Search Results - "Bacila, Danniele Miranda"
-
1
Thermal profile of 4,4′-dinitrocarbanilide determined by thermogravimetry–differential scanning calorimetry–mass spectrometry (TG–DSC–MS) and pyrolysis–gas chromatography–mass spectrometry (Py–GC–MS)
Published in Journal of thermal analysis and calorimetry (01-10-2019)“…Nicarbazin is an anticoccidial used in poultry production. Its residue of concern left in chicken meat is 4,4′-dinitrocarbanilide (DNC) whose content can be…”
Get full text
Journal Article -
2
Current research, regulation, risk, analytical methods and monitoring results for nicarbazin in chicken meat: A perspective review
Published in Food research international (01-09-2017)“…This review presents up-to-date information about current research on nicarbazin, one of the most used anticoccidials in poultry production. The focus is to…”
Get full text
Journal Article -
3
Detection of p‑Nitroaniline Released from Degradation of 4,4′-Dinitrocarbanilide in Chicken Breast during Thermal Processing
Published in Journal of agricultural and food chemistry (14-08-2019)“…The diphenylurea 4,4′-dinitrocarbanilide (DNC) is the residue of concern left in edible tissues of broilers fed diets containing the anticoccidial nicarbazin…”
Get full text
Journal Article -
4
Araucaria angustifolia seed coat waste reduction through its utilization in substrate diversification for Pleurotus djamor production
Published in Scientia horticulturae (15-04-2024)“…•Pinhão seed coat is a viable alternative substrate for Pleurotus djamor production.•Replacing Eucalyptus sawdust with pinhão seed coat increases C, N, and C/N…”
Get full text
Journal Article -
5
Thermal profile of 4,4'-dinitrocarbanilide determined by thermogravimetry-differential scanning calorimetry-mass spectrometry
Published in Journal of thermal analysis and calorimetry (01-10-2019)“…Nicarbazin is an anticoccidial used in poultry production. Its residue of concern left in chicken meat is 4,4'-dinitrocarbanilide (DNC) whose content can be…”
Get full text
Journal Article -
6
Evaluation of blanching effectiveness and optimal temperature and time conditions to minimize browning of commercial mushrooms
Published in Scientia plena (18-07-2024)“…The bleaching operation has been utilized to increase the shelf life, reduce enzymatic activity, and lower the microbial load of foods. This study aimed to…”
Get full text
Journal Article -
7
Degradation of 4,4′-Dinitrocarbanilide in Chicken Breast by Thermal Processing
Published in Journal of agricultural and food chemistry (08-08-2018)“…Nicarbazin is one of the major anticoccidials used in broiler feeds. The compound 4,4′-dinitrocarbanilide (DNC) is the marker residue of concern left from…”
Get full text
Journal Article