Zobrazeno 1 - 10
of 34
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
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
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
Publikováno v:
Semina: Ciências Agrárias, Vol 32, Iss 2, Pp 645-650 (2011)
Charque (CH) e Jerked beef (JB) são produtos cárneos salgados que diferenciam entre si pela utilização de sais de cura durante seu processamento. Amostras de CH (N=7) e JB (N=7) adquiridas aleatoriamente em supermercados da região de Londrina fo
Externí odkaz:
https://doaj.org/article/7539ed645215415ea5cbab501291efa0
Publikováno v:
Brazilian Archives of Biology and Technology, Vol 50, Iss 4, Pp 719-724 (2007)
This work evaluated the relationship of charqui meat (CHM) chemical composition with the tenderness throughout its production. CHM was prepared from beef Vastus lateralis of 4-5 years old. Shear force of fresh CHM showed an approx. 3-fold increase in
Externí odkaz:
https://doaj.org/article/b244736f44794be38c59bda708f7b12e
Autor:
Carlos Eduardo Rocha Garcia
Publikováno v:
Biblioteca Digital de Teses e Dissertações da UELUniversidade Estadual de LondrinaUEL.
Este trabalho teve como objetivo desenvolver um sucedâneo do charque (CH) com melhor maciez e aumento do rendimento do processo através da utilização de carragena (CGN). Amostras de patinho (Vastus lateralis) foram injetadas com solução salina
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