Fat reduction and whey protein concentrate addition alter the concentration of volatile compounds during Prato cheese ripening

Autor: Marta de Toledo Benassi, Walkiria Hanada Viotto, Lígia Dozena Domingos, Lilian Regina Barros Mariutti, Hugo Antonio Lima de Souza, Neura Bragagnolo

Publikováno v: Food Research International. 119:793-804

The impact of fat reduction and the addition of whey protein concentrate (WPC) on the volatile compounds profile of Prato cheese was evaluated for 210 days of storage at 12 °C. Full fatPrato cheese, Prato cheese with fat reduction and reduced fatPra

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4281a0a3eef0b78651c33160ad770673
https://doi.org/10.1016/j.foodres.2018.10.062

New Method for the Extraction of Volatile Lipid Oxidation Products from Shrimp by Headspace–Solid-Phase Microextraction–Gas Chromatography–Mass Spectrometry and Evaluation of the Effect of Salting and Drying

Autor: Hugo Antonio Lima de Souza, Neura Bragagnolo

Publikováno v: Journal of Agricultural and Food Chemistry. 62:590-599

A new method based on headspace-solid-phase microextraction (HS-SPME) and gas chromatography-mass spectrometry (GC-MS) was developed, aimed at evaluating the formation of volatile lipid oxidation products (VLOPs) in shrimp during the salting and dryi

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::35f4ea3c0f4e44b06258690530b33156
https://doi.org/10.1021/jf404270f

A rapid method to obtaining moisture sorption isotherms of a starchy product

Autor: Thais Cristina Lima de Souza, Rosinelson da Silva Pena, Hugo Antonio Lima de Souza

Publikováno v: Starch - Stärke. 65:433-436

The static gravimetric method proposed by the COST 90 project has been traditionally used to obtain moisture sorption isotherms for food, but it is limited to high relative humidity levels because of the extremely long equilibrium time allow fungal g

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::201fd7b2150c05912f25dd8dc21c7fda
https://doi.org/10.1002/star.201200184

Propriedades físico-químicas de três acessos de mandiocaba

Autor: Hugo Antonio Lima de Souza, Taiana Marina Souza Ladeira, Adria de Sousa Bentes, Rosinelson da Silva Pena, Alessandra Santos Lopes

Publikováno v: Repositório Institucional da UFPA
Universidade Federal do Pará (UFPA)
instacron:UFPA
ResearcherID
Ciência Rural, Volume: 43, Issue: 5, Pages: 792-796, Published: MAY 2013
Ciência Rural v.43 n.5 2013
Ciência Rural
Universidade Federal de Santa Maria (UFSM)
instacron:UFSM

This study evaluates the physical and physicochemical properties of three sugary cassava (Manihot esculenta Crantz) landraces: São Francisco Bag 3, Manicueira 62, and Castanhal Iracema. These three landraces showed high estimated productivity (≥3.

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bdeff38fef389b2dacb8c4ddc922dd34
http://repositorio.ufpa.br/jspui/handle/2011/6112

CARACTERIZAÇÃO FÍSICA E QUÍMICA E PERFIL LIPÍDICO DE TRÊS ESPÉCIES DE PEIXES AMAZÔNICOS

Autor: Ádria de Sousa Bentes, Xaene Maria Fernandes Duarte Mendonça, Hugo Antonio Lima de Souza, Marilda Garcia Simões

Publikováno v: Revista Brasileira de Tecnologia Agroindustrial; v. 3, n. 2 (2009)
Revista Brasileira de Tecnologia Agroindustrial
Universidade Tecnológica Federal do Paraná (UTFPR)
instacron:UTFPR

O estado do Para e o segundo maior produtor de pescado do Brasil, no entanto, as informacoes nutricionais sobre as especies de peixes amazonicos sao escassas. Neste estudo, objetivou-se caracterizar fisicamente e quimicamente, determinar o perfil lip

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::97ca91d51daf49d64747ac4b45e24c1f
https://periodicos.utfpr.edu.br/rbta/article/view/394