Garcia, Fabio Yamashita, Elza Youssef Youssef, Sandra Helena Prudencio, Massami Shimokomaki
Publikováno v:
Brazilian Archives of Biology and Technology, Vol 56, Iss 2, Pp 311-318 (2013)
The objective of this work was to evaluate the application of carrageenan (CAR) to improve the functional properties of the jerked beef (JF) and to increase its processing yield. JB produced from Vastus lateralis with CAR (1.0%) at 25ºC and NaCl (15
Externí odkaz:
https://doaj.org/article/9b5b06db1f6740bf9de74c32dfc8b0e6
Publikováno v:
Food Technology and Biotechnology
Food Technology and Biotechnology, Vol 58, Iss 2, Pp 173-182 (2020)
Food Technology and Biotechnology, Vol 58, Iss 2, Pp 173-182 (2020)
Research background. Retort processing is one of the most widely used methods of thermal inactivation that provides convenient, ready-to-eat foods. Although this technology remains widespread, it can be revamped through processing of novel ingredient
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f7f627e4786f3d312e34203404fdb348
https://doi.org/10.17113/ftb.58.02.20.6336
https://doi.org/10.17113/ftb.58.02.20.6336
Publikováno v:
Brazilian Journal of Development. 6:35077-35093
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::71828e0ac8b6499c2b49ac78f1f9bc40
https://doi.org/10.34117/bjdv6n6-157
https://doi.org/10.34117/bjdv6n6-157
Publikováno v:
Brazilian Journal of Development. 6:35067-35076
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3e6e0a46c7ac8b6f06da5d8c53874e68
https://doi.org/10.34117/bjdv6n6-156
https://doi.org/10.34117/bjdv6n6-156
Autor:
Carlos Eduardo Rocha Garcia, Vinícius José Bolognesi, Josiane de Fátima Gaspari Dias, Obdúlio Gomes Miguel, Camila Klocker Costa
Publikováno v:
Ciência Rural, Vol 42, Iss 8, Pp 1510-1517 (2012)
A oxidação lipídica é uma das principais alterações que acometem os derivados cárneos em razão da composição química rica em lipídios e íons ferro, utilização de processos térmicos e de moagem, além do frequente uso do cloreto de só
Externí odkaz:
https://doaj.org/article/23b4138db47d41ee95040a2d6b4a2d15