Zobrazeno 1 - 10
of 14
pro vyhledávání: '"Mónica Beatriz Alvarado Soares"'
Publikováno v:
Broiler Industry
In the poultry industry, the demand for safe and quality meat in the market has increased considerably. The type of feed used and the management of poultry have a significant impact on the safety and quality characteristics of poultry meat. The use o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2301b35522b64c9f0de6fdad8efc1f8c
https://mts.intechopen.com/articles/show/title/use-of-additives-and-evaluation-of-the-quality-of-broiler-meat
https://mts.intechopen.com/articles/show/title/use-of-additives-and-evaluation-of-the-quality-of-broiler-meat
Autor:
Marlova Balke, Alexandre Batista de Jesus Soares, Glaciela Cristina Sherer, Thiago André Weschenfelder, Juliana Steffens, Mónica Beatriz Alvarado Soares, Clarice Steffens
Publikováno v:
Revista Tecnológica. 29:227-241
As cultivares Chimarrita e Eragil destacam-se em produtividade frutífera, com alta qualidade de sabor, tamanho e valor nutricional. No entanto, devido à perecibilidade e sazonalidade, é necessário o desenvolvimento de métodos de conservação, e
Autor:
Geciane Toniazzo Backes, Christian Alexandretti, Roberto Verlindo, Eunice Valduga, Silvane Souza Roman, Rodrigo Schwert, Alexandra Manzoli, Ilizandra Aparecida Fernandes, Rogério Luis Cansian, Guilherme De Souza Hassemer, Mónica Beatriz Alvarado Soares
Publikováno v:
Food Technology and Biotechnology, Vol 57, Iss 3, Pp 369-377 (2019)
Food Technology and Biotechnology
Food Technology and Biotechnology
The objective of this work is to characterize two types of bovine collagen (fibre and powder), evaluating its application in mixed hamburger formulations, as well as the quality characteristics of the products. The collagen fibre had a fibrillar stru
Autor:
Marcio A. Mazutti, Alexandre Batista de Jesus Soares, Milena de Oliveira Silva, Mónica Beatriz Alvarado Soares, Clarissa Dalla Rosa
Publikováno v:
Journal of Food Process Engineering. 42
Autor:
Michele Miotto Peccin, Tuanny Goellner Borella, Silvane Souza Roman, Jaine Micheli Mazon, Rogério Luis Cansian, Mónica Beatriz Alvarado Soares
Publikováno v:
Journal of Food Processing and Preservation. 43
Autor:
Rogério Marcos Dallago, Débora de Oliveira, Eunice Valduga, Geciane Toniazzo Backes, Mónica Beatriz Alvarado Soares, Nádia Ligianara Dewes Nyari, Cindy Elena Bustamante-Vargas
Publikováno v:
Journal of Molecular Catalysis B: Enzymatic. 122:35-43
The commercial pectinase (Rohapect ® DA6L) from Aspergillus niger was successfully in situ immobilized in rigid polyurethane foam (RFPU), achieving a yield of immobilization of 178.64%. The optima reaction conditions for free and immobilized pectina
Autor:
Bernardo D. Belledeli, Mónica Beatriz Alvarado Soares, Marcio A. Mazutti, Christian Silveira, Helen Treichel
Publikováno v:
Journal of Food Process Engineering. 37:185-190
In this work, correlation analysis was employed in order to determine how the process variables are associated with the temperature of chicken carcasses after the cooling process by immersion. Based on the correlation analysis, a second-order polynom
Use of Artificial Neural Network for Industrial Prediction of Final Temperature of Chicken Carcasses
Autor:
Marcio A. Mazutti, Bernardo D. Belledeli, Mónica Beatriz Alvarado Soares, Christian Silveira, Helen Treichel
Publikováno v:
Journal of Food Process Engineering. 37:1-9
In this work, an artificial neural network (ANN) was used to predict the final temperature of chicken carcasses in an industrial scale. For this purpose, temperatures of chicken carcasses were obtained in a slaughterhouse at the end of the cooling pr
Autor:
Alexandra Manzoli, Marcelo Urban Janeczko, Daniel Frigeri Cenci, Josiane Kilian, Mónica Beatriz Alvarado Soares, Elisandra Rigo
Publikováno v:
Journal of Food Process Engineering. 41:e12918
Publikováno v:
Anais do Congresso Brasileiro de Engenharia Química em Iniciação Científica - Cobeq IC 2015.
RESUMO – Os carotenoides formam um dos mais importantes grupos de pigmentos naturais amplamente utilizados na industria de alimentos. O estudo da modelagem matematica permite prever o comportamento dinâmico e estacionario do processo, inclusive em