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Avaliação da toxigênese de c. botulinum em mortadela e presuntoEvaluation of Clostridium botulinum toxin production in mortadella and ham
(Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 1997)
Ultra-flash profile and projective mapping for describing sensory attributes of prebiotic mortadellas
(Elsevier Science BvAmsterdamHolanda, 2013)
Behaviour of L. monocytogenes in sliced, vacuum-packed mortadella
(Sociedade Brasileira de Microbiologia, 2008)
This study evaluated the growth of naturally occurring L. monocytogenes in sliced, vacuum-packed mortadella samples during storage at 5ºC until the expiration date. Tukey's test indicated that counts of L. monocytogenes ...
Spectrophotometric determination of nitrite in cured meat products
(Univ Federal Ceara, Centro Ciencias Agrarias, 2017-01-01)
The cured meat products have shown great expansion and high competitiveness in the last decade, since the consumption of meat products such as sausages, fresh sausages and mortadellas has become increasingly present in the ...
Extração hidroetanólica de antioxidantes de folhas de moringa oleifera LAM e sua aplicação em substituição à conservante químico em embutido cárneo tipo mortadelaHydro-ethanol extraction of antioxidants of Moringa oleífera lam. leaves and its application in mortadella-type meat products
(Universidade Estadual de MaringáBrasilPrograma de Pós-Graduação em Ciência de AlimentosUEMMaringá, PRCentro de Ciências Agrárias, 2018)
Effect of pork backfat replacement for vegetal oils in the quality characteristics, oxidative stability and microstructure of mortadella
(Univ Estadual LondrinaLondrinaBrasil, 2013)
Evaluation of mortadella formulated with carbon monoxide-treated porcine blood
(Meat Science, 2018)
Uso de óleo de girassol alto oléico e aminoácidos na elaboração de mortadela com redução de gordura e sódio
(Universidade Federal de Santa MariaBrasilCiência e Tecnologia dos AlimentosUFSMPrograma de Pós-Graduação em Ciência e Tecnologia dos AlimentosCentro de Ciências Rurais, 2019-03-29)
The reduction of fat and sodium in food is of extreme importance, since the excessive
consumption of these compounds is correlated with the emergence of chronic diseases. In
the present work, the objective was to evaluate ...