Zobrazeno 1 - 10
of 19
pro vyhledávání: '"Lary Souza Olegário"'
Autor:
Taliana Kênia Alves Bezerra, Bianca Beatriz Torres de Assis, Mércia de Sousa Galvão, Narciza Maria de Oliveira Arcanjo, Lary Souza Olegário, Marta Suely Madruga, Juliana Lopes de Lima
Publikováno v:
Journal of Food Science. 85:1114-1124
Fresh chicken sausage is a meat product with high consumption in the world. The addition of a lipid source (other than abdominal fat), such as chicken skin, is considered an alternative to harnessing slaughter byproducts in the preparation of process
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9c8bf21f71df7b7cf1590d8c8b793591
https://doi.org/10.1111/1750-3841.15068
https://doi.org/10.1111/1750-3841.15068
Autor:
Marta Suely Madruga, Mario Estévez, Alida Janine Soares, Thayse Cavalcante da Rocha, Mércia de Sousa Galvão, Leila M. Carvalho, Daniella Godoy Coutinho, Lary Souza Olegário
Publikováno v:
Journal of the Science of Food and Agriculture. 100:2630-2637
BACKGROUND: Considering (i) the increased incidence of wooden breast (WB) myopathy in broilers, (ii) the poor meat quality in such breasts and (iii) the lack of studies on the industrial use of WBs; the objective of this study was to investigate the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7e0d4d47a89838d06f88644bc4ebf3bd
https://doi.org/10.1002/jsfa.10292
https://doi.org/10.1002/jsfa.10292
Autor:
Rebeka Correia de Souza Cunha, Leila Moreira de Carvalho, Viviane Maria de Sousa Fontes, Mércia de Sousa Galvão, Lary Souza Olegário, Lorena Lucena de Medeiros, Marcelo Antonio Morgano, Maria Teresa Bertoldo Pacheco, Marta Suely Madruga, Taliana Kênia Alencar Bezerra
Publikováno v:
LWT. 174:114368
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::660b014fca5c200bbc3910d4402d3b76
https://doi.org/10.1016/j.lwt.2022.114368
https://doi.org/10.1016/j.lwt.2022.114368
Publikováno v:
Foods
Volume 10
Issue 9
Foods, Vol 10, Iss 1983, p 1983 (2021)
Volume 10
Issue 9
Foods, Vol 10, Iss 1983, p 1983 (2021)
The aim of the present work was to sensorially characterize different commercial categories of Iberian dry-cured loins (varying genetic and feeding background) using a novel dynamic sensory technique, and to explore consumers preferences applying a r
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b42f088bfdb4a8cc16946fe830173a36
Autor:
Taliana Kênia Alves Bezerra, Juliana Lopes de Lima, Alberto González-Mohino, Mércia de Sousa Galvão, Narciza Maria de Oliveira Arcanjo, Alida Janine Soares, Lary Souza Olegário, Marta Suely Madruga, Bianca Beatriz Torres de Assis
Publikováno v:
Poultry Science, Vol 100, Iss 8, Pp 101178-(2021)
Poultry Science
Poultry Science
The use of byproducts generated by the food industry is a strategy that can have advantages in economic, technological, nutritional, and environmental terms. The aim of this study was to evaluate the influence of the addition of byproducts of chicken
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::05443c2989ea9af3b9d78ca9bcea87d0
http://www.sciencedirect.com/science/article/pii/S0032579121002121
http://www.sciencedirect.com/science/article/pii/S0032579121002121
Autor:
Antonio Jiménez, Alberto González-Mohino, Sonia Venta Nas, M. Rufo, Jesús M. Paniagua, Lary Souza Olegário
Publikováno v:
Acta Acustica united with Acustica. 105:943-952
This paper describes a non-invasive ultrasound method to analyze and develop the usefulness of ultrasound testing of both raw and cooked samples of pork loins (with different cooking conditions), and in different measurement conditions (frozen and th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9d9c91fd036a37e37a85efebd0302912
https://doi.org/10.3813/aaa.919375
https://doi.org/10.3813/aaa.919375
Publikováno v:
Food Chemistry. 374:131721
The basic objective of the study was to confirm the usefulness of non-destructive ultrasonic testing in evaluating different edible oil samples. The experimental study was carried out for three types of edible oils (olive, sunflower, and corn) in whi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::61261927448e0fa15ba89762df1e6a03
https://doi.org/10.1016/j.foodchem.2021.131721
https://doi.org/10.1016/j.foodchem.2021.131721
Autor:
Lary Souza Olegário, Marta Suely Madruga, Mario Estévez, Alberto González-Mohino, Sonia Ventanas
Publikováno v:
Food research international (Ottawa, Ont.). 142
Emotional responses elicited by certain types of food can be influenced by past experiences, frequency of consumption, culture, and other personal preferences. The present research aimed i) to investigate the impact of culture (Brazilian and Spaniard
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::408f5172eca0ca0d9ec047e15131f5cd
https://pubmed.ncbi.nlm.nih.gov/33773666
https://pubmed.ncbi.nlm.nih.gov/33773666
Autor:
Whyara Karoline Almeida da Costa, Laís Chantelle de Lima, Marciane Magnani, Lary Souza Olegário, Angela Maria Tribuzy de Magalhães Cordeiro, Marta Suely Madruga, Isabelle de Lima Brito, Aline Macedo Dantas, Jayme César da Silva Júnior, Marcos dos Santos Lima, Graciele da Silva Campelo Borges
Publikováno v:
Food Bioscience. 44:101380
The present study aimed to evaluate the impact of the addition of pitanga (Eugenia uniflora L.) and umbu-caja (Spondia tuberosa) fruits on the physicochemical parameters, volatiles, phenolics (profile and bioaccessibility) and antioxidant capacity of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::42965d475b067a5aa82540dff2043a46
https://doi.org/10.1016/j.fbio.2021.101380
https://doi.org/10.1016/j.fbio.2021.101380
Autor:
Maria Aparecida Azevedo Pereira da Silva, Marina Denadai, Narendra Narain, Julianna Karla Santana Andrade, Ranielly Lira Cavalcanti, Lary Souza Olegário, George R.S. Andrade
Publikováno v:
Food research international (Ottawa, Ont.). 123
The aim of this work was to undertake a detailed analysis on chemical constituents of brown propolis, originating from four different states (Bahia, Minas Gerais, Parana and Sergipe) of Brazil. The volatile profile was determined by using HS-SPME-GC-
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::25e90a236e301114cb645b375f9b9283
https://pubmed.ncbi.nlm.nih.gov/31284998
https://pubmed.ncbi.nlm.nih.gov/31284998