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Data do documentoTítuloAutor(es)
Mar-2022Canola and olive oil gelled emulsions as pork fat replacers in beef burgersDias, Maiara Fonseca; Guimarães, Angélica Sousa; Benevenuto Júnior, Augusto Aloísio; Silva, Vanessa Riani Olmi; Fontes, Paulo Rogério; Ramos, Alcinéia de Lemos Souza; Ramos, Eduardo Mendes
Mar-2022Accelerating the dry aging of bone-in beef from Nellore cattle by the freeze/thaw processHaddad, Gabriela de Barros Silva; Gomes, Hewerton Barbosa; Buchili, Adelaide Florência Mateus; Rodrigues, Lorena Mendes; Fontes, Paulo Rogério; Ramos, Alcinéia de Lemos Souza; Ramos, Eduardo Mendes
Abr-2022Retail display life extension of beef by gelatin-chitosan edible coating incorporated with allspice leaves extractMassingue, Armando Abel; Bueno, Lethicia Olimpio; Carmo, Lorrany Ramos do; Fontes, Paulo Rogério; Ramos, Alcinéia de Lemos Souza; Ramos, Eduardo Mendes
Jun-2020Temporal dominance of sensations and check-all-that-apply analysis of restructured cooked hams elaborated with different salt content and pork quality meatsPaula, Marielle Maria de Oliveira; Massingue, Armando Abel; Moura, Ana Paula Rocha de; Carneiro, João de Deus Souza; Ramos, Alcinéia de Lemos Souza; Ramos, Eduardo Mendes
Out-2022Assessment of Japanese radish derivatives as nitrite substitute on the physicochemical properties, sensorial profile, and consumer acceptability of restructured cooked hamsGuimarães, Angélica Sousa; Guimarães, Jéssica Sousa; Rodrigues, Lorena Mendes; Fontes, Paulo Rogério; Ramos, Alcinéia de Lemos Souza; Ramos, Eduardo Mendes
2023Desempenho tecnológico de cortes diferentes de carne de coelho no processamento de produtos cárneos curados cozidos prontos para consumoBueno, Lethicia Olimpio; Bittencourt, Marcia Teixeira; Machado, Luiz Carlos; Ramos, Alcinéia de Lemos Souza; Ramos, Eduardo Mendes
4-Nov-2022Influence of intrinsic and extrinsic factors on the sensory perception and intention to purchase buffalo meat by consumers in Southeast BrazilAndrade, Bruna Fernandes; Paula, Marielle Maria de Oliveira; Carneiro, João de Deus Souza; Fontes, Paulo Rogério; Torres Filho, Robledo de Almeida; Ramos, Eduardo Mendes; Ramos, Alcinéia de Lemos Souza
2020Sensory profile and technological characterization of boneless dry-cured ham with lactulose added as a prebioticGomes, Hewerton Barbosa; Rodrigues, Lorena Mendes; Massingue, Armando Abel; Lima, Ítalo Abreu; Ramos, Alcinéia de Lemos Souza; Ramos, Eduardo Mendes
Abr-2021Texture profile of surimi-like material from mechanically deboned turkey meatMassingue, Armando Abel; Paula, Mariele Maria de Oliveira; Rocha, Ana Paula; Haddad, Gabriela de Barros Silva; Carmo, Eloá Lourenço do; Ramos, Alcinéia de Lemos Souza; Ramos, Eduardo Mendes
Out-2021Characterization of natural curing agents from Japanese radish (Raphanus sativus L.) for their use in clean label restructured cooked meat productsGuimarães, Angélica Sousa; Guimarães, Jéssica Sousa; Araújo, Ana Beatriz Silva; Rodrigues, Lorena Mendes; Carvalho, Elizangela Elena Nunes; Ramos, Alcinéia de Lemos Souza; Ramos, Eduardo Mendes