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Artigo de periodico
Effect of microencapsulated Jabuticaba (Myrciaria cauliflora) extract on quality and storage stability of mortadella sausage (2018)
Baldin, Juliana Cristina; Munekata, Paulo Eduardo Sichetti; Michelin, Euder Cesar; Polizer, Yana Jorge; Silva, Poliana Magno da; Canan, Thais Mantovani; Pires, Manoela Alves; Godoy, Silvia Helena Seraphin de; Fávaro-Trindade, Carmen Silvia; Lima, César Gonçalves de; Fernandes, Andrezza Maria; Trindade, Marco Antonio
Source: Food Research International. Unidade: FZEA
Subjects: CARNES E DERIVADOS, EMBUTIDOS, PRODUTOS NATURAIS, JABUTICABA, MICROENCAPSULAÇÃO
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ABNT
BALDIN, Juliana Cristina et al. Effect of microencapsulated Jabuticaba (Myrciaria cauliflora) extract on quality and storage stability of mortadella sausage. Food Research International, v. 108, p. 551-557, 2018Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2018.03.076. Acesso em: 02 nov. 2024.
APA
Baldin, J. C., Munekata, P. E. S., Michelin, E. C., Polizer, Y. J., Silva, P. M. da, Canan, T. M., et al. (2018). Effect of microencapsulated Jabuticaba (Myrciaria cauliflora) extract on quality and storage stability of mortadella sausage. Food Research International, 108, 551-557. doi:10.1016/j.foodres.2018.03.076
NLM
Baldin JC, Munekata PES, Michelin EC, Polizer YJ, Silva PM da, Canan TM, Pires MA, Godoy SHS de, Fávaro-Trindade CS, Lima CG de, Fernandes AM, Trindade MA. Effect of microencapsulated Jabuticaba (Myrciaria cauliflora) extract on quality and storage stability of mortadella sausage [Internet]. Food Research International. 2018 ; 108 551-557.[citado 2024 nov. 02 ] Available from: https://doi.org/10.1016/j.foodres.2018.03.076
Vancouver
Baldin JC, Munekata PES, Michelin EC, Polizer YJ, Silva PM da, Canan TM, Pires MA, Godoy SHS de, Fávaro-Trindade CS, Lima CG de, Fernandes AM, Trindade MA. Effect of microencapsulated Jabuticaba (Myrciaria cauliflora) extract on quality and storage stability of mortadella sausage [Internet]. Food Research International. 2018 ; 108 551-557.[citado 2024 nov. 02 ] Available from: https://doi.org/10.1016/j.foodres.2018.03.076
Artigo de periodico
Omega-3- and fibre-enriched chicken nuggets by replacement of chicken skin with chia (Salvia hispanica L.) flour (2018)
Barros, Juliane Carvalho; Munekata, Paulo Eduardo Sichetti; Pires, Manoela Alves; Rodrigues, Isabela; Andaloussi, Oussama Slaoui; Rodrigues, Christianne Elisabete da Costa; Trindade, Marco Antonio
Source: LWT - Food Science and Technology. Unidade: FZEA
Subjects: CARNES E DERIVADOS, FRANGOS, ÁCIDOS GRAXOS OMEGA 3, ÁCIDO LINOLEICO, ALIMENTOS FUNCIONAIS, ANÁLISE SENSORIAL DE ALIMENTOS
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ABNT
BARROS, Juliane Carvalho et al. Omega-3- and fibre-enriched chicken nuggets by replacement of chicken skin with chia (Salvia hispanica L.) flour. LWT - Food Science and Technology, v. 90, p. 283-289, 2018Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2017.12.041. Acesso em: 02 nov. 2024.
APA
Barros, J. C., Munekata, P. E. S., Pires, M. A., Rodrigues, I., Andaloussi, O. S., Rodrigues, C. E. da C., & Trindade, M. A. (2018). Omega-3- and fibre-enriched chicken nuggets by replacement of chicken skin with chia (Salvia hispanica L.) flour. LWT - Food Science and Technology, 90, 283-289. doi:10.1016/j.lwt.2017.12.041
NLM
Barros JC, Munekata PES, Pires MA, Rodrigues I, Andaloussi OS, Rodrigues CE da C, Trindade MA. Omega-3- and fibre-enriched chicken nuggets by replacement of chicken skin with chia (Salvia hispanica L.) flour [Internet]. LWT - Food Science and Technology. 2018 ; 90 283-289.[citado 2024 nov. 02 ] Available from: https://doi.org/10.1016/j.lwt.2017.12.041
Vancouver
Barros JC, Munekata PES, Pires MA, Rodrigues I, Andaloussi OS, Rodrigues CE da C, Trindade MA. Omega-3- and fibre-enriched chicken nuggets by replacement of chicken skin with chia (Salvia hispanica L.) flour [Internet]. LWT - Food Science and Technology. 2018 ; 90 283-289.[citado 2024 nov. 02 ] Available from: https://doi.org/10.1016/j.lwt.2017.12.041
Artigo de periodico
Main characteristics of peanut skin and its role for the preservation of meat products (2018)
Lorenzo, José M; Munekata, Paulo Eduardo Sichetti ; Sant'Ana, Anderson Souza; Carvalho, Rafaela Baptista; Barba, Francisco J; Toldrá, Fidel; Mora, Leticia; Trindade, Marco Antonio
Source: Trends in Food Science & Technology. Unidade: FZEA
Subjects: AMENDOIM, CARNES E DERIVADOS, PROANTOCIANIDINAS, COMPOSTOS FENÓLICOS, FLAVONOIDES
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ABNT
LORENZO, José M et al. Main characteristics of peanut skin and its role for the preservation of meat products. Trends in Food Science & Technology, v. 77, p. 1-10, 2018Tradução . . Disponível em: https://doi.org/10.1016/j.tifs.2018.04.007. Acesso em: 02 nov. 2024.
APA
Lorenzo, J. M., Munekata, P. E. S., Sant'Ana, A. S., Carvalho, R. B., Barba, F. J., Toldrá, F., et al. (2018). Main characteristics of peanut skin and its role for the preservation of meat products. Trends in Food Science & Technology, 77, 1-10. doi:10.1016/j.tifs.2018.04.007
NLM
Lorenzo JM, Munekata PES, Sant'Ana AS, Carvalho RB, Barba FJ, Toldrá F, Mora L, Trindade MA. Main characteristics of peanut skin and its role for the preservation of meat products [Internet]. Trends in Food Science & Technology. 2018 ; 77 1-10.[citado 2024 nov. 02 ] Available from: https://doi.org/10.1016/j.tifs.2018.04.007
Vancouver
Lorenzo JM, Munekata PES, Sant'Ana AS, Carvalho RB, Barba FJ, Toldrá F, Mora L, Trindade MA. Main characteristics of peanut skin and its role for the preservation of meat products [Internet]. Trends in Food Science & Technology. 2018 ; 77 1-10.[citado 2024 nov. 02 ] Available from: https://doi.org/10.1016/j.tifs.2018.04.007
Artigo de periodico
The antioxidant capacity of rosemary and green tea extracts to replace the carcinogenic antioxidant (BHA) in chicken burgers (2017)
Pires, Manoela Alves ; Munekata, Paulo Eduardo Sichetti ; Villanueva, Nilda Doris Montes; Tonin, Fernando Gustavo ; Baldin, Juliana Cristina ; Rocha, Yana Jorge Polizer ; Carvalho, Larissa Tátero ; Rodrigues, Isabela ; Trindade, Marco Antonio
Source: Journal of Food Quality. Unidade: FZEA
Subjects: ANTIOXIDANTES, HAMBÚRGUER, CHÁ, ALECRIM
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ABNT
PIRES, Manoela Alves et al. The antioxidant capacity of rosemary and green tea extracts to replace the carcinogenic antioxidant (BHA) in chicken burgers. Journal of Food Quality, v. 2017, p. 1-6, 2017Tradução . . Disponível em: https://doi.org/10.1155/2017/2409527. Acesso em: 02 nov. 2024.
APA
Pires, M. A., Munekata, P. E. S., Villanueva, N. D. M., Tonin, F. G., Baldin, J. C., Rocha, Y. J. P., et al. (2017). The antioxidant capacity of rosemary and green tea extracts to replace the carcinogenic antioxidant (BHA) in chicken burgers. Journal of Food Quality, 2017, 1-6. doi:10.1155/2017/2409527
NLM
Pires MA, Munekata PES, Villanueva NDM, Tonin FG, Baldin JC, Rocha YJP, Carvalho LT, Rodrigues I, Trindade MA. The antioxidant capacity of rosemary and green tea extracts to replace the carcinogenic antioxidant (BHA) in chicken burgers [Internet]. Journal of Food Quality. 2017 ; 2017 1-6.[citado 2024 nov. 02 ] Available from: https://doi.org/10.1155/2017/2409527
Vancouver
Pires MA, Munekata PES, Villanueva NDM, Tonin FG, Baldin JC, Rocha YJP, Carvalho LT, Rodrigues I, Trindade MA. The antioxidant capacity of rosemary and green tea extracts to replace the carcinogenic antioxidant (BHA) in chicken burgers [Internet]. Journal of Food Quality. 2017 ; 2017 1-6.[citado 2024 nov. 02 ] Available from: https://doi.org/10.1155/2017/2409527
Artigo de periodico
Effects of oregano extract on oxidative, microbiological and sensory stability of sheep burgers packed in modified atmosphere (2016)
Fernandes, Rafaella de Paula Paseto; Trindade, Marco Antonio; Lorenzo Rodríguez, José M; Munekata, Paulo Eduardo Sichetti; Melo, Mariza Pires de
Source: Food Control. Unidade: FZEA
Subjects: ANÁLISE SENSORIAL DE ALIMENTOS, CARNES E DERIVADOS, OVINOS, ARMAZENAGEM EM ATMOSFERA MODIFICADA, PERCEPÇÃO DE COR, ANTIOXIDANTES
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
FERNANDES, Rafaella de Paula Paseto et al. Effects of oregano extract on oxidative, microbiological and sensory stability of sheep burgers packed in modified atmosphere. Food Control, v. 63, p. 65-75, 2016Tradução . . Disponível em: https://doi.org/10.1016/j.foodcont.2015.11.027. Acesso em: 02 nov. 2024.
APA
Fernandes, R. de P. P., Trindade, M. A., Lorenzo Rodríguez, J. M., Munekata, P. E. S., & Melo, M. P. de. (2016). Effects of oregano extract on oxidative, microbiological and sensory stability of sheep burgers packed in modified atmosphere. Food Control, 63, 65-75. doi:10.1016/j.foodcont.2015.11.027
NLM
Fernandes R de PP, Trindade MA, Lorenzo Rodríguez JM, Munekata PES, Melo MP de. Effects of oregano extract on oxidative, microbiological and sensory stability of sheep burgers packed in modified atmosphere [Internet]. Food Control. 2016 ; 63 65-75.[citado 2024 nov. 02 ] Available from: https://doi.org/10.1016/j.foodcont.2015.11.027
Vancouver
Fernandes R de PP, Trindade MA, Lorenzo Rodríguez JM, Munekata PES, Melo MP de. Effects of oregano extract on oxidative, microbiological and sensory stability of sheep burgers packed in modified atmosphere [Internet]. Food Control. 2016 ; 63 65-75.[citado 2024 nov. 02 ] Available from: https://doi.org/10.1016/j.foodcont.2015.11.027

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