Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Suelem Lima da Silva"'
Autor:
Caroline dos Santos Giuliani, Vanessa Pires da Rosa, Suelem Lima da Silva, Márcia Liliane Rippel Silveira, Andréia Cirolini
Publikováno v:
Revista Brasileira de Agrotecnologia. 11:400-406
O consumo de alimentos ultraprocessados, com baixa qualidade nutricional está substituindo preparações caseiras mais nutritivas, ocasionando problemas à saúde da população. Diante disso, o objetivo deste trabalho foi avaliar a conformidade de
Autor:
Gabrielle Schneider, Elen Endler Sebastião, Júlia Tomazzetti Amaral, José M. Lorenzo, Carlos Vargas, Marcely Ribeiro, Suelem Lima da Silva, Paulo Cezar Bastianello Campagnol, Felipe de Lima Franzen, Leadir Lucy Martins Fries, Alexandre José Cichoski
Publikováno v:
Meat Science. 149:141-148
Bologna-type sausages were made with 25, 50, 75 and 100% replacement of pork back fat by oleogel made with pork skin, water, and high oleic sunflower oil (HOSO) (1.5, 1.5: 1). The technological, nutritional, oxidative, and sensory properties were eva
Autor:
Karem Rodrigues Vieira, Alice Fontana Belinazo, Helen Caroline Figueiredo, Suelem Lima da Silva, Vanessa Pires da Rosa, Eduarda Maidana, Andréia Cirolini
Publikováno v:
Prática e Pesquisa em Ciência e Tecnologia de Alimentos
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9e9dcc9b6229b36be11180072da3f7c9
https://doi.org/10.22533/at.ed.13920100212
https://doi.org/10.22533/at.ed.13920100212
Autor:
Paulo Cezar Bastianello Campagnol, Suelem Lima da Silva, Alexandre José Cichoski, José M. Lorenzo, Juliana Missio Machado, Marcelo Antonio Morgano, Marialene Manfio, Leadir Lucy Martins Fries
Publikováno v:
Meat Science. 159:107939
Low-fat bologna sausages were made with the replacement of 60% NaCl by KCl and with the addition of arginine and histidine alone or in combination. The technological and sensory properties were evaluated. The replacement of NaCl by KCl did not signif
Autor:
Suelem Lima, da Silva, Júlia Tomazzetti, Amaral, Marcely, Ribeiro, Elen Endler, Sebastião, Carlos, Vargas, Felipe, de Lima Franzen, Gabrielle, Schneider, José Manuel, Lorenzo, Leadir Lucy Martins, Fries, Alexandre José, Cichoski, Paulo Cezar Bastianello, Campagnol
Publikováno v:
Meat Science. 151:98