Hugo Henrique Carline de Lima | SLACA | Galoá Proceedings

Chemistry Departament, Federal Technology University of Paraná - Pato Branco/PR, Brazil

Hugo Henrique Carline de Lima

Trabalhos (2)

LIPID OXIDATION AND ACCEPTABILITY OF BEEF BURGERS WITH ADDITION OF NATURAL ANTIOXIDANT
HELDT, L. F. S ¹
BIANCHIN, M. ²
ALMEIDA, J. F. ²
LIMA, H. H. C. ²
SCHMIDT, C. A. P ³
CARPES, S. T. ²
¹ Stricto sensu in Chemistry and Biochemistry Technology and Process- Federal Technology University of Paraná - Pato Branco/PR, Brazil
² Chemistry Department , Federal Technology University of Paraná - Pato Branco/PR, Brazil
³ Production Engineering Departament - Federal Technology University of Paraná - Medianeira/PR, Brazil
vol. 2, 2015 -
36264

Química e Análise de Alimentos e Análise Sensorial (QA)

Pôster
ANTIOXIDANT ACTIVITY OF ROSEMARY (Rosmarinus officinalis) AND BASIL (Ocimum basilicum) LYOPHILIZED EXTRACTS AND EFFECTS IN PORK SAUSAGES DURING STORAGE
BIANCHIN, M. ¹
ALMEIDA, J. F. ¹
LIMA, H. H. C. ¹
REIS, A. S. ¹
MOURA, C. ¹
PEREIRA, D. ²
HELDT, L. F. S ²
CARPES, S. T. ¹
¹ Chemistry Departament, Federal Technology University of Paraná - Pato Branco/PR, Brazil
² Stricto sensu in Chemistry and Biochemistry Technology and Process- Federal Technology University of Paraná - Pato Branco/PR, Brazil
vol. 2, 2015 -
36269

Ciência e Tecnologia de Alimentos (CT)

Oral

Co-autores (8)