Výsledky vyhledávání - "M. S. Madruga"

A coating composed of chitosan andCymbopogon citratus(Dc. Ex Nees) essential oil to control Rhizopus soft rot and quality in tomato fruit stored at room temperature

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

Zobrazit plný text záznamu

Effect of storage time and packaging on the quality of lamb pâté prepared with ‘variety meat’

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

Zobrazit plný text záznamu

Replacement Solutions for Trans Fats

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

Zobrazit plný text záznamu

Shelf life of cooked goat blood sausage prepared with the addition of heart and kidney

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

Zobrazit plný text záznamu

The chemical and sensory qualities of smoked blood sausage made with the edible by-products of goat slaughter

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

Zobrazit plný text záznamu

Salted goat and lamb meat: Typical regional product of the city of Petrolina, state of Pernambuco

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

Zobrazit plný text záznamu

Development of goat pâté prepared with ‘variety meat’

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

Zobrazit plný text záznamu

Vyhledávací nástroje:

Upřesnit hledání