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Registro Completo |
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Biblioteca(s): |
Embrapa Pecuária Sudeste. |
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Data corrente: |
28/12/2010 |
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Data da última atualização: |
01/07/2011 |
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Autoria: |
TANG HO, C.; SHAHIDI, F. |
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Afiliação: |
CHI-TANG HO; FEREIDOON SHAHIDI, UNIVERSITY OF KENTUCKY. |
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Título: |
Quality attributes of muscle foods. |
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Ano de publicação: |
1999 |
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Fonte/Imprenta: |
New York: Kluwer Academic, 1999. |
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Idioma: |
Português |
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Notas: |
Compra FAPESP |
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Conteúdo: |
Quality characteristics of muscle food; Animal production origins of some mear color and flavor attributes; Vitamin E: effect on meat color and flavor; The high energy diet for salmon; effect of fat on mucle quality; Accumulation of conjugated linoleic Acid (CLA) in tissues of fish fed diets; Quality andshelf of meat in case-ready modified atmosphere packing; Storage stability of meat products as affected by organic and inorganic additives and functional ingredients; Currents status of meat flavor; Favor of lamb and muttun; effect of castration and slaughter age on the flavor of sheepmeat; Role of selected precursors in meat flavor formation. |
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Palavras-Chave: |
Muscle food. |
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Thesaurus Nal: |
meat quality. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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Marc: |
LEADER 01032nam a2200157 a 4500
001 1870996
005 2011-07-01
008 1999 bl uuuu 00u1 u #d
100 1 $aTANG HO, C.
245 $aQuality attributes of muscle foods.
260 $aNew York: Kluwer Academic$c1999
500 $aCompra FAPESP
520 $aQuality characteristics of muscle food; Animal production origins of some mear color and flavor attributes; Vitamin E: effect on meat color and flavor; The high energy diet for salmon; effect of fat on mucle quality; Accumulation of conjugated linoleic Acid (CLA) in tissues of fish fed diets; Quality andshelf of meat in case-ready modified atmosphere packing; Storage stability of meat products as affected by organic and inorganic additives and functional ingredients; Currents status of meat flavor; Favor of lamb and muttun; effect of castration and slaughter age on the flavor of sheepmeat; Role of selected precursors in meat flavor formation.
650 $ameat quality
653 $aMuscle food
700 1 $aSHAHIDI, F.
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Registro original: |
Embrapa Pecuária Sudeste (CPPSE) |
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| Registros recuperados : 7 | |
| 3. |  | CAMARGO, A. C. de; BIASOTO, A. C. T.; SCHWEMBER, A. R.; GRANADO, D.; RASERA, G. B.; FRANCHIN, M.; ROSALEN, P. L.; ALENCAR, S. M.; SHAHIDI, F. Should we ban total phenolics and antioxidant screening methods? The link between antioxidant potential and activation of NF-KB using phenolic compounds from grape by-products. Food Chemistry, v. 290, p. 229-238, 2019.| Tipo: Artigo em Periódico Indexado | Circulação/Nível: A - 1 |
| Biblioteca(s): Embrapa Semiárido. |
|    |
| 4. | | YOSHIARA, L. Y.; MANDARINO, J. M. G.; CARRÃO-PANIZZI, M. C.; MADEIRA, T. B.; SILVA, J. B. da; CAMARGO, A. C. de; SHAHIDI, F.; IDA, E. I. Germination changes the isoflavone profile and increases the antioxidant potential of soybean. Journal of Food Bioactives, v. 3, p. 144-150, 2018.| Tipo: Artigo em Periódico Indexado | Circulação/Nível: C - 0 |
| Biblioteca(s): Embrapa Trigo. |
|  |
| 5. | | YOSHIARA, L. Y.; MANDARINO, J. M. G.; CARRÃO-PANIZZI, M. C.; MADEIRA, T. B.; SILVA, J. B. da; CAMARGO, A. C. de; SHAHIDI, F.; IDA, E. I. Germination changes the isoflavone profile and increases the antioxidant potential of soybean. Journal of Food Bioactives, v. 3, p. 144-150, 2018.| Tipo: Artigo em Periódico Indexado | Circulação/Nível: C - 0 |
| Biblioteca(s): Embrapa Soja. |
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| 6. | | TOSCANO, L. T.; SILVA, A. S.; TOSCANO, L. T.; TAVARES, R. L.; BIASOTO, A. C. T.; CAMARGO, A. C. de; SILVA, C. S. O. da; GONÇALVES, M. da C. R.; SHAHIDI, F. Phenolics from purple grape juice increase serum antioxidant status and improve lipid profile and blood pressure in healthy adults under intense physical training. Journal of Functional Foods, v. 33, p. 419-424, 2017.| Tipo: Artigo em Periódico Indexado | Circulação/Nível: A - 1 |
| Biblioteca(s): Embrapa Semiárido. |
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| 7. | | OLIVEIRA, W. P. de; BIASOTO, A. C. T.; MARQUES, V. F.; SANTOS, I. M. dos; MAGALHÃES, K.; CORREA, L. C.; NEGRO-DELLACQUA. M.; MIRANDA, M. S.; CAMARGO, A. C. de; SHAHIDI, F. Phenolics from winemaking by-products better decrease VLDL-cholesterol and triacylglycerol levels than those of red wine in wistar rats. Journal of Food Science, v, 82, n. 10, p. 2432-2437, 2017.| Tipo: Artigo em Periódico Indexado | Circulação/Nível: A - 2 |
| Biblioteca(s): Embrapa Semiárido. |
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| Registros recuperados : 7 | |
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| Nenhum registro encontrado para a expressão de busca informada. |
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