Leila Moreira de Carvalho in Anais do Simpósio Latino Americano de Ciência dos Alimentos

Papers 4

EVALUATION OF THE NUTRITIONAL AND TECHNOLOGICAL QUALITY OF CHICKEN HAMBURGER ENRICHED WITH PROTEIN HYDROLYSIS
Formulation e processing of food (FP)

Angela Lima Menêses de Queiroz ¹ ; Marcus Nascimento ¹ ; Vital Cruz ¹ ; Daiana Silva ¹ ; Maria Vitória Silva ¹ ; Leila Moreira de Carvalho ² ; Maria José Luiz ¹ ; Thayse Cavalcante da Rocha ³ ; Taliana Kênia Bezerra ¹ ; Marta Suely Madruga ²

¹ Universidade Federal da Paraíba ;

² Departamento de Engenharia de Alimentos / Centro de Tecnologia / Universidade Federal da Paraíba ;

³ Centro de Tecnologia / Universidade Federal da Paraíba

functional properties

Nutritional quality

Nutritional quality

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66548
EVALUATION OF QUALITY PARAMETERS OF FRESH CHICKEN SAUSAGE: ADDITION OF COMBS AND WATTLES PROTEIN HYDROLYZATE
Formulation e processing of food (FP)

Taliana Kênia Bezerra ¹ ; Alcimar Dias ¹ ; Joelinton Silva ¹ ; Gledson Silva ¹ ; Felipe Silva ¹ ; Germana Araújo ¹ ; Gilmana Araújo ¹ ; Leila Moreira de Carvalho ² ; Thayse Cavalcante da Rocha ³ ; Marta Suely Madruga ²

¹ Universidade Federal da Paraíba ;

² Departamento de Engenharia de Alimentos / Centro de Tecnologia / Universidade Federal da Paraíba ;

³ Centro de Tecnologia / Universidade Federal da Paraíba

chicken byproduct

meat products

technological property

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66559
EFFECT OF WOODEN BREAST CHICKEN MEAT ON TEXTURE AND SENSORY CHARACTERITICS OF FRESH SAUSAGE
Chemical and physicochemical characterization of food (FQ)

Leila Moreira de Carvalho ¹ ; Thayse Cavalcante da Rocha ¹ ; Ana Maria Sousa ¹ ; Daniella Coutinho ² ; Arnoud Neto ³ ; Elza Iouko Ida ⁴ ; Marta Suely Madruga ¹

¹ Dept. of Food Engineering, Paraiba Federal University, João Pessoa, Paraiba, Brazil ;

² Ministry of Agriculture, Livestock and Food Supply, Guarabira, Paraiba, Brazil ;

³ Guaraves – Guarabira Aves Ltda, Guarabira, Paraiba, Brazil ;

⁴ Dept. of Food Technology, Londrina State University, Londrina, Brazil

Abnormal meat

meat products

Texture profile analysis

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71265
EVALUTION OF FRESH SAUSAGE PREPARED WITH WOODEN BREAST MYOPATHY CHICKEN MEAT
Chemical and physicochemical characterization of food (FQ)

Thayse Cavalcante da Rocha ¹ ; Leila Moreira de Carvalho ¹ ; Ana Maria Sousa ¹ ; Daniella Coutinho ² ; Arnoud Neto ³ ; Massami Shimokomaki ⁴ ; Marta Suely Madruga ¹

¹ Dept. of Food Engineering, Paraiba Federal University, João Pessoa, Paraiba, Brazil ;

² Ministry of Agriculture, Livestock and Food Supply, Guarabira, Paraiba, Brazil ;

³ Guaraves - Guarabira Aves Ltda, Guarabira, Paraiba, Brazil ;

⁴ Dept. of Animal Science, Londrina State University, Londrina, Paraná, Brazil

myopathy

meat products

Technological properties

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71268

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

Leila Moreira de Carvalho

EVALUATION OF THE NUTRITIONAL AND TECHNOLOGICAL QUALITY OF CHICKEN HAMBURGER ENRICHED WITH PROTEIN HYDROLYSIS

EVALUATION OF QUALITY PARAMETERS OF FRESH CHICKEN SAUSAGE: ADDITION OF COMBS AND WATTLES PROTEIN HYDROLYZATE

EFFECT OF WOODEN BREAST CHICKEN MEAT ON TEXTURE AND SENSORY CHARACTERITICS OF FRESH SAUSAGE

EVALUTION OF FRESH SAUSAGE PREPARED WITH WOODEN BREAST MYOPATHY CHICKEN MEAT

Co-authors (20)

Marta Suely Madruga

Taliana Kênia Bezerra

Elza Iouko Ida

Ana Maria Sousa

Thayse Cavalcante da Rocha

Angela Lima Menêses de Queiroz

Felipe Silva

Daniella Coutinho

Arnoud Neto

Marcus Nascimento

Vital Cruz

Daiana Silva

Maria Vitória Silva

Maria José Luiz

Alcimar Dias

Joelinton Silva

Gledson Silva

Germana Araújo

Gilmana Araújo

Massami Shimokomaki

Publications in other proceedings