Zobrazeno 1 - 10
of 17
pro vyhledávání: '"Evellin Balbinot Alfaro"'
Autor:
Paula Regina Rabelo Sbardelotto, Marina Leite Mitterer-Daltoé, Evellin Balbinot-Alfaro, Alfredo Jorge Costa Teixeira, Alexandre da Trindade Alfaro
Publikováno v:
Scientia Agricola, Vol 81 (2024)
ABSTRACT Consumers are increasingly demanding meat products that are natural and synthetic additive-free. This study aimed to develop a fresh pork sausage without synthetic additives and to evaluate the effects of this formulation on its physicochemi
Externí odkaz:
https://doaj.org/article/7229fc8ed7c2471dbf059bba2ac5b55a
Autor:
Marcia Regina Sinhorini, Evellin Balbinot-Alfaro, Wagner de Aguiar, Edilson da Silva Ferreira, Paula Regina Rabelo Sbardelotto, Alexandre da Trindade Alfaro
Publikováno v:
Revista Brasileira de Zootecnia, Vol 53 (2024)
ABSTRACT The study aimed to optimize the processing conditions for hydrolyzed feather meal (HFM) with the addition of coagulated blood. Factorial design and response surface methodology were used to optimize processing conditions in function of prote
Externí odkaz:
https://doaj.org/article/95f56bfab3794fa781c6cb0f6de3c896
Autor:
Evellin Balbinot-Alfaro, Meritaine da Rocha, Alexandre da Trindade Alfaro, Vilásia Guimarães Martins
Publikováno v:
Ciência Rural, Vol 51, Iss 7 (2021)
ABSTRACT: Glycosaminoglycans (GAGs) are long-chain polysaccharides that are divided into sulphates and non-sulphates, these being chondroitin sulphate, heparan sulphate, dermatan sulphate, heparin sulphate and the only non-sulphate in the group is hy
Externí odkaz:
https://doaj.org/article/50ef7aff5f524371ab6976ba2d456d74
Autor:
Paula R. Sbardelotto, Marina L. Mitterer-Daltoé, Evellin Balbinot-Alfaro, Alexandre T. Alfaro
The study aimed to develop a fresh pork sausage without synthetic additives and evaluate the effects on its physicochemical, microbiological, and sensory characteristics throughout its shelf life. Six formulations were prepared: a control formulation
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::104c82606e333304fe4e4a132ab0ef80
https://doi.org/10.21203/rs.3.rs-2795381/v1
https://doi.org/10.21203/rs.3.rs-2795381/v1
Publikováno v:
Critical reviews in food science and nutrition.
Consumers' interest in food with less and/or free from synthetic additives has increased considerably in recent years. In this context, researchers and industries have concentrated efforts on developing alternatives to these compounds. Replacing synt
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4e094d56cf39d667b8114d56166f9d96
https://pubmed.ncbi.nlm.nih.gov/35647788
https://pubmed.ncbi.nlm.nih.gov/35647788
Autor:
Marcia Regina Sinhorini, Alexandre da Trindade Alfaro, Wagner de Aguiar, Evellin Balbinot-Alfaro
Publikováno v:
Waste and Biomass Valorization. 12:2469-2476
Brazil poultry industry generates a large amount of byproducts, especially feathers. The objective of this study was to evaluate the influence of hydrolysis time and pressure on the protein content (PC) and digestibility value (DV) of the hydrolyzed
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::492348431aaebed674b0b56920864ed1
https://doi.org/10.1007/s12649-020-01203-1
https://doi.org/10.1007/s12649-020-01203-1
Autor:
Cláudio Roberto Novello, Elisângela Düsman, Alexandre da Trindade Alfaro, Heloisa Cristina de Moura, Helyn Priscila de Oliveira Barddal, Evellin Balbinot Alfaro
Publikováno v:
Brazilian Applied Science Review. 4:1421-1436
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f94ec68df85edb84c40d9c600b83801e
https://doi.org/10.34115/basrv4n3-053
https://doi.org/10.34115/basrv4n3-053
Autor:
Edna Regina Amante, Meritaine da Rocha, Evellin Balbinot-Alfaro, Alexandre da Trindade Alfaro, Isabela Costa Silveira, Débora Craveiro Vieira
Publikováno v:
Brazilian Journal of Development. 6:18839-18860
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6c621c7e681ee4c19b2484563a2e3edb
https://doi.org/10.34117/bjdv6n4-161
https://doi.org/10.34117/bjdv6n4-161
Autor:
Rosemar Frigotto Saggin, Naimara Vieira do Prado, Maycon Meier dos Santos, Evellin Balbinot-Alfaro, Alexandre da Trindade Alfaro
Publikováno v:
Journal of food science and technology. 59(9)
The study evaluated the influence of two air-spray chilling systems on the water absorption, cooling time, and the impact of both on the quality traits of the turkey meat. In system A (air/water spray + air) a weight loss of 1.78% (w/w) occurred, whi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fa87209624f5273aa8ec73d935627a0e
https://pubmed.ncbi.nlm.nih.gov/35875225
https://pubmed.ncbi.nlm.nih.gov/35875225
Autor:
Karina Oliveira Lima, Danielle Rubim Lopes, Débora Vieira Craveiro, Evellin Balbinot-Alfaro, Helena Leão Gouveia Costa, Carlos Prentice
Publikováno v:
Food Engineering Reviews. 11:235-244
Intelligent packaging, in addition to acting as a food protection barrier, can emit a signal (electric, colorimetric, among others) in real time in response to any change in the initial packaging conditions and food quality. Packaging with pH indicat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::869d33bbf3128e8bbb11a55cc2b00d6f
https://doi.org/10.1007/s12393-019-09198-9
https://doi.org/10.1007/s12393-019-09198-9