Search Results - "Balieiro, Julio César de Carvalho"

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    Effect of spray drying on the physicochemical properties and color stability of the powdered pigment obtained from vinification byproducts of the Bordo grape (Vitis labrusca) by de Souza, Volnei Brito, Thomazini, Marcelo, Balieiro, Julio César de Carvalho, Fávaro-Trindade, Carmen Sílvia

    Published in Food and bioproducts processing (01-01-2015)
    “…•Powder pigments from Bordo grape (Vitis labrusca) byproducts were obtained.•Process conditions influenced physicochemical properties of the powders.•Atomized…”
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    Journal Article
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    Sensory acceptability and stability of probiotic microorganisms and vitamin C in fermented acerola (Malpighia emarginata DC.) ice cream by Favaro-Trindade, C.S, Bernardi, S, Bodini, R.B, Balieiro, J.C. de C, Almeida, E. de

    Published in Journal of food science (01-08-2006)
    “…Six fermented acerola ice creams were produced, containing different starter cultures (Bifidobacterium longum, Bi.lactis, and traditional yogurt starter…”
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    Journal Article
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    Improvement of Color and Oxidative Stabilities in Nellore Bull Dark Meat in High-Oxygen Package by Lactate and Rosemary Oil Extract by Ribeiro, Caio César de Sousa, Guimarães, Kathelyn Araújo, Delgado, Eduardo Francisquine, Balieiro, Júlio César de Carvalho, Venturini, Anna Cecilia, Castillo, Carmen Josefina Contreras

    Published in Foods (01-03-2023)
    “…This study aimed to improve the color and oxidative stabilities of dark Nellore bull steaks with greater-than-normal ultimate pH (pH ) by the injection (8% raw…”
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    Journal Article
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    Comparison of Stunning Methods on the Physicochemical Properties of Frozen Nile Tilapia (Oreochromis niloticus) Fillets by Campagnoli de Oliveira Filho, Paulo Roberto, do Amaral Sobral, Paulo José, Balieiro, Julio César de Carvalho, Viegas, Elisabete Maria Macedo

    Published in Journal of aquatic food product technology (16-03-2017)
    “…This study compares how CO 2 narcosis and thermal shock affect the physicochemical aspects of Nile tilapia fillets held frozen (−18°C) for up to 6 months. The…”
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    Journal Article
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    Heat shock proteins on beef quality by Moncau, Cristina Tschorny, Rosa, Alessandra Fernandes, Eler, Joanir Pereira, Balieiro, Júlio César de Carvalho

    Published in Pesquisa agropecuaria brasileira (01-01-2018)
    “…The objective of this work was to quantify heat shock proteins (HSP) 27 and 70 in the Longissimus dorsi muscle of cattle during aging and to check their…”
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    Journal Article
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