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

ISSN: 2447-2840

Ciência e Tecnologia de Alimentos / Centro de Tecnologia / Universidade Federal da Paraíba

Rafaella de Paula Paseto Fernandes

Also published on: slaca-2013

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Papers 2

SENSORY EVALUATION AND COLOR STABILITY OF SHEEP SAUSAGES MANUFACTURED WITH OREGANO (Origanum vulgare) EXTRACT
Food and Health (AS)

Rafaella de Paula Paseto Fernandes ¹ ; Marco Antonio Trindade ² ; Jose Manuel Lorenzo ³ ; Mariza Pires de Melo ⁴

¹ College of Animal Science and Food Engineering, University of São Paulo (FZEA/USP), Department of Basic Sciences – Pirassununga, São Paulo, Brazil, [email protected] ;

² College of Animal Science and Food Engineering, University of São Paulo (FZEA/USP), Department of Food Engineering – Pirassununga, São Paulo, Brazil, [email protected] ;

³ Centro Tecnológico de la Carne de Galicia, Chromatography Laboratory – San Cibrao das Viñas, Ourense, Spain, [email protected] ;

⁴ College of Animal Science and Food Engineering, University of São Paulo (FZEA/USP), Department of Basic Sciences – Pirassununga, São Paulo, Brazil, [email protected]

Natural antioxidant

ovine meat

sodium erythorbate

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69424
OPTIMAL CONDITIONS OF COLLAGEN AND PEPTIDES EXTRACTION IN CHICKEN FEET AND TECHNOLOGICAL PROPERTIES
Process Engeineering and Emerging Technologies (ET)

Iris B. S. Araújo ¹ ; Darlinne Lima ² ; Rafaella de Paula Paseto Fernandes ² ; Marta Suely Madruga ³

¹ Departamento de Gestão e Tecnologia Agroindustrial / Centro de Ciências Humanas, Sociais e Agrárias / Universidade Federal da Paraíba ;

² Ciência e Tecnologia de Alimentos / Centro de Tecnologia / Universidade Federal da Paraíba ;

³ Departamento de Engenharia de Alimentos / Centro de Tecnologia / Universidade Federal da Paraíba

enzymatic hydrolysis

antioxidant properties

Byproducts

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71147

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

Rafaella de Paula Paseto Fernandes

SENSORY EVALUATION AND COLOR STABILITY OF SHEEP SAUSAGES MANUFACTURED WITH OREGANO (Origanum vulgare) EXTRACT

OPTIMAL CONDITIONS OF COLLAGEN AND PEPTIDES EXTRACTION IN CHICKEN FEET AND TECHNOLOGICAL PROPERTIES

Co-authors (6)

Marta Suely Madruga

Iris B. S. Araújo

Marco Antonio Trindade

Jose Manuel Lorenzo

Mariza Pires de Melo

Darlinne Lima

Publications in other proceedings