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Tatiane Rogelio Ramos, Ana Carolina Pelaes Vital, Camila Mottin, Juliana Akamine Torrecilhas, Maribel Velandia Valero, Ana Guerrero, Emília Maria Barbosa Carvalho Kempinski, Ivanor Nunes do Prado
Pág. e47690
This work evaluated the effect of NaCl reduction on the quality and sensorial attributes of hamburgers. Three treatments were tested: control (CON), 100% NaCl; reduction of 25% NaCl (T25), and one with 50% NaCl (T50). The pH, color, lipid oxidation, cook...
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Bruno Fischer, Jean Carlo Rauschkolb, Rogério Luis Cansian, Ilizandra Aparecida Fernandes, Alexander Junges, Eunice Valduga, Jamile Zeni (Author)
Pág. e48474
The aim of this work was to evaluate different concentrations of ethanol on antioxidant (phenolic and flavonoid) compounds extraction of Mentha x Piperita aiming at applying the extract in whey-based dairy beverages. The extracts were obtained by cold ma...
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Camila Barbosa Carvalho, Grasiele Scaramal Madrona, Jane Graton Mitcha, Maribel Velandia Valero, Ana Guerrero, Mônica Regina da Silva Scapim, Fábio Yamashita, Ivanor Nunes do Prado (Author)
Pág. e42892
This study was performed to evaluate of active biodegradable packaging applied to low-sodium beef burgers stored at -18oC for 120 days. It was tested four treatments: Beef burgers with 25% (B25) and 50% (B50) of sodium reduction and biodegradable packagi...
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Anthony Okhonlaye Ojokoh, Bartholomew Saanu Adeleke
Pág. 87 - 95
This study was designed to evaluate the processing of yam paste (amala): A product of fermented yam (Discorea rotundata) flour. The sliced yam samples were fermented for 72 hours. The microorganisms were isolated and identified. The pH, TTA, temperature,...
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Adeoye-Agomoh Queen Chisom,Happiness Chidinma Ezenwa
This study evaluated the sensory qualities of infant complementary food based on cooking banana (CB) (Musa sapientum) and African yam bean (AYB) (Sphenostylis stenocarpa). These raw materials were purchased from Nkwoegwu local market in Umuahia North Loc...
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