Zobrazeno 1 - 10
of 53
pro vyhledávání: '"Maria Teresa de Alvarenga Freire"'
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:
MARIA TERESA DE ALVARENGA FREIRE, RODRIGO RODRIGUES PETRUS, JOZETI APARECIDA BARBUTTI GATTI, MARIA FERNANDA BARBOSA LEITE, MARIANA TOMIE KUNITAKE, CELIA MARINA DE ALVARENGA FREIRE
Publikováno v:
Revista Caatinga, Vol 29, Iss 4, Pp 1006-1014 (2016)
Cupuaçu ( Theobroma grandiflorum Schum.) is an exotic fruit with a promising economic potential, particularly due to its strong aroma and creamy texture. This study aimed to produce sweetened cupuaçu puree and evaluate the effects of packaging corr
Externí odkaz:
https://doaj.org/article/355cc1ce29e94424967fa4ce4f18df1e
Autor:
Yana Jorge POLIZER, Daniel POMPEU, Merícia Harumi HIRANO, Maria Teresa de Alvarenga FREIRE, Marco Antonio TRINDADE
Publikováno v:
Brazilian Journal of Food Technology, Vol 18, Iss 1, Pp 62-69 (2015)
The aim of this study was to develop and evaluate a chicken nugget formulation with partial substitution of the meat or fat by pea fibre. Three formulations were developed: Control (C) – commercial formulation, Fibre Less Meat (FLM) – reduction o
Externí odkaz:
https://doaj.org/article/541abe89816e4f739237c28ab68f0309
Autor:
Rafaella de Paula Paseto Fernandes, Maria Teresa de Alvarenga Freire, Celso da Costa Carrer, Marco Antonio Trindade
Publikováno v:
Journal of Integrative Agriculture, Vol 12, Iss 11, Pp 1946-1952 (2013)
Nowadays, lamb meat represents only 7% of all meat produced in the world. In recent years the demand for standardized lamb meat cuts has been considered of great importance and the marketing occurs predominantly in the form of frozen cuts. Herewith,
Externí odkaz:
https://doaj.org/article/7dbf745051af46e8a695a266ecbf261e
Autor:
Marco Antonio Trindade, Nilda Doris Montes Villanueva, Catharine Vendemiatto Antunes, Maria Teresa de Alvarenga Freire
Publikováno v:
Brazilian Journal of Food Technology, Vol 16, Iss 3, Pp 216-225 (2013)
Lamb meat has been commercialized in Brazil almost exclusively as a frozen product due to the longer shelf life provided by freezing when compared to refrigeration. However, as a result of the current trend of increased demand for convenience product
Externí odkaz:
https://doaj.org/article/09dbc77839ba47088f0394b8dee80d80
Autor:
Rafaella de Paula Paseto Fernandes, Maria Teresa de Alvarenga Freire, Carlos Cirelli Guerra, Celso da Costa Carrer, Júlio Cesar de Carvalho Balieiro, Marco Antonio Trindade
Publikováno v:
Ciência Rural, Vol 42, Iss 4, Pp 724-729 (2012)
A carne ovina é comercializada atualmente em sua quase totalidade na forma congelada, porém com a tendência atual de maior procura por produtos de conveniência, vislumbra-se a necessidade de o mercado começar a ofertar esta carne na forma de cor
Externí odkaz:
https://doaj.org/article/1d1d03c659db4e99b5b1c22330385bdb
Autor:
Rodrigo Rodrigues PETRUS, Maria Teresa de Alvarenga FREIRE, Leone de Camargo SETOGUTE, Viviane Midori HIGAJO
Publikováno v:
Alimentos e Nutrição, Vol 22, Iss 4, Pp 531-538 (2011)
Aseptic filling process can contribute to extend the shelf-life of pasteurized milk. However, this technology is not still commercially practiced in Brazil for this product. The aim of this study was to evaluate the effect of the pasteurization t
Externí odkaz:
https://doaj.org/article/3cacc3b55e4e41b1b26290c399ca5fde
Autor:
Maria Teresa de Alvarenga Freire, Carla Beatriz Grespan Bottoli, Samanta Fabris, Felix Guillermo Reyes Reyes
Publikováno v:
Química Nova, Vol 31, Iss 6, Pp 1522-1532 (2008)
Plastic packaging materials intended for use in food packaging is an area of great interest from the scientific and economic point of view due to the irreversible internationalization and globalization process of food products. Nevertheless, a debate
Externí odkaz:
https://doaj.org/article/ec5d27da48c14a3e9435b6b19ed9df93
Autor:
Luiz Eduardo Campos Filho, Adrielly Csala Steigenberger, Romulo Henrique Batista Martins, Wanley Eduardo Lopes Junior, Higor Rogério Favarim, Eliria Maria de Jesus Agnolon Pallone, Maria Teresa de Alvarenga Freire, Milena Martelli Tosi, Juliano Fiorelli
Publikováno v:
Industrial Crops and Products. 200:116777
Autor:
Isabela Rodrigues, José M. Lorenzo, Marco Antonio Trindade, Manoela Alves Pires, Yana Jorge Polizer‐Rocha, Maria Teresa de Alvarenga Freire, Juliana Cristina Baldin, Francisco J. Barba, Daniel Pompeu
Publikováno v:
Repositório Institucional da USP (Biblioteca Digital da Produção Intelectual)
Universidade de São Paulo (USP)
instacron:USP
Universidade de São Paulo (USP)
instacron:USP
This study aimed to evaluate the physicochemical characteristics and sensory attributes of beef burgers with the addition of pea fibre as a partial substitute of meat or fat. Three formulations were prepared: control (CON) – similar to the commerci