Search Results - "Ferreira, Valquíria C.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…”
Get full text

Protein and lipid oxidations in jerky chicken and consequences on sensory quality by Silva, Fábio A.P., Estévez, Mario, Ferreira, Valquíria C.S., Silva, Samara A., Lemos, Leanderson T.M., Ida, Elza I., Shimokomaki, Massami, Madruga, Marta S.

“…Four chicken charqui samples were prepared, namely, B-B (Broiler Breast charqui); B-T (Broiler Thigh charqui); H-B (Hen Breast charqui); H-T (Hen Thigh…”
Get full text

Role of protein oxidation in the nutritional loss and texture changes in ready‐to‐eat chicken patties by Ferreira, Valquíria C. S., Morcuende, David, Madruga, Marta S., Silva, Fábio A. P., Estévez, Mario

“…Summary The oxidative damage to proteins during processing of ready‐to‐eat chicken patties and its impact on the nutritional value and texture properties of…”
Get full text

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…”
Get full text

Antioxidant Extracts from Acorns (Quercus ilex L.) Effectively Protect Ready‐to‐Eat (RTE) Chicken Patties Irrespective of Packaging Atmosphere by Ferreira, Valquíria C. S., Morcuende, David, Hérnandez‐López, Silvia H., Madruga, Marta S., Silva, Fábio A. P., Estévez, Mario

“…This study evaluated the impact of a phenolic‐rich acorn extract (200 ppm gallic acid equivalents) and the concentration of oxygen in the packaging system…”
Get full text

Effect of the cooking method (grilling, roasting, frying and sous-vide) on the oxidation of thiols, tryptophan, alkaline amino acids and protein cross-linking in jerky chicken by Silva, Fábio A. P., Ferreira, Valquíria C. S., Madruga, Marta S., Estévez, Mario

“…Broiler breast ( pectoralis major ) meat was submitted to salting with NaCl + NaNO 3 followed by a drying process to produce jerky-type chicken. The final…”
Get full text

Aroma profile and consumer liking of salted and dried chicken meat: Effects of desalting and cooking methods by Silva, Fábio A. P., Ferreira, Valquíria C. S., Madruga, Marta S., Estévez, Mario

“…Twenty-four dried and salted broiler breasts, a chicken charqui-like muscle food, were submitted to desalting in cold water and different cooking methods…”
Get full text

Effect of pre-cooking methods on the chemical and sensory deterioration of ready-to-eat chicken patties during chilled storage and microwave reheating by Ferreira, Valquíria C. S., Morcuende, David, Madruga, Marta S., Hernández-López, Silvia H., Silva, Fábio A. P., Ventanas, Sonia, Estévez, Mario

“…The effects of pre-cooking methods, namely, boiling (BL), roasting (RT) and grilling (GR), refrigerated storage (14 days/+4 °C) and microwave reheating on…”
Get full text

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…”
Get full text

Characterization of Preserved Meat from Spent Hen and Broiler by Salting and Forced-Air Drying: PRESERVATION OF SPENT HEN MEAT by Silva, Fábio A.P., Estévez, Mario, Ferreira, Valquíria C.S., Silva, Samara A., Lemos, Leanderson T.M., Ida, Elza I., Shimokomaki, Massami, Madruga, Marta S.

Get full text

Characterization of Preserved Meat from Spent Hen and Broiler by Salting and Forced‐Air Drying by Silva, Fábio A.P., Estévez, Mario, Ferreira, Valquíria C.S., Silva, Samara A., Lemos, Leanderson T.M., Ida, Elza I., Shimokomaki, Massami, Madruga, Marta S.

“…A novel meat product derived from broiler (5 weeks old) and spent hen (66 weeks old) meat was elaborated based on the combination of salting with NaCl and a…”
Get full text