Zobrazeno 1 - 2
of 2
pro vyhledávání: '"Stephanie Ribeiro Reis"'
Autor:
Alexandre José Cichoski, Jéssica Soares da Silva, Yasmim Sena Vaz Leães, Silvino Sasso Robalo, Bibiana Alves dos Santos, Stephanie Ribeiro Reis, Priscila Nehring, Suelen Priscila Santos, Roger Wagner, Cristiano Ragagnin de Menezes, Paulo Cezar Bastianello Campagnol
Publikováno v:
Ultrasonics Sonochemistry, Vol 72, Iss , Pp 105443- (2021)
Ultrasound is a form of green technology that has been applied efficiently to improve processes in the food industry. This study evaluated the application of ultrasound to reduce the cooking time of mortadella. The volatile compounds, oxidative stabi
Externí odkaz:
https://doaj.org/article/bdc62918102f4cd5a284f87bb8be82ec
Autor:
Yasmim Sena Vaz Leães, Roger Wagner, Jéssica Soares da Silva, Cristiano Ragagnin de Menezes, Alexandre José Cichoski, Priscila Nehring, Bibiana Alves dos Santos, Suelen Priscila dos Santos, Silvino Sasso Robalo, Stephanie Ribeiro Reis, Paulo Cezar Bastianello Campagnol
Publikováno v:
Ultrasonics Sonochemistry
Ultrasonics Sonochemistry, Vol 72, Iss, Pp 105443-(2021)
Ultrasonics Sonochemistry, Vol 72, Iss, Pp 105443-(2021)
Highlights • We applied ultrasound (US) to reduce the cooking time of mortadella. • Volatile compounds (VOCs), oxidative stability and sensory quality of samples were evaluated. • Ultrasonic-assisted cooking increased the VOCs from lipid auto-o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0bd37790d4705c5a88873a509cbc05be
https://pubmed.ncbi.nlm.nih.gov/33383543
https://pubmed.ncbi.nlm.nih.gov/33383543