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Sensory profile and acceptance of dry-cured hams produced by traditional and accelerated methods
(Soc Brasileira Ciencia Tecnologia AlimentosCampinasBrasil, 2007)
Early Juvenile Human T-cell Lymphotropic Virus Type-1-Associated Myelopathy/Tropical Spastic Paraparesis: Study of 25 Patients
(Oxford University Press, 2019)
Mass spectrometric evidence for a zinc-porphyrin complex as the red pigment in dry-cured Iberian and Parma ham
(Elsevier Sci LtdOxfordInglaterra, 2007)
Quenching of excited states of red-pigment zinc protoporphyrin IX by hemin and natural reductors in dry-cured hams
(SPRINGER, 2011)
Zinc protoporphyrin IX (ZnPP), the major red pigment in hams dry-cured without nitrates/nitrites, is an efficient photosensitizer, which upon absorption of visible light forms short-lived excited singlet state ((1)ZnPP*) ...
Uso de resíduos da filetagem de jundiá (Rhamdia quelen) e ácido fítico para elaboração e conservação de embutido cárneo
(Universidade Federal de Santa MariaBRCiência e Tecnologia dos AlimentosUFSMPrograma de Pós-Graduação em Ciência e Tecnologia dos Alimentos, 2012-02-29)
The industrial processing of fish fillets generates large amount of waste that can cause serious environmental problems due to improper disposal. However, after filleting, muscles of good quality are found in the carcass, ...
Theoretical studies of Nile Red by ab initio and semiempirical methods
(Elsevier Science BvAmsterdamHolanda, 1999)
Qualidade tecnológica e sensorial de apresuntados elaborados com carnes PSE e RFN e diferentes concentrações de salTechnological and sensorial quality of restructured hams with PSE and RFN meats and different concentrations of salt
(Universidade Federal de LavrasPrograma de Pós-Graduação em Ciência dos AlimentosUFLAbrasilDepartamento de Ciência dos Alimentos, 2018)