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Differential abundance of sarcoplasmic proteome explains animal effect on beef Longissimus lumborum color stability.
The sarcoplasmic proteome of beef Longissimus lumborum demonstrating animal-to-animal variation in color stability was examined to correlate proteome profile with color. Longissimus lumborum (36 h… Expand
Physico-chemical and sensory attributes of low-sodium restructured caiman steaks containing microbial transglutaminase and salt replacers.
Our objective was to examine the physico-chemical and sensory attributes of low-sodium restructured caiman steaks containing microbial transglutaminase (MTG) and salt replacers (KCl and MgCl2).… Expand
Biogenic amines as bacterial quality indicators in different poultry meat species
Biogenic amines (BA) are low molecular weight substances, formed mainly by decarboxylation of specific amino acids present in food through the action of enzymes during storage produced by some… Expand
Effects of ultraviolet light on biogenic amines and other quality indicators of chicken meat during refrigerated storage.
Radiation from UV-C has been demonstrated as a potential surface decontamination method in addition to several advantages over regular sanitation methods. However, UV-C radiation possibly affects the… Expand
Fatty acid profiles of five farmed Brazilian freshwater fish species from different families
- B. Rodrigues, A. C. V. Canto, M. Costa, F. D. Silva, E. Mársico, C. Conte-Junior
- Biology, Medicine
- PloS one
- 14 June 2017
The proximate composition and fatty acid (FA) profiles of five Brazilian freshwater fish species, namely Brycon cephalus (BC), Cichla ocellaris (CO), Prochilodus lineatus (PL), Leporinus friderici… Expand
Nutritional Profile and Chemical Stability of Pasta Fortified with Tilapia (Oreochromis niloticus) Flour
Physicochemical parameters of pasta enriched with tilapia (Oreochromis niloticus) flour were investigated. Five formulations were prepared with different concentrations of tilapia flour as partial… Expand
Color attributes and oxidative stability of longissimus lumborum and psoas major muscles from Nellore bulls.
- A. C. V. Canto, B. R. C. Costa-Lima, +6 authors C. Conte-Junior
- Chemistry, Medicine
- Meat science
- 1 November 2016
The influence of muscle source on color stability of fresh beef from purebred Bos indicus cattle was investigated. Longissimus lumborum (LL) and psoas major (PM) muscles obtained from twelve (n=12)… Expand
Impact of UV-C Light on the Fatty Acid Profile and Oxidative Stability of Nile Tilapia (Oreochromis niloticus) Fillets.
- M. L. G. Monteiro, E. Mársico, +5 authors C. Conte-Junior
- Chemistry, Medicine
- Journal of food science
- 1 April 2017
The influence of different ultraviolet (UV-C) doses (0.103 and 0.305 J/cm2 ) was investigated by instrumental color parameters, pH, lipid, and protein oxidations, fatty acids (FA) composition and… Expand
Effects of different frying techniques on the color, fatty acid profile, and lipid oxidation of Arapaima gigas
Effect of high hydrostatic pressure on the color and texture parameters of refrigerated Caiman (Caiman crocodilus yacare) tail meat.
The effect of applying high hydrostatic pressure (HHP) on the instrumental parameters of color and texture and sensory characteristics of alligator meat were evaluated. Samples of alligator tail meat… Expand