Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Roberto Verlindo"'
Autor:
Elizandro Vedovatto, Clarice Steffens, Rogerio Luiz Cansian, Geciane Toniazzo Backes, Roberto Verlindo
Publikováno v:
Ciência Animal Brasileira, Vol 20, Pp 1-24 (2019)
O Salame Tipo Italiano produzido no Brasil é predominantemente obtido de carne suína, com maturação aproximada de 30 dias, atingindo pH em torno de 5,4. O uso das bactérias do gênero Lactobacillus como culturas iniciadoras propicia o processo d
Externí odkaz:
https://doaj.org/article/c042cfa16e31471a98887a7a24ccf212
Autor:
Christian Alexandretti, Roberto Verlindo, Guilherme De Souza Hassemer, Alexandra Manzoli, Silvane Souza Roman, Ilizandra Aparecida Fernandes, Geciane Toniazzo Backes, Rogério Luis Cansian, Mônica Beatriz Alvarado Soares, Rodrigo Schwert, Eunice Valduga
Publikováno v:
Food Technology and Biotechnology, Vol 57, Iss 3, Pp 369-377 (2019)
The objective of this work is to characterize two types of bovine collagen (fibre and powder), evaluating its application in mixed hamburger formulations, as well as the quality characteristics of the products. The collagen fibre had a fibrillar stru
Externí odkaz:
https://doaj.org/article/d1998e36b64e4b4bbc7c06eeb4a2e727
Autor:
Patrícia dos Santos, Adriane Pegoraro Brustolin, Jamile Zeni, Silvane Souza Roman, Geciane Toniazzo Backes, Rogério Luis Cansian, Roberto Verlindo, Eunice Valduga
Publikováno v:
British Food Journal. 123:2123-2138
PurposeThe objective of this study was to elaborate and characterize formulations of type mortadella bologna in an industrial unit.Design/methodology/approachTwo formulations (Formulation 1 – F1 and Formulation 2 – F2) were characterized at a sto
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ee56a7fafb4bc28a0666a777ece5ff88
https://doi.org/10.1108/bfj-06-2020-0548
https://doi.org/10.1108/bfj-06-2020-0548
Autor:
Roberto Verlindo, Clarice Steffens, Juliana Marques Soares, Patricia Franklin da Silva, Eunice Valduga, Rodrigo Schwert, Helen Treichel, Rogério Luis Cansian
Publikováno v:
Current Nutrition & Food Science. 16:343-353
Background: Liquid smokes treatment eliminated most problems associated to the traditional method, besides providing uniformity of flavour and colour in meat products. Objective: This work evaluate the effects of liquid smoke treatment in the oxidati
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::802aed031c2f9228d7d611ed163cf2be
https://doi.org/10.2174/1573401315666190126120749
https://doi.org/10.2174/1573401315666190126120749
Autor:
Roberto Verlindo, Rogerio Luiz Cansian, Elizandro Vedovatto, Geciane Toniazzo Backes, Clarice Steffens
Publikováno v:
Ciência Animal Brasileira, Vol 20, Pp 1-24 (2019)
Ciência Animal Brasileira v.20 2019
Ciência animal brasileira
Universidade Federal de Goiás (UFG)
instacron:UFG
Ciência Animal Brasileira v.20 2019
Ciência animal brasileira
Universidade Federal de Goiás (UFG)
instacron:UFG
O Salame Tipo Italiano produzido no Brasil é predominantemente obtido de carne suína, com maturação aproximada de 30 dias, atingindo pH em torno de 5,4. O uso das bactérias do gênero Lactobacillus como culturas iniciadoras propicia o processo d
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::63ea986055df1007eebc67cdb72ff71c
https://www.revistas.ufg.br/vet/article/view/47777
https://www.revistas.ufg.br/vet/article/view/47777
Autor:
Geciane Toniazzo Backes, Christian Alexandretti, Roberto Verlindo, Eunice Valduga, Silvane Souza Roman, Rodrigo Schwert, Alexandra Manzoli, Ilizandra Aparecida Fernandes, Rogério Luis Cansian, Guilherme De Souza Hassemer, Mónica Beatriz Alvarado Soares
Publikováno v:
Food Technology and Biotechnology, Vol 57, Iss 3, Pp 369-377 (2019)
Food Technology and Biotechnology
Food Technology and Biotechnology
The objective of this work is to characterize two types of bovine collagen (fibre and powder), evaluating its application in mixed hamburger formulations, as well as the quality characteristics of the products. The collagen fibre had a fibrillar stru
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::609020a5f91a65420b8f666b77839f5b
https://hrcak.srce.hr/file/330977
https://hrcak.srce.hr/file/330977