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Phenolic compounds from wines as natural preservative of fish meat
(Faculty Food Technology Biotechnology, 2013-06)
The aims of this work were to investigate the antibacterial effect of phenolic compound combinations and total polyphenols of Argentinean red wines varieties against Escherichia coli ATCC 35218 and Listeria monocytogenes ...
Lactic acid bacteria in meat and fish: new approaches for traditional applications
(Nova Science Publishers, 2012)
Lactic acid bacteria (LAB) are the main characters during fermentation of musclebased foods, guaranteeing safety and sensorial quality of the products. The diversity of LAB resulting from the prevailing environmental ...
Agregação de valor ao peixe voador (Hirundichthys affinis) através da obtenção de carne mecanicamente separada (CMS) para a elaboração de hot-fish
(Universidade Federal do Rio Grande do NorteBrasilUFRNEngenharia de Alimentos, 2018-05-22)
In view of the growing search for healthier foods that offer practicality to consumers, the alternative is to develop new products that can add value to depreciated raw materials, boosting local commerce. At the state level ...
Attitudes and misconceptions towards sharks and shark meat consumption along the Peruvian coast
(Public Library of Science, 2018)
Misconceptions, lack of knowledge, and negative attitudes towards sharks act as barriers preventing actions required to tackle threats to shark populations, limiting the success of global shark conservation initiatives. ...
Low-fat meat sausages with fish oil: Optimization of milk proteins and carrageenan contents using response surface methodology
(Elsevier, 2014-02)
Response surface methodology was used to analyze the effect of milk proteins and 2:1 κ:ι-carrageenans on cooking loss (CL), weight lost by centrifugation (WLC) and texture attributes of low-fat meat sausages with pre-emulsified ...
Meat yield of Callinectes bocourti A. Milne Edwards, 1879 (Crustacea, Portunidae) in Iguape, São Paulo, Brazil
(2006-11-01)
The objective of the present study was to analyze the meat yield for both sexes of the crab Callinectes bocourti in the region of Iguape, Brazil. The carapace width for males was 78.1-114.0 mm (96.7 ± 9.5 mm) and for females ...
Meat yield of Callinectes bocourti A. Milne Edwards, 1879 (Crustacea, Portunidae) in Iguape, São Paulo, Brazil
(2006-11-01)
The objective of the present study was to analyze the meat yield for both sexes of the crab Callinectes bocourti in the region of Iguape, Brazil. The carapace width for males was 78.1-114.0 mm (96.7 ± 9.5 mm) and for females ...
Características morfométricas, rendimentos no processamento e composição centesimal da carne do barbado
(Inst Pesca, 2014-01-01)
This study was carried out to evaluate the morphometric characteristics, the yield and the centesimal composition of different cuts of the Barbado's (Pinirampus pirinampu) flesh, captured in the Itaipu Reservoir. Were used ...
Características morfométricas, rendimentos no processamento e composição centesimal da carne do barbado
(2014-01-01)
This study was carried out to evaluate the morphometric characteristics, the yield and the centesimal composition of different cuts of the Barbadós (Pinirampus pirinampu) flesh, captured in the Itaipu Reservoir. Were used ...
Textural and thermal properties of low-lipid meat emulsions formulated with fish oil and different binders
(Elsevier Science, 2013-05)
The effect of the addition of several binders (milk proteins concentrate, whey protein concentrate, thermally treated whey protein concentrate, ovalbumin, hydroxypropylmethylcellulose, methylcellulose, mixtures of k:i ...