Zobrazeno 1 - 10
of 72
pro vyhledávání: '"Mayka Reghiany Pedrão"'
Antimicrobial potential produced by Hansenulawingei and its use in mechanically deboned chicken meat
Autor:
Bruno Seben de Almeida, Andressa Miranda, Alexandre Rodrigo Coelho, Alessandra Machado-Lunkes, Pedro Henrique Freitas Cardines, Roberta Barreiros de Souza, Mayka Reghiany Pedrão
Publikováno v:
Ciência Rural, Vol 54, Iss 4 (2023)
ABSTRACT: The domestic and international market is increasingly seeking for foods with reduced chemical additives. The viability using a versatile product as mechanically separate meat (CMS) to produce safety food is necessary to expand the product m
Externí odkaz:
https://doaj.org/article/8ee4993bd51a4336a45f451a73a0006c
Autor:
Elton Rodrigo Cê, Audecir Giombelli, Jalusa Deon Kich, Karla Suzana Moresco, Andresa Miranda, Mayka Reghiany Pedrão, Gracielle Johann, Andréa Cátia Leal Badaró, Elisabete Hiromi Hashimoto, Alessandra Machado-Lunkes
Publikováno v:
Journal of Food Protection, Vol 86, Iss 1, Pp 100034- (2023)
Pig production is relevant to the Brazilian economy. Different stages of the raising and slaughtering process influence the microbiological quality of pig products and by-products. Microbiological analysis and hazard analysis and critical control poi
Externí odkaz:
https://doaj.org/article/511a757982c0427fa9793d349f784aed
Autor:
Talita Kato, Talita Sborchia Seixas, Lucia Felicidade Dias, Fabio Augusto Garcia Coró, Mayka Reghiany Pedrão
Publikováno v:
Ciência Rural, Vol 50, Iss 11 (2020)
ABSTRACT: There has been a significant advance in the poultry industry, and new technological and biological processes have accompanied the development of animals and inputs. Alongside the new possibilities for growth, there has been an emergence of
Externí odkaz:
https://doaj.org/article/7002d228a01e44f9b85345dc89f4bab6
Autor:
Jamil Correia da Silva Junior, Ivane Benedetti Tonial, Mayka Reghiany Pedrão, Alessandra Machado-Lunkes
Publikováno v:
Scientia Agraria Paranaensis, Vol 14, Iss 3, Pp 141-147 (2016)
The head cheese can be defined as a product derived from meat and cured pork offal or not, pre-cooked; supplemented with or without meat from other species, ground, seasoned, shaped or built, cooked again or not, and cooled. It is commonly made from
Externí odkaz:
https://doaj.org/article/d5daae38ab124dd3afeb4edfcd0b98bd
Autor:
Mayka Reghiany Pedrão, Talita Kato, Adriana Lourenço Soares, Elza Iouko Ida, Fábio Augusto Garcia Coró, Moises Grespan, Fernanda Paião, Massami Shimokomaki
Publikováno v:
Brazilian Archives of Biology and Technology, Vol 58, Iss 2, Pp 272-277 (2015)
The aim of this work was to evaluate pH values fall rate in chicken breast meat under commercial refrigeration processing conditions and the development of PSE (pale, soft, exudative) meat. Broiler breast samples from the Cobb breed, both genders, at
Externí odkaz:
https://doaj.org/article/3d59e45671844afd8e391e8ecdd81caf
Autor:
Nilson Evelazio de Souza, Angela Claudia Rodrigues, Aloisio Henrique Pereira Souza, Makoto Matsushita, Mayka Reghiany Pedrão, Lucia Felicidade Dias
Publikováno v:
Semina: Ciências Agrárias, Vol 35, Iss 5, Pp 2427-2436 (2014)
The levels of the ?, ?, and (?+?)-tocopherol isomers and the amounts of the minerals Se, Zn, Ca, Fe, K, Mn, Mg, and Cu were analyzed in chestnuts. High contents of Zn (>65%) relative to the recommended dietary intake (RDI) were found in all chestnuts
Externí odkaz:
https://doaj.org/article/a777af7d1ca44900a1861c512a7aaa3a
Autor:
Edmilson Antonio Canesin, Cláudio Celestino de Oliveira, Makoto Matsushita, Lucia Felicidade Dias, Mayka Reghiany Pedrão, Nilson Evelazio de Souza
Publikováno v:
Electronic Journal of Biotechnology, Vol 17, Iss 1, Pp 39-45 (2014)
Background: Residual oils were characterized according to their physicochemical properties, i.e. acidity, iodine value, peroxide value and saponification number, to evaluate the degradation level and viability for biodiesel production. Results: The m
Externí odkaz:
https://doaj.org/article/5c820065a1ab43d5b072e9108ff809c6
Autor:
Fábio Augusto Garcia Coró, Alexandre Rodrigo Coelho, Jael Carneiro, Mayka Reghiany Pedrão, Vanessa Oliveira Gaino
Publikováno v:
Brazilian Journal of Development. 6:4834-4850
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::18aa6463dc63710c3510de102d7be3cb
https://doi.org/10.34117/bjdv6n1-348
https://doi.org/10.34117/bjdv6n1-348
Autor:
Lucia Felicidade Dias, Kamila Habowski Furlanetto, Margarida Masami Yamaguchi, Mayka Reghiany Pedrão
Publikováno v:
Brazilian Journal of Development. 6:53459-53470
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d2d6035916b7252f547ab0d232bdb285
https://doi.org/10.34117/bjdv6n7-840
https://doi.org/10.34117/bjdv6n7-840
Autor:
Mayka Reghiany Pedrão, Fábio Augusto Garcia Coró, Elza Youssef Youssef, Talita Kato, Massami Shimokomaki
Publikováno v:
Acta Scientiarum: Technology, Vol 34, Iss 4, Pp 473-476 (2012)
The objective of this paper was to characterize the lipidic profile of the Rhomboideus muscle (humpback) present in the Nelore breed, and compare it to the Longissimis dorsi muscle (tenderloin). Male animals with 24 months of age, raised in pasture w
Externí odkaz:
https://doaj.org/article/cb2e30740368410daf699ed172961a3f