Caracterização do processo de rigor mortis do músculo Ilio-ischiocaudalis de jacaré-do-pantanal (Caiman crocodilus yacare) e maciez da carne Characterization of rigor mortis process of muscle Ilio-ischiocaudalis of pantanal alligator (Caiman crocodilus yacare) and meat tenderness

Autor: Juliana Paulino Vieira, Teofilo José Pimentel da Silva, Monica Queiroz de Freitas, Gabrielle Fontenelle, Helen Cristiane Ferrareto Lindote, Marcelo de Alcantara Martins Freitas

Publikováno v: Ciência Rural, Vol 42, Iss 3, Pp 567-572 (2012)

Este trabalho utilizou seis carcaças de jacaré-do-pantanal (Caiman crocodilus yacare) com o objetivo de caracterizar o processo de rigor mortis do músculo Ílio-ischiocaudalis durante o resfriamento industrial e avaliar a maciez dessa carne. Os ja

Externí odkaz: https://doaj.org/article/27e2363a83eb48d89d8bec73e71536fd

Probiotic milk drink as adjuvant therapy for the treatment of periodontitis: a randomized clinical trial with 180 days follow-up

Autor: Fabio Cascardo BILOURO, Ramon Silva ROCHA, Jonas Toledo GUIMARÃES, Tatiana Colombo PIMENTEL, Marciane MAGNANI, Erick Almeida ESMERINO, Monica Queiroz de FREITAS, Marcia Cristina SILVA, Adriano Gomes da CRUZ, Antonio CANABARRO

Publikováno v: Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Volume: 42, Article number: e17922, Published: 02 MAY 2022

The effect of probiotic milk drinks associated with non-surgical periodontal therapy (NSPT) in treating periodontitis was evaluated. A double-blind placebo-controlled randomized clinical trial with patients with periodontitis was conducted. Two group

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a95ea493fc1322b0d5deb0c0fee1c440
https://doi.org/10.1590/fst.17922

Quality Index Method (QIM) to assess the freshness and shelf life of fish

Autor: Daniella Cristina Bernardi, Eliane Teixeira Mársico, Mônica Queiroz de Freitas

Publikováno v: Brazilian Archives of Biology and Technology, Vol 56, Iss 4, Pp 587-598 (2013)

The aim of this work was to develop a sensory method as the objective measure of quality of the fishes at all the key stages of fishery chain, from catch to consumer. The Quality Index Method (QIM) is based on a structured scaling for quality measure

Externí odkaz: https://doaj.org/article/30d897861a174490b2b88b21d26f7dae

ANÁLISE DESCRITIVA QUANTITATIVA APLICADA EM MEL DE ABELHAS (Apis mellifera): UMA REVISÃO

Autor: Samira Pirola Santos Mantilla, Érica Barbosa Santos, Laís Buriti de Barros, Mônica Queiroz de Freitas

Publikováno v: Colloquium Agrariae, Vol 8, Iss 2, Pp 75-84 (2012)

Honey is a very popular product because of its flavor and aroma, as well as its nutritional quality. Studies on the sensory analysis of honey help to understand their characteristics and their impact on the acceptability of the consumer. The QDA (Qua

Externí odkaz: https://doaj.org/article/4b7de0d71fe445018efb5134b9288782

Evaluation of the recovery body condition and post slaughter processes on yield and carcass characteristics of Santa Inês ewes

Autor: Luiz Eduardo dos Santos, Teófilo José Pimentel da Silva, Mônica Queiroz de Freitas, Eduardo Antonio da Cunha, Márcia Mayumi Harada Haguiwara

Publikováno v: Boletim de Indústria Animal, Vol 68, Iss 2, Pp 165-173 (2011)

It was studied the recovery of body condition (BC) and carcass electrical stimulation (ES) on the yield, carcass and meat characteristics of Santa Inês ewes, discarded by age and slaughtered immediately after weaning or after a 45 days of recovery p

Externí odkaz: https://doaj.org/article/f2cd21371a564ae0abb7ee8407c38479