E-LIB Suche - Ergebnisse für: Massingue, Abel Armando

1

Meat color by numbers: Evaluation of the myoglobin redox fo..:

Bueno, Lethícia Olimpio ; Massingue, Abel Armando ; Ramos, Alcinéia de Lemos Souza..
Journal of Food Composition and Analysis. 133 (2024) - p. 106365 , 2024

Link: https://doi.org/10.1016/..

2

Retail display life extension of beef by gelatin-chitosan e..:

Massingue, Armando Abel ; Bueno, Lethicia Olimpio ; Carmo, Lorrany Ramos do...
Research, Society and Development. 11 (2022) 6 - p. e26611629143 , 2022

Link: https://doi.org/10.33448..

3

Texture profile of surimi-like material from mechanically d..:

Massingue, Armando Abel ; Paula, Mariele Maria de Oliveira ; Rocha, Ana Paula...
Brazilian Journal of Food Technology. 24 (2021) - p. , 2021

Link: https://doi.org/10.1590/..

4

Temporal dominance of sensations and check-all-that-apply a..:

de Oliveira Paula, Marielle Maria ; Massingue, Armando Abel ; de Moura, Ana Paula Rocha...
Food Science and Technology International. 27 (2020) 1 - p. 73-83 , 2020

Link: https://doi.org/10.1177/..

5

Sensory profile and technological characterization of bonel..:

Gomes, Hewerton Barbosa ; Rodrigues, Lorena Mendes ; Massingue, Armando Abel...
Asian-Australasian Journal of Animal Sciences. 33 (2020) 2 - p. 339-348 , 2020

Link: https://doi.org/10.5713/..

6

Protein concentrates obtained from pig by-products using pH..:

Costa, Claudine Garcia Chaves da ; Paula, Marielle Maria de Oliveira ; Massingue, Armando Abel...
Ciência Rural. 49 (2019) 6 - p. , 2019

Link: https://doi.org/10.1590/..

7

Retail display of beef steaks coated with monolayer and bil..:

Cardoso, Giselle Pereira ; Andrade, Monalisa Pereira Dutra ; Rodrigues, Lorena Mendes...
Meat Science. 152 (2019) - p. 20-30 , 2019

Link: https://doi.org/10.1016/..

8

Technological and sensory characteristics of hamburgers add..:

Paula, Marielle Maria de Oliveira ; Silva, Juliana Resende Gonçalves ; Oliveira, Karoliny Lamas de...
Ciência Rural. 49 (2019) 8 - p. , 2019

Link: https://doi.org/10.1590/..

9

Effect of mechanically deboned poultry meat content on tech..:

Massingue, Armando Abel ; Torres Filho, Robledo de Almeida ; Fontes, Paulo Rogerio...
Asian-Australasian Journal of Animal Sciences. 31 (2018) 4 - p. 576-584 , 2018

Link: https://doi.org/10.5713/..

10

Retail display life extension of beef by gelatin-chitosan e..:

Massingue, Armando Abel ; Bueno, Lethicia Olimpio ; Carmo, Lorrany Ramos do...
https://rsdjournal.org/index.php/rsd/article/view/29143/25194. , 2022

Link: https://rsdjournal.org/i..

11

Retail display life extension of beef by gelatin-chitosan e..:

Massingue, Armando Abel ; Bueno, Lethicia Olimpio ; Carmo, Lorrany Ramos do...
MASSINGUE, A. A. et al. Retail display life extension of beef by gelatin-chitosan edible coating incorporated with allspice leaves extract. Research, Society and Development, Vargem Grande Paulista, v. 11, n. 6, e26611629143, 2022. DOI:10.33448/rsd-v11i6.29143.. , 2022

Link: http://repositorio.ufla...

12

Texture profile of surimi-like material from mechanically d..:

Massingue, Armando Abel ; Paula, Mariele Maria de Oliveira ; Rocha, Ana Paula...
10.1590/1981-6723.34519. , 2021

Link: http://www.scielo.br/sci..

13

Texture profile of surimi-like material from mechanically d..:

Massingue, Armando Abel ; Paula, Mariele Maria de Oliveira ; Rocha, Ana Paula...
MASSINGUE, A. A. et al. Texture profile of surimi-like material from mechanically deboned turkey meat. Brazilian Journal of Food Technology, Campinas, v. 24, e2019345, 2021. DOI: https://doi.org/10.1590/1981-6723.34519.. , 2021

Link: http://repositorio.ufla...

14

Sensory profile and technological characterization of bonel..:

Gomes, Hewerton Barbosa ; Rodrigues, Lorena Mendes ; Massingue, Armando Abel...
GOMES, H. B. et al. Sensory profile and technological characterization of boneless dry-cured ham with lactulose added as a prebiotic. Asian-Australasian Journal of Animal Sciences, [S.l.], v. 33, n. 2, p. 339-348, 2020.. , 2020

Link: http://repositorio.ufla...

15

Protein concentrates obtained from pig by-products using pH..:

Costa, Claudine Garcia Chaves da ; Paula, Marielle Maria de Oliveira ; Massingue, Armando Abel...
COSTA, C. G. C. da et al. Protein concentrates obtained from pig by-products using pH-shifting technique: a preliminary study. Ciência Rural, Santa Maria, v. 49, n. 6, 2019.. , 2019

Link: http://repositorio.ufla...