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Artigo de periodico
Turmeric (Curcuma longa L.) extract on oxidative stability, physicochemical and sensory properties of fresh lamb sausage with fat replacement by tiger nut (Cyperus esculentus L.) oil (2020)
Carvalho, Francisco Allan Leandro de ; Munekata, Paulo Eduardo Sichetti ; Oliveira, Alessandra Lopes de ; Pateiro, Mirian; Domínguez, Rubén; Trindade, Marco Antonio ; Lorenzo, José M.
Source: Food Research International. Unidade: FZEA
Subjects: ANTIOXIDANTES, AÇAFRÃO, GORDURAS
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ABNT
CARVALHO, Francisco Allan Leandro de et al. Turmeric (Curcuma longa L.) extract on oxidative stability, physicochemical and sensory properties of fresh lamb sausage with fat replacement by tiger nut (Cyperus esculentus L.) oil. Food Research International, v. 136, p. 1-13, 2020Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2020.109487. Acesso em: 18 nov. 2024.
APA
Carvalho, F. A. L. de, Munekata, P. E. S., Oliveira, A. L. de, Pateiro, M., Domínguez, R., Trindade, M. A., & Lorenzo, J. M. (2020). Turmeric (Curcuma longa L.) extract on oxidative stability, physicochemical and sensory properties of fresh lamb sausage with fat replacement by tiger nut (Cyperus esculentus L.) oil. Food Research International, 136, 1-13. doi:10.1016/j.foodres.2020.109487
NLM
Carvalho FAL de, Munekata PES, Oliveira AL de, Pateiro M, Domínguez R, Trindade MA, Lorenzo JM. Turmeric (Curcuma longa L.) extract on oxidative stability, physicochemical and sensory properties of fresh lamb sausage with fat replacement by tiger nut (Cyperus esculentus L.) oil [Internet]. Food Research International. 2020 ; 136 1-13.[citado 2024 nov. 18 ] Available from: https://doi.org/10.1016/j.foodres.2020.109487
Vancouver
Carvalho FAL de, Munekata PES, Oliveira AL de, Pateiro M, Domínguez R, Trindade MA, Lorenzo JM. Turmeric (Curcuma longa L.) extract on oxidative stability, physicochemical and sensory properties of fresh lamb sausage with fat replacement by tiger nut (Cyperus esculentus L.) oil [Internet]. Food Research International. 2020 ; 136 1-13.[citado 2024 nov. 18 ] Available from: https://doi.org/10.1016/j.foodres.2020.109487
Artigo de periodico
Effect of guarana (Paullinia cupana) seed and pitanga (Eugenia uniflora L.) leaf extracts on lamb burgers with fat replacement by chia oil emulsion during shelf life storage at 2 °C (2019)
Carvalho, Francisco Allan Leandro de ; Lorenzo, José M.; Pateiro, Mirian; Bermúdez, Roberto; Purriños, Laura; Trindade, Marco Antonio
Source: Food Research International. Unidade: FZEA
Subjects: ANTIOXIDANTES, GUARANÁ, PITANGA, ANÁLISE SENSORIAL DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
CARVALHO, Francisco Allan Leandro de et al. Effect of guarana (Paullinia cupana) seed and pitanga (Eugenia uniflora L.) leaf extracts on lamb burgers with fat replacement by chia oil emulsion during shelf life storage at 2 °C. Food Research International, v. No 2019, p. 1-10, 2019Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2019.108554. Acesso em: 18 nov. 2024.
APA
Carvalho, F. A. L. de, Lorenzo, J. M., Pateiro, M., Bermúdez, R., Purriños, L., & Trindade, M. A. (2019). Effect of guarana (Paullinia cupana) seed and pitanga (Eugenia uniflora L.) leaf extracts on lamb burgers with fat replacement by chia oil emulsion during shelf life storage at 2 °C. Food Research International, No 2019, 1-10. doi:10.1016/j.foodres.2019.108554
NLM
Carvalho FAL de, Lorenzo JM, Pateiro M, Bermúdez R, Purriños L, Trindade MA. Effect of guarana (Paullinia cupana) seed and pitanga (Eugenia uniflora L.) leaf extracts on lamb burgers with fat replacement by chia oil emulsion during shelf life storage at 2 °C [Internet]. Food Research International. 2019 ; No 2019 1-10.[citado 2024 nov. 18 ] Available from: https://doi.org/10.1016/j.foodres.2019.108554
Vancouver
Carvalho FAL de, Lorenzo JM, Pateiro M, Bermúdez R, Purriños L, Trindade MA. Effect of guarana (Paullinia cupana) seed and pitanga (Eugenia uniflora L.) leaf extracts on lamb burgers with fat replacement by chia oil emulsion during shelf life storage at 2 °C [Internet]. Food Research International. 2019 ; No 2019 1-10.[citado 2024 nov. 18 ] Available from: https://doi.org/10.1016/j.foodres.2019.108554
Artigo de periodico
Relations between consumer's concern with own health and their perception about frankfurters with functional ingredients (2019)
Rocha, Yana Jorge Polizer ; Noronha, Regina Lúcia Firmento de ; Trindade, Marco Antonio
Source: Meat Science. Unidade: FZEA
Subjects: PROJEÇÃO, CARNES E DERIVADOS, FIBRAS NA DIETA, ÁCIDOS GRAXOS OMEGA 3
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ABNT
ROCHA, Yana Jorge Polizer e NORONHA, Regina Lúcia Firmento de e TRINDADE, Marco Antonio. Relations between consumer's concern with own health and their perception about frankfurters with functional ingredients. Meat Science, v. 155, p. 91-101, 2019Tradução . . Disponível em: https://doi.org/10.1016/j.meatsci.2019.05.003. Acesso em: 18 nov. 2024.
APA
Rocha, Y. J. P., Noronha, R. L. F. de, & Trindade, M. A. (2019). Relations between consumer's concern with own health and their perception about frankfurters with functional ingredients. Meat Science, 155, 91-101. doi:10.1016/j.meatsci.2019.05.003
NLM
Rocha YJP, Noronha RLF de, Trindade MA. Relations between consumer's concern with own health and their perception about frankfurters with functional ingredients [Internet]. Meat Science. 2019 ; 155 91-101.[citado 2024 nov. 18 ] Available from: https://doi.org/10.1016/j.meatsci.2019.05.003
Vancouver
Rocha YJP, Noronha RLF de, Trindade MA. Relations between consumer's concern with own health and their perception about frankfurters with functional ingredients [Internet]. Meat Science. 2019 ; 155 91-101.[citado 2024 nov. 18 ] Available from: https://doi.org/10.1016/j.meatsci.2019.05.003
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: 18 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. 18 ] 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. 18 ] Available from: https://doi.org/10.1016/j.tifs.2018.04.007
Artigo de periodico
Influence of pitanga leaf extracts on lipid and protein oxidation of pork burger during shelf-life (2018)
Lorenzo, Jose M.; Vargas, Flávia Carolina; Strozzi, Isabella; Pateiro, Mirian; Furtado, Marianna M.; Sant'Ana, Anderson de Souza; Rocchetti, Gabriele; Barba, Francisco J.; Domínguez, Rubén; Lucini, Luigi; Sobral, Paulo José do Amaral
Source: Food Research International. Unidade: FZEA
Subjects: CARNES E DERIVADOS, SUÍNOS, PRODUTOS NATURAIS, ANTIOXIDANTES, VIDA-DE-PRATELEIRA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
LORENZO, Jose M. et al. Influence of pitanga leaf extracts on lipid and protein oxidation of pork burger during shelf-life. Food Research International, v. 114, p. 47-54, 2018Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2018.07.046. Acesso em: 18 nov. 2024.
APA
Lorenzo, J. M., Vargas, F. C., Strozzi, I., Pateiro, M., Furtado, M. M., Sant'Ana, A. de S., et al. (2018). Influence of pitanga leaf extracts on lipid and protein oxidation of pork burger during shelf-life. Food Research International, 114, 47-54. doi:10.1016/j.foodres.2018.07.046
NLM
Lorenzo JM, Vargas FC, Strozzi I, Pateiro M, Furtado MM, Sant'Ana A de S, Rocchetti G, Barba FJ, Domínguez R, Lucini L, Sobral PJ do A. Influence of pitanga leaf extracts on lipid and protein oxidation of pork burger during shelf-life [Internet]. Food Research International. 2018 ; 114 47-54.[citado 2024 nov. 18 ] Available from: https://doi.org/10.1016/j.foodres.2018.07.046
Vancouver
Lorenzo JM, Vargas FC, Strozzi I, Pateiro M, Furtado MM, Sant'Ana A de S, Rocchetti G, Barba FJ, Domínguez R, Lucini L, Sobral PJ do A. Influence of pitanga leaf extracts on lipid and protein oxidation of pork burger during shelf-life [Internet]. Food Research International. 2018 ; 114 47-54.[citado 2024 nov. 18 ] Available from: https://doi.org/10.1016/j.foodres.2018.07.046

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