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Data do documentoTítuloAutor(es)
Mar-2022Effect of incorporating surimi-like material from mechanically deboned turkey meat on physicochemical and sensory characteristics of ready-to-eat broiler breast meatMassingue, Armando Abel; Paula, Marielle Maria de Oliveira; Haddad, Gabriela de Barros Silva; Gonçalves, Michelle Carlota; Silva, Vanessa Riani Olmi; Ramos, Eduardo Mendes; Ramos, Alcinéia Lemos de Souza
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
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
Mai-2021Essential oil nanoemulsions for the control of Clostridium sporogenes in cooked meat product: An alternative?Pinelli, Juliana Junqueira; Martins, Heloísa Helena de Abreu; Guimarães, Angélica Sousa; Isidoro, Silas Rodrigo; Gonçalves, Michelle Carlota; Moraes, Tatiana Silveira Junqueira de; Ramos, Eduardo Mendes; Piccoli, Roberta Hilsdorf
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
Mar-2022Control of lipid oxidation in ground meat by using whey protein isolate active biopolymers with lignin microparticlesGomide, Raissa Alvarenga Carvalho; Oliveira, Ana Carolina Salgado de; Rodrigues, Lorena Mendes; Luvizaro, Lucas Baldo; Ramos, Eduardo Mendes; Oliveira, Cassiano Rodrigues de; Borges, Soraia Vilela
Mai-2020Effect of pork quality and salt replacer KCl on technological and sensorial characteristics of restructured cooked hamsNeves, Mariana P.; Paula, Marielle M. de Oliveira; Fontes, Paulo R.; Benevenuto, Wellingta C. A. do Nascimento; Silva, Vanessa R. O.; Benevenuto Júnior, Augusto A.; Ramos, Eduardo Mendes
Mai-2020Combined effects of gamma irradiation and aging on tenderness and quality of beef from nellore cattleRodrigues, Lorena Mendes; Sales, Luana Aparecida; Fontes, Paulo Rogério; Torres Filho, Robledo de Almeida; Andrade, Monalisa Pereira Dutra; Ramos, Alcinéia de Lemos Souza; Ramos, Eduardo Mendes