Physicochemical characteristics and sensory acceptance of mortadella with jabuticaba (Myrciaria cauliflora) extract natural pigment (2015)
- Authors:
- USP affiliated authors: TRINDADE, CARMEN SILVIA FAVARO - FZEA ; FERNANDES, ANDREZZA MARIA - FZEA ; TRINDADE, MARCO ANTONIO - FZEA
- Unidade: FZEA
- Subjects: ANÁLISE SENSORIAL DE ALIMENTOS; MORTADELA (PROPRIEDADES FÍSICO-QUÍMICAS); JABUTICABA; PIGMENTOS; COR; TEXTURA
- Language: Inglês
- Imprenta:
- Publisher place: Clermont-Ferrand
- Date published: 2015
- Source:
- Título do periódico: Book of Abstracts ICoMST
- Conference titles: International Congress of Meat Science & Technology
-
ABNT
BALDIN, Juliana Cristina et al. Physicochemical characteristics and sensory acceptance of mortadella with jabuticaba (Myrciaria cauliflora) extract natural pigment. 2015, Anais.. Clermont-Ferrand: Faculdade de Zootecnia e Engenharia de Alimentos, Universidade de São Paulo, 2015. . Acesso em: 23 abr. 2024. -
APA
Baldin, J. C., Michelin, E. C., Silva, P. M. da, Canan, T. M., Rocha, Y. J. P., Carvalho, L. T., et al. (2015). Physicochemical characteristics and sensory acceptance of mortadella with jabuticaba (Myrciaria cauliflora) extract natural pigment. In Book of Abstracts ICoMST. Clermont-Ferrand: Faculdade de Zootecnia e Engenharia de Alimentos, Universidade de São Paulo. -
NLM
Baldin JC, Michelin EC, Silva PM da, Canan TM, Rocha YJP, Carvalho LT, Santos IR dos, Pires MA, Fávaro-Trindade CS, Fernandes AM, Trindade MA. Physicochemical characteristics and sensory acceptance of mortadella with jabuticaba (Myrciaria cauliflora) extract natural pigment. Book of Abstracts ICoMST. 2015 ;[citado 2024 abr. 23 ] -
Vancouver
Baldin JC, Michelin EC, Silva PM da, Canan TM, Rocha YJP, Carvalho LT, Santos IR dos, Pires MA, Fávaro-Trindade CS, Fernandes AM, Trindade MA. Physicochemical characteristics and sensory acceptance of mortadella with jabuticaba (Myrciaria cauliflora) extract natural pigment. Book of Abstracts ICoMST. 2015 ;[citado 2024 abr. 23 ] - Antioxidant and antimicrobial potential of jabuticaba (Myrciaria cauliflora) extract added to fresh sausages
- Effect of the natural pigment obtained from jabuticaba (Myrciaria cauliflora) extract on microorganisms present in mortadella
- Effect of the natural pigment obtained from jabuticaba extract (Myrciaria cauliflora) on microorganisms present in fresh sausages
- Efeito da radiação gama sobre a descontaminação microbiológica de lombo ovino armazenado sob refrigeração
- Efeito da microencapsulação nas características sensoriais e físico-químicas do hidrolisado protéico Hyprol
- Microencapsulation as alternative to reduce bitterness of protein hydrolysate
- Caracterização de salsicha de frango adicionada de microcápsulas de ácido ascórbico
- Microcapsules of a casein hydrolysate: production, characterization, and application in protein bars
- Effect of microencapsulated Jabuticaba (Myrciaria cauliflora) extract on quality and storage stability of mortadella sausage
- Microencapsulated jabuticaba (Myrciaria cauliflora) extract added to fresh sausage as natural dye with antioxidant and antimicrobial activity
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