Technological and sensory characteristics in development of innovative symbiotic boneless dry-cured lamb meat snack

Autor: Lima, Ítalo Abreu, do Carmo, Lorrany Ramos, Andrade, Bruna Fernandes, de Oliveira, Thales Leandro Coutinho, Piccoli, Roberta Hilsdorf, Ramos, Alcinéia de Lemos Souza, Ramos, Eduardo Mendes

Publikováno v: In Meat Science October 2024 216

Análise de rótulos de ovos comercializados na cidade de Barreiras-BA

Autor: Dourado, Michelle Souza, Lima, Ítalo Abreu, Paranaguá, Natyelle dos Santos, Costa, Dhéssica Kellen Ferreira, Antunes, Suzanne de Souza Tiano, Costa, Tamires dos Santos

Publikováno v: The Journal of Engineering and Exact Sciences; Vol. 8 No. 8 (2022); 14907-01e
The Journal of Engineering and Exact Sciences; Vol. 8 Núm. 8 (2022); 14907-01e
The Journal of Engineering and Exact Sciences; v. 8 n. 8 (2022); 14907-01e
The Journal of Engineering and Exact Sciences
Universidade Federal de Viçosa (UFV)
instacron:UFV

The present work aims to carry out an analysis of the labels of egg packages sold in the city of Barreiras-BA and to investigate the storage conditions of the product in the establishments, in order to verify if they are complying with current norms

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::064707a2776840e2bd0f3a58cfd75a03
https://periodicos.ufv.br/jcec/article/view/14907

Perfiles de productores, comerciantes y consumidores de miel en la ciudad de Barreiras - Bahia

Autor: Alves, Luana Regina Pereira, Souza, Camila Filgueira de, Mamede, Alexandra Mara Goulart Nunes, Lima, Fábia Silva de Oliveira, Lima, Ítalo Abreu

Publikováno v: Research, Society and Development; Vol. 10 No. 15; e452101523140
Research, Society and Development; Vol. 10 Núm. 15; e452101523140
Research, Society and Development; v. 10 n. 15; e452101523140
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI

This study aimed at evaluating the commercialization conditions of honey in open fairs in the city of Barreiras - BA, and assessing the profile of consumers, traders and producers. Questionnaires were applied in order to trace the profile of each seg

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::5589eb224dffaaeb429d6e116a7355ad
https://rsdjournal.org/index.php/rsd/article/view/23140

Evaluación de la calidad sensorial, instrumental y microbiológica del salami tipo Italiano, añadido de cultivos iniciadores

Autor: Inô, Magda Maria Oliveira, Oliveira, Adriana Mendes, Almeida, Luiz Fernando Souza, Ramos, Eduardo Mendes, Lima, Ítalo Abreu

Publikováno v: Research, Society and Development; Vol. 9 No. 11; e66891110449
Research, Society and Development; Vol. 9 Núm. 11; e66891110449
Research, Society and Development; v. 9 n. 11; e66891110449
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI

The objective of this study was to produce salami with and without the addition of starter cultures and to evaluate their effect on the sensory, physical and microbiological characteristics of the products. Three treatments of Italian type salami wer

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::9f8890a43f544fc06eb9f0e1eb40bdc2
https://rsdjournal.org/index.php/rsd/article/view/10449

CARACTERÍSTICAS TECNOLÓGICAS E SENSORIAIS DE HAMBÚRGUERES ELABORADOS COM FARINHA DE AVEIA COMO SUBSTITUTO PARCIAL DE GORDURA

Autor: Oliveira Adriana Mendes, Almeida Luiz Fernando Souza, Lima Ítalo Abreu, Kunz Vanessa Regina, Inô Magda Maria Oliveira

Publikováno v: CIÊNCIA, TECNOLOGIA E INOVAÇÃO: DO CAMPO À MESA

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::a6be5c74bc92bdb402227cc298fd5ac7
https://doi.org/10.31692/978-65-88970-02-7.v.1.136-152