Zobrazeno 1 - 9 of 9 pro vyhledávání: '"Embutido cárneo"'
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Akademický článek
Características físicas e sensoriais de Salame Tipo Italiano com adição de própolis
Autor: Daniele Cristina Savoldi, Cléria Andréia Kunrath, Débora Francielly de Oliveira, Cláudio Roberto Novello, Alexandre Rodrigo Coelho, João Francisco Marchi, Ivane Benedetti Tonial
Publikováno v: Revista de Ciências Agroveterinárias, Vol 18, Iss 2 (2019)
No presente estudo foram elaboradas quatro formulações de salame tipo italiano, sendo uma isenta de antioxidante (controle), uma adicionada de antioxidante sintético (BHT) e duas contendo extrato de própolis (0,01% e 0,05%). As amostras foram sub
Externí odkaz: https://doaj.org/article/37c106e994344f68addc202ec34aeb90
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2
Evaluation of the potential coloring and antioxidant of betalains (Beta vulgaris, L.) in chicken mortadella
Autor: Bruno Raniere Lins de Albuquerque Meireles, Raíssa Cristina Leandro Vitor, Sinthya Kelly Queiroz Morais, Thaisa Cidarta Melo Barbosa, Sabrina dos Santos Costa, Sthelio Braga da Fonseca
Publikováno v: Research, Society and Development; Vol. 9 No. 7; e237973995
Research, Society and Development; Vol. 9 Núm. 7; e237973995
Research, Society and Development; v. 9 n. 7; e237973995
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
Research, Society and Development, Vol 9, Iss 7, Pp e237973995-e237973995 (2020)
The objective of the research was to extract betalains from beets root and to evaluate their potential as a dye and natural antioxidant in chicken bologna. Through the quantification of betalains by the phonophometric method, you can obtain a better
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::c833dc8d2a2c93bba761c9c05fcf843f
https://rsdjournal.org/index.php/rsd/article/view/3995
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3
Impacto da substituição parcial do cloreto de sódio no desenvolvimento da cultura starter durante a produção do salame tipo italiano
Autor: Alexandre da Trindade Alfaro, João Francisco Marchi, Daiana Marafão, Claudia Fieira
Publikováno v: Brazilian Journal of Food Technology, Vol 21, Iss 0 (2018)
Brazilian Journal of Food Technology, Volume: 21, Article number: e2015036, Published: 26 FEB 2018
Brazilian Journal of Food Technology v.21 2018
Brazilian Journal of Food Technology
Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL
Italian salami is a cured meat with high sodium contents which is easy, fast and convenient to consume. Starter cultures are used to improve its sensory characteristics and refine its technological manufacturing process. The goal of this study was to
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0ad47f682daa28b30c986559264bcc6f
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232018000100430&lng=en&tlng=en
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4
Dissertation/ Thesis
Desenvolvimento de um embutido cárneo fermentado, com teores reduzidos de gordura e sais de cura, através da utilização de culturas probióticas
Autor: Roselino, Mariana Nougalli [UNESP]
Publikováno v: Repositório Institucional da UNESPUniversidade Estadual PaulistaUNESP.
Submitted by MARIANA NOUGALLI ROSELINO null (mari_roselino@yahoo.com.br) on 2016-04-28T19:17:26Z No. of bitstreams: 1 Tese.pdf: 4114472 bytes, checksum: f4844081ace5b8eb414c051b805f2a04 (MD5)
Approved for entry into archive by Felipe Augusto Ara
Externí odkaz: http://hdl.handle.net/11449/138151
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5
Development of a meat sausage with low fat and curing salts contents, fermented with probiotic cultures
Autor: Roselino, Mariana Nougalli [UNESP]
Publikováno v: Repositório Institucional da UNESP
Universidade Estadual Paulista (UNESP)
instacron:UNESP
Submitted by MARIANA NOUGALLI ROSELINO null (mari_roselino@yahoo.com.br) on 2016-04-28T19:17:26Z No. of bitstreams: 1 Tese.pdf: 4114472 bytes, checksum: f4844081ace5b8eb414c051b805f2a04 (MD5) Approved for entry into archive by Felipe Augusto Arakaki
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::87680848d18453e039da0f68bb2ee209
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6
Avaliação de linhagens bacterianas obtidas a partir do kefir como cultura iniciadora para produção de embutido cárneo fermentado
Autor: Vanessa Feldmann
Publikováno v: Repositório Institucional da UFMG
Universidade Federal de Minas Gerais (UFMG)
instacron:UFMG
O salame é um embutido cárneo fermentado pela microbiota indígena ou culturas iniciadoras comerciais adicionadas, resultando em um produto com pH final entre 4,8 e 6,2, Aw 0,90 sendo esse produto estável à temperatura ambiente. As culturas inici
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::d49618fb283ec6b935f92d2386bd4305
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7
Hydro-ethanol extraction of antioxidants of Moringa oleífera lam. leaves and its application in mortadella-type meat products
Autor: Francelin, Maria Fernanda
Publikováno v: Repositório Institucional da Universidade Estadual de Maringá (RI-UEM)
Universidade Estadual de Maringá (UEM)
instacron:UEM
Hydro-ethanol extracts of the leaves of Moringa oleifera were evaluated for antioxidant capacity so that their most efficient use as a natural preservative could be detected. The extracts of Moringa oleifera leaves were evaluated by quantification me
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::f1d14decd66eeb99880be6f8e31e06d8
http://repositorio.uem.br:8080/jspui/handle/1/1465
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8
Dissertation/ Thesis
Características e aceitação sensorial de mortadelas produzidas com carne mecanicamente separada de frango
Autor: Freitas, Mônica Queiroz de
Publikováno v: Repositório Institucional da UFVUniversidade Federal de ViçosaUFV.
Submitted by Reginaldo Soares de Freitas (reginaldo.freitas@ufv.br) on 2016-10-27T16:10:26Z No. of bitstreams: 1 texto completo.pdf: 600103 bytes, checksum: b1318dc7e7f22583e001c09fc580e087 (MD5)
Made available in DSpace on 2016-10-27T16:10:26Z
Externí odkaz: http://www.locus.ufv.br/handle/123456789/8974
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9
Sensorial characteristics and acceptance of bologne produced with mechanically deboned chicken meat
Autor: Freitas, Mônica Queiroz de
Publikováno v: LOCUS Repositório Institucional da UFV
Universidade Federal de Viçosa (UFV)
instacron:UFV
Coordenação de Aperfeiçoamento de Pessoal de Nível Superior O fenômeno de globalização da economia vem tornando o mercado consumidor mais acessível e conseqüentemente mais vasto e diversificado. A técnica de mapa de preferência multidimens
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::e443421db8db985213fb9fc9c81f8b8a
http://www.locus.ufv.br/handle/123456789/8974
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