Author/Creator: Trindade, Marco Antonio - British Library Electronic Legal Deposit Catalogue-Journal Issues and Articles Search Results

Author/Creator Trindade, Marco Antonio

1. Antioxidant effect of acerola fruit powder, rosemary and licorice extract in caiman meat nuggets containing mechanically separated caiman meat. (March 2021)

Authors:: de Paiva, Gilmar Borges; Trindade, Marco Antonio; Romero, Javier Telis; da Silva-Barretto, Andrea Carla
Journal:: Meat science
Issue:: Volume 173(2021)
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Record Type:: Journal Article
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2. Application of bi-layers active gelatin films for sliced dried-cured Coppa conservation. (July 2022)

Authors:: Luciano, Carla Giovana; Tessaro, Larissa; Bonilla, Jeannine; Balieiro, Júlio César de Carvalho; Trindade, Marco Antonio; Sobral, Paulo José do Amaral
Journal:: Meat science
Issue:: Volume 189(2022)
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Record Type:: Journal Article
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3. Consumer preferences for burgers and milk desserts: Evaluating the importance of health claim attributes. Issue 1 (4th October 2020)

Authors:: Viana, Mayra Monteiro; Polizer Rocha, Yana Jorge; Trindade, Marco Antonio; Alfinito, Solange
Journal:: Journal of sensory studies
Issue:: Volume 36:Issue 1(2021)
Page Start:: n/a
Record Type:: Journal Article
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4. Effect of guarana (Paullinia cupana) seed and pitanga (Eugenia uniflora L.) leaf extracts on lamb burgers with fat replacement by chia oil emulsion during shelf life storage at 2 °C. (November 2019)

Authors:: de Carvalho, Francisco Allan L.; Lorenzo, Jose M.; Pateiro, Mirian; Bermúdez, Roberto; Purriños, Laura; Trindade, Marco Antonio
Journal:: Food research international
Issue:: Volume 125(2019)
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Record Type:: Journal Article
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5. Effect of high pressure processing on physicochemical and microbiological properties of marinated beef with reduced sodium content. (December 2016)

Authors:: Rodrigues, Isabela; Trindade, Marco Antonio; Caramit, Franciele Roberto; Candoğan, Kezban; Pokhrel, Prashant Raj; Barbosa-Cánovas, Gustavo V.
Journal:: Innovative food science & emerging technologies
Issue:: Volume 38:Part B(2016)
Page Start:: 328
Record Type:: Journal Article
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6. Effect of replacing backfat with vegetable oils during the shelf-life of cooked lamb sausages. (March 2020)

Authors:: de Carvalho, Francisco Allan L.; Munekata, Paulo E.S.; Pateiro, Mirian; Campagnol, Paulo C.B.; Domínguez, Rubén; Trindade, Marco Antonio; Lorenzo, Jose M.
Journal:: Lebensmittel-Wissenschaft + Technologie =
Issue:: Volume 122(2020)
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Record Type:: Journal Article
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7. Effect of replacing pork backfat with Echium oil on technological and sensory characteristics of bologna sausages with reduced sodium content. (July 2019)

Authors:: Pires, Manoela Alves; Santos, Isabela Rodrigues dos; Barros, Julliane Carvalho; Trindade, Marco Antonio
Journal:: Lebensmittel-Wissenschaft + Technologie =
Issue:: Volume 109(2019)
Page Start:: 47
Record Type:: Journal Article
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8. Evaluation of consumers' perception regarding frankfurter sausages with different healthiness attributes. Issue 6 (12th September 2018)

Authors:: Polizer Rocha, Yana Jorge; Lapa‐Guimarães, Judite; de Noronha, Regina Lucia F.; Trindade, Marco Antonio
Journal:: Journal of sensory studies
Issue:: Volume 33:Issue 6(2018)
Page Start:: n/a
Record Type:: Journal Article
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9. Gamma ray irradiation: A new strategy to increase the shelf life of salt-reduced hot dog wieners. (January 2021)

Authors:: Rodrigues, Isabela; Baldini, Aline; Pires, Manoela; Carvalho Barros, Julliane; Fregonesi, Raul; Gonçalves de Lima, César; Trindade, Marco Antonio
Journal:: Lebensmittel-Wissenschaft + Technologie =
Issue:: Volume 135(2021)
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Record Type:: Journal Article
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10. Healthy beef burgers: Effect of animal fat replacement by algal and wheat germ oil emulsions. (March 2021)

Authors:: Barros, Julliane Carvalho; Munekata, Paulo E.S.; de Carvalho, Francisco Allan Leandro; Domínguez, Rubén; Trindade, Marco Antonio; Pateiro, Mirian; Lorenzo, José Manuel
Journal:: Meat science
Issue:: Volume 173(2021)
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Record Type:: Journal Article
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