Zobrazeno 1 - 10
of 28
pro vyhledávání: '"Julliane Carvalho Barros"'
Publikováno v:
Brazilian Journal of Food Technology, Vol 26 (2023)
Abstract The aim of this review was to address some alternatives that can be applied to turn chicken nuggets into healthier products. One of the alternatives is to reduce the sodium content in nuggets by replacing sodium chloride with other salts, wi
Externí odkaz:
https://doaj.org/article/336f2fd5bbfe46b2819a3541f5a2c86c
Autor:
Arthur Inácio Medeiros de França, Marco Antônio Pereira da Silva, Julliane Carvalho Barros, Marcos Roberto da Silva, Rodrigo Balduíno Soares Neves, Luiz Eduardo Costa do Nascimento, Edmar Soares Nicolau
Publikováno v:
Revista do Instituto de Latícinios Cândido Tostes, Vol 70, Iss 6, Pp 316-325 (2017)
The present study aimed to evaluate the microbiological and physicochemical quality of milk in different production systems, producers arising from individual and collective, in the region of Rio Verde – GO. Samples were collected from refrigerated
Externí odkaz:
https://doaj.org/article/78181945a05343edb233854a596ed704
Autor:
Julliane Carvalho Barros, Paulo E. S. Munekata, Francisco Allan Leandro de Carvalho, Mirian Pateiro, Francisco J. Barba, Rubén Domínguez, Marco Antonio Trindade, José Manuel Lorenzo
Publikováno v:
Foods, Vol 9, Iss 1, p 44 (2020)
The present study evaluated the replacement of beef fat in beef burgers using a tiger nut (Cyperus esculentus L.) oil emulsion, in order to reduce total fat and saturated fatty acids in the studied samples. Three formulations were processed: Control
Externí odkaz:
https://doaj.org/article/3d494d04abe0401fb17174ae86fd78b6
Autor:
Edmar Soares Nicolau, Nayana Ribeiro Soares, Julliane Carvalho Barros, Beatriz Severino da Silva, Marco Antônio Pereira da Silva, Sheyla do Ó Cavalcanti
Publikováno v:
Semina: Ciências Agrárias, Vol 35, Iss 1, Pp 303-316 (2014)
The sweet pies are widely consumed in special fairs in Goiânia-GO city. In general they are marketed in inadequate way, without refrigeration and most of times without any protection against various types of contaminants, including microbial contami
Externí odkaz:
https://doaj.org/article/f9d7b9c808b04d3b891c19bb67b17fe8
Autor:
Mirian dos Santos, Andrea Paola Rodriguez Triviño, Julliane Carvalho Barros, Adriano G. da Cruz, Marise Aparecida Rodrigues Pollonio
Publikováno v:
Food Structure Engineering and Design for Improved Nutrition, Health and Well-Being ISBN: 9780323855136
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::265ba9052a22398839f25ed200f70182
https://doi.org/10.1016/b978-0-323-85513-6.00002-5
https://doi.org/10.1016/b978-0-323-85513-6.00002-5
Autor:
Alejandra Acevedo-Fani, Carina Almeida, M.D. Alvarez, Vitor D. Alves, C. Anandharamakrishnan, Juan-Carlos Arboleya, Elham Assadpour, Pedro E.D. Augusto, Eneko Axpe, Julliane Carvalho Barros, Ana I. Bourbon, Maria Elisa Caetano-Silva, Gisandro Reis Carvalho, L. Castañeda Florez, Diogo Castelo-Branco, Fabiola Castillo, Elisabete Coelho, S. Cofrades, Manuel A. Coimbra, Luís Miguel Cunha, Adriano G. da Cruz, Guilherme de Figueiredo Furtado, Cristian Dima, Duc Toan Do, Mirian dos Santos, Juliana Domingues dos Santos Carvalho, Didier Dupont, L.A. Espinosa Sandoval, Gabriela Feltre, Pedro A.R. Fernandes, Diogo Figueira, Ana Frias, Pablo Fuciños, Takahiro Funami, A. García Figueroa, Ana Gomes, Daniela A. Gonçalves, Joana Gonçalves, Miriam Dupas Hubinger, Ricardo Isaías, Seid Mahdi Jafari, Mirian T.K. Kubo, Alessandra Massa, David J. McClements, Olivia Ménard, J.A. Moses, Ana Pinto Moura, Makoto Nakauma, Clarisse Nobre, Cláudia Nunes, Lorenzo Miguel Pastrana Castro, Ana Rita Peixoto, Ricardo Nuno Pereira, Manuela Pintado, A.M. Polanía Rivera, Marise Aparecida Rodrigues Pollonio, Miguel Ângelo Parente Ribeiro Cerqueira, Célia Rocha, Rui M. Rodrigues, Meliza Lindsay Rojas, Debashree Roy, Claudia Sánchez, Ana Sanches Silva, Harjinder Singh, D. Subhasri, Ana Tasso, José A. Teixeira, Paula Teixeira, Andrea Paola Rodriguez Triviño, Antonio A. Vicente
Publikováno v:
Food Structure Engineering and Design for Improved Nutrition, Health and Well-Being ISBN: 9780323855136
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::32e0aa4d6ac98d49b90fa41162a62929
https://doi.org/10.1016/b978-0-323-85513-6.09986-2
https://doi.org/10.1016/b978-0-323-85513-6.09986-2
Publikováno v:
European Food Research and Technology. 247:285-293
This work aimed to apply the Kelly’s Repertory Grid methodology to obtain sensory terms to be applied in the Check-all-that-apply (CATA) question to describe bologna sausages enriched with omega-3 through the addition of Echium oil. Three formulati
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::00a2fc17755feebc82fc6f358fabba6a
https://doi.org/10.1007/s00217-020-03598-6
https://doi.org/10.1007/s00217-020-03598-6
Autor:
Julliane Carvalho Barros, Manoela Alves Pires, Isabela Rodrigues, Gabriela Cristina Sá Carnauba, Marco Antonio Trindade, Francisco Allan Leandro de Carvalho
Publikováno v:
Repositório Institucional da USP (Biblioteca Digital da Produção Intelectual)
Universidade de São Paulo (USP)
instacron:USP
Universidade de São Paulo (USP)
instacron:USP
Background The present research aimed to evaluate the nutritional, technological, microstructural and sensory characteristics of bologna sausages made with pork fat replaced with Echium oil. Three different treatments were processed, all of them with
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::91d9283bbe9efac4679d09c7e9196309
https://doi.org/10.1002/jsfa.10070
https://doi.org/10.1002/jsfa.10070
Autor:
Marco Antonio Trindade, Manoela Alves Pires, Julliane Carvalho Barros, Isabela Rodrigues dos Santos
Publikováno v:
Repositório Institucional da USP (Biblioteca Digital da Produção Intelectual)
Universidade de São Paulo (USP)
instacron:USP
Universidade de São Paulo (USP)
instacron:USP
This research evaluated the effect of animal fat replacement by Echium oil in bologna sausages with low sodium content. Three formulations were prepared: Control (100% pork fat), T50 and T100 (50 and 100% pork fat replacement with Echium oil, respect
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::04ba304f14721ecc358390fcfe3bb70d
https://doi.org/10.1016/j.lwt.2019.04.009
https://doi.org/10.1016/j.lwt.2019.04.009
Autor:
Marco Antonio Trindade, José M. Lorenzo, Juliana Cristina Baldin, Y J Polizer Rocha, Julliane Carvalho Barros
Publikováno v:
British Poultry Science. 60:139-145
1. Sausages were used to assess the effects of chicken meat replacement by spent laying hen meat on the quality parameters and sensorial properties. 2. Five formulations were developed: control (CON) containing 100% chicken meat and 4 levels of chick
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3afed9a8eef2b4d159e236411e3cc313
https://doi.org/10.1080/00071668.2019.1568392
https://doi.org/10.1080/00071668.2019.1568392