المؤلفون: Massingue, Armando Abel, Paula, Mariele Maria de Oliveira, Rocha, Ana Paula, Haddad, Gabriela de Barros Silva, Carmo, Eloá Lourenço do, Ramos, Alcinéia de Lemos Souza, Ramos, Eduardo Mendes

المصدر: Brazilian Journal of Food Technology. January 2021 24

مصطلحات موضوعية: Protein concentrate, Thermal gelation, CIE Color, Scanning electron microscopy, Washing cycles, Washing solutions

وصف الملف: text/html

الوصول الحر: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232021000100408Test

المؤلفون: Guimarães, Angélica Sousa, Haddad, Gabriela de Barros Silva, Guimarães, Jéssica Sousa, Torres Filho, Robledo de Almeida, Fontes, Paulo Rogério, Ramos, Alcinéia de Lemos Souza, Ramos, Eduardo Mendes

المساهمون: National Council for Scientific and Technological Development, Minas Gerais State Foundation of Support to the Research

المصدر: Meat Science ; volume 211, page 109443 ; ISSN 0309-1740

مصطلحات موضوعية: Food Science

الإتاحة: https://doi.org/10.1016/j.meatsci.2024.109443Test
https://api.elsevier.com/content/article/PII:S0309174024000202?httpAccept=text/xmlTest
https://api.elsevier.com/content/article/PII:S0309174024000202?httpAccept=text/plainTest

المؤلفون: Oliveira, Thales Leandro Coutinho de, Haddad, Gabriela de Barros Silva, Ramos, Alcinéia de Lemos Souza, Ramos, Eduardo Mendes, Piccoli, Roberta Hilsdorf, Cristianini, Marcelo

المصدر: British Food Journal, 2019, Vol. 121, Issue 11, pp. 2592-2606.

الوصول الحر: http://www.emeraldinsight.com/doi/10.1108/BFJ-10-2018-0646Test

المؤلفون: Haddad, Gabriela de Barros Silva, Gomes, Hewerton Barbosa, Buchili, Adelaide Florência Mateus, Rodrigues, Lorena Mendes, Fontes, Paulo Rogério, Ramos, Alcinéia de Lemos Souza, Ramos, Eduardo Mendes

المصدر: Journal of Food Processing and Preservation

مصطلحات موضوعية: Volatile organic compounds, Dry-aged meat, Frozen/thawed beef, Beef - Quality, Carne bovina - Qualidade, Compostos orgânicos voláteis, Carne maturada a seco, Carne - Congelamento, Carne - Descongelamento

العلاقة: HADDAD, G. de B. S. et al. Accelerating the dry aging of bone-in beef from Nellore cattle by the freeze/thaw process. Journal of Food Processing and Preservation, [S.I.], v. 46, n. 9, e16573, Sept. 2022. DOI:10.1111/jfpp.16573.; https://doi.org/10.1111/jfpp.16573Test; http://repositorio.ufla.br/jspui/handle/1/55154Test

الإتاحة: https://doi.org/10.1111/jfpp.16573Test
http://repositorio.ufla.br/jspui/handle/1/55154Test

المؤلفون: Massingue, Armando Abel, Paula, Marielle Maria de Oliveira, Haddad, Gabriela de Barros Silva, Gonçalves, Michelle Carlota, Silva, Vanessa Riani Olmi, Ramos, Eduardo Mendes, Ramos, Alcinéia Lemos de Souza

المصدر: Journal of Food Processing and Preservation

مصطلحات موضوعية: Mechanically deboned turkey meat, Turkey surimi-like material, Restructured broiler breast, Sensory evaluation, Carne mecanicamente separada, Produto tipo-surimi, Embutido de peito de frango, Perfil de textura e cor, Avaliação sensorial

العلاقة: MASSINGUE, A. A. et al. Effect of incorporating surimi-like material from mechanically deboned turkey meat on physicochemical and sensory characteristics of ready-to-eat broiler breast meat. Journal of Food Processing and Preservation, [S.I.], v. 46, n. 5, e16524, May 2022. DOI:10.1111/jfpp.16524.; https://doi.org/10.1111/jfpp.16524Test; http://repositorio.ufla.br/jspui/handle/1/50719Test

الإتاحة: https://doi.org/10.1111/jfpp.16524Test
http://repositorio.ufla.br/jspui/handle/1/50719Test

المؤلفون: Paula, Marielle Maria de Oliveira, Haddad, Gabriela de Barros Silva, Rodrigues, Lorena Mendes, Benevenuto Júnior, Augusto Aloísio, Ramos, Alcinéia de Lemos Souza, Ramos, Eduardo Mendes

المصدر: Meat Science

مصطلحات موضوعية: Sodium content, Saltiness, Colour, Texture analysis

العلاقة: PAULA, M. M. de O. et al. Effects of PSE meat and salt concentration on the technological and sensory characteristics of restructured cooked hams. Meat Science, [S.l.], v. 152, p. 96-103, June 2019.; https://www.sciencedirect.com/science/article/abs/pii/S0309174018309112Test; http://repositorio.ufla.br/jspui/handle/1/39305Test

الإتاحة: http://repositorio.ufla.br/jspui/handle/1/39305Test
https://www.sciencedirect.com/science/article/abs/pii/S0309174018309112Test

المؤلفون: Haddad, Gabriela de Barros Silva, Moura, Ana Paula Rocha de, Fontes, Paulo Rogerio, Cunha, Simone de F?tima Viana da, Ramos, Alcin?ia de Lemos Souza, Ramos, Eduardo Mendes

مصطلحات موضوعية: Texture analysis, Sodium content, Meat product, Water losses, Saltiness

وصف الملف: application/pdf

العلاقة: HADDAD, G. de B. S. et al. The effects of sodium chloride and PSE meat on restructured cured-smoked pork loin quality : a response surface methodology study. Meat Science, v. 137, p. 191-200, mar. 2018. Dispon?vel em: . Acesso em: 21 fev. 2019.; http://www.repositorio.ufop.br/handle/123456789/10881Test; https://www.sciencedirect.com/science/article/pii/S0309174017308951Test

الإتاحة: http://www.repositorio.ufop.br/handle/123456789/10881Test
https://www.sciencedirect.com/science/article/pii/S0309174017308951Test

المؤلفون: Haddad, Gabriela de Barros Silva

المساهمون: Ramos, Eduardo Mendes, Ramos, Alcinéia de Lemos Souza, Piccoli, Roberta Hilsdorf, Andrade, Monalisa Pereira Dutra, Fontes, Paulo Rogério

مصطلحات موضوعية: Maturação a seco, Maturação úmida, Bos indicus, Maciez, Análise sensorial, Vda útil, Wet and dry-aged, Tenderness, Sensory analysis, Shelf-life, Wet age, Dry aged, Tecnologia de Produtos de Origem Animal

وصف الملف: application/pdf

العلاقة: HADDAD, G. de B. S. Efeito do congelamento nos processos de maturação úmida e a seco da carne de gado. 2020. 115 p. Tese (Doutorado em Ciência dos Alimentos)–Universidade Federal de Lavras, Lavras, 2020.; http://repositorio.ufla.br/jspui/handle/1/41383Test

الإتاحة: http://repositorio.ufla.br/jspui/handle/1/41383Test