Zobrazeno 1 - 10 of 27 pro vyhledávání: '"Souza, Nilson Evelázio de"'
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Perilla frutescens: a potential ingredient for the enhancement of white bread as a source of Omega-3
Autor: Silva, Marcos Vieira da, Silva, Andréia Vieira da, Bonafé, Elton Guntendorfer, Souza, Nilson Evelázio de, Visentainer, Jesuí Vergílio
Publikováno v: Acta Scientiarum: Technology, Vol 38, Iss 4, Pp 399-405 (2016)
Acta Scientiarum. Technology; Vol 38 No 4 (2016); 399-405
Acta Scientiarum. Technology; v. 38 n. 4 (2016); 399-405
Acta scientiarum. Technology
Universidade Estadual de Maringá (UEM)
instacron:UEM
Perilla frutescens seeds are rich in Omega-3 fatty acids which are important for human health. Intake of fatty acids depends on their presence in popular foods such as white bread. Current study evaluates the replacement of wheat flour by whole peril
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::3729a02167fa9323c9e4bfdb5fc24108
http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/27436
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3
Sensory profile of beef burger with reduced sodium content
Autor: Carvalho, Camila Barbosa, Madrona, Grasiele Scaramal, Cestari, Lucineia Aparecida, Guerrero, Ana, Souza, Nilson Evelázio de, do Prado, Ivanor Nunes
Publikováno v: Acta Scientiarum: Technology, Vol 37, Iss 2, Pp 301-305 (2015)
Acta Scientiarum. Technology; Vol 37 No 2 (2015); 301-305
Acta Scientiarum. Technology; v. 37 n. 2 (2015); 301-305
Acta scientiarum. Technology
Universidade Estadual de Maringá (UEM)
instacron:UEM
This study determined the sensory profile of three beef burger samples, namely, CON (control), F25 (25% sodium reduction) and F50 (50% sodium reduction), based on the Quantitative Descriptive Analysis (QDA). The samples´ microbial, physical and chem
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::9efcf54f519704a5323fa48adcf6df29
http://186.233.154.254/ojs/index.php/ActaSciTechnol/article/view/25224
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4
Influence of slaughter weight on the proximate composition and fatty acid profile of feedlot-fattened lamb meat - doi: 10.4025/actascitechnol.v32i3.4769
Autor: Matsushita, Makoto, Martins Júnior, Ariovaldo Cruz, Gomes, Sandra Terezinha Marques, Macedo, Francisco de Assis Fonseca de, Visentainer, Jesuí Vergílio, Souza, Nilson Evelázio de
Publikováno v: Acta Scientiarum: Technology, Vol 32, Iss 3, Pp 315-318 (2010)
Acta Scientiarum. Technology; Vol 32 No 3 (2010); 315-318
Acta Scientiarum. Technology; v. 32 n. 3 (2010); 315-318
Acta scientiarum. Technology
Universidade Estadual de Maringá (UEM)
instacron:UEM
The effects of slaughter weight (28, 32, 36, and 40 kg) on muscle composition and fatty acid profile were determined in an experiment using samples of the Longissimus dorsi (LD) of 20 ram lamb (½ Bergamacia and ½ Corriedale). Mean weight was 12.1
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::d1bd721217e576347da110c27e2eaf49
http://periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/4769
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5
Meat quality of crossbred bulls fed with sorghum silage or sugar cane and slaughtered at two levels of fat thickness - doi: 10.4025/actascitechnol.v34i3.15121
Autor: Prado, Ivanor Nunes do, Maggioni, Danielli, Abrahão, José Jorge dos Santos, Valero, Maribel Velandia, Prado, Rodolpho Martin do, Souza, Nilson Evelázio de
Publikováno v: Acta Scientiarum. Technology; Vol 34 No 3 (2012); 337-344
Acta Scientiarum. Technology; v. 34 n. 3 (2012); 337-344
Acta scientiarum. Technology
Universidade Estadual de Maringá (UEM)
instacron:UEM
This study was carried out to evaluate the performance and carcass characteristics of bulls from three genetic groups: Zebu (ZEB), ½ Limmousin vs. ½ Zebu (LIZ) and ½ Angus vs. ½ Zebu (ANZ). Bulls were finished in feedlot and fed two diets: sorghu
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::a52c03209f5718242aa276910e21b45a
http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/15121
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6
Composição química, perfil de ácidos graxos e níveis de CLA no músculo Longissimus de bovinos Caracu e Caracu vs. Charolês
Autor: Oliveira, Adriana Nery de, Prado, Rodolpho Martin do, Fugita, Carlos Alberto, Rotta, Polyana Pizzi, Souza, Nilson Evelázio de, Matsushita, Makoto, Marques, Jair de Araújo, Prado, Ivanor Nunes do
Publikováno v: Semina: Ciências Agrárias; Vol. 30 No. 3 (2009); 727-736
Semina: Ciências Agrárias; v. 30 n. 3 (2009); 727-736
Semina. Ciências Agrárias
Universidade Estadual de Londrina (UEL)
instacron:UEL
This work was conducted in order to study the chemical composition, fatty acid profile, as well as the levels of n-3 and n-6 fatty acids and conjugated linoleic acid (CLA) present in the Longissimus muscle of Caracu and Caracu vs. Charolais genetic g
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::aab7187b36af112ebfecb31aa1929a0a
https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/3589
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7
Different lipid extraction methods on fatty acids composition in cow milk
Autor: Tonial, Ivane Benedetti, Matsushita, Makoto, Souza, Nilson Evelázio de, Perini, João Ângelo de Lima, Morais, Damila Rodrigues de, Araújo Bani, Fernanda, Visentainer, Jesuí Vergílio
Publikováno v: Archivos Latinoamericanos de Nutrición, Volume: 59, Issue: 1, Pages: 78-81, Published: MAR 2009
Avaliação de diferentes métodos de extração lipídica sobre a composição de ácidos graxos poliinsaturados em leite de vaca. Estudos comparativos entre 4 (quatro) diferentes métodos de extração de lipídios totais foram avaliados em relaç
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od_______621::356397a318867425a63b81df5ad609d0
http://www.scielo.org.ve/scielo.php?script=sci_arttext&pid=S0004-06222009000100012&lng=en&tlng=en
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8
Perfil dos ácidos graxos da carcaça de cordeiros alimentados com grãos de canola em diferentes formas
Autor: Bett, Vanderlei, Santos, Geraldo Tadeu dos, Matsushita, Makoto, Souza, Nilson Evelázio de, Petit, Hélène V., Macedo, Francisco de Assis fonseca de, Dias, Priscila Gongora
Publikováno v: Acta Scientiarum. Animal Sciences; Vol 21 (1999); 739-744
Acta Scientiarum. Animal Sciences; v. 21 (1999); 739-744
Acta Scientiarum. Animal Sciences
Universidade Estadual de Maringá (UEM)
instacron:UEM
The objective of this experiment was to compare carcass fatty acids profile of lambs fed a control diet and diets containing either whole (WC), cracked (CC) or pelleted (PC) canola seeds. Twenty-eight lambs assigned to a completely randomized design
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::31a25743203d693018ba4dd3ca94e155
http://www.periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/4341
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9
Chemical composition and fatty acid profile of rhea (Rhea americana) meat
Autor: Romanelli, Pedro Fernando [UNESP], Trabuco, Elizeu [UNESP], Scriboni, Andréia Borges [UNESP], Visentainer, Jesuí Vergílio [UNESP], Souza, Nilson Evelázio de [UNESP]
Publikováno v: Scopus
Repositório Institucional da UNESP
Universidade Estadual Paulista (UNESP)
instacron:UNESP
Made available in DSpace on 2022-04-28T20:48:54Z (GMT). No. of bitstreams: 0 Previous issue date: 2008-06-01 The purpose of this work was to determine the proximate composition and fatty acid profiles of the Gastrocnemius pars interna intramuscular f
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::af7239c05cf0398d2143760e71780b6e
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10
Caracterização físico-química e perfil da composição em ácidos graxos de salsichas do tipo comum
Autor: Pereira, Nadia Rosa, Teixeira Tarley, César Ricardo, Visentainer, Jesuí Vergílio, Matsushita, Makoto, Souza, Nilson Evelázio de
Publikováno v: Acta Scientiarum. Technology; Vol 20 (1998); 433-436
Acta Scientiarum. Technology; v. 20 (1998); 433-436
Acta scientiarum. Technology
Universidade Estadual de Maringá (UEM)
instacron:UEM
Moisture, ash, protein, cholesterol and lipids content as well as fatty acid composition of common type sausages from the principal Brazilian brands were determined. Analyses of cholesterol and fatty acid methyl esters were performed by capillary gas
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::b7d5a23d4d61c86b11f5e04d4d6e16f5
http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/3116
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