Search Results - "Venturini, Anna Cecilia"

Color stability of Bos indicus bull steaks in modified atmosphere packaging (MAP) by Robertina, Priscila, Contreras-Castillo, Carmen, Venturini, Anna

“…Evaluations of meat quality, including color, influence purchasing decisions and can be affected by type of fresh meat the packaging system.In thisstudy,fresh…”
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Antioxidant chitosan film containing lemongrass essential oil as active packaging for chicken patties by Contini, Luana Roland Ferreira, Zerlotini, Thais de Souza, Brazolin, Isadora Fernandes, Santos, Jackson Wesley Silva, Silva, Mariangela Fátima, Lopes, Patrícia Santos, Sampaio, Klicia Araújo, Carvalho, Rosemary Aparecida, Venturini, Anna Cecília, Yoshida, Cristiana Maria Pedroso

“…Chicken meat is widely consumed, and the storage conditions should be controlled due to oxidative and microbial deterioration. The innovation of this work was…”
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New alternatives for improving and assessing the color of dark–cutting beef – a review by Ribeiro, Caio César de Sousa, Contreras-Castillo, Carmen Josefina, Santos-Donado, Priscila Robertina dos, Venturini, Anna Cecilia

“…ABSTRACT Myoglobin (Mb) is a sarcoplasmic heme protein present in muscle cells, which acts as a short–term oxygen (O2) reserve in the muscle tissue. After…”
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Sustainable Coating Paperboard Packaging Material Based on Chitosan, Palmitic Acid, and Activated Carbon: Water Vapor and Fat Barrier Performance by Dos Santos, Jackson Wesley Silva, Garcia, Vitor Augusto Dos Santos, Venturini, Anna Cecilia, Carvalho, Rosemary Aparecida de, da Silva, Classius Ferreira, Yoshida, Cristiana Maria Pedroso

“…Synthetic polymer coatings impact the biodegradable behavior of cellulosic packaging material. The environmental consequences of food packaging disposal have…”
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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

“…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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Incorporation of pink pepper residue extract into chitosan film combined with a modified atmosphere packaging: Effects on the shelf life of salmon fillets by Merlo, Thais Cardoso, Contreras-Castillo, Carmen J., Saldaña, Erick, Barancelli, Giovana Verginia, Dargelio, Mariana Damiames Baccarin, Yoshida, Cristiana Maria Pedroso, Ribeiro Junior, Eduardo E., Massarioli, Adna, Venturini, Anna Cecilia

“…Fresh salmon safety and quality is a major concern of consumers. In the current research, the effects of chitosan films incorporated with pink pepper residue…”
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The effect of succinate on color stability of Bos indicus bull meat: pH-dependent effects during the 14-day aging period by Krauskopf, Monique Marcondes, de Araújo, Chimenes Darlan Leal, Dos Santos-Donado, Priscila R, Dargelio, Mariana Damiames Baccarin, Manzi, João Antônio Santos, Venturini, Anna Cecilia, de Carvalho Balieiro, Júlio César, Delgado, Eduardo Francisquine, Contreras Castillo, Carmen Josefina

“…Bos taurus indicus bulls are very susceptible to pre-slaughter stress, which directly impacts the decline in muscle pH, leading to darker meat. The aim was to…”
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Effects of grape pomace flour on quality parameters of salmon burger by Cilli, Lilian P., Contini, Luana Roland Ferreira, Sinnecker, Patricia, Lopes, Patricia Santos, Andreo, Marcio Adriano, Neiva, Cristiane Rodrigues Pinheiro, Nascimento, Maristela Silva, Yoshida, Cristiana M. P., Venturini, Anna Cecilia

“…By‐products from the juice industry contain a large proportion of high‐value compounds, such as polyphenols, that can be applied as natural antioxidants in…”
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Chitosan active coating on paperboard surface forming an anti‐insect grain‐based food packaging by Fátima Silva, Mariangela, Maciel, Vinicius Borges Vieira, Noletto, Ana Paula Reis, Venturini, Anna Cecilia, Carvalho, Rosemary Aparecida, Yoshida, Cristiana Maria Pedroso

“…In the food chain, the packaging is an intermediary product between the food industry and consumers. It represents a critical step in food quality preservation…”
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Valorization of grape by‐products as functional and nutritional ingredients for healthy pasta development by Oliveira, Beatriz Ewert, Contini, Luana, Garcia, Vitor Augusto dos Santos, Cilli, Lilian Pinheiro de Lima, Chagas, Eduardo Galvão Leite, Andreo, Marcio Adriano, Vanin, Fernanda Maria, Carvalho, Rosemary Aparecida, Sinnecker, Patricia, Venturini, Anna Cecilia, Yoshida, Cristiana Maria Pedroso

“…The objective of this study was the utilization of Isabel grape (Vitis labrusca) by‐products for the development of grape pomace flour (GPF) as a new food…”
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Color stability of Bos indicus bull steaks in modified atmosphere packaging (MAP) by Priscila Robertina dos Santos, Carmen J. Contreras-Castillo, Anna Cecilia Venturini

“…Evaluations of meat quality, including color, influence purchasing decisions and can be affected by type of fresh meat the packaging system. In this study,…”
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Microbiological, colour and sensory properties of fresh beef steaks in low carbon monoxide concentration by Venturini, Anna Cecilia, Contreras-Castillo, Carmen J., Faria, José de Assis Fonseca, Gallo, Cláudio Rosa, Silva, Tâmara Zago, Shirahigue, Ligianne Din

“…Steaks from gluteus medius m. (GM) and longissimus dorsi m. (LD) were packaged in atmospheres containing two low levels of CO (0.2 and 0.4%) in combination…”
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