Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Vinícius José Bolognesi"'
Autor:
Carlos Eduardo Rocha Garcia, Vinícius José Bolognesi, Josiane de Fátima Gaspari Dias, Obdúlio Gomes Miguel, Camila Klocker Costa
Publikováno v:
Ciência Rural, Vol 42, Iss 8, Pp 1510-1517 (2012)
A oxidação lipídica é uma das principais alterações que acometem os derivados cárneos em razão da composição química rica em lipídios e íons ferro, utilização de processos térmicos e de moagem, além do frequente uso do cloreto de só
Externí odkaz:
https://doaj.org/article/23b4138db47d41ee95040a2d6b4a2d15
Publikováno v:
Food Technology and Biotechnology
Food Technology and Biotechnology, Vol 58, Iss 2, Pp 173-182 (2020)
Food Technology and Biotechnology, Vol 58, Iss 2, Pp 173-182 (2020)
Research background. Retort processing is one of the most widely used methods of thermal inactivation that provides convenient, ready-to-eat foods. Although this technology remains widespread, it can be revamped through processing of novel ingredient
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f7f627e4786f3d312e34203404fdb348
https://doi.org/10.17113/ftb.58.02.20.6336
https://doi.org/10.17113/ftb.58.02.20.6336
Publikováno v:
Brazilian Journal of Development. 6:35077-35093
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::71828e0ac8b6499c2b49ac78f1f9bc40
https://doi.org/10.34117/bjdv6n6-157
https://doi.org/10.34117/bjdv6n6-157
Autor:
Paulo Roberto do Rego Monteiro de Carvalho, Carlos Eduardo Rocha Garcia, Vinícius José Bolognesi, Daniel Angelo Longhi
Publikováno v:
J Food Sci Technol
This work aimed to evaluate the lipid oxidation, color, and sensory acceptance of sausages formulated with potassium bixinate (BP) as a substitute for carmine (Car) and sodium nitrite (SNi). Six different treatments (CT—control; CA—40 ppm Car; NI
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ef3b8454d265e035b62fcc6e32b491a4
https://europepmc.org/articles/PMC8479040/
https://europepmc.org/articles/PMC8479040/
Producing processed foods with reduced levels of synthetic additives is currently a global trend, as customers increasingly demand that chemical components be replaced with natural compounds. The World Health Organization has recently associated the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a965fc2a7bdae41eb0cac31abf18cea0
https://doi.org/10.1016/b978-0-12-811446-9.00012-5
https://doi.org/10.1016/b978-0-12-811446-9.00012-5
Autor:
Vinícius José Bolognesi, Carlos Eduardo Rocha Garcia, Maria Lucia Masson, Sandra M. W. Barreira, Grace Maria Ferreira de Castro Ville, Paulo Roberto do Rego Monteiro de Carvalho
Publikováno v:
African Journal of Pharmacy and Pharmacology. 9:856-860
The present study aims to characterize the shelf life time effect on residual levels of nitrite, lipid oxidation and color of commercial jerked beef. Twelve samples from four different manufacturers, were collected in three shelf time slots (0 to 60,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0a6178073d0f621d6aa8950e472c0068
https://doi.org/10.5897/ajpp2015.4382
https://doi.org/10.5897/ajpp2015.4382
Autor:
C. E. Rocha Garcia, Luna Rezende Machado de Sousa, Vinícius José Bolognesi, Sandra M. W. Barreira
Publikováno v:
Visão Acadêmica. 15
A Ração Humana (RH) foi um produto formulado no Brasil e destinado aos consumidores que desejam benefícios à saúde providos por alimentos. Este trabalho teve como objetivo caracterizar apresentações comerciais, rotulagem e ingredientes de prod
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1346fe6cfc80da77f3d62828ba86eba8
https://doi.org/10.5380/acd.v15i2.36128
https://doi.org/10.5380/acd.v15i2.36128
Publikováno v:
Boletim do Centro de Pesquisa de Processamento de Alimentos. 31
O objetivo deste trabalho foi revisar as aplicações tecnológicas e alternativas para redução do uso de cloreto de sódio em produtos cárneos. Foram abordadas as características do consumo de cloreto de sódio, destacando sua ação hipertensiv
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e976480abf82db4f3f332b22c316bf46
https://doi.org/10.5380/cep.v31i1.32715
https://doi.org/10.5380/cep.v31i1.32715
Autor:
Josiane de Fátima Gaspari Dias, Obdulio Gomes Miguel, Vinícius José Bolognesi, Carlos Eduardo Rocha Garcia, Camila Klocker Costa
Publikováno v:
Ciência Rural v.42 n.8 2012
Ciência Rural
Universidade Federal de Santa Maria (UFSM)
instacron:UFSM
Ciência Rural, Volume: 42, Issue: 8, Pages: 1510-1517, Published: AUG 2012
Ciência Rural
Universidade Federal de Santa Maria (UFSM)
instacron:UFSM
Ciência Rural, Volume: 42, Issue: 8, Pages: 1510-1517, Published: AUG 2012
A oxidação lipídica é uma das principais alterações que acometem os derivados cárneos em razão da composição química rica em lipídios e íons ferro, utilização de processos térmicos e de moagem, além do frequente uso do cloreto de só
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::41884b2584ad0d77bf6462954533b9c8
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782012000800029
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782012000800029
Publikováno v:
Food Technology and Biotechnology, Vol 58, Iss 2, Pp 173-182 (2020)
Research background. Retort processing is one of the most widely used methods of thermal inactivation that provides convenient, ready-to-eat foods. Although this technology remains widespread, it can be revamped through processing of novel ingredient
Externí odkaz:
https://doaj.org/article/d9e7f76418b14f5582d5bf1d2a2a3c8f