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Essential Oil and Plant Extracts as Preservatives and Natural Antioxidants Applied to Meat and Meat Products: A Review.
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- Food Technology & Biotechnology, 2023, v. 61, n. 2, p. 212, doi. 10.17113/ftb.61.02.23.7883
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- Article
Accelerating the dry aging of bone‐in beef from Nellore cattle by the freeze/thaw process.
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- Journal of Food Processing & Preservation, 2022, v. 46, n. 7, p. 1, doi. 10.1111/jfpp.16573
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- Article
Protein concentrates obtained from pig by-products using pH-shifting technique: a preliminary study.
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- Ciência Rural, 2019, v. 49, n. 6, p. 1, doi. 10.1590/0103-8478cr20181048
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- Article
Comparison of different criteria used to categorize technological quality of pork.
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- Ciência Rural, 2016, v. 46, n. 12, p. 2241, doi. 10.1590/0103-8478cr20160013
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- Article
Salames tipo Milano elaborados com fibras de subprodutos da produção de vinho tinto.
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- Ciência Rural, 2014, v. 44, n. 7, p. 1291, doi. 10.1590/0103-8478cr20130389
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- Article
Radiação gama e nitrito de sódio na composição química e textura de mortadelas.
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- Ciência Rural, 2014, v. 44, n. 6, p. 1134, doi. 10.1590/S0103-84782014000600029
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- Article
Drip Loss Assessment by Different Analytical Methods and Their Relationships with Pork Quality Classification.
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- Journal of Food Quality, 2017, p. 1, doi. 10.1155/2017/9170768
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- Article
Impact of adding papain to sous vide cooking on texture and sensorial traits of marinated semitendinosus beefsteaks.
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- Journal of Texture Studies, 2024, v. 55, n. 4, p. 1, doi. 10.1111/jtxs.12860
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- Article
Application of gamma radiation in the beef texture development during accelerated aging.
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- Journal of Texture Studies, 2022, v. 53, n. 6, p. 923, doi. 10.1111/jtxs.12714
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- Article
Radiação gama e tempo de armazenamento sobre a oxidação lipídica, cor objetiva, pigmentos heme e nitrito residual de mortadelas elaboradas com diferentes níveis de nitrito.
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- Ciência Rural, 2011, v. 41, n. 12, p. 2203, doi. 10.1590/S0103-84782011005000143
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- Article
Natural preservatives for hams: Essential oil mixtures and major compounds' efficacy against Clostridium sporogenes.
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- Journal of Food Safety, 2023, v. 43, n. 6, p. 1, doi. 10.1111/jfs.13085
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- Article
Antimicrobial Activity of Essential Oils on C lostridium perfringens Type A Inoculated in Mortadella.
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- Journal of Food Safety, 2015, v. 35, n. 4, p. 466, doi. 10.1111/jfs.12196
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- Article
Effect of incorporating surimi‐like material from mechanically deboned turkey meat on physicochemical and sensory characteristics of ready‐to‐eat broiler breast meat.
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- Journal of Food Processing & Preservation, 2022, v. 46, n. 5, p. 1, doi. 10.1111/jfpp.16524
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- Article
Biopolymers of WPI/CNF/TEO in preventing oxidation of ground meat.
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- Journal of Food Processing & Preservation, 2019, v. 43, n. 12, p. N.PAG, doi. 10.1111/jfpp.14269
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- Article
Effect of washing cycles and solutions on chemical composition and physicochemical properties of the surimi‐like material from mechanically deboned turkey meat.
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- Journal of Food Processing & Preservation, 2019, v. 43, n. 5, p. N.PAG, doi. 10.1111/jfpp.13929
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- Article
VIABILIDADE DE CLOSTRIDIUM DIFFICILE EM MORTADELA ELABORADA COM ADIÇÃO DE ÓLEOS ESSENCIAIS E TEOR REDUZIDO DE NITRITO DE SÓDIO.
- Published in:
- Revista da Associação Brasileira de Nutrição, 2021, p. 1
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- Article
CARACTERIZAÇÃO TECNOLÓGICA DE MORTADELA ELABORADA COM ÓLEOS ESSENCIAIS.
- Published in:
- Revista da Associação Brasileira de Nutrição, 2021, p. 1
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- Article
A Comparative Study on Meat Quality Characteristics of Murrah Buffalo and Nellore Cattle Commercialized in Southeastern Brazil.
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- Ruminants, 2023, v. 3, n. 3, p. 172, doi. 10.3390/ruminants3030016
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- Article
Use of glucono‐delta‐lactone in the accelerated processing of boneless dry‐cured lamb hams.
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- International Journal of Food Science & Technology, 2023, v. 58, n. 5, p. 2270, doi. 10.1111/ijfs.16344
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- Article
EFFECT ON LAMB MEAT OF SUPPLEMENTING WITH CALCIUM SOAP FATTY ACIDS.
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- Latin American Archives of Animal Production / Archivos Latinoamericanos de Producción Animal / Arquivos Latino-Americanos de Produção Animal, 2014, v. 22, n. 5, p. 435
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- Article
Desempenho tecnológico de cortes diferentes de carne de coelho no processamento de produtos cárneos curados cozidos prontos para consumo.
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- Ciência Animal Brasileira, 2023, v. 24, p. 95, doi. 10.1590/1809-6891v24e-73917P
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- Article
Control of lipid oxidation in ground meat by using whey protein isolate active biopolymers with lignin microparticles.
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- Packaging Technology & Science, 2022, v. 35, n. 3, p. 251, doi. 10.1002/pts.2623
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- Article
Temporal dominance of sensations and check-all-that-apply analysis of restructured cooked hams elaborated with different salt content and pork quality meats.
- Published in:
- Food Science & Technology International, 2021, v. 27, n. 1, p. 73, doi. 10.1177/1082013220932355
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- Article