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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
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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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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Roberio Rodrigues Silva,Livia Maria Araújo Macedo Facuri,Gleidson Giordano Pinto de Carvalho,Fabiano Ferreira da Silva,Julliana Izabelle Simionato,Claudia Batista Sampaio,Lais Santana Bezerra,Rodolpho Martin do Prado,Ivanor Nunes do Prado,Ana Paula Gomes da Silva,Maria Leonor Garcia Melo Lopes de Araujo,Bruna Mara Aparecida de Carvalho
Pág. 320 - 332
Glycerin is an organic compound with an alcoholic function and can be esterified into fatty acids to form triglycerides. Due to the increasing availability of glycerin, studies that determine the best level of its inclusion in diets for ruminants are nee...
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Camila Barbosa Carvalho, Grasiele Scaramal Madrona, Lucineia Aparecida Cestari, Ana Guerrero, Nilson Evelázio de Souza, Ivanor Nunes do Prado
Pág. 301 - 305
This study determined the sensory profile of three beef burger samples, namely, CON (control), F25 (25% sodium reduction) and F50 (50% sodium reduction), based on the Quantitative Descriptive Analysis (QDA). The samples´ microbial, physical and chemical ...
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Silvana Aparecida da Silva Corradini, Grasiele Scaramal Madrona, Nilson Evelázio de Souza, Elton Guntendorfer Bonafe, Camila Barbosa Carvalho, Ivanor Nunes Prado
Pág. 789 - 795
The aim was to improve nutritional quality of cows? milk and use it as raw material for mozzarella cheese. Three treatments were tested with 23 healthy animals ranging power: control, palm oil and coconut oil. Collection was performed in 21 days and anot...
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Ivanor Nunes do Prado, Danielli Maggioni, José Jorge dos Santos Abrahão, Maribel Velandia Valero, Rodolpho Martin do Prado, Nilson Evelázio de Souza
Pág. 337 - 344
This study was carried out to evaluate the performance and carcass characteristics of bulls from three genetic groups: Zebu (ZEB), ½ Limmousin vs. ½ Zebu (LIZ) and ½ Angus vs. ½ Zebu (ANZ). Bulls were finished in feedlot and fed two diets: sorghum silage...
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Nilson Evelázio de Souza, Makoto Matsushita, Maria Regina Bueno Franco, Ivanor Nunes do Prado, Jesuí Vergílio Visentainer
Pág. 73 - 76
Foi avaliada a composição química de vísceras de tilápias (Oreochromis niloticus) criadas em cativeiro Os teores de umidade, cinza, proteína bruta e lipídios totais foram de 64,4%; 1,3%; 6,3% e 18,0%, respectivamente, caracterizando alta concentração de ...
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Ivanor Nunes do Prado, Makoto Matsushita, Jesui Vergílio Visentainer, Fernanda Barros Moreira, Nilson Evelázio de Souza
Pág. 71 - 76
Foram avaliados os efeitos de quatro dietas experimentais sobre a composição e o perfil de ácidos graxos do músculo Longissimus dorsi de 28 novilhas. As dietas avaliadas foram: i) milho e farelo de soja (Corn); ii) Casca de mandioca e farelo de soja (Chu...
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