Mirelli Bianchin in Anais do Simpósio Latino Americano de Ciências de Alimentos

Trabalhos 3

LIPID OXIDATION AND ACCEPTABILITY OF BEEF BURGERS WITH ADDITION OF NATURAL ANTIOXIDANT
Química e Análise de Alimentos e Análise Sensorial (QA)

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
ANTIOXIDANT ACTIVITY OF ROSEMARY (Rosmarinus officinalis) AND BASIL (Ocimum basilicum) LYOPHILIZED EXTRACTS AND EFFECTS IN PORK SAUSAGES DURING STORAGE
Ciência e Tecnologia de Alimentos (CT)

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
Lyophilized bee pollen extract: a natural antioxidant source to prevent lipid oxidation in sausage
Química e Análise de Alimentos e Análise Sensorial (QA)

ALMEIDA, J. F. ¹ ; OVIEDO, M. S. V. P ¹ ; REIS, A. S. ² ; HELDT, L. F. S ² ; PEREIRA, D. ³ ; BIANCHIN, M. ² ; MOURA, C. ² ; CARPES, S. T. ² ; HAMINIUK, C. W. I. ⁴

¹ Federal University of Technology - Paraná (UTFPR),Campo Mourão, PR, Brazil ;

² Federal University of Technology - Paraná (UTFPR), Pato Branco, PR, Brazil ;

³ Federal University of Technology - Paraná (UTFPR), Pato Branco, PR, Brazi ;

⁴ Federal University of Technology - Paraná (UTFPR), Curitiba, PR, Brazil

vol. 2, 2015 -
36319

Anais do Simpósio Latino Americano de Ciências de Alimentos Anais do Simpósio Latino Americano de Ciências de Alimentos

Mirelli Bianchin

LIPID OXIDATION AND ACCEPTABILITY OF BEEF BURGERS WITH ADDITION OF NATURAL ANTIOXIDANT

ANTIOXIDANT ACTIVITY OF ROSEMARY (Rosmarinus officinalis) AND BASIL (Ocimum basilicum) LYOPHILIZED EXTRACTS AND EFFECTS IN PORK SAUSAGES DURING STORAGE

Lyophilized bee pollen extract: a natural antioxidant source to prevent lipid oxidation in sausage

Coautores(as) (11)

Jacqueline Florio Almeida

Solange Teresinha Carpes

Amália Soares dos Reis

Cristiane de Moura

Daiane Pereira

Manuel Salvador Vicente Plata Oviedo

Leila Fernanda Serafini Heldt

Hugo Henrique Carline de Lima

Carla A.P Schmidt

Leila Serafini

Charles Windson Isidoro Haminiuk

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