Search Results - "Monteiro, Maria Lúcia G."

Tilapia-waste flour as a natural nutritional replacer for bread: A consumer perspective by Monteiro, Maria Lúcia G, Mársico, Eliane T, Soares Junior, Manoel S, Deliza, Rosires, de Oliveira, Denize C R, Conte-Junior, Carlos A

“…Six bread formulations with different levels of tilapia-waste flour (BTF0%, BTF2.5%, BTF5%, BTF10%, BTF15%, and BTF20%) were analyzed for nutritional…”
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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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Application of Active Packaging in Refrigerated Rainbow Trout (Oncorhynchus mykiss) Fillets Treated with UV-C Radiation by Monteiro, Maria Lúcia G., Mársico, Eliane T., Conte-Junior, Carlos A.

“…This study investigated the effects of oxygen-scavenger packaging and UV-C radiation at two doses, alone or in combination, on lipid oxidation (malondialdehyde…”
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The Effect of Different Packaging Systems on the Shelf Life of Refrigerated Ground Beef by Conte-Junior, Carlos A, Monteiro, Maria Lúcia G, Patrícia, Renata, Mársico, Eliane T, Lopes, Márcia M, Alvares, Thiago S, Mano, Sérgio B

“…The aim of this study was to investigate the effects of different packaging systems on the shelf life of refrigerated ground beef. The ground beef samples were…”
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Pomegranate (Punica granatum) peel fractions obtained by supercritical CO2 increase oxidative and colour stability of bluefish (Pomatomus saltatrix) patties treated by UV-C irradiation by Silva, Laís de O., Garrett, Rafael, Monteiro, Maria Lúcia G., Conte-Junior, Carlos A., Torres, Alexandre G.

“…[Display omitted] •Pomegranate peel is a rich source of natural antioxidants and bioactive compounds.•Sequential fractionation by supercritical CO2 was used to…”
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Application of UV-C light to improve safety and overall quality of fish: A systematic review and meta-analysis by Monteiro, Maria Lúcia G., Rosário, Denes K.A., de Carvalho, Anna Paula A., Conte-Junior, Carlos A.

“…UV-C light is a promising non-thermal preservation technology for fish industries due to its ease and low-cost regarding installation and maintenance…”
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Combined Effect of Modified Atmosphere Packaging and UV-C Radiation on Pathogens Reduction, Biogenic Amines, and Shelf Life of Refrigerated Tilapia ( Oreochromis niloticus ) Fillets by Lázaro, César A, Monteiro, Maria Lúcia G, Conte-Junior, Carlos A

“…This study investigated the isolated effect of modified atmosphere packaging (MAP; 50% CO and 50% N ) and ultraviolet radiation (UV; 0.30 J/cm ) as well as…”
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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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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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What Do Consumers Think About Foods Processed by Ultraviolet Radiation and Ultrasound? by Monteiro, Maria Lúcia G, Deliza, Rosires, Mársico, Eliane T, de Alcantara, Marcela, de Castro, Isabele P L, Conte-Junior, Carlos A

“…This study aimed to investigate Brazilian consumers' perception concerning foods processed by ultraviolet (UV) radiation and ultrasound (US) and define…”
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Natural antioxidants in processing and storage stability of sheep and goat meat products by Cunha, Leda C.M., Monteiro, Maria Lúcia G., Lorenzo, José M., Munekata, Paulo E.S., Muchenje, Voster, de Carvalho, Francisco Allan L., Conte-Junior, Carlos A.

“…Oxidative damage is one of the main reasons for loss of quality in sheep and goat meat and meat products. Synthetic antioxidants are the current solution to…”
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Exploring high hydrostatic pressure for enhancing the preservation of white and dark muscle fish fillets stored at different packaging systems under refrigeration by Monteiro, Maria Lúcia G., Rosário, Denes K.A., Torres Neto, Luiz, Conte-Junior, Carlos A.

“…High hydrostatic pressure (HHP) is an old preservation method. However, there is still a gap in the literature about their promising conditions for improving…”
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Sodium reduction in “spam-like” product elaborated with mechanically separated tilapia meat by dos Santos, Elaine A., Ribeiro, Alline Emannuele C., Oliveira, Aryane R., Monteiro, Maria Lúcia G., Mársico, Eliane T., Morgano, Marcelo, Caliari, Márcio, Soares Júnior, Manoel S.

“…This study aimed to evaluate the effect of five substitution levels (0%; 15%; 30%; 45%, and 60%) of sodium chloride (NaCl) by potassium chloride (KCl) on the…”
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Oil-in-water emulsion loaded with optimized antioxidant blend improved the shelf-life of trout (Oncorhynchus mykiss) fillets: a study with simplex-centroid design by Torres Neto, Luiz, Monteiro, Maria Lucia G., da Silva, Bruno D., Galvan, Diego, Conte-Junior, Carlos A.

“…This study aimed to obtain optimized mixture with three essential oils (EOs) for maximum antioxidant activity through the augmented simplex-centroid mixture…”
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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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Physicochemical and sensory characteristics of pasta enriched with fish (Oreochromis niloticus) waste flour by Monteiro, Maria Lúcia G., Mársico, Eliane T., Deliza, Rosires, Castro, Vinicius S., Mutz, Yhan S., Soares Junior, Manoel S., Caliari, Márcio, dos Santos, Elaine A., Conte-Junior, Carlos A.

“…Five pasta formulations containing 0 (PTWF0), 6 (PTWF6), 12 (PTWF12), 17 (PTWF17), and 23 g/100 g (PTWF23) of tilapia-waste flour (TWF), and a commercial pasta…”
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Molecular testing on sardines and rulings on the authenticity and nutritional value of marketed fishes: An experience report in the state of Rio de Janeiro, Brazil by Leonardo, Raphael, Nunes, Raquel Soares Casaes, Monteiro, Maria Lúcia G., Conte-Junior, Carlos Adam, Del Aguila, Eduardo Mere, Paschoalin, Vânia M.F.

“…Members of the Clupeidae family are fish sold and consumed worldwide. Sardine species are the main representatives of this family, due to their nutritional…”
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Applying free word association to understand the perception of fish as a meal by Brazilians with different consumption frequencies by Viana, Fernanda M., Deliza, Rosires, Monteiro, Maria Lúcia G., Martins, Inayara B. A., Oliveira, Denize C. R., Conte‐Junior, Carlos A.

“…The aim of the present study was to investigate through free word association the Brazilian consumers' perception of fish as a meal and to explore whether…”
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Multivariate Nature of Fish Freshness Evaluation by Consumers by Viana, Fernanda M., Monteiro, Maria Lucia G., Ferrari, Rafaela G., Mutz, Yhan S., Martins, Inayara B. A., Salim, Ana Paula A. A., De Alcantara, Marcela, Deliza, Rosires, Mano, Sérgio B., Conte-Junior, Carlos A.

“…The aim of the present study was to evaluate the sensory acceptability limit of refrigerated fish through a multivariate approach, involving classic…”
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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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