A5009138172- Meat and Animal Product Quality
- Protein Hydrolysis and Bioactive Peptides
- Sensory Analysis and Statistical Methods
- Animal Nutrition and Physiology
- Advanced Chemical Sensor Technologies
- Biochemical Analysis and Sensing Techniques
- Microbial Inactivation Methods
- Phytochemicals and Antioxidant Activities
- Food Chemistry and Fat Analysis
- Bee Products Chemical Analysis
- Food Quality and Safety Studies
- Microbial Metabolites in Food Biotechnology
- Agricultural and Food Sciences
- Food Industry and Aquatic Biology
- Microencapsulation and Drying Processes
- Fermentation and Sensory Analysis
- Biochemical effects in animals
- Agriculture Sustainability and Environmental Impact
- Radiation Effects and Dosimetry
- Polysaccharides Composition and Applications
- Edible Oils Quality and Analysis
- Aquaculture Nutrition and Growth
- Insect Utilization and Effects
- Listeria monocytogenes in Food Safety
- Freezing and Crystallization Processes
Universidade Federal de Santa Maria
2016-2025
Ação Educativa
2020
Instituto Federal de Educação, Ciência e Tecnologia do Triângulo Mineiro
2012-2017
Universidade Estadual de Campinas (UNICAMP)
2007-2012
Hospital de Clínicas da Unicamp
2012
Departamento de Ciência e Tecnologia
2008
Deer meat is characterized by low fat and cholesterol contents high amounts of protein polyunsaturated fatty acids. In this regard, the aim work was to assess influence pork backfat substitution healthier oils on chemical composition, acid profile, texture profile sensory analysis deer burger. addition, pH, color parameters lipid oxidation were evaluated at 0, 6, 12 18 days storage. For study, four different treatments burgers—100% backfat, 100% tiger nut oil, chia linseed oil—were...
Fermented sausages were produced with 50% replacement of NaCl KCl and addition lysine, disodium guanylate, inosinate. The sausage production was monitored physical, chemical microbiological analyses. final products submitted to a consumer study. did not cause changes in the technological process. However, defects sensory quality detected. Lysine at concentration 1% inosinate (300 mg/kg) guanylate reduced caused by allowing preparation acceptable fermented decrease sodium.
Abstract Cereal bars are nutritious food composed of several ingredients including cereals, fruits, nuts and sugar among others. Thus, this study aimed to develop cereal containing pineapple peel flour. A completely randomized design was used with four treatments, as follows: Control (0% flour); T1 (3% T2 (6% T3 (9% flour), for the variables moisture, ash, protein, fat, crude fiber carbohydrates. It observed that higher flour content, greater content in was, evidencing significant amounts...