Zobrazeno 1 - 10
of 168
pro vyhledávání: '"M. S. Madruga"'
Autor:
Juliana Beust de Lima, Taliana Kênia Alves Bezerra, M. S. Madruga, Mariana de Oliveira Silva, John Nonvignon Bossis Honfoga
Publikováno v:
Ciência, Tecnologia e Inovação: do campo à mesa.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b99f40b0abb7b950a443bb94e8dd9024
https://doi.org/10.31692/iciagro.2020.0156
https://doi.org/10.31692/iciagro.2020.0156
Autor:
A.L. Brito, M. S. Madruga, Randolph M. Beaudry, Sidelmo M. Silva, Renato Pereira Lima, G.H.C. Guimarães, Rodolfo Silva, Rejane Maria Nunes Mendonça, Alex Sandro Bezerra de Sousa
Publikováno v:
Acta Horticulturae. :1519-1526
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::103738e1a81ee492eeee65d556d82214
https://doi.org/10.17660/actahortic.2018.1194.212
https://doi.org/10.17660/actahortic.2018.1194.212
Autor:
G.H.C. Guimarães, Rosana Sousa da Silva, Silvanda de Melo Silva, Randolph M. Beaudry, F. S.N. Melo, Renato Pereira Lima, M. S. Madruga
Publikováno v:
Acta Horticulturae. :319-326
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::53924aa05221172a301763ba21633ce6
https://doi.org/10.17660/actahortic.2016.1141.40
https://doi.org/10.17660/actahortic.2016.1141.40
Autor:
Ingrid Conceição Dantas Guerra, M.A.B. de Lima, E.L. de Souza, P.D.L. de Oliveira, Narciza Maria de Oliveira Arcanjo, M.L. da Conceição, Ana Júlia Alves Aguiar Athayde, Lúcia Raquel Ramos Berger, M. S. Madruga
Publikováno v:
The Journal of Horticultural Science and Biotechnology. 91:582-591
This study evaluated the efficacy of the combined application of chitosan (CHI) and Cymbopogon citratus (Dc. Ex Nees) (lemongrass) essential oil (CCEO) to control Rhizopus stolonifer in fresh tomato (Lycopersicon esculentum Mill.) fruit at room tempe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a34525fffe75446cccc14a640b50fa6c
https://doi.org/10.1080/14620316.2016.1193428
https://doi.org/10.1080/14620316.2016.1193428
Autor:
Ingrid Conceição Dantas Guerra, Deborah Silva do Amaral, Narciza Maria de Oliveira Arcanjo, Fábio Anderson Pereira da Silva, M. S. Madruga, P.S. Dalmás, T.K.A. Bezerra
Publikováno v:
Food Packaging and Shelf Life. 3:39-46
Pâte was made with blood (13%), liver (25%), lamb meat fragments (12%), lard (30%) and water (20%) processed and stored under refrigeration for 90 days, and packed in glass containers and polyamide casing. The aim of this study was to evaluate the e
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4a54141ff64deab0e17f9679e1f28f29
https://doi.org/10.1016/j.fpsl.2014.10.004
https://doi.org/10.1016/j.fpsl.2014.10.004
Autor:
Íris Braz da Silva Araújo, M. S. Madruga, Valquíria C.S. Ferreira, Fábio Anderson Pereira da Silva, Taliana Kênia Alves Bezerra
The hydrogenation of vegetable oils is a common practice in the food industry to obtain semi-solid and stable fats. However, this process promotes the formation of trans fatty acids (TFA), compounds that are proven to be harmful to health. Internatio
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::de6f4e2f74db79c3a40f3d92e0aeba45
https://doi.org/10.1016/b978-0-08-100596-5.21454-6
https://doi.org/10.1016/b978-0-08-100596-5.21454-6
Autor:
P.S. Dalmás, M. S. Madruga, Íris Braz da Silva Araújo, Narciza Maria de Oliveira Arcanjo, Fábio Anderson Pereira da Silva, T.K.A. Bezerra, Ingrid Conceição Dantas Guerra, Valquíria C.S. Ferreira, Deborah Silva do Amaral
Publikováno v:
Meat Science. 97:529-533
This study focused on the effect of two packaging formats (vacuum packaging and over-wrap packaging) on the shelf life of cooked sausage prepared with blood, heart, kidney and goat meat fragments under storage at 4±1°C for a period of 90 days. The
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::06351ca3b9ac44347f53974aec9c29d3
https://doi.org/10.1016/j.meatsci.2014.03.018
https://doi.org/10.1016/j.meatsci.2014.03.018
Autor:
Fábio Anderson Pereira da Silva, P.S. Dalmás, Deborah Silva do Amaral, Ricardo Targino Moreira, M. S. Madruga, T.K.A. Bezerra, E. M. Beltrão Filho, Ingrid Conceição Dantas Guerra, Narciza Maria de Oliveira Arcanjo
Publikováno v:
Meat Science. 94:34-38
The aim was to evaluate smoked blood sausage prepared using goat blood (50%), viscera (10%) and meat fragments (20%). Microbiological, chemical and sensory evaluations were conducted. The quality analyses showed that smoked goat blood sausage is rich
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ccbe146b36d2012079f8bddc33035f63
https://doi.org/10.1016/j.meatsci.2013.01.004
https://doi.org/10.1016/j.meatsci.2013.01.004
Autor:
Tadeu Vinhas Voltolini, G.R. de Medeiros, N. A. Pedrosa, T. F. Duarte, Roberto Germano Costa, M. S. Madruga
Publikováno v:
Small Ruminant Research. 98:51-54
The purpose of this research was to obtain information and establish identity patterns and product quality, consequently, contributing to the strengthening of goat and sheep production in the semi arid region of Brazil. The study was performed in thr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e4da680fbf2de1d83001600641747272
https://doi.org/10.1016/j.smallrumres.2011.03.017
https://doi.org/10.1016/j.smallrumres.2011.03.017
Autor:
Raquel Fernanda Milani, M. S. Madruga, P.S. Dalmás, Marcelo Antonio Morgano, Taliana Kênia Alves Bezerra
Publikováno v:
Small Ruminant Research. 98:46-50
Many edible meat by-products are just as significant sources of essential nutrients as meat itself. The use of blood and liver in the preparation of pâte offers an alternative for the economic exploitation of goat ‘variety meat’. Given the scant
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::95a1eaef391048af8f38547bb4d140b7
https://doi.org/10.1016/j.smallrumres.2011.03.016
https://doi.org/10.1016/j.smallrumres.2011.03.016