Oxidative stability of white striping chicken breasts: effect of cold storage and heat treatments

Autor: Djalma Vitorino Costa Filho, Thayse Cavalcante da Rocha, Jéssica Moreira de Carvalho, Leila Moreira de Carvalho, Mércia de Sousa Galvão, Mayka Reghiany Pedrao, Mario Estévez, Marta Suely Madruga

Publikováno v: Poultry Science, Vol 102, Iss 8, Pp 102826- (2023)

ABSTRACT: This study aimed to investigate the level of lipid and protein oxidation in poultry breasts with severe white striping (WS; striation thickness > 1 mm) and nonaffected meats (N; normal breast) during storage under refrigeration (1°C for 14

Externí odkaz: https://doaj.org/article/dc47e8c044fa422d84e1aecc6a50d7a9

Identification of Chemical Markers of Commercial Tropical Red Wine Candidates for the São Francisco Valley Geographical Indication

Autor: Samara de Macêdo Morais, Mércia de Sousa Galvão, Lary Souza Olegario, Leila Moreira de Carvalho, Giuliano Elias Pereira, Luciana Leite de Andrade Lima, Flávio Luiz Honorato da Silva, Marta Suely Madruga

Publikováno v: Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA-Alice)
Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA

The aim of this study was to identify chemical markers of commercial tropical red wines with the potential to apply for the Geographical Indication-GI São Francisco Valley. Volatile organic compounds of nine diferent commercial red wines from the S�

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0b6f0af1e5a0c6ab52a57f78e1ffff80
https://doi.org/10.1007/s12161-021-02225-8

Unveiling the Bioactivities and Bioaccessibility of Phenolic Compounds from Organic Coffee Husks Using an in Vitro Digestion Model

Autor: Thaianaly Leite Abreu, Mario Estevez, Leila Moreira de Carvalho, Lorena Lucena de Medeiros, Valquíria Cardoso da Silva Pereira, Bruno Ramos Salu, Maria Luiza Vilela Oliva, Marta Suely Madruga, Taliana Kênia Alencar Bezerra

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::c10a553361ffc13ee0143f9eab5172f5
https://doi.org/10.2139/ssrn.4332990

Oxidative stability of chicken burgers using organic coffee husk extract

Autor: Antonia Dayane Jenyffer de Farias Marques, Jerffeson de Lima Tavares, Leila Moreira de Carvalho, Thaianaly Leite Abreu, Deyse Alves Pereira, Miriane Moreira Fernandes Santos, Marta Suely Madruga, Lorena Lucena de Medeiros, Taliana Kênia Alencar Bezerra

Publikováno v: Food chemistry. 393

The antioxidant capacity of organic coffee husk extract (Coffee arabica L.) added to chicken burgers was evaluated. Two formulations were prepared: with addition of the extract (100 and 200 ppm CAE/kg), in addition to control formulations without the

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::16ef45af9eb1e8bbcea1c7b1c465142b
https://pubmed.ncbi.nlm.nih.gov/35751207

Effect of refrigeration and freezing on the oxidative stability of WB chicken breast

Autor: Thayse Cavalcante da Rocha, Djalma Vitorino Costa Filho, Leila Moreira de Carvalho, Jéssica Moreira de Carvalho, Mario Estévez, Marta Suely Madruga

Publikováno v: LWT. 171:114108

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::42c8c526a639677cd41fc423d9c112f5
https://doi.org/10.1016/j.lwt.2022.114108