Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Caroline Naomi Kuroda"'
Autor:
Alexandra Pretto, Antonio Cleber da Silva Camargo, Cristiane Casagrande Denardin, Vanessa Bley Ribeiro, Caroline Naomi Kuroda
Publikováno v:
Agrarian, Vol 12, Iss 44, Pp 272-278 (2019)
Including fish pulp in food formulations contributes to increase the use of underused meat in processing and to produce food of high nutritional value to the population. Therefore, the objective of this study was to elaborate croquette formulations u
Externí odkaz:
https://doaj.org/article/f6fe8f00596e45e0acdc335609a88168
Autor:
Caroline Naomi Kuroda, Alexandra Pretto, Antonio Cleber da Silva Camargo, Cristiano Miguel Stefanello, Guilherme Masteloto da Rosa, Fernanda Rodrigues Goulart Ferrigolo, Gabriel de Paula Gollino, Vanessa Bley Ribeiro, Ana Betine Beutinger Bender
Publikováno v:
Ciência Animal Brasileira, Vol 21 (2020)
The aim of this study was to evaluate the physicochemical, microbiological, sensory and meat quality characteristics of grumatã fillets after different depuration (0, 48, 72 and 96 h) periods and frozen storage (0, 2, 4 and 6 months). The fish colle
Externí odkaz:
https://doaj.org/article/f8fa57da46e9474eaba15abf7b5bb05d
Autor:
Alexandra Pretto, Antonio Cleber da Silva Camargo, Cristiano Miguel Stefanello, Caroline Naomi Kuroda, Guilherme Masteloto da Rosa, Gabriel de Paula Gollino, Vanessa Bley Ribeiro, Alessandra Sayuri Kikuchi Tamajusuku Neis
Publikováno v:
Brazilian Journal of Food Technology, Vol 23 (2020)
Abstract The study aimed to elaborate burgers with fillet and pulp (fish carcass meat) of grumatã (Prochilodus lineatus), and to evaluate its centesimal composition, microbiological and sensorial properties. Three formulations were prepared. One was
Externí odkaz:
https://doaj.org/article/3eee0d8faf5d4b769f6d29e73c2b3456
Autor:
Antonio Cleber da Silva Camargo, Caroline Naomi Kuroda, Guilherme Masteloto da Rosa, Cristiano Miguel Stefanello, Ana Betine Beutinger Bender, Fernanda Rodrigues Goulart Ferrigolo, Alexandra Pretto
Publikováno v:
Caderno de Ciências Agrárias. 11:1-7
Macrófitas aquáticas como a Azolla caroliniana podem ser incluídas na dieta de peixes pois constituem fonte de nutrientes (proteínas, aminoácidos, minerais, lipídios, frações da parede celular e polifenóis) que podem atuar como suplemento al
Autor:
Caroline Naomi Kuroda, Cristiane Casagrande Denardin, Antonio Cleber da Silva Camargo, Alexandra Pretto, Vanessa Bley Ribeiro
Publikováno v:
Agrarian. 12:272-278
A inclusão de polpa de pescado em formulações alimentícias contribui para um maior aproveitamento de carne subutilizada no processamento e produzir alimento de alto valor nutricional à população. Logo, o objetivo deste estudo foi elaborar form
Autor:
Guilherme Masteloto da Rosa, Vanessa Bley Ribeiro, Alessandra Sayuri Kikuchi Tamajusuku Neis, Alexandra Pretto, Caroline Naomi Kuroda, Gabriel de Paula Gollino, Cristiano Miguel Stefanello, Antonio Cleber da Silva Camargo
Publikováno v:
Brazilian Journal of Food Technology, Vol 23 (2020)
Brazilian Journal of Food Technology v.23 2020
Brazilian Journal of Food Technology
Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL
Brazilian Journal of Food Technology v.23 2020
Brazilian Journal of Food Technology
Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL
The study aimed to elaborate burgers with fillet and pulp (fish carcass meat) of grumatã (Prochilodus lineatus), and to evaluate its centesimal composition, microbiological and sensorial properties. Three formulations were prepared. One was prepared
Autor:
Cristiano Miguel Stefanello, Guilherme Masteloto da Rosa, Antonio Cleber da Silva Camargo, Gabriel de Paula Gollino, Ana Betine Beutinger Bender, Vanessa Bley Ribeiro, Caroline Naomi Kuroda, Fernanda Rodrigues Goulart Ferrigolo, Alexandra Pretto
Publikováno v:
Ciência Animal Brasileira v.21 2020
Ciência animal brasileira
Universidade Federal de Goiás (UFG)
instacron:UFG
Ciência Animal Brasileira, Vol 21 (2020)
Ciência Animal Brasileira, Volume: 21, Article number: e-62701, Published: 03 FEB 2021
Ciência animal brasileira
Universidade Federal de Goiás (UFG)
instacron:UFG
Ciência Animal Brasileira, Vol 21 (2020)
Ciência Animal Brasileira, Volume: 21, Article number: e-62701, Published: 03 FEB 2021
The aim of this study was to evaluate the physicochemical, microbiological, sensory and meat quality characteristics of grumatã fillets after different depuration (0, 48, 72 and 96 h) periods and frozen storage (0, 2, 4 and 6 months). The fish colle