Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Simoni Alexandre"'
Autor:
Ana Carolina Pelaes Vital, Emília Maria Barbosa Carvalho Kempinski, Laura Adriane de Moraes Pinto, Karina Favoreto Nascimento, Simoni Alexandre, Ivanor Nunes do Prado
Publikováno v:
Pubvet, Vol 11, Iss 09, Pp 840-847 (2017)
A produção de alimentos de formas não convencionais como a carne in vitro poderia, à primeira vista, ser de interesse popular, uma vez que poderia reduzir os prejuízos ao meio ambiente além de respeitar o bem-estar dos animais. No entanto, exis
Externí odkaz:
https://doaj.org/article/8a30637328834612aa035611a10441d5
Autor:
Ana Guerrero, Eduardo Jorge Pilau, Mariana Garcia Ornaghi, Rodolpho Martin do Prado, Ivanor Nunes do Prado, Tatiane Rogelio Ramos, Ana Carolina Pelaes Vital, Simoni Alexandre, Camila Mottin
Publikováno v:
Journal of Food Science and Technology. 58:3835-3843
The effect of alginate edible coating and the addition of two levels of basil (Ocimum spp) on polyphenols, DPPH and ABTS activities, meat characteristics (lipid oxidation, pH, weight loss, texture, and color) during storage and on consumer acceptabil
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ab04864f5dde8737a275633a2c557c77
https://doi.org/10.1007/s13197-020-04844-1
https://doi.org/10.1007/s13197-020-04844-1
Autor:
Simoni, Alexandre, Ana Carolina Pelaes, Vital, Camila, Mottin, Rodolpho Martin, do Prado, Mariana Garcia, Ornaghi, Tatiane Rogelio, Ramos, Ana, Guerrero, Eduardo Jorge, Pilau, Ivanor Nunes, do Prado
Publikováno v:
J Food Sci Technol
The effect of alginate edible coating and the addition of two levels of basil (Ocimum spp) on polyphenols, DPPH and ABTS activities, meat characteristics (lipid oxidation, pH, weight loss, texture, and color) during storage and on consumer acceptabil
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::fb6ab6169e81074f664040067178fd57
https://pubmed.ncbi.nlm.nih.gov/34471307
https://pubmed.ncbi.nlm.nih.gov/34471307
Autor:
Grasiele Scaramal Madrona, Jane Martha Graton Mikcha, Karina Favoreto Nascimento, Emilia Maria Barbosa Carvalho Kempinski, Jessica de Oliveira Monteschio, Ivanor Nunes do Prado, Simoni Alexandre, Ana Carolina Pelaes Vital
Publikováno v:
LWT. 84:579-585
The development of a meat-based food, with a pasty texture, meets the need to improve the nutritional intake (mainly protein), in children diagnosed with cerebral palsy and dysphagia disorders. This study evaluated the use of oregano essential oil (E
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4f23592b75bec13ba3b27ef4949c6227
https://doi.org/10.1016/j.lwt.2017.06.016
https://doi.org/10.1016/j.lwt.2017.06.016