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1
Carne Bovina Reestruturada com Óleo de Canola e Antioxidante: desenvolvimento e atributos sensoriais
Carne Bovina Reestruturada com Óleo de Canola e Antioxidante: desenvolvimento e atributos sensoriais
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Carne Bovina Reestruturada com Óleo de Canola e Antioxidante: desenvolvimento e atributos sensoriais

Lopes, Mariana Rosario Freitas

Biblioteca Digital de Teses e Dissertações da USP; Universidade de São Paulo; Faculdade de Medicina Veterinária e Zootecnia 2012-07-27

Acesso online. A biblioteca também possui exemplares impressos.

2
Multi-layered structure and physicochemical properties of reconstituted meat-based products from minced fish by physical extrusion: Impact of extrusion strength
Multi-layered structure and physicochemical properties of reconstituted meat-based products from minced fish by physical extrusion: Impact of extrusion strength
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Multi-layered structure and physicochemical properties of reconstituted meat-based products from minced fish by physical extrusion: Impact of extrusion strength

Fu, Yaping ; Xu, Yanshun

Food research international, 2024-08, Vol.190, p.114659, Article 114659 [Periódico revisado por pares]

Elsevier Ltd

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3
Effects of low voltage electrostatic field on the microstructural damage and protein structural changes in prepared beef steak during the freezing process
Effects of low voltage electrostatic field on the microstructural damage and protein structural changes in prepared beef steak during the freezing process
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Effects of low voltage electrostatic field on the microstructural damage and protein structural changes in prepared beef steak during the freezing process

Xie, Yong ; Chen, Bo ; Guo, Jie ; Nie, Wen ; Zhou, Hui ; Li, Peijun ; Zhou, Kai ; Xu, Baocai

Meat science, 2021-09, Vol.179, p.108527-108527, Article 108527 [Periódico revisado por pares]

England: Elsevier Ltd

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4
Detection and identification of foreign bodies in conditioned steak based on ultrasound imaging
Detection and identification of foreign bodies in conditioned steak based on ultrasound imaging
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Detection and identification of foreign bodies in conditioned steak based on ultrasound imaging

Li, Chen ; Niu, Zeng ; Zuo, Min ; Wang, Tianzhen ; Zou, Xiaobo ; Sun, Zongbao

Food Science and Technology Research, 2024, pp.FSTR-D-23-00068 [Periódico revisado por pares]

Japanese Society for Food Science and Technology

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5
Exploring consumer purchase intentions towards traceable minced beef and beef steak using the theory of planned behavior
Exploring consumer purchase intentions towards traceable minced beef and beef steak using the theory of planned behavior
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Exploring consumer purchase intentions towards traceable minced beef and beef steak using the theory of planned behavior

Spence, Michelle ; Stancu, Violeta ; Elliott, Christopher T. ; Dean, Moira

Food control, 2018-09, Vol.91, p.138-147 [Periódico revisado por pares]

Elsevier Ltd

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6
Supercooling preservation on quality of beef steak
Supercooling preservation on quality of beef steak
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Supercooling preservation on quality of beef steak

You, Youngsang ; Her, Jae-Young ; Shafel, Timothy ; Kang, Taiyoung ; Jun, Soojin

Journal of food engineering, 2020-06, Vol.274, p.109840, Article 109840 [Periódico revisado por pares]

Elsevier Ltd

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7
Functionality of Ingredients and Additives in Plant-Based Meat Analogues
Functionality of Ingredients and Additives in Plant-Based Meat Analogues
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Functionality of Ingredients and Additives in Plant-Based Meat Analogues

Kyriakopoulou, Konstantina ; Keppler, Julia K ; van der Goot, Atze Jan

Foods, 2021-03, Vol.10 (3), p.600 [Periódico revisado por pares]

Switzerland: MDPI AG

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8
Applying low voltage electrostatic field in the freezing process of beef steak reduced the loss of juiciness and textural properties
Applying low voltage electrostatic field in the freezing process of beef steak reduced the loss of juiciness and textural properties
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Applying low voltage electrostatic field in the freezing process of beef steak reduced the loss of juiciness and textural properties

Xie, Yong ; Zhou, Kai ; Chen, Bo ; Wang, Yang ; Nie, Wen ; Wu, Sujuan ; Wang, Wu ; Li, Peijun ; Xu, Baocai

Innovative food science & emerging technologies, 2021-03, Vol.68, p.102600, Article 102600

Elsevier Ltd

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9
Physicochemical characteristics and textural parameters of restructured pork steaks hydrolysed with bromelain
Physicochemical characteristics and textural parameters of restructured pork steaks hydrolysed with bromelain
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Physicochemical characteristics and textural parameters of restructured pork steaks hydrolysed with bromelain

Saengsuk, Nachomkamon ; Laohakunjit, Natta ; Sanporkha, Promluck ; Kaisangsri, Nattapon ; Selamassakul, Orrapun ; Ratanakhanokchai, Khanok ; Uthairatanakij, Apiradee

Food chemistry, 2021-11, Vol.361, p.130079-130079, Article 130079 [Periódico revisado por pares]

Elsevier Ltd

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10
Gelatin/polyvinyl alcohol films loaded with doubly stabilized clove essential oil chitosomes: Preparation, characterization, and application in packing marinated steaks
Gelatin/polyvinyl alcohol films loaded with doubly stabilized clove essential oil chitosomes: Preparation, characterization, and application in packing marinated steaks
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Gelatin/polyvinyl alcohol films loaded with doubly stabilized clove essential oil chitosomes: Preparation, characterization, and application in packing marinated steaks

Ran, Cenchen ; Li, Qingqing ; Zhao, Mou ; Cui, Haotian ; Yang, Yi ; Diao, Kui ; Liu, Yazhi ; Lu, Shiling ; Dong, Juan ; Wang, Qingling

Food chemistry, 2024-12, Vol.460 (Pt 2), p.140673, Article 140673 [Periódico revisado por pares]

Elsevier Ltd

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Deste Autor:

  1. Pereira, A
  2. Lopes, M

Neste Assunto:

  1. Steak
  2. Beef
  3. Science & Technology
  4. Steaks
  5. Life Sciences & Biomedicine

  • Realização: ABCD-USP USP   Logos de Redes Sociais: Freepik

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