Search Results - "de Lemos Souza Ramos, Alcineia"

Effect of mechanically deboned poultry meat content on technological properties and sensory characteristics of lamb and mutton sausages by Massingue, Armando Abel, de Almeida Torres Filho, Robledo, Fontes, Paulo Rogério, de Lemos Souza Ramos, Alcinéia, Fontes, Edimar Aparecida Filomeno, Perez, Juan Ramon Olalquiaga, Ramos, Eduardo Mendes

“…This study aimed to develop a value-added product concerning technological and sensory characteristics changes of the use of mechanically deboned poultry meat…”
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Drip Loss Assessment by Different Analytical Methods and Their Relationships with Pork Quality Classification by Ramos, Alcinéia de Lemos Souza, Fontes, Paulo Rogério, Cazedey, Henrique Pereira, Torres Filho, Robledo de Almeida, Ramos, Eduardo Mendes

“…We analyzed drip loss in pork by comparing the standard bag (DL), filter-paper wetness (FPW), and EZ-DripLoss methods by weighing the meat juice container and…”
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Sensory profile and technological characterization of boneless dry-cured ham with lactulose added as a prebiotic by Gomes, Hewerton Barbosa, Rodrigues, Lorena Mendes, Massingue, Armando Abel, Lima, Ítalo Abreu, Ramos, Alcinéia de Lemos Souza, Ramos, Eduardo Mendes

“…This study investigates the technological and sensory profile of boneless dry-cured ham added with different contents of lactulose as a prebiotic ingredient…”
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Osmotic dehydration of yacon (Smallanthus sonchifolius): Optimization for fructan retention by de Oliveira, Letícia Fernandes, Corrêa, Jefferson Luiz Gomes, de Angelis Pereira, Michel Cardoso, de Lemos Souza Ramos, Alcinéia, Vilela, Marina Barbosa

“…Yacon presents prebiotic and hypoglycemic properties with a high fructan content. Pulsed vacuum osmotic dehydration (PVOD) is a process that can reduce water…”
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A Comparative Study on Meat Quality Characteristics of Murrah Buffalo and Nellore Cattle Commercialized in Southeastern Brazil by Andrade, Bruna Fernandes, Rodrigues, Lorena Mendes, De Paula, Luiza Maria Amaral Frossard, Torres Filho, Robledo de Almeida, Fontes, Paulo Rogério, Ramos, Eduardo Mendes, Ramos, Alcinéia de Lemos Souza

“…Murrah buffalo and Nellore cattle meat commercialized in Southeastern Brazil were evaluated during aging. Ribeye steaks (Longissimus thoracis muscle) were…”
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Comparison of different criteria used to categorize technological quality of pork by Cazedey, Henrique Pereira, Torres Filho, Robledo de Almeida, Fontes, Paulo Rogério, Ramos, Alcinéia de Lemos Souza, Ramos, Eduardo Mendes

“…Pork may be classified into quality categories according to its color, texture and exudation, though no international consensus criterion has been reached yet…”
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Meat color by numbers: Evaluation of the myoglobin redox forms by different methods and its relationship to CIE color indices by Bueno, Lethícia Olimpio, Massingue, Abel Armando, Ramos, Alcinéia de Lemos Souza, Ferreira, Danton Diego, Ramos, Eduardo Mendes

“…This study aimed to assess two methodologies (K/S and Krzywicki methods) based on reflectance measurements for estimating the myoglobin (Mb) meat redox forms…”
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S-nitrosothiols as nitrite alternatives: Effects on residual nitrite, lipid oxidation, volatile profile, and cured color of restructured cooked ham by Andrade, Bruna Fernandes, Guimarães, Angélica Souza, do Carmo, Lorrany Ramos, Tanaka, Marcelo Stefanini, Fontes, Paulo Rogério, Ramos, Alcinéia de Lemos Souza, Ramos, Eduardo Mendes

“…This study evaluated the use of the S-nitrosothiols, S-nitroso-N-acetylcysteine (NAC-SNO) and S-nitroso-N-acetylcysteine ethyl ester (NACET-SNO), at different…”
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Technological and sensory characteristics in development of innovative symbiotic boneless dry-cured lamb meat snack by Lima, Ítalo Abreu, do Carmo, Lorrany Ramos, Andrade, Bruna Fernandes, de Oliveira, Thales Leandro Coutinho, Piccoli, Roberta Hilsdorf, Ramos, Alcinéia de Lemos Souza, Ramos, Eduardo Mendes

“…Novel shelf-stable and high-protein meat products that are affordable, convenient, and healthy are hot topic in current food innovation trends. To offer…”
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Freezing/thawing as an accelerating process of wet- and dry-aged Nellore beef by Guimarães, Angélica Sousa, Haddad, Gabriela de Barros Silva, Guimarães, Jéssica Sousa, Torres Filho, Robledo de Almeida, Fontes, Paulo Rogério, Ramos, Alcinéia de Lemos Souza, Ramos, Eduardo Mendes

“…This study aimed to evaluate the use of freezing/thawing as a way of accelerating the aging processes of beef from Nellore animals. Non-frozen (NF) or…”
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Characterization of natural curing agents from Japanese radish (Raphanus sativus L.) for their use in clean label restructured cooked meat products by Guimarães, Angélica Sousa, Guimarães, Jéssica Sousa, Araújo, Ana Beatriz Silva, Rodrigues, Lorena Mendes, Carvalho, Elizangela Elena Nunes, Ramos, Alcinéia de Lemos Souza, Ramos, Eduardo Mendes

“…Different radish extracts (REs) were characterized and tested as potential natural curing agents for use in restructured cooked meat products with a Clean…”
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Effect of freezing prior to aging on myoglobin redox forms and CIE color of beef from Nellore and Aberdeen Angus cattle by Aroeira, Carolina Naves, de Almeida Torres Filho, Robledo, Fontes, Paulo Rogério, de Lemos Souza Ramos, Alcinéia, de Miranda Gomide, Lúcio Alberto, Ladeira, Márcio Machado, Ramos, Eduardo Mendes

“…The objective of this study was to evaluate the effect of freezing prior to wet aging on the color of Nellore and Aberdeen Angus cattle meat. Samples of the…”
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Use of glucono‐delta‐lactone in the accelerated processing of boneless dry‐cured lamb hams by Palhares, Priscila Cotta, Carmo, Lorrany Ramos, Andrade, Bruna Fernandes, Ramos, Alcineia de Lemos Souza, Piccoli, Roberta Hilsdorf, Ramos, Eduardo Mendes

“…Summary The production of high‐quality dry‐cured lamb meat products represents an important strategy to contribute to the development of the sheep sector. This…”
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Combined effects of gamma radiation doses and sodium nitrite content on the lipid oxidation and color of mortadella by Dutra, Monalisa Pereira, Cardoso, Giselle Pereira, Fontes, Paulo Rogério, Silva, Douglas Roberto Guimarães, Pereira, Marcio Tadeu, Ramos, Alcinéia de Lemos Souza, Ramos, Eduardo Mendes

“…•Irradiation and nitrite effects on sausages color and lipid oxidation were evaluated.•Higher radiation doses increased the redox potential and TBARS…”
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Technological and sensory characteristics of hamburgers made with polyunsaturated gelled emulsions by Paula, Marielle Maria de Oliveira, de Moura, Ana Paula Rocha, Buchili, Adelaide Florência Mateus, Zitha, Elídio Zaidine Maurício, Cassimiro, Débora Mara de Jesus, Ramos, Alcinéia de Lemos Souza, Ramos, Eduardo Mendes

“…The quest for healthiness has driven the meat industry to seek solutions to reduce or replace saturated animal fat. The replacement (partial or total) of…”
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Application of Lactobacillus paracasei LPC02 and lactulose as a potential symbiotic system in the manufacture of dry-fermented sausage by Coelho, Samira Reis, Lima, Ítalo Abreu, Martins, Maurilio Lopes, Benevenuto Júnior, Augusto Aloísio, Torres Filho, Robledo de Almeida, Ramos, Alcinéia de Lemos Souza, Ramos, Eduardo Mendes

“…The purpose of this study was to evaluate how the incorporation of the probiotic culture Lactobacillus paracasei and the prebiotic lactulose in dry-fermented…”
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Application of gamma radiation in the beef texture development during accelerated aging by Rodrigues, Lorena Mendes, Guimarães, Angélica Sousa, Lima Ramos, Johnathan, Almeida Torres Filho, Robledo, Fontes, Paulo Rogério, Lemos Souza Ramos, Alcinéia, Ramos, Eduardo Mendes

“…This study aimed to evaluate the effects of gamma radiation (3 kGy) on the quality of post‐rigor beef (M. longissimus lumborum) aged for up to 21 days at…”
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Canola and olive oil gelled emulsions as pork fat replacers in beef burgers by Dias, Maiara Fonseca, Guimarães, Angélica Sousa, Benevenuto Júnior, Augusto Aloísio, Silva, Vanessa Riani Olmi, Fontes, Paulo Rogério, Ramos, Alcinéia de Lemos Souza, Ramos, Eduardo Mendes

“…PurposeTo meet the consumer demand for a healthier diet, this study emphasizes the feasibility of using vegetable oil gelled emulsions in low-fat…”
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Temporal dominance of sensations and check-all-that-apply analysis of restructured cooked hams elaborated with different salt content and pork quality meats by de Oliveira Paula, Marielle Maria, Massingue, Armando Abel, de Moura, Ana Paula Rocha, de Deus Souza Carneiro, João, de Lemos Souza Ramos, Alcinéia, Ramos, Eduardo Mendes

“…This study aimed to evaluate the effects of salt (NaCl) content of 1.2%, 1.6%, and 2.0% in the sensory characteristics of restructured cooked hams, formulated…”
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Effects of the addition of mechanically deboned poultry meat and collagen fibers on quality characteristics of frankfurter-type sausages by Pereira, Anirene Galvão Tavares, Ramos, Eduardo Mendes, Teixeira, Jacyara Thaís, Cardoso, Giselle Pereira, Ramos, Alcinéia de Lemos Souza, Fontes, Paulo Rogério

“…The effects of mechanically deboned poultry meat (MDPM) and levels of collagen fibers on comminuted, cooked sausage quality characteristics were investigated…”
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