Zobrazeno 1 - 10 of 14 pro vyhledávání: '"Marielle Maria de Oliveira Paula"'
1
Akademický článek
Extraction of proteins from aqueous and salt solutions of porcine edible byproducts using the pH-shifting technique
Autor: Marielle Maria de Oliveira Paula, Adelaide Florência Mateus Buchili, Paulo Rogério Fontes, Alcinéia de Lemos Souza Ramos, Eduardo Mendes Ramos
Publikováno v: Food Chemistry Advances, Vol 3, Iss , Pp 100486- (2023)
The use of aqueous and saline solution and the treatment with sodium nitrite in the protein extraction by the pH-shifting technique of edible pig byproducts (heart and liver) were evaluated. Protein solubility curves were obtained, and the optimal pH
Externí odkaz: https://doaj.org/article/6761d8beafa24c1a992064faf1e86ece
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2
Akademický článek
Influence of intrinsic and extrinsic factors on the sensory perception and intention to purchase buffalo meat by consumers in Southeast Brazil
Autor: Bruna Fernandes Andrade, Marielle Maria de Oliveira Paula, João de Deus Souza Carneiro, Paulo Rogério Fontes, Robledo de Almeida Torres Filho, Eduardo Mendes Ramos, Alcinéia de Lemos Souza Ramos
Publikováno v: Brazilian Journal of Food Technology, Vol 25 (2022)
Abstract This study aimed to evaluate the effect of extrinsic factors (meat type, price, and nutritional claims) on purchase intention and the perception of intrinsic factors (tenderness, juiciness and flavor) in buffalo loin in a region of Brazil wh
Externí odkaz: https://doaj.org/article/3bef3ccadb1f475885f834d59bcc3758
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3
Akademický článek
Protein concentrates obtained from pig by-products using pH-shifting technique: a preliminary study
Autor: Claudine Garcia Chaves da Costa, Marielle Maria de Oliveira Paula, Armando Abel Massingue, Robledo de Almeida Torres Filho, Eduardo Mendes Ramos, João de Deus de Souza Carneiro
Publikováno v: Ciência Rural, Vol 49, Iss 6
ABSTRACT: This study aimed to investigate the extraction and characterization of protein concentrates from pig by-products (heart, liver and kidneys) using the pH-shifting technique. From the solubility profiles (pH 2 to 12), the protein extraction w
Externí odkaz: https://doaj.org/article/7ce85dfb4bf74fd68d1f003a2b1bf613
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4
Akademický článek
Technological and sensory characteristics of hamburgers added with chia seed as fat replacer
Autor: Marielle Maria de Oliveira Paula, Juliana Resende Gonçalves Silva, Karoliny Lamas de Oliveira, Armando Abel Massingue, Eduardo Mendes Ramos, Augusto Aloísio Benevenuto Júnior, Maurício Henriques Louzada Silva, Vanessa Riani Olmi Silva
Publikováno v: Ciência Rural, Vol 49, Iss 8
ABSTRACT: In order to improve nutritional and functional quality, chicken burgers were made with different amounts of chia seed (0, 2, 4 and 8%) as pork fat replacers and evaluated for the microbiological, technological and sensorial characteristics.
Externí odkaz: https://doaj.org/article/932daa4567f44dfd9849d3992af9cb3a
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6
Restructured Fish Cooked Ham: Effects of the Use of Carrageenan and Transglutaminase on Textural Properties
Autor: Luanna Aparecida Sales, Carlos José Pimenta, Maria Emília de Sousa Gomes, Maysa Costa Alves, Amanda Maria Teixeira Lago, Marielle Maria de Oliveira Paula, Claudine Garcia Chaves da Costa
Publikováno v: Journal of Aquatic Food Product Technology. 30:451-461
The application of texturing agents is of great relevance to fish processing technology. Thus, the aim of this study was to evaluate the effects of the use of different levels of carrageenan hydroc...
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::af31c56fb3033e356b81bcb60fddc96a
https://doi.org/10.1080/10498850.2021.1895942
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8
Influência de fatores intrínsecos e extrínsecos na percepção sensorial e intenção de compra de carne de búfalo de consumidores do Sudeste do Brasil
Autor: Bruna Fernandes Andrade, Marielle Maria de Oliveira Paula, João de Deus Souza Carneiro, Paulo Rogério Fontes, Robledo de Almeida Torres Filho, Eduardo Mendes Ramos, Alcinéia de Lemos Souza Ramos
Publikováno v: Brazilian Journal of Food Technology v.25 2022
Brazilian Journal of Food Technology
Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL
Brazilian Journal of Food Technology, Volume: 25, Article number: e2022002, Published: 04 NOV 2022
This study aimed to evaluate the effect of extrinsic factors (meat type, price, and nutritional claims) on purchase intention and the perception of intrinsic factors (tenderness, juiciness and flavor) in buffalo loin in a region of Brazil where the m
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d3aa73a3ec3c028b67b8515ba3213f17
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232022000100448
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9
Effects of PSE meat and salt concentration on the technological and sensory characteristics of restructured cooked hams
Autor: Alcinéia de Lemos Souza Ramos, Gabriela de Barros Silva Haddad, Lorena Mendes Rodrigues, Augusto Aloísio Benevenuto Júnior, Eduardo Mendes Ramos, Marielle Maria de Oliveira Paula
Publikováno v: Meat Science. 152:96-103
The effects of the use of normal and pale, soft, and exudative (PSE) meat on the technological and sensorial quality of restructured cooked hams elaborated with different salt contents (0.8, 1.2, 1.6, 2.0, and 2.4%) were investigated. A low salt cont
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::668bd6d4c248b42b825c29e44276f49b
https://doi.org/10.1016/j.meatsci.2019.02.020
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10
Rabbit as sustainable meat source: carcass traits and technological quality of meat and of mechanically deboned meat
Autor: Thales Leandro Coutinho de Oliveira, Luiz Carlos Machado, Márcia Teixeira Bittencourt, Lorena Mendes Rodrigues, Marielle Maria de Oliveira Paula, Lethicia Olimpio Bueno, Eduardo Mendes Ramos, Elizânia Ribeiro Soares, Alcinéia de Lemos Souza Ramos
Publikováno v: Research, Society and Development; Vol. 9 No. 11; e5029119906
Research, Society and Development; Vol. 9 Núm. 11; e5029119906
Research, Society and Development; v. 9 n. 11; e5029119906
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
This study aimed to characterize rabbit carcass traits, meat quality, and mechanically deboned meat (MDRM) from New Zealand × Botucatu crossbred rabbits to determine the potential use by the meat industry. Average yields of the carcass (52.46%) and
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f0dbaa0c356f7d2e9673db649d0a69ab
https://rsdjournal.org/index.php/rsd/article/view/9906
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