Zobrazeno 1 - 10
of 184
pro vyhledávání: '"Marco Antonio Trindade"'
Publikováno v:
Brazilian Journal of Food Technology, Vol 26 (2023)
Abstract The aim of this review was to address some alternatives that can be applied to turn chicken nuggets into healthier products. One of the alternatives is to reduce the sodium content in nuggets by replacing sodium chloride with other salts, wi
Externí odkaz:
https://doaj.org/article/336f2fd5bbfe46b2819a3541f5a2c86c
Autor:
Luciana Ruggeri Menezes Gotardo, Francisco Allan Leandro de Carvalho, Dannaya Julliethy Gomes Quirino, Carmen Sílvia Favaro-Trindade, Severino Mathias de Alencar, Alessandra Lopes de Oliveira, Marco Antonio Trindade
Publikováno v:
Foods, Vol 12, Iss 24, p 4419 (2023)
Vacuum-packed lamb sausages with or without red propolis extract and a reduced sodium nitrite content were evaluated for oxidative and microbiological stability during storage for 21 days at 2 °C. The following treatments were evaluated: EN150 (cont
Externí odkaz:
https://doaj.org/article/939d8adf03e348b98fd2f4c34ae565db
Autor:
Aline Giampietro-Ganeco, Heloisa de Almeida Fidelis, Erika Nayara Cavalcanti, Juliana Lolli Malagoli Mello, Hirasilva Borba, Rodrigo Alves de Souza, Larissa Tátero Carvalho, Pedro Alves de Souza, Marco Antonio Trindade
Publikováno v:
Poultry Science, Vol 101, Iss 4, Pp 101709- (2022)
ABSTRACT: The increase in the consumption of poultry meat intensified production, which allowed the emergence of myopathies associated with broiler and turkey meat. The aim to examine possible quality alterations in the 240 Pectoralis major muscle (b
Externí odkaz:
https://doaj.org/article/86406936210a4e32a9871fda15e5e1b4
Autor:
Danielle Rodrigues Magalhaes, Cihan Çakmakçı, María del Mar Campo, Yusuf Çakmakçı, Fausto Makishi, Vivian Lara dos Santos Silva, Marco Antonio Trindade
Publikováno v:
Foods, Vol 12, Iss 3, p 475 (2023)
This cross-cultural study aimed to determine the main factors behind potential changes in eating habits by analyzing changes in the patterns of beef consumption currently observed in Brazil, Spain, and Turkey. To achieve this aim, 412 regular beef co
Externí odkaz:
https://doaj.org/article/078437984d4c4bd8b592c9b0b7ff3274
Autor:
Aline Giampietro-Ganeco, Casey M. Owens, Hirasilva Borba, Juliana Lolli Malagoli de Mello, Rodrigo Alves de Souza, Fábio Borba Ferrari, Erika Nayara Cavalcanti, Rodrigo Fortunato de Oliveira, Larissa Tátero Carvalho, Xiao Sun, Marco Antonio Trindade
Publikováno v:
Poultry Science, Vol 100, Iss 9, Pp 101377- (2021)
ABSTRACT: One of the current myopathies affecting the chicken meat industry is deep pectoral myopathy (DPM), also known as green muscle disease or Oregon disease, the condition is considered a major problem in poultry processing lines. Thus, the pres
Externí odkaz:
https://doaj.org/article/e7ec4518079e40a7b410f0b62de6dca5
Autor:
Mirian dos Santos, Daniela Almeida Vieira Fogaça da Rocha, Oigres Daniel Bernardinelli, Fernando Divino Oliveira Júnior, Diógenes Gomes de Sousa, Edvaldo Sabadini, Rosiane Lopes da Cunha, Marco Antonio Trindade, Marise Aparecida Rodrigues Pollonio
Publikováno v:
Foods, Vol 11, Iss 21, p 3311 (2022)
Hybrid meat products are an excellent strategy to incorporate plant proteins into traditional meat formulations considering recent market trends focusing on the partial reduction in red meat content. In this work, we evaluated the effects of differen
Externí odkaz:
https://doaj.org/article/8af6a0cbf1834cb79b6d6c4e9a468044
Autor:
Larissa Tátero Carvalho, Casey M. Owens, Aline Giampietro-Ganeco, Juliana Lolli Malagoli de Mello, Fábio Borba Ferrari, Francisco Allan L. de Carvalho, Rodrigo Alves de Souza, Lizandra Amoroso, Pedro Alves de Souza, Hirasilva Borba, Marco Antonio Trindade
Publikováno v:
Poultry Science, Vol 100, Iss 4, Pp 101022- (2021)
The aim of this study was to characterize the breast meat of turkeys affected by different degrees of severity (normal [NORM], moderate [MOD], and severe [SEV]) of the white striping (WS) myopathy, as well as to evaluate the influence of this myopath
Externí odkaz:
https://doaj.org/article/ef263f04cc0f4b1b94aaba90a81414ba
Publikováno v:
Foods, Vol 11, Iss 3, p 269 (2022)
Check-all-that-apply (CATA) is a methodology for sensory product characterization that can be used by consumers. These characteristics, on the other hand, are determined by a trained panel, and consumers are not asked how they perceive these attribut
Externí odkaz:
https://doaj.org/article/1a3946c767704d0492873587bbe5bac9
Autor:
Yana Jorge Polizer, Daniel Pompeu, Raul Pereira Fregonesi, Merícia Harumi Hirano, Maria Teresa de Alvarenga Freire, Marco Antonio Trindade
Publikováno v:
Ciência Animal Brasileira, Vol 19, Pp 1-9 (2018)
O objetivo deste trabalho foi desenvolver e avaliar as características físico-químicas e sensoriais de apresuntado adicionado de fibra de ervilha como substituto parcial de carne visando redução de custos. Foram processadas duas formulações: C
Externí odkaz:
https://doaj.org/article/4604be65e8494e9c8cbc6ab5d9f526c4
Autor:
Silvana Bravo, Karla Inostroza, José M. Lorenzo, Gastón Sepúlveda, Rubén Domínguez, Erick Scheuermann, Erwin A. Paz, John Quiñones, Eva María Santos, Silvina Cecilia Andrés, Marcelo Rosmini, Jorge Felipe Reyes, Marco Antonio Trindade, Néstor Sepúlveda
Publikováno v:
Applied Sciences, Vol 11, Iss 18, p 8610 (2021)
Frankfurters are one of the most demanded meat products in the world due to their low cost and good taste. However, they contain up to 30% animal fat, which is negative for the consumer’s health. Moreover, high-fat contents could also decrease fran
Externí odkaz:
https://doaj.org/article/f249876ad3d6438b8a9cd7afa82a671d