Search Results - "Araújo, Íris B.S."

Quality parameters of frankfurter-type sausages with partial replacement of fat by hydrolyzed collagen by Sousa, Samara C., Fragoso, Sinara P., Penna, Cristiane R.A., Arcanjo, Narciza M.O., Silva, Fábio A.P., Ferreira, Valquíria C.S., Barreto, Maria D.S., Araújo, Íris B.S.

“…Frankfurters were manufactured to determine the effects of pork backfat replacement by hydrolyzed collagen on the quality parameters. Four formulations were…”
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Effect of storage time on the quality of chicken sausages produced with fat replacement by collagen gel extracted from chicken feet by Araújo, Íris B.S., Lima, Darlinne Amanda S., Pereira, Sérgio F., Paseto, Rafaella P., Madruga, Marta S.

“…The objective of this study was to evaluate the use of collagen gel extracted from chicken feet on chicken sausages during 42 d of refrigerated storage. Three…”
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Physicochemical properties of low sodium goat kafta by Barbosa, Phillipe T., Santos, Isabel C.V., Ferreira, Valquíria C.S., Fragoso, Sinara P., Araújo, Íris B.S., Costa, Ana C.V., Araújo, Luciares C., Silva, Fábio A.P.

“…The effect of partial replacement (25 and 50%) of sodium chloride (NaCl) by potassium chloride (KCl) on physicochemical parameters of kafta prepared with goat…”
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Quality of low-fat chicken sausages with added chicken feet collagen by Araújo, Íris B S, Lima, Darlinne A S, Pereira, Sérgio F, Madruga, Marta S

“…ABSTRACT The present study aimed to replace the fat in cooked chicken sausages with commercial hydrolyzed collagen powder and chicken feet gelatin and to…”
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Inhibition of Protein and Lipid Oxidation in Ready-to-Eat Chicken Patties by a Spondias mombin L. Bagasse Phenolic-Rich Extract by Santana Neto, Deocleciano C. de, Cordeiro, Ângela M. T. M., Meireles, Bruno R. L. A., Araújo, Íris B. S., Estévez, Mario, Ferreira, Valquíria C. S., Silva, Fábio A. P.

“…This study evaluated the impact of yellow mombin (Spondias mombin L.) bagasse extract (YMBE) on the color degradation, protein and lipid oxidation in…”
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