Zobrazeno 1 - 10
of 178
pro vyhledávání: '"filleting"'
Autor:
Maria Luiza Rodrigues de Souza, Eliane Gasparino, Elenice Souza dos Reis Goes, Melina Franco Coradini, Vivian Izabel Vieira, Gislaine Gonçalves Oliveira, Marcos Antônio Matiucci, Ana Carolina Valente Junqueira de Castro, Simone Siemer, Vitória Regina Takeuchi Fernandes, Andresa Carla Feihrmann
Publikováno v:
Future Foods, Vol 5, Iss , Pp 100132- (2022)
This study aimed to evaluate different methods to produce flour from tilapia carcasses (cooked, cooked/aromatized, and flavored), and the use of different concentrations of cooked tilapia carcass flour for the enrichment of tapioca cookies. Tapioca c
Externí odkaz:
https://doaj.org/article/7326adadc9a940968f64fef9c851a0a8
Publikováno v:
Jixie chuandong, Vol 45, Pp 36-41 (2021)
Face gear is a new gear transmission form in which involute cylindrical gear and approximate bevel gear mesh with each other. The curved tooth face gear uses the involute arc tooth cylindrical gear as the face gear formed by the imaginary tool envelo
Externí odkaz:
https://doaj.org/article/b99520df693a4c00b5ac38d9f23a829d
Akademický článek
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Akademický článek
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Akademický článek
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Autor:
Kátia Setsuko Kimura, Maria Luiza Rodrigues de Souza, Rafaela Verdi, Melina Franco Coradini, Jane Martha Graton Mikcha, Elenice Souza dos Reis Goes
Publikováno v:
Acta Scientiarum: Technology, Vol 39, Iss 1, Pp 111-117 (2017)
Current assay deals with the preparation of alfajores with different levels (0 to 15%) of dehydrated fish mixture of salmon (10%) and tilapia (90%) to assess the sensorial characteristics and their centesimal composition and microbiological. Fish inc
Externí odkaz:
https://doaj.org/article/f1379dd5055a4340b5f9bcce5d3417b1
Publikováno v:
Brazilian Archives of Biology and Technology, Vol 62 (2019)
Abstract Fishburgers were made with washed mechanically separated meat (MSM) from carcass and filleting by-product (both washed and unwashed) of the Nile tilapia. The proximal composition of fishburgers was different and varied according to the raw m
Externí odkaz:
https://doaj.org/article/fbf84f4204784fd989ddc14212c550c5
Autor:
Maria Luiza Rodrigues de Souza, Eliane Gasparino, Ana Paula Del Vesco, Alex Paulino Justen, Vivian Izabel Vieira, Jane Martha Graton Mikcha
Publikováno v:
Acta Scientiarum: Technology, Vol 37, Iss 2, Pp 287-291 (2015)
Kaftas with V-shaped filleting chips of the Nile tilapia (Oreochromis niloticus) were developed and the effects of the smoking technique on the characteristics of chemical composition, microbiological, sensory and benzo(a)pyrene were investigated. Th
Externí odkaz:
https://doaj.org/article/06891dd7ab954bf2b46db7886896e9ef
Autor:
Maria Luiza Rodrigues de Souza, Elisabete Maria Macedo-Viegas, Jener Alexandre Sampaio Zuanon, Maria Regina Barbieri de Carvalho, Elenice Souza dos Reis Goes
Publikováno v:
Acta Scientiarum: Animal Sciences, Vol 37, Iss 2, Pp 103-108 (2015)
The influence of weight (W) category of the rainbow trout on processing yield and chemical composition of the entire eviscerated fish and fish fillet was analyzed. A completely randomized design was employed for processing variables (W1 = 300 to 370
Externí odkaz:
https://doaj.org/article/347cd970f7bb4c9296b67f7d2857f02c
Autor:
Rodrigues, Joseanne Rodella
Determinar o conteúdo dos lipídeos presentes nos tecidos animais nem sempre resulta em uma resposta com precisão, devido á pouca disponibilidade de métodos adequados para a extração e determinação quantitativa destes lipídeos. A extração
