Zobrazeno 1 - 10
of 19
pro vyhledávání: '"Luciana Miyagusku"'
Autor:
Thais Rayane Rios Brito, Heitor Henrique Costa Valeriano, Luís Carlos Vinhas Ítavo, Marjorie Toledo Duarte, Marília Williani Filgueira Pereira, Samara Miyaki Corrêa, Luciana Miyagusku, Thiago Luís Alves Campos de Araújo, Camila Celeste Brandão Ferreira Ítavo, Rodrigo da Costa Gomes, Marina de Nadai Bonin Gomes
Publikováno v:
Frontiers in Veterinary Science, Vol 9 (2022)
The aim of this study was to evaluate the effect of including different oilseed grains in the diets of cattle on the qualitative and sensory characteristics and fatty acid profile of burger over a storage period of up to 120 days. The soybean diet in
Externí odkaz:
https://doaj.org/article/2a0332b77a2f4a10815f45398248e604
Autor:
Ana Claudia Nunes Palmeira Alexandre, Carolina de Souza Salgado, Willian Rafael Gonçalves Soares, Lúcia Kazue Nakahata Medrado, Elizabeth Harumi Nabeshima, Luciana Miyagusku, Elisvânia Freitas dos Santos
Publikováno v:
Brazilian Journal of Food Technology, Vol 23 (2020)
Resumo Um dos grandes desafios do desenvolvimento de produtos com baixos teores de gordura é manter suas características sensoriais. A polidextrose pode ser utilizada como um substituto de gordura, sem causar grandes alterações no produto final.
Externí odkaz:
https://doaj.org/article/784f6d31fb894e6ea24c5ed93c74d350
Publikováno v:
Ciência Rural, Vol 47, Iss 8
ABSTRACT: Microbial resistance is a serious public health problem, which has led to the search for alternative treatments to replace antibiotics, including studies to evaluate the antimicrobial potential of species in Brazil’s Cerrado. Therefore, t
Externí odkaz:
https://doaj.org/article/087706f69a8844c48a586dc1795a2c0c
Autor:
Carolina de Souza Salgado, Elizabeth Harumi Nabeshima, Elisvânia Freitas dos Santos, Ana Claudia Nunes Palmeira Alexandre, Lúcia Kazue Nakahata Medrado, Willian Rafael Gonçalves Soares, Luciana Miyagusku
Publikováno v:
Brazilian Journal of Food Technology, Volume: 23, Article number: e2019107, Published: 07 DEC 2020
Repositório do Instituto de Tecnologia de Alimentos
Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL
Brazilian Journal of Food Technology, Vol 23 (2020)
Brazilian Journal of Food Technology v.23 2020
Brazilian Journal of Food Technology
Repositório do Instituto de Tecnologia de Alimentos
Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL
Brazilian Journal of Food Technology, Vol 23 (2020)
Brazilian Journal of Food Technology v.23 2020
Brazilian Journal of Food Technology
Resumo Um dos grandes desafios do desenvolvimento de produtos com baixos teores de gordura é manter suas características sensoriais. A polidextrose pode ser utilizada como um substituto de gordura, sem causar grandes alterações no produto final.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ae3fcf5947f813cb7dc77e1f1e69cad8
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232020000100476&lng=en&tlng=en
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232020000100476&lng=en&tlng=en
Autor:
Rita de Cássia Avellaneda Guimarães, Priscila Aiko Hiane, Camila Jordão Candido, Luciana Miyagusku, Livia Maria Serpa Nogueira, Priscila Silva Figueiredo, Amauri Ernani Torres Aréco, Raquel Pires Campos
Publikováno v:
AMBIÊNCIA; v. 14, n. 1 (2018): AMBIÊNCIA; 174-185
Ambiência
Universidade Estadual do Centro-Oeste (UNICENTRO)
instacron:UNICENTRO
Ambiência
Universidade Estadual do Centro-Oeste (UNICENTRO)
instacron:UNICENTRO
O objetivo deste trabalho foi elaborar e avaliar um frozen yogurt com polpa de laranjinha de pacu concentrada e culturas probioticas lioflizadas ( Lactobacillus acidophilus e Bifdobacterium sp.). A composicao fisico-quimica da polpa de laranjinha de
Publikováno v:
Ciência Rural, Volume: 47, Issue: 8, Article number: e20160252, Published: 20 JUL 2017
Ciência Rural, Vol 47, Iss 8
Ciência Rural v.47 n.8 2017
Ciência Rural
Universidade Federal de Santa Maria (UFSM)
instacron:UFSM
Ciência Rural, Vol 47, Iss 8
Ciência Rural v.47 n.8 2017
Ciência Rural
Universidade Federal de Santa Maria (UFSM)
instacron:UFSM
Microbial resistance is a serious public health problem, which has led to the search for alternative treatments to replace antibiotics, including studies to evaluate the antimicrobial potential of species in Brazil’s Cerrado. Therefore, the present
Autor:
Luciana Miyagusku, Renata Bromberg, Kleber Brunelli, Eunice A. Yamada, Claire Isabel Grígoli de Luca Sarantópoulos, Juliana Cunha de Andrade, Miriam Gonçalves Marquezini, José Boaventura Magalhães Rodrigues
Publikováno v:
Meat science. 125
This study evaluates the potential of using non-irradiated barrier-shrink bags containing ethylene-vinyl alcohol copolymer (EVOH), polyamide (PA) and ethylene ionomer in their structures to preserve vacuum-packaged fresh beef as an alternative to tra
Autor:
Luciana Miyagusku, Pedro Alves de Souza, Aline G Ganecco, Cássia Rd, Hirasilva Borba, Juliana Lolli Mm, Santos Vaz Ab, Marcel M. Boiago, Mariana Piatto Berton, Greicy Mitzi Bm
Publikováno v:
Journal of Food Processing & Technology. 7
The effect of different periods (0, 24, 48 and 72 h) of condition heat on the physical and chemical qualities of broiler meat was evaluated. Five hundred Cobb 500® chicks were used, of which 100 were reared at a thermoneutral temperature, ideal for
Publikováno v:
Food Science and Technology, Vol 32, Iss 3, Pp 538-546 (2012)
The addition of okara flour to an emulsified meat product (Frankfurter type sausage) was evaluated based on the physical, chemical, technological, and sensory characteristics of the final product. Okara, residue from soymilk production, was provided
Autor:
Luciana Miyagusku, Maria de Lourdes F. Baccin, Neliane Ferraz de Arruda Silveira, Neusely da Silva, Eduardo Koono, Nelson José Beraquet, Carmen Contreras
Publikováno v:
Journal of Food Protection. 62:1333-1335
The occurrence of Escherichia coli O157:H7 was evaluated in 886 samples of hamburgers produced by eight manufacturers in the south and southeast of Brazil from January to September of 1997. The pathogen was not detected in any of the samples analyzed