Zobrazeno 1 - 10
of 23
pro vyhledávání: '"Talita Kato"'
Autor:
Luana Gabrielle Correa, Talita Kato, Vanessa Cipriani Giuliangeli, Alex Sanches Torquato, Marianne Ayumi Shirai
Publikováno v:
Food Chemistry Advances, Vol 4, Iss , Pp 100649- (2024)
This work aimed to add chia and linseed oils in microencapsulated and free forms (nonmicroecapsulated) as sources of omega 3 fatty acids in fruit juice and to analyze their physical-chemical, microbiological and sensory acceptance. The lipid profiles
Externí odkaz:
https://doaj.org/article/149c4c1ec8d645dbbd8119a53e64b41c
Autor:
Talita Kato, Ana Paula Frederico Rodrigues Loureiro Bracarense, Ana Clara Longhi Pavanello, Adriana Lourenço Soares
Publikováno v:
Semina: Ciências Agrárias, Vol 44, Iss 3 (2023)
A intensa seleção genética devido à necessidade econômica de maior ganho de peso em menor tempo de abate tem alterado o comportamento fisiológico dos animais e ocasionando danos ao tecido muscular. O White Striping (WS) em frangos é caracteriz
Externí odkaz:
https://doaj.org/article/12a6873612344683bbceb2f70fb45ed2
Autor:
Talita Kato, Saulo Martiello Mastelini, Gabriel Fillipe Centini Campos, Ana Paula Ayub da Costa Barbon, Sandra Helena Prudencio, Massami Shimokomaki, Adriana Lourenço Soares, Sylvio Barbon
Publikováno v:
Asian-Australasian Journal of Animal Sciences, Vol 32, Iss 7, Pp 1015-1026 (2019)
Objective The objective of this study was to evaluate three different degrees of white striping (WS) addressing their automatic assessment and customer acceptance. The WS classification was performed based on a computer vision system (CVS), exploring
Externí odkaz:
https://doaj.org/article/28742cfbe0484498b8c8bbea5612f915
Autor:
Talita Kato, Talita Sborchia Seixas, Lucia Felicidade Dias, Fabio Augusto Garcia Coró, Mayka Reghiany Pedrão
Publikováno v:
Ciência Rural, Vol 50, Iss 11 (2020)
ABSTRACT: There has been a significant advance in the poultry industry, and new technological and biological processes have accompanied the development of animals and inputs. Alongside the new possibilities for growth, there has been an emergence of
Externí odkaz:
https://doaj.org/article/7002d228a01e44f9b85345dc89f4bab6
Autor:
Mayka Reghiany Pedrão, Talita Kato, Adriana Lourenço Soares, Elza Iouko Ida, Fábio Augusto Garcia Coró, Moises Grespan, Fernanda Paião, Massami Shimokomaki
Publikováno v:
Brazilian Archives of Biology and Technology, Vol 58, Iss 2, Pp 272-277 (2015)
The aim of this work was to evaluate pH values fall rate in chicken breast meat under commercial refrigeration processing conditions and the development of PSE (pale, soft, exudative) meat. Broiler breast samples from the Cobb breed, both genders, at
Externí odkaz:
https://doaj.org/article/3d59e45671844afd8e391e8ecdd81caf
Autor:
Talita Kato, Claudia Freitas Barbosa, Elza Iouko Ida, Adriana Lourenço Soares, Massami Shimokomaki, Mayka Reghiany Pedrao
Publikováno v:
Brazilian Archives of Biology and Technology, Vol 56, Iss 6, Pp 996-1001 (2013)
The objective of this work was to investigate the relationship between poultry PSE meat and water loss of frozen chicken carcass in two experiments. The first experiment was carried out in commercial abattoir. Poultry carcass were classified as PSE m
Externí odkaz:
https://doaj.org/article/eaf63daaddbc44babfc521282ab9ffac
Autor:
Mayka Reghiany Pedrão, Fábio Augusto Garcia Coró, Elza Youssef Youssef, Talita Kato, Massami Shimokomaki
Publikováno v:
Acta Scientiarum: Technology, Vol 34, Iss 4, Pp 473-476 (2012)
The objective of this paper was to characterize the lipidic profile of the Rhomboideus muscle (humpback) present in the Nelore breed, and compare it to the Longissimis dorsi muscle (tenderloin). Male animals with 24 months of age, raised in pasture w
Externí odkaz:
https://doaj.org/article/cb2e30740368410daf699ed172961a3f
Autor:
Talita Kato, Elza Youssef Youssef, Fábio Augusto Garcia Coró, Mayka Reghiany Pedrão, Massami Shimokomaki
Publikováno v:
Acta Scientiarum: Technology, Vol 34, Iss 4, Pp 473-476 (2012)
The objective of this paper was to characterize the lipidic profile of the Rhomboideus muscle (humpback) present in the Nelore breed, and compare it to the Longissimis dorsi muscle (tenderloin). Male animals with 24 months of age, raised in pasture w
Externí odkaz:
https://doaj.org/article/a1f7628a37e14fc8af94e7ccaed958e4
Autor:
Talita Kato
Publikováno v:
Biblioteca Digital de Teses e Dissertações da UELUniversidade Estadual de LondrinaUEL.
O White striping (WS) é um fenômeno que se caracteriza pelo aparecimento de vários graus de estrias esbranquiçadas que seguem a direção da fibra muscular em cortes como peito e coxas de frango. O WS pode ser classificado em: Normal (NORM), Mode
Publikováno v:
Avanços em Ciência e Tecnologia de Alimentos-Volume 6 ISBN: 9786553600904
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::652a1f2a3acd4f009622bac70fbde70f
https://doi.org/10.37885/211106668
https://doi.org/10.37885/211106668
