Hasil Pencarian - Marco Antonio Trindade

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  1. 1
    Strategies for producing healthier chicken nuggets - a review

    Strategies for producing healthier chicken nuggets - a review oleh Julliane Carvalho Barros, Marco Antonio Trindade

    Diterbitkan 2023-10-01
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  2. 2
    Use of Focus Group as Selection Method of Descriptors for Check-All-That-Apply (CATA) for Sensory Characteristics of Hot Dogs

    Use of Focus Group as Selection Method of Descriptors for Check-All-That-Apply (CATA) for Sensory Characteristics of Hot Dogs oleh Isabela Rodrigues, Danielle Rodrigues Magalhaes, Marco Antonio Trindade

    Diterbitkan 2022-01-01
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  3. 3
    Study on the Lamb Meat Consumer Behavior in Brazil

    Study on the Lamb Meat Consumer Behavior in Brazil oleh Heloísa Valarine Battagin, Begoña Panea, Marco Antonio Trindade

    Diterbitkan 2021-07-01
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  4. 4
    Fruit and Agro-Industrial Waste Extracts as Potential Antimicrobials in Meat Products: A Brief Review

    Fruit and Agro-Industrial Waste Extracts as Potential Antimicrobials in Meat Products: A Brief Review oleh Leticia Aline Gonçalves, José M. Lorenzo, Marco Antonio Trindade

    Diterbitkan 2021-06-01
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  5. 5
    Saciedade subjetiva, aceitação sensorial e aspectos tecnológicos de salsicha com adição de fibra de trigo

    Saciedade subjetiva, aceitação sensorial e aspectos tecnológicos de salsicha com adição de fibra de trigo oleh Kátia Helena Terríbille Borrajo, César Gonçalves de Lima, Marco Antonio Trindade

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  6. 6
    Mechanically separated meat of broiler breeder and white layer spent hens

    Mechanically separated meat of broiler breeder and white layer spent hens oleh Marco Antonio Trindade, Pedro Eduardo de Felício, Carmen Josefina Contreras Castillo

    Diterbitkan 2004-04-01
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  7. 7
    Mortadella sausage formulations with mechanically separated layer hen meat preblended with antioxidants Mortadela elaborada com cms de galinhas poedeiras pré-misturada com antioxidantes

    Mortadella sausage formulations with mechanically separated layer hen meat preblended with antioxidants Mortadela elaborada com cms de galinhas poedeiras pré-misturada com antioxid... oleh Marco Antonio Trindade, Carmen Josefina Contreras Castillo, Pedro Eduardo de Felício

    Diterbitkan 2006-06-01
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  8. 8
    Aplicação de vitamina C livre e encapsulada por spray chilling em salsicha de carne de frango: características físico-químicas, estabilidade e aceitação sensorial

    Aplicação de vitamina C livre e encapsulada por spray chilling em salsicha de carne de frango: características físico-químicas, estabilidade e aceitação sensorial oleh Fernando Eustáquio de MATOS JUNIOR, Marcelo THOMAZINI, Marco Antonio TRINDADE, Carmen Sílvia FÁVARO-TRINDADE

    Diterbitkan 2015-12-01
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  9. 9
    Active packaged lamb with oxygen scavenger/carbon dioxide emitter sachet: physical-chemical and microbiological stability during refrigerated storage

    Active packaged lamb with oxygen scavenger/carbon dioxide emitter sachet: physical-chemical and microbiological stability during refrigerated storage oleh Marco Antonio Trindade, Nilda Doris Montes Villanueva, Catharine Vendemiatto Antunes, Maria Teresa de Alvarenga Freire

    Diterbitkan 2013-09-01
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  10. 10
    Nota Científica: Características físico-químicas e aceitação sensorial de hambúrguer de búfalo em comparação com hambúrguer bovino

    Nota Científica: Características físico-químicas e aceitação sensorial de hambúrguer de búfalo em comparação com hambúrguer bovino oleh Fernanda Luiza Silva, Thaysa Dos Santos Silva, Flávia Carolina Vargas, Raul Franzolin, Marco Antonio Trindade

    Diterbitkan 2014-12-01
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  11. 11
    Development and evaluation of chicken nuggets with partial replacement of meat and fat by pea fibre

    Development and evaluation of chicken nuggets with partial replacement of meat and fat by pea fibre oleh Yana Jorge POLIZER, Daniel POMPEU, Merícia Harumi HIRANO, Maria Teresa de Alvarenga FREIRE, Marco Antonio TRINDADE

    Diterbitkan 2015-03-01
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  12. 12
    Estabilidade em armazenamento da carne de tilápia-do-nilo mecanicamente separada, lavada, adicionada de conservantes e congelada

    Estabilidade em armazenamento da carne de tilápia-do-nilo mecanicamente separada, lavada, adicionada de conservantes e congelada oleh Peter Gaberz Kirschnik, Marco Antonio Trindade, Catarina Abdala Gomide, Maria Estela Gaglianone Moro, Elisabete Maria Macedo Viegas

    Diterbitkan 2013-08-01
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  13. 13
    Evaluation of Physicochemical, Microbiological and Sensory Stability of Frozen Stored Vacuum-Packed Lamb Meat

    Evaluation of Physicochemical, Microbiological and Sensory Stability of Frozen Stored Vacuum-Packed Lamb Meat oleh Rafaella de Paula Paseto Fernandes, Maria Teresa de Alvarenga Freire, Celso da Costa Carrer, Marco Antonio Trindade

    Diterbitkan 2013-11-01
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  14. 14
    Characterization of low cost orally disintegrating film (ODF)

    Characterization of low cost orally disintegrating film (ODF) oleh Riana Jordao Barrozo Heinemann, Fernanda Maria Vanin, Rosemary Aparecida de Carvalho, Marco Antonio Trindade, Carmen Sílvia Fávaro-Trindade

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  15. 15
    CARACTERÍSTICAS FÍSICO-QUÍMICAS E ACEITAÇÃO SENSORIAL DE APRESUNTADO COM ADIÇÃO DE FIBRA DE ERVILHA VISANDO REDUÇÃO DE CUSTO

    CARACTERÍSTICAS FÍSICO-QUÍMICAS E ACEITAÇÃO SENSORIAL DE APRESUNTADO COM ADIÇÃO DE FIBRA DE ERVILHA VISANDO REDUÇÃO DE CUSTO oleh Yana Jorge Polizer, Daniel Pompeu, Raul Pereira Fregonesi, Merícia Harumi Hirano, Maria Teresa de Alvarenga Freire, Marco Antonio Trindade

    Diterbitkan 2018-04-01
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  16. 16
    Elaboration of sausage using minced fish of Nile tilapia filleting waste

    Elaboration of sausage using minced fish of Nile tilapia filleting waste oleh Paulo Roberto Campagnoli de Oliveira Filho, Flavia Maria Netto, Kazumi Kawazaki Ramos, Marco Antônio Trindade, Elisabete Maria Macedo Viegas

    Diterbitkan 2010-12-01
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  17. 17
    Influence of peanut skin extract on shelf-life of sheep patties

    Influence of peanut skin extract on shelf-life of sheep patties oleh Paulo Eduardo Sichetti Munekata, Rafaella de Paula Paseto Fernandes, Mariza Pires de Melo, Marco Antonio Trindade, José Manuel Lorenzo

    Diterbitkan 2016-07-01
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  18. 18
    Better use of caiman yacare carcass and physical-chemical characterization of mechanically separated meat

    Better use of caiman yacare carcass and physical-chemical characterization of mechanically separated meat oleh Gilmar Borges de Paiva, Elisa Rafaela Bonádio Bellucci, Marco Antônio Trindade, Javier Teles Romero, Andrea Carla da Silva Barretto

    Diterbitkan 2024-02-01
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  19. 19
    Use of Turkey Meat Affected by White Striping Myopathy for the Development of Low-Fat Cooked Sausage Enriched with Chitosan

    Use of Turkey Meat Affected by White Striping Myopathy for the Development of Low-Fat Cooked Sausage Enriched with Chitosan oleh Larissa Tátero Carvalho, José M. Lorenzo, Francisco Allan L. de Carvalho, Elisa Rafaela Bonadio Bellucci, Marco Antonio Trindade, Rubén Domínguez

    Diterbitkan 2020-12-01
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  20. 20
    Changes in the Current Patterns of Beef Consumption and Consumer Behavior Trends—Cross-Cultural Study Brazil-Spain-Turkey

    Changes in the Current Patterns of Beef Consumption and Consumer Behavior Trends—Cross-Cultural Study Brazil-Spain-Turkey oleh Danielle Rodrigues Magalhaes, Cihan Çakmakçı, María del Mar Campo, Yusuf Çakmakçı, Fausto Makishi, Vivian Lara dos Santos Silva, Marco Antonio Trindade

    Diterbitkan 2023-01-01
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