Výsledky vyhledávání - "Sílvia Rafael Hungulo"

Akademický článek

Sensory quality and consumers’ acceptance towards wild and farmed brown-trout (Salmo trutta) and farmed rainbow-trout (Oncorhynchus mykiss)

Autor: Ana Maria Antão-Geraldes, Sílvia Rafael Hungulo, Etelvina Pereira, Amílcar Teixeira, Alfredo Teixeira, Sandra Rodrigues

Publikováno v: Brazilian Journal of Food Technology, Vol 23 (2020)

Abstract The present study aims to compare the sensory qualities and the degree of acceptance of wild/farmed brown-trout (Salmo trutta) and the farmed rainbow-trout (Onchorynchus mykiss) by a consumer panel. Acceptability regarding attributes appeara

Externí odkaz: https://doaj.org/article/add08b6279e841b6a88294c9d8660348

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Akademický článek

Body composition and sensory quality of wild and farmed brown-trout (Salmo trutta) and of farmed rainbow-trout (Oncorhynchus mykiss)

Autor: Ana Maria Antão-Geraldes, Sílvia Rafael Hungulo, Etelvina Pereira, Amílcar Teixeira, Alfredo Teixeira, Sandra Rodrigues

Publikováno v: Ciência Rural, Vol 48, Iss 9 (2018)

ABSTRACT: Body composition (total crude protein, lipid, ash, dry matter and moisture) and fatty acid profiles were compared between wild and farmed brown trout and between farmed rainbow trout. Farmed brown trout contained the highest amount of crude

Externí odkaz: https://doaj.org/article/6eb4b25539224056af8f526bfe4fe5e1

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Sensory quality and consumers’ acceptance towards wild and farmed brown-trout (Salmo trutta) and farmed rainbow-trout (Oncorhynchus mykiss)

Autor: Sílvia Rafael Hungulo, Etelvina Pereira, Sandra Rodrigues, Alfredo Teixeira, Amílcar Teixeira, Ana Maria Antão-Geraldes

Publikováno v: Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
Brazilian Journal of Food Technology v.23 2020
Brazilian Journal of Food Technology
Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL
Brazilian Journal of Food Technology, Vol 23 (2020)
Brazilian Journal of Food Technology, Volume: 23, Article number: e2019104, Published: 30 MAR 2020

The present study aims to compare the sensory qualities and the degree of acceptance of wild/farmed brown-trout (Salmo trutta) and the farmed rainbow-trout (Onchorynchus mykiss) by a consumer panel. Acceptability regarding attributes appearance, tast

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c1579b4f2d31e4480dca21b48c45029a
http://hdl.handle.net/10198/21931

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Composição corporal e qualidad sensorial de truta-fário selvagem e cultivada (Salmo trutta) e de trutaarco-íris cultivada (Oncorhynchus mykiss

Autor: Sílvia Rafael Hungulo, Etelvina Pereira, Ana Maria Antão-Geraldes, Sandra Rodrigues, Alfredo Teixeira, Amílcar Teixeira

Publikováno v: Ciência Rural v.48 n.9 2018
Ciência Rural
Universidade Federal de Santa Maria (UFSM)
instacron:UFSM
Ciência Rural, Vol 48, Iss 9 (2018)
Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
Ciência Rural, Volume: 48, Issue: 9, Article number: e20180190, Published: 03 SEP 2018
CIÊNCIAVITAE

Body composition (total crude protein, lipid, ash, dry matter and moisture) and fatty acid profiles were compared between wild and farmed brown trout and between farmed rainbow trout. Farmed brown trout contained the highest amount of crude protein (

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e4e095ab99a2a3bdbdfa1a3751578af0
https://doi.org/10.1590/0103-8478cr20180190

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