Cover Image

Elaboration and acceptability of restructured hams added with jabuticaba skin

Fuente: Redalyc

Saved in:

Bibliographic Details
Main Author:	Ana Paula de Carvalho ALVES
Format:	Artículo científico
Language:	en
Published:	Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2017
Subjects:	Agrociencias antioxidant meat product dietary fibre sensory analysis Plinia jaboticaba
Online Access:	Acceder al recurso
Tags:	Add Tag No Tags, Be the first to tag this record!

Similar Items

Influence of drying temperature on the chemical constituents of jaboticaba (Plinia Jaboticaba (Vell.) Berg) skin
by: Ana Paula de Carvalho Alves
Published: (2014)

OAT HULLS TREATED WITH ALKALINE HYDROGEN PEROXIDE ASSOCIATED WITH EXTRUSION AS FIBER SOURCE IN COOKIES
by: Melícia Cintia GALDEANO
Published: (2006)

Effects of orange by-product fiber incorporation on the functional and technological properties of pasta
by: Tainara de Moraes CRIZEL
Published: (2015)

Development and chemical and sensory characterization of pumpkin seed flour-based cereal bars
by: Jovane Santana SILVA
Published: (2014)

Reproductive and vegetative behavior of hybrid jabuticaba tree under flowering induction
by: Carlos Kosera Neto
Published: (2018)

Influência da temperatura no comportamento reológico da polpa de jabuticaba
by: Ana Carla Kawazoe SATO
Published: (2007)

Effect of modified atmosphere applied to minimally processed radicchio (Cichorium intybus L.) submitted to different sanitizing treatments
by: Giuliana de Moura PEREIRA
Published: (2014)

Physicochemical and sensory characteristics of pan bread samples available in the Brazilian market
by: Patricia Mello Garrido ISHIDA
Published: (2014)

Adaptability and stability of jabuticaba tree genotypes based on plant growth
by: Juliana Cristina Radaelli
Published: (2020)

Germinação e desenvolvimento inicial de duas espécies de jabuticabeira em função do tamanho de sementes
by: Américo Wagner Júnior
Published: (2011)

Effects of whole-wheat flour and bordeaux grape pomace (Vitis labrusca L.) on the sensory, physicochemical and functional properties of cookies
by: Ariadne Roberto Karnopp
Published: (2015)

Heat stress and vitamin E in diets for broilers as a mitigating measure
by: Felipe Santos Dalólio
Published: (2015)

Quality of catfish meat Leiarius marmoratus during frozen storage
by: Nubia E. Cruz-Casallas
Published: (2014)

Colorimetric and sensory characteristics of fermented cured sausage with Brazilian ostrich meat addition
by: Carlos Pasqualin CAVALHEIRO
Published: (2013)

Characterization of ‘Sabará’ Jabuticabas at different maturation stages
by: Fernanda Salamoni Becker
Published: (2015)

Chemical composition of grains from glyphosate-resistant soybean and its conventional parent under different edaphoclimatic conditions in Brazil
by: Letícia Carlos Babujia
Published: (2015)

Doce em massa misto de jabuticaba e maçã adicionado de albedo de melancia
by: Andressa Costa Soares
Published: (2018)

CONSERVAÇAO PÓS COLHEITA DE FRUTOS DE JABUTICABA POR IRRADIAÇÃO
by: Érica Regina Daiuto
Published: (2009)

Effect of oat bran fiber on physicochemical properties and acceptance of enriched rabbit meat burgers
by: Heloísa Lara Silva
Published: (2024)

The effect of pressure filtration coffee preparation methods (Coffea arabica L. var. Castillo) on antioxidant content and activity, and beverage acceptance
by: Angela María Ormaza-Zapata
Published: (2019)

Slaughter weight did not alter carcass characteristics and meat quality of crossbred heifers supplemented and finished in a pasture system
by: Carlos Cesar Andreotti
Published: (2015)

Apple pomace from eleven cultivars: an approach to identify sources of bioactive compounds
by: Mariana Fátima Sato
Published: (2010)

Antioxidant activity and physicochemical analysis of passion fruit (Passiflora glandulosa Cav.) pulp native to Cariri region
by: Abelardo Barbosa Moreira Lima-Neto
Published: (2017)

Assessing the use of frozen pork meat in the manufacture of cooked ham
by: Francine Gomes Basso LOS
Published: (2016)

Sensory evaluation of “dulce de leche” with coffee and whey using different affective data analysis methods
by: Larissa Oliveira FERREIRA
Published: (2011)

The use of cashew apple residue as source of fiber in low fat hamburgers
by: Lívia Xerez PINHO
Published: (2011)

Bioactive compounds identification and physicochemical characterization from Nopalea cochenillifera (L.) Salm-Dyck cladodes flour
by: Héctor Enrique Fabela-Illescas
Published: (2022)

Sensory and physico-chemical characteristics of desserts prepared with egg products processed by freeze and spray drying
by: Marcelo Nunes de JESÚS
Published: (2013)

An Experimental Study on structural behavior of sisal fiber using self-compacting concrete in addition to Glenium Stream 2
by: D. Ashok Kumar, et al.
Published: (2026)

Application of roasted rice bran in cereal bars
by: Marina Costa GARCIA
Published: (2012)

Composition and properties of fibre extracted from pseudostem of banana (Musa sp.)
by: S. Shivashankar
Published: (2006)

Influence of color on acceptance and identification of flavor of foods by adults
by: Nayane Aparecida Araújo DIAS
Published: (2012)

Antimicrobial properties of lysozyme in meat and meat products: possibilities and challenges
by: Zahra Pilevar
Published: (2022)

Carcass characteristics and meat quality of lambs fed diets with different roughage: concentrate ratios supplemented with liquid residue of cassava
by: Adriana Guim
Published: (2023)

Sensorische Bewertung von sprühgetroekneten Proteinkonzentraten
by: Flechtenmacher, W.
Published: (1980)

Bioactive compounds and acceptance of cookies made with Guava peel flour
by: Silvana Maria Michelin BERTAGNOLLI
Published: (2014)

Physical, chemical and sensory properties of gluten-free kibbeh formulated with millet flour (Pennisetum glaucum (L.) R. Br.)
by: Tcherena Amorim BRASIL
Published: (2015)

Utilization of coffee silverskin aqueous extract to improve pork meat homogenates oxidative stability
by: Rey David Vargas-Sánchez
Published: (2024)

Incidence and physical properties of PSE chicken meat in a commercial processing plant
by: Rodrigo Garófallo Garcia
Published: (2010)

Effect of Amaranth addition on the nutritional composition and consumer acceptability of extruded provitamin A-biofortified maize snacks
by: Daniso BESWA
Published: (2016)