Search Results - "Lima, R. Costa"

Nutritional Profile and Chemical Stability of Pasta Fortified with Tilapia (Oreochromis niloticus) Flour by Monteiro, Maria Lúcia G, Mársico, Eliane T, Soares, Junior, Manoel S, Magalhães, Amanda O, Canto, Anna Carolina V C S, Costa-Lima, Bruno R C, Alvares, Thiago S, Conte, Junior, Carlos A

“…Physicochemical parameters of pasta enriched with tilapia (Oreochromis niloticus) flour were investigated. Five formulations were prepared with different…”
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Impact of UV‐C Light on the Fatty Acid Profile and Oxidative Stability of Nile Tilapia (Oreochromis niloticus) Fillets by Monteiro, Maria Lúcia G., Mársico, Eliane T., Canto, Anna Carolina V. da C. S., Costa‐Lima, Bruno R. C. da, Costa, Marion P. da, Viana, Fernanda M., Silva, Teofilo J. P. da, Conte‐Junior, Carlos A.

“…The influence of different ultraviolet (UV‐C) doses (0.103 and 0.305 J/cm2) was investigated by instrumental color parameters, pH, lipid, and protein…”
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Mixture design approach for the development of reduced fat lamb patties with carboxymethyl cellulose and inulin by Guedes‐Oliveira, Juliana M., Costa‐Lima, Bruno R. C., Oliveira, Denize, Neto, Adelino, Deliza, Rosires, Conte‐Junior, Carlos A., Guimarães, Carlos Frederico M.

“…Fat replacement by carboxymethyl cellulose (CMC) and inulin (IN) for the manufacture of low‐fat lamb patties was investigated utilizing mixture design. The…”
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Early determination of the reproductive number for vector‐borne diseases: the case of dengue in Brazil by Favier, C., Degallier, N., Rosa‐Freitas, M. G., Boulanger, J. P., Costa Lima, J. R., Luitgards‐Moura, J. F., Menkès, C. E., Mondet, B., Oliveira, C., Weimann, E. T. S., Tsouris, P.

“…Summary Objective  To evaluate a new method of deriving the reproductive number for vector‐borne diseases from the early epidemic curves for vector‐borne…”
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Effect of potassium‐based emulsifying salts on the sensory and physicochemical parameters of low‐sodium spreadable processed cheese by Nogueira, Eduardo B, Costa‐Lima, Bruno R C, Torres, Fernanda, Regazone, Ana Victoria, Melo, Lilian, Franco, Robson M, Cortez, Marco Antonio S

“…The influence of different emulsifying salts (ES) on the physicochemical parameters and sensory qualities of spreadable processed cheese (SPPC) was evaluated…”
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Thermal characterization of the intermediary products of the synthesis of Zn-substituted barium hexaferrite by da Costa Lima, R., Pinho, Magali Silveira, Ogasawara, T.

“…The focus of this work is the use of thermal analyses and Fourier Transform Infrared Spectroscopy (FTIR) for characterization of the gel decomposition,…”
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Partial sodium replacement in tilapia steak without loss of acceptability by Monteiro, Maria Lúcia G, Mársico, Eliane T, Canto, Anna Carolina VCS, Costa-Lima, Bruno RC, Lázaro, César A, Cruz, Adriano G, Conte-Júnior, Carlos A

“…The aim of this study was to evaluate physical and sensory characteristics of low-sodium tilapia steaks restructured with microbial transglutaminase…”
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Color attributes and oxidative stability of longissimus lumborum and psoas major muscles from Nellore bulls by Canto, Anna C.V.C.S., Costa-Lima, Bruno R.C., Suman, Surendranath P., Monteiro, Maria Lucia G., Viana, Fernanda M., Salim, Ana Paula A.A., Nair, Mahesh N., Silva, Teofilo J.P., Conte-Junior, Carlos A.

“…The influence of muscle source on color stability of fresh beef from purebred Bos indicus cattle was investigated. Longissimus lumborum (LL) and psoas major…”
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Effects of ultraviolet light on biogenic amines and other quality indicators of chicken meat during refrigerated storage by Lázaro, C. A., Conte-Júnior, C. A., Monteiro, M. L. G., Canto, A. C. V. S., Costa-Lima, B. R. C., Mano, S. B., Franco, R. M.

“…Radiation from UV-C has been demonstrated as a potential surface decontamination method in addition to several advantages over regular sanitation methods…”
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Color stability and lipid oxidation of broiler breast meat from animals raised on organic versus non-organic production systems by Viana, F M, Canto, A C V C S, Costa-Lima, B R C, Salim, A P A A, Conte-Junior, C A

“…The aim of the present research was to evaluate the influence of organic and non-organic production systems on color stability and lipid oxidation of broiler…”
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Stability of polyphenols from blueberry (Vaccinium corymbosum L.) in fermented dairy beverage by Silva, Vitor L. M., Silva, Adriana C. O., Costa‐Lima, Bruno R. C., Carneiro, Carla S., Conte‐Junior, Carlos A.

“…The present study evaluated the influence of refrigerated storage (1, 14, and 28 days at 4°C) and blueberry juice content (0%, 5%, 10%, and 15% v/v; CON, T5,…”
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Dietary ractopamine influences sarcoplasmic proteome profile of pork Longissimus thoracis by Costa-Lima, Bruno R.C., Suman, Surendranath P., Li, Shuting, Beach, Carol M., Silva, Teofilo J.P., Silveira, Expedito T.F., Bohrer, Benjamin M., Boler, Dustin D.

“…Dietary ractopamine improves pork leanness, whereas its effect on sarcoplasmic proteome has not been characterized. Therefore, the influence of ractopamine on…”
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Inhibitory effect of acid concentration, aging, and different packaging on Escherichia coli O157:H7 and on color stability of beef by Salim, Ana Paula A. A., Canto, Anna C. V. C. S., Costa‐Lima, Bruno R. C., Simoes, Julia S., Panzenhagen, Pedro H. N., Costa, Marion P., Franco, Robson M., Silva, Teófilo J. P., Conte‐Junior, Carlos A.

“…The presence of pathogens such as Escherichia coli O157:H7 (EC) represents risks to public health and to economy of Brazilian beef industry. In this context,…”
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Physico-chemical and sensory attributes of low-sodium restructured caiman steaks containing microbial transglutaminase and salt replacers by Canto, Anna C.V.C.S., Lima, Bruno R.C. Costa, Suman, Surendranath P., Lazaro, Cesar A., Monteiro, Maria Lucia G., Conte-Junior, Carlos A., Freitas, Monica Q., Cruz, Adriano G., Santos, Erica B., Silva, Teofilo J.P.

“…Our objective was to examine the physico-chemical and sensory attributes of low-sodium restructured caiman steaks containing microbial transglutaminase (MTG)…”
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Sex-specific effect of ractopamine on quality attributes of pork frankfurters by Costa-Lima, Bruno R.C., Canto, Anna C.V.C.S., Suman, Surendranath P., Conte-Junior, Carlos A., Silveira, Expedito T.F., Silva, Teofilo J.P.

“…Our objective was to determine the effect of dietary ractopamine and immunocastration on the quality attributes of pork frankfurters. Gilts (GT), surgically…”
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Muscle-specific color stability in fresh beef from grain-finished Bos indicus cattle by Salim, Ana Paula A A, Suman, Surendranath P, Canto, Anna C V C S, Costa-Lima, Bruno R C, Viana, Fernanda M, Monteiro, Maria Lucia G, Silva, Teofilo J P, Conte-Junior, Carlos A

“…To investigate the color and oxidative stabilities of longissimus lumborum (LL) and psoas major (PM) muscles from grain-finished Bos indicus cattle in Brazil…”
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Mayonnaise produced by ultrasound-assisted emulsification using plant-based and “clean label” ingredients by Pereira, Rui C., Bourbon, Ana I., Azevedo, Ana G., Figueira, Diogo, Castelo-Branco, Diogo, Rocha, Célia, Lima, R. Costa, Cunha, Luís M., Pastrana, Lorenzo M., Cerqueira, Miguel A.

“…Recently, nanoemulsions have gained significant attention for their improved stability and their wide range of potential uses in the food industry. This study…”
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Washed cashew apple fiber (Anacardium occidentale L.) as fat replacer in chicken patties by Guedes-Oliveira, Juliana M., Salgado, Raquel L., Costa-Lima, Bruno R.C., Guedes-Oliveira, Jhonathas, Conte-Junior, Carlos A.

“…The consumer increasing concern about food quality especially the nutritive value of foodstuff, such as fat content, stimulated the food industry to research…”
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Effect of microencapsulated extract of pitaya (Hylocereus costaricensis) peel on color, texture and oxidative stability of refrigerated ground pork patties submitted to high pressure processing by Cunha, Leda C.M., Monteiro, Maria Lúcia G., Costa-Lima, Bruno R.C., Guedes-Oliveira, Juliana M., Alves, Victor H.M., Almeida, André L., Tonon, Renata V., Rosenthal, Amauri, Conte-Junior, Carlos A.

“…This study aimed at investigating the effect of microencapsulated microwave-assisted extracts of pitaya peel on color, texture and oxidative stability of pork…”
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Development of new probiotic yoghurt with a mixture of cow and sheep milk: effects on physicochemical, textural and sensory analysis by Vianna, Felipe S., Canto, Anna C.V.C.S., da Costa-Lima, Bruno R.C., Salim, Ana Paula A.A., Costa, Marion P., Balthazar, Celso F., Oliveira, Bruna R., Rachid, Rachel P., Franco, Robson M., Conte-Junior, Carlos A., Silva, Adriana C.O.

“…•Physicochemical, textural and microstructural properties from yoghurt produced using milk from different species were evaluated.•Differences among yoghurt…”
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