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of 20
pro vyhledávání: '"Kempka,AP"'
Publikováno v:
Revista Brasileira de Ciência Avícola, Volume: 17, Issue: 2, Pages: 165-171, Published: JUN 2015
Brazilian Journal of Poultry Science v.17 n.2 2015
Brazilian Journal of Poultry Science
Fundação APINCO de Ciência e Tecnologia Avícolas (FACTA)
instacron:FACTA
Brazilian Journal of Poultry Science v.17 n.2 2015
Brazilian Journal of Poultry Science
Fundação APINCO de Ciência e Tecnologia Avícolas (FACTA)
instacron:FACTA
Freezing is one of the methods to preserve and guarantee the quality of meat until it reaches the consumer. Even though freezing is classified as a mild form of preservation, it causes meat changes resulting from the formation of ice crystals that su
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::cc1c0707e0b1f11085f22d41391386e9
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2015000200165&lng=en&tlng=en
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2015000200165&lng=en&tlng=en
Autor:
da Silva Monteiro Wanderley BR; Department of Food Science and Technology, Federal University of Santa Catarina (UFSC), Florianópolis, Brazil., de Lima ND; Department of Food Science and Technology, Federal University of Santa Catarina (UFSC), Florianópolis, Brazil., Deolindo CTP; Department of Food Science and Technology, Federal University of Santa Catarina (UFSC), Florianópolis, Brazil., Ansiliero R; Department of Food Engineering and Chemical Engineering, Santa Catarina State University, Pinhalzinho, Brazil., Kempka AP; Department of Food Engineering and Chemical Engineering, Santa Catarina State University, Pinhalzinho, Brazil., Moroni LS; Department of Food Engineering and Chemical Engineering, Santa Catarina State University, Pinhalzinho, Brazil., Louredo FJC; Department of Food Science and Technology, Federal University of Santa Catarina (UFSC), Florianópolis, Brazil., Gonzaga LV; Department of Food Science and Technology, Federal University of Santa Catarina (UFSC), Florianópolis, Brazil., Costa ACO; Department of Food Science and Technology, Federal University of Santa Catarina (UFSC), Florianópolis, Brazil., Amboni RDMC; Department of Food Science and Technology, Federal University of Santa Catarina (UFSC), Florianópolis, Brazil., de Sena Aquino ACM; Department of Food Processing, Science and Technology, Federal Institute of Santa Catarina (IFSC), Campus Urupema, Urupema, Brazil., Fritzen-Freire CB; Department of Food Science and Technology, Federal University of Santa Catarina (UFSC), Florianópolis, Brazil.
Publikováno v:
Journal of the science of food and agriculture [J Sci Food Agric] 2024 Oct; Vol. 104 (13), pp. 8275-8289. Date of Electronic Publication: 2024 Jun 14.
Autor:
da Silva GB; Multicentric Postgraduate Program in Biochemistry and Molecular Biology, State University of Santa Catarina, Lages, SC, Brazil., Manica D; Postgraduate Program in Biochemistry, Federal University of Santa Catarina, Florianópolis, SC, Brazil., Dallagnol P; Postgraduate Program in Biomedical Sciences, Federal University of Fronteira Sul, Chapecó, SC, Brazil., Narzetti RA; Postgraduate Program in Biochemistry, Federal University of Santa Catarina, Florianópolis, SC, Brazil., Marafon F; Postgraduate Program in Biochemistry, Federal University of Santa Catarina, Florianópolis, SC, Brazil., da Silva AP; Postgraduate Program in Biochemistry, Federal University of Santa Catarina, Florianópolis, SC, Brazil., de S Matias L; Postgraduate Program in Biomedical Sciences, Federal University of Fronteira Sul, Chapecó, SC, Brazil., Cassol JV; Postgraduate Program in Biomedical Sciences, Federal University of Fronteira Sul, Chapecó, SC, Brazil., Moreno M; Postgraduate Program in Biomedical Sciences, Federal University of Fronteira Sul, Chapecó, SC, Brazil., Kempka AP; Multicentric Postgraduate Program in Biochemistry and Molecular Biology, State University of Santa Catarina, Lages, SC, Brazil., Bagatini MD; Postgraduate Program in Biochemistry, Federal University of Santa Catarina, Florianópolis, SC, Brazil. margaretebagatini@yahoo.com.br.; Postgraduate Program in Biomedical Sciences, Federal University of Fronteira Sul, Chapecó, SC, Brazil. margaretebagatini@yahoo.com.br.
Publikováno v:
Purinergic signalling [Purinergic Signal] 2024 Jul 20. Date of Electronic Publication: 2024 Jul 20.
Autor:
Tombini C; Department of Food Engineering, Universidade Comunitária da Região de Chapecó (UNOCHAPECÓ), Chapecó, SC 89809-900 Brazil., Dacoreggio MV; Department of Food Engineering and Chemical Engineering, Universidade Do Estado de Santa Catarina (UDESC), Pinhalzinho, SC 89870-000 Brazil., Kempka AP; Department of Food Engineering and Chemical Engineering, Universidade Do Estado de Santa Catarina (UDESC), Pinhalzinho, SC 89870-000 Brazil., Feltes MMC; Department of Food Science and Technology, Federal University of Santa Catarina (UFSC), Florianópolis, SC 88034-001 Brazil., De Mello JMM; Department of Food Engineering, Universidade Comunitária da Região de Chapecó (UNOCHAPECÓ), Chapecó, SC 89809-900 Brazil., Dalcanton F; Department of Food Engineering, Universidade Comunitária da Região de Chapecó (UNOCHAPECÓ), Chapecó, SC 89809-900 Brazil.
Publikováno v:
Journal of food science and technology [J Food Sci Technol] 2024 Jul; Vol. 61 (7), pp. 1326-1333. Date of Electronic Publication: 2023 Dec 15.
Autor:
Dos Santos JRM; Department of Food Engineering and Chemical Engineering, Santa Catarina State University. Graduate Program in Food Science and Technology, Pinhalzinho, Brazil., Kempka AP; Department of Food Engineering and Chemical Engineering, Santa Catarina State University. Graduate Program in Food Science and Technology, Pinhalzinho, Brazil.
Publikováno v:
Journal of the science of food and agriculture [J Sci Food Agric] 2024 Jun 21. Date of Electronic Publication: 2024 Jun 21.
Autor:
da Silva GB; Multicentric Postgraduate Program in Biochemistry and Molecular Biology, State University of Santa Catarina, Lages, SC, Brazil. Electronic address: gilneibrunosilva@gmail.com., de Carvalho Braga G; Medical School, Federal University of Fronteira Sul, Chapecó, SC, Brazil., Simões JLB; Medical School, Federal University of Fronteira Sul, Chapecó, SC, Brazil., Kempka AP; Multicentric Postgraduate Program in Biochemistry and Molecular Biology, State University of Santa Catarina, Lages, SC, Brazil., Bagatini MD; Multicentric Postgraduate Program in Biochemistry and Molecular Biology, State University of Santa Catarina, Lages, SC, Brazil; Postgraduate Program in Biomedical Sciences, Federal University of Fronteira Sul, Chapecó, SC, Brazil. Electronic address: margaretebagatini@yahoo.com.br.
Publikováno v:
Cytokine [Cytokine] 2024 May; Vol. 177, pp. 156560. Date of Electronic Publication: 2024 Mar 05.
Autor:
Dacoreggio MV; Departamento de Ciência e Tecnologia de Alimentos, Universidade Federal de Santa Catarina, Florianópolis, Santa Catarina, Brasil., Santetti GS; Departamento de Ciência e Tecnologia de Alimentos, Universidade Federal de Santa Catarina, Florianópolis, Santa Catarina, Brasil., Inácio HP; Departamento de Ciência e Tecnologia de Alimentos, Universidade Federal de Santa Catarina, Florianópolis, Santa Catarina, Brasil., Baranzelli J; Departamento de Tecnologia e Ciência dos Alimentos, Universidade Federal de Santa Maria, Santa Maria, Rio Grande do Sul, Brazil., Emanuelli T; Departamento de Tecnologia e Ciência dos Alimentos, Universidade Federal de Santa Maria, Santa Maria, Rio Grande do Sul, Brazil., Hoff RB; Seção Laboratorial Avançada, Ministério da Agricultura, Pecuária e Abastecimento, Laboratório Federal de Defesa Agropecuária, São José, Santa Catarina, Brasil., Moroni LS; Departamento de Engenharia de Alimentos e Engenharia Química, Universidade do Estado de Santa Catarina, Rua Fernando de Noronha, Pinhalzinho, Brasil., Fritzen Freire CB; Departamento de Ciência e Tecnologia de Alimentos, Universidade Federal de Santa Catarina, Florianópolis, Santa Catarina, Brasil., Kempka AP; Departamento de Engenharia de Alimentos e Engenharia Química, Universidade do Estado de Santa Catarina, Rua Fernando de Noronha, Pinhalzinho, Brasil., Amboni RDMC; Departamento de Ciência e Tecnologia de Alimentos, Universidade Federal de Santa Catarina, Florianópolis, Santa Catarina, Brasil.
Publikováno v:
Natural product research [Nat Prod Res] 2023 Dec 25, pp. 1-6. Date of Electronic Publication: 2023 Dec 25.
Autor:
Bellaver EH; Department of Animal Production and Food Science, Multicentric Graduate Program in Biochemistry and Molecular Biology Santa Catarina State University, Lages, SC, Brazil., Kempka AP; Department of Animal Production and Food Science, Multicentric Graduate Program in Biochemistry and Molecular Biology Santa Catarina State University, Lages, SC, Brazil. aniela.kempka@udesc.br.; Department of Food Engineering and Chemical Engineering, Santa Catarina State University, Fernando de Noronha Street, BR 282, Km 573.5, Pinhalzinho, SC, 89870-000, Brazil. aniela.kempka@udesc.br.
Publikováno v:
Amino acids [Amino Acids] 2023 Dec; Vol. 55 (12), pp. 1829-1855. Date of Electronic Publication: 2023 Nov 08.
Autor:
Borsoi FT; Department of Food Engineering and Chemical Engineering, Santa Catarina State University, Pinhalzinho, Brazil., Bonadiman BDSR; Department of Biochemistry, Federal University of Santa Catarina, Florianópolis, Brazil., Marafon F; Department of Biochemistry, Federal University of Santa Catarina, Florianópolis, Brazil., Fischer DLO; Sul-rio-grandense Federal Institute of Education, Science and Technology, Pelotas, Brazil., Bagatini MD; Academic Coordination, Federal University of Fronteira Sul, Chapecó, Brazil., Kempka AP; Department of Food Engineering and Chemical Engineering, Santa Catarina State University, Pinhalzinho, Brazil.
Publikováno v:
Natural product research [Nat Prod Res] 2023 Nov-Dec; Vol. 37 (22), pp. 3862-3867. Date of Electronic Publication: 2022 Nov 30.
Autor:
Tochetto GA; Laboratory of Effluent and Waste (LAER), Department of Environmental and Sanitary Engineering (EAS), Federal University of Fronteira Sul (UFFS), Erechim, Rio Grande Do Sul, 997000-970, Brazil., Brandler D; Laboratory of Effluent and Waste (LAER), Department of Environmental and Sanitary Engineering (EAS), Federal University of Fronteira Sul (UFFS), Erechim, Rio Grande Do Sul, 997000-970, Brazil., Pigatto J; Graduate Program in Food Science and Technology (PPGCTA), University of Santa Catarina State (UDESC), Pinhalzinho, Santa Catarina, 89870-000, Brazil., Pasquali GDL; Laboratory of Effluent and Waste (LAER), Department of Environmental and Sanitary Engineering (EAS), Federal University of Fronteira Sul (UFFS), Erechim, Rio Grande Do Sul, 997000-970, Brazil. geandelise@uffs.edu.br.; Graduation Program in Science and Environmental Technology - Federal University of Fronteira Sul, ERS 135 - Km 72, No 200, ZIP: 99700-970, PO Box 764, Erechim, RS, Brazil. geandelise@uffs.edu.br., de Almeida Alves AA; Department of Environmental and Sanitary Engineering (EAS), Federal University of Fronteira Sul (UFFS), Cerro Largo, Rio Grande Do Sul, 979000-000, Brazil., Kempka AP; Graduate Program in Food Science and Technology (PPGCTA), University of Santa Catarina State (UDESC), Pinhalzinho, Santa Catarina, 89870-000, Brazil., da Luz C; Graduate Program in Food Science and Technology (PPGCTA), University of Santa Catarina State (UDESC), Pinhalzinho, Santa Catarina, 89870-000, Brazil., Dervanoski A; Laboratory of Effluent and Waste (LAER), Department of Environmental and Sanitary Engineering (EAS), Federal University of Fronteira Sul (UFFS), Erechim, Rio Grande Do Sul, 997000-970, Brazil.
Publikováno v:
Environmental monitoring and assessment [Environ Monit Assess] 2023 Jun 15; Vol. 195 (7), pp. 844. Date of Electronic Publication: 2023 Jun 15.