المؤلفون: Massingue, Armando Abel, Paula, Mariele Maria de Oliveira, Rocha, Ana Paula, Haddad, Gabriela de Barros Silva, Carmo, Eloá Lourenço do, Ramos, Alcinéia de Lemos Souza, Ramos, Eduardo Mendes

المصدر: Brazilian Journal of Food Technology. January 2021 24

مصطلحات موضوعية: Protein concentrate, Thermal gelation, CIE Color, Scanning electron microscopy, Washing cycles, Washing solutions

وصف الملف: text/html

URL الوصول: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232021000100408

المؤلفون: Paula, Marielle Maria de Oliveira, Silva, Juliana Resende Gonçalves, Oliveira, Karoliny Lamas de, Massingue, Armando Abel, Ramos, Eduardo Mendes, Benevenuto Júnior, Augusto Aloísio, Silva, Maurício Henriques Louzada, Silva, Vanessa Riani Olmi

المصدر: Ciência Rural. January 2019 49(8)

مصطلحات موضوعية: Salvia hispanica, dietary fiber, lipid oxidation, shear force, check-all-that-applies analysis

وصف الملف: text/html

URL الوصول: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782019000800752

المؤلفون: Costa, Claudine Garcia Chaves da, Paula, Marielle Maria de Oliveira, Massingue, Armando Abel, Torres Filho, Robledo de Almeida, Ramos, Eduardo Mendes, Carneiro, João de Deus de Souza

المصدر: Ciência Rural. January 2019 49(6)

مصطلحات موضوعية: heart, kidney, liver, protein extensor, pH-shifting

وصف الملف: text/html

URL الوصول: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782019000600751

المؤلفون: Mandlate, Ivan Amós, Machine, António Paulo, Balane, Simião Gabriel, Massingue, Armando Abel

المصدر: Journal of Advances in Food Science & Technology; Vol. 11 No. 4 (2024): 2024 - Volume 11 [Issue 4]; 53-62 ; 2454-4213

مصطلحات موضوعية: Hamburger, spent hen meat, cashew fiber flour, sensory profile

وصف الملف: application/pdf

Relation: https://ikprress.org/index.php/JAFSAT/article/view/8977/8712; https://ikprress.org/index.php/JAFSAT/article/view/8977/8713; https://ikprress.org/index.php/JAFSAT/article/view/8977/8714; https://ikprress.org/index.php/JAFSAT/article/view/8977

الاتاحة: https://ikprress.org/index.php/JAFSAT/article/view/8977
https://doi.org/10.56557/jafsat/2024/v11i48977

المؤلفون: Massingue, Armando Abel, Bueno, Lethicia Olimpio, Carmo, Lorrany Ramos do, Fontes, Paulo Rogério, Ramos, Alcinéia de Lemos Souza, Ramos, Eduardo Mendes

المصدر: Research, Society and Development

مصطلحات موضوعية: Meat color, Oxidation, Packing system, Cor da carne, Oxidação, Sistema de embalagem, Color de la carne, Oxidación, Sistema de embalaje

وصف الملف: application/pdf

Relation: MASSINGUE, A. A. et al. Retail display life extension of beef by gelatin-chitosan edible coating incorporated with allspice leaves extract. Research, Society and Development, Vargem Grande Paulista, v. 11, n. 6, e26611629143, 2022. DOI:10.33448/rsd-v11i6.29143.; http://repositorio.ufla.br/jspui/handle/1/50721

الاتاحة: http://repositorio.ufla.br/jspui/handle/1/50721

المؤلفون: Massingue, Armando Abel, Bueno, Lethicia Olimpio, Carmo, Lorrany Ramos do, Fontes, Paulo Rogério, Ramos, Alcinéia de Lemos Souza, Ramos, Eduardo Mendes

المصدر: Research, Society and Development; Vol. 11 No. 6; e26611629143 ; Research, Society and Development; Vol. 11 Núm. 6; e26611629143 ; Research, Society and Development; v. 11 n. 6; e26611629143 ; 2525-3409

مصطلحات موضوعية: Meat color, Oxidation, Packing system, Cor de la carne, Oxidación, Sistema de embalaje, Cor da Carne, Oxidação, Sistema de embalagem

وصف الملف: application/pdf

Relation: https://rsdjournal.org/index.php/rsd/article/view/29143/25194; https://rsdjournal.org/index.php/rsd/article/view/29143

الاتاحة: https://rsdjournal.org/index.php/rsd/article/view/29143
https://doi.org/10.33448/rsd-v11i6.29143

المؤلفون: Massingue, Armando Abel, Paula, Marielle Maria de Oliveira, Haddad, Gabriela de Barros Silva, Gonçalves, Michelle Carlota, Silva, Vanessa Riani Olmi, Ramos, Eduardo Mendes, Ramos, Alcinéia Lemos de Souza

المصدر: Journal of Food Processing and Preservation

مصطلحات موضوعية: Mechanically deboned turkey meat, Turkey surimi-like material, Restructured broiler breast, Sensory evaluation, Carne mecanicamente separada, Produto tipo-surimi, Embutido de peito de frango, Perfil de textura e cor, Avaliação sensorial

Relation: MASSINGUE, A. A. et al. Effect of incorporating surimi-like material from mechanically deboned turkey meat on physicochemical and sensory characteristics of ready-to-eat broiler breast meat. Journal of Food Processing and Preservation, [S.I.], v. 46, n. 5, e16524, May 2022. DOI:10.1111/jfpp.16524.; https://doi.org/10.1111/jfpp.16524; http://repositorio.ufla.br/jspui/handle/1/50719

الاتاحة: http://repositorio.ufla.br/jspui/handle/1/50719
https://doi.org/10.1111/jfpp.16524

المؤلفون: Paula, Marielle Maria de Oliveira, Massingue, Armando Abel, Moura, Ana Paula Rocha de, Carneiro, João de Deus Souza, Ramos, Alcinéia de Lemos Souza, Ramos, Eduardo Mendes

المصدر: Food Science and Technology International

مصطلحات موضوعية: Low-sodium product, Sensorial analysis, Acceptance test, Check-all-that-apply, Temporal dominance of sensations, Embutidos, Carne - Qualidade, Produtos com baixo teor em sódio, Análise sensorial, Teste de aceitação, Domínio temporal de sensações

Relation: PAULA, M. M. de O. et al. Temporal dominance of sensations and check-all-that-apply analysis of restructured cooked hams elaborated with different salt content and pork quality meats. Food Science and Technology International, [S. I.], 2020. DOI: https://doi.org/10.1177/1082013220932355.; https://doi.org/10.1177/1082013220932355; http://repositorio.ufla.br/jspui/handle/1/42706

الاتاحة: http://repositorio.ufla.br/jspui/handle/1/42706
https://doi.org/10.1177/1082013220932355

المؤلفون: Massingue, Armando Abel, Torres Filho, Robledo de Almeida, Fontes, Paulo Rogério, Asaam, Susuana, Gomes, Maria Emília de Sousa, Ramos, Alcinéia de Lemos Souza, Ramos, Eduardo Mendes

المصدر: Journal of Food Processing and Preservation

Relation: MASSINGUE, A. A. et al. Effect of washing cycles and solutions on chemical composition and physicochemical properties of the surimi‐like material from mechanically deboned turkey meat. Journal of Food Processing and Preservation, [S.l.], v. 43, n. 5, May 2019.; http://repositorio.ufla.br/jspui/handle/1/39860

الاتاحة: http://repositorio.ufla.br/jspui/handle/1/39860
https://ifst.onlinelibrary.wiley.com/doi/full/10.1111/jfpp.13929

المؤلفون: Cardoso, Giselle Pereira, Andrade, Monalisa Pereira Dutra, Rodrigues, Lorena Mendes, Massingue, Armando Abel, Fontes, Paulo Rogério, Ramos, Alcinéia de Lemos Souza, Ramos, Eduardo Mendes

المصدر: Meat Science

مصطلحات موضوعية: Edible coating, Antioxidant, Antimicrobial, Color, Myoglobin redox forms, Sensorial analysis

Relation: CARDOSO, G. P. et al. Retail display of beef steaks coated with monolayer and bilayer chitosan-gelatin composites. Meat Science, [S.l.], v. 152, p. 20-30, June 2019.; https://www.sciencedirect.com/science/article/abs/pii/S0309174018308982; http://repositorio.ufla.br/jspui/handle/1/39307

الاتاحة: http://repositorio.ufla.br/jspui/handle/1/39307
https://www.sciencedirect.com/science/article/abs/pii/S0309174018308982

المؤلفون: Massingue, Armando Abel, Torres Filho, Robledo de Almeida, Fontes, Paulo Rogério, Ramos, Alcinéia de Lemos Souza, Fontes, Edimar Aparecida Filomeno, Perez, Juan Ramon Olalquiaga, Ramos, Eduardo Mendes

المصدر: Asian-Australasian Journal of Animal Sciences

مصطلحات موضوعية: Mortadella, Sheep meat, Discarded animals, Check-all-that-applies analysis

Relation: MASSINGUE, A. A. et al. Effect of mechanically deboned poultry meat content on technological properties and sensory characteristics of lamb and mutton sausages. Asian-Australasian Journal of Animal Sciences, [S.l.], v. 31, n. 4, p. 576-584, 2018.; https://www.ajas.info/journal/view.php?number=23854; http://repositorio.ufla.br/jspui/handle/1/32910

الاتاحة: http://repositorio.ufla.br/jspui/handle/1/32910
https://www.ajas.info/journal/view.php?number=23854

المؤلفون: de Oliveira Paula, Marielle Maria, Massingue, Armando Abel, de Moura, Ana Paula Rocha, de Deus Souza Carneiro, João, de Lemos Souza Ramos, Alcinéia, Ramos, Eduardo Mendes

المصدر: Food Science & Technology International; Jan2021, Vol. 27 Issue 1, p73-83, 11p

مصطلحات موضوعية: MEAT quality, UMAMI (Taste), PORK, SENSES, SALT, HAM, PORK products, STAR-branched polymers

المؤلفون: Gomes, Hewerton Barbosa, Rodrigues, Lorena Mendes, Massingue, Armando Abel, Lima, Ítalo Abreu, de Lemos Souza Ramos, Alcinéia, Ramos, Eduardo Mendes

المصدر: Asian-Australasian Journal of Animal Sciences; Feb2020, Vol. 33 Issue 2, p339-348, 10p

مصطلحات موضوعية: LACTULOSE, HAM, NUTRITIONAL value, PORK products

المؤلفون: Massingue, Armando Abel

المساهمون: Ramos, Eduardo Mendes, Ramos, Alcinéia de Lemos Souza, Gomes, Maria Emília de Sousa, Silva, Vanessa Riani Olmi, Torres Filho, Robledo de Almeida

مصطلحات موضوعية: Mechanically deboned turkey meat, Turkey surimi-like material, Restructured cured and cooked broiler breast meat, Instrumental texture and color, Sensory evaluation, Carne mecanicamente separada, Produto tipo-surimi, Embutido de peito de frango, Perfil de textura e cor, Avaliação sensorial, Ciência de Alimentos

وصف الملف: application/pdf

Relation: MASSINGUE, A. A. Processing and characterization of the surimi-like material from mechanically deboned turkey meat. 2018. 135 p. Tese (Doutorado em Ciência dos Alimentos)-Universidade Federal de Lavras, Lavras, 2018.; http://repositorio.ufla.br/jspui/handle/1/29548

الاتاحة: http://repositorio.ufla.br/jspui/handle/1/29548

المؤلفون: Massingue, Armando Abel

المساهمون: Ramos, Alcinéia Lemos de Souza, Ramos, Eduardo Mendes, Fontes, Edimar Aparecida Filomeno, Fontes, Paulo Rogério, Perez, Juan Olalquiaga Ramon

مصطلحات موضوعية: Carne de cordeiro, Carne de ovelha, Carne mecanicamente separada, Mortadela, Avaliação sensorial, Lamb meat, Mortadella, Mechanically deboned meat, Sensorial evaluation, Sheep meat, CNPQ_NÃO_INFORMADO

وصف الملف: application/pdf

Relation: MASSINGUE, A. A. Uso de carne mecanicamente separada de aves na elaboração de mortadelas à base de carne de cordeiros e de ovelhas. 2012. 104 p. Dissertação (Mestrado em Ciência dos Alimentos)-Universidade Federal de Lavras, Lavras, 2012.; http://repositorio.ufla.br/jspui/handle/1/629

الاتاحة: http://repositorio.ufla.br/jspui/handle/1/629

Alternate Title: Concentrados proteicos obtidos de subprodutos suínos pela técnica de mudança do pH: um estudo preliminar.

المؤلفون: Chaves da Costa, Claudine Garcia¹ claudine.gchaves@gmail.com, de Oliveira Paula, Marielle Maria¹, Massingue, Armando Abel², de Almeida Torres Filho, Robledo³, Mendes Ramos, Eduardo¹, de Deus de Souza Carneiro, João¹

المصدر: Ciência Rural. 2019, Vol. 49 Issue 6, p1-8. 8p.

مصطلحات موضوعية: *WASTE products, *G proteins, *PROTEINS, *SHIFTING cultivation, *KIDNEYS

المؤلفون: Buchili, Adelaide Florência Mateus

المساهمون: Ramos, Eduardo Mendes, Cardoso, Maria das Graças, Ramos, Alcinéia de Lemos Souza, Massingue, Armando Abel, Fontes, Paulo Rogério

مصطلحات موضوعية: Farinha cítrica, Antioxidante, Compostos fenólicos, Salames, Citric flour, Antioxidant, Phenolic compounds, Salamis, Tecnologia de Produtos de Origem Animal

Relation: BUCHILI, A. F. M. Uso de farinha de casca de frutas cítricas como antioxidantes na formulação de salames. 2023. 74 p. Tese (Doutorado em Ciência dos Alimentos)–Universidade Federal de Lavras, Lavras, 2023.; http://repositorio.ufla.br/jspui/handle/1/58016

الاتاحة: http://repositorio.ufla.br/jspui/handle/1/58016