Zobrazeno 1 - 10
of 16
pro vyhledávání: '"Cleusa Inês Weber"'
Autor:
Jocasta Di Domenico, Alessandra Machado-Lunkes, Bruna Regina Pereira da Rocha, Naimara Vieira Prado, Cleusa Inês Weber, Luciano Lucchetta
Publikováno v:
Evidência, Vol 24 (2024)
This study aimed to reduce sodium content in pork coppa without affecting consumer acceptance. NaCl reduction, partial replacement with KCl, and reduction in salting process time were evaluated. Six treatments were performed: Standard - 100% NaCl wit
Externí odkaz:
https://doaj.org/article/c4b224faddd44965b3c1eef8a4798138
Autor:
Bruna Regina Pereira da Rocha, Amanda Adria, Vanderlei Aparecido de Lima, Cleusa Inês Weber, Alessandra Machado-Lunkes
Publikováno v:
Ciência Rural, Vol 54, Iss 3 (2023)
ABSTRACT: European market regulates that poultry electronarcosis stunning in abattoirs must be performed with a minimal required current (mA per animal) and correlative frequency (Hz), to promote animal welfare and meat quality. In this way, Brazilia
Externí odkaz:
https://doaj.org/article/3e9431698ae045ccb60bad5bbb6cfc22
Autor:
Jocasta Di Domenico, Alessandra Machado-Lunkes, Naimara Vieira Prado, Cleusa Inês Weber, Luciano Lucchetta
Publikováno v:
Scientia Agricola, Vol 78, Iss 6 (2020)
ABSTRACT: Sodium reduction and the substitution of sodium chloride by other salts have been extensively studied in order to produce healthier foods. Coppa is a pork cured product that receives high levels of sodium through the salting process. The ob
Externí odkaz:
https://doaj.org/article/0ad3712c66b04a7d9431fd41f06b179d
Publikováno v:
Brazilian Journal of Veterinary Medicine, Vol 36, Iss 4, Pp 383-388 (2014)
ABSTRACT. Bigolin J., Weber C.I. & Alfaro A.T. [Action of different agents on lipid oxidation of mechanically deboned chicken meat.] Ação de diferentes agentes sobre a oxidação lipídica de carne mecanicamente separada de frango. Revista Brasilei
Externí odkaz:
https://doaj.org/article/b7493a64e97d4d1eb083846dda1b685d
Autor:
Cleusa Inês Weber
Publikováno v:
Biblioteca Digital de Teses e Dissertações da UELUniversidade Estadual de LondrinaUEL.
O objetivo deste trabalho foi extrair a fitase endógena de farelo de arroz integral e aplicar para produção de um farelo de arroz com baixo teor de ácido fítico e sua avaliar a adição na dieta de frangos de corte. Para estabelecer as condiçõ
Autor:
Mariana Camargo Leal Pinto, Cleusa Inês Weber, Alexandre da Trindade Alfaro, Claiton Zanini Brusamarello, Rodrigo Rosa da Silva
Publikováno v:
Brazilian Journal of Development. 7:2391-2402
O Brasil atualmente e o maior exportador de carne de frango do mundo, sendo o segundo maior produtor apenas atras dos Estados Unidos. Inumeras normas de qualidade e seguranca alimentar sao inerentes a producao de carne de frango, entre elas, os parâ
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::89b7ccc951075c1a8adba5afd79ae726
https://doi.org/10.34117/bjdv7n1-163
https://doi.org/10.34117/bjdv7n1-163
Autor:
Ana Paula Romio, Felipe Guilerme Brunetto Bretschneider, Bianca Piva, Franciélly Stadler, Cleusa Inês Weber, Alessandra Machado-Lunkes, Claudia Moreira Santa Catharina
Publikováno v:
Brazilian Journal of Development. 6:4786-4794
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d110803608d855c86e2dbeb31604904e
https://doi.org/10.34117/bjdv6n1-344
https://doi.org/10.34117/bjdv6n1-344
Autor:
Claiton Zanini Brusamarello, Thiago Flores Silva, Cleusa Inês Weber, Alexandre da Trindade Alfaro
Publikováno v:
Ensino e Pesquisa no Campo da Engenharia e da Tecnologia de Alimentos
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::21bdd481b033a7d0f6bf60a1ce182b9e
https://doi.org/10.22533/at.ed.25021050115
https://doi.org/10.22533/at.ed.25021050115
Autor:
Naimara Vieira do Prado, Luciano Lucchetta, Cleusa Inês Weber, Alessandra Machado-Lunkes, Jocasta Di Domenico
Publikováno v:
Scientia Agricola, Vol 78, Iss 6 (2020)
Scientia Agricola v.78 n.6 2021
Scientia Agrícola
Universidade de São Paulo (USP)
instacron:USP
Scientia Agricola v.78 n.6 2021
Scientia Agrícola
Universidade de São Paulo (USP)
instacron:USP
Sodium reduction and the substitution of sodium chloride by other salts have been extensively studied in order to produce healthier foods. Coppa is a pork cured product that receives high levels of sodium through the salting process. The objective of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b067476c4f4b587411ec17f7a683e0c8
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162021000600902&tlng=en
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162021000600902&tlng=en
Autor:
Mayka Reghiany Pedrão, Naimara Vieira do Prado, Magalí A. Schllemer, Jamil Correia da Silva Junior, Ivane Benedetti Tonial, Luciana Senter, Alessandra Machado-Lunkes, Cleusa Inês Weber
Publikováno v:
Journal of Food Processing and Preservation. 44
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ca40db2974cf81d48a3e22886611a9e0
https://doi.org/10.1111/jfpp.14416
https://doi.org/10.1111/jfpp.14416