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Cortez-Vega, William Renzo; Fonseca, Gustavo Graciano; Prentice-Hernández, Carlos
(2012)
The aim of this work was to evaluate and compare the color, texture and sensory characteristics of whitemouth croaker (Micropogonias furnieri) surimi and mechanically separated chicken meat (MDCM) surimi-like material ...
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Cortez-Vega, William Renzo; Fonseca, Gustavo Graciano; Prentice-Hernández, Carlos
(2013)
Mechanically separated chicken meat has become a common ingredient of comminuted sausage products, as ‘frankfurters’, mainly due to its low price. The present work aimed to develop a frankfurter from mechanically separated ...
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Alfaro, Alexandre da Trindade; Fonseca, Gustavo Graciano; Prentice-Hernández, Carlos
(2013)
The effects of several agents in two different concentrations and pH values (5.0 and 8.0) on the functional properties of tilapia (Oreochromis urolepis hornorum) skin gelatin were evaluated and compared using a control ...
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Vega, William Renzo Cortez; Fonseca, Gustavo Graciano; Prentice-Hernández, Carlos
(2013)
Surimi is a semi-processed washed fish mince protein concentrate mixed with cryoprotectants for frozen storage, which is the primary constituent of processed foods. Mechanically separated chicken meat (MSCM) is a common ...
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Fonseca, Gustavo Graciano; Gandra, Eliezer Avila; Sclowitz, Liana Fossati; Corrêa, Ana Paula Antunes; Costa, Jorge Alberto Vieira; Levy, Jose Alberto
(2008)
A RAPD methodology for differentiation and characterization of the fungal edible species Pleurotus ostreatus and Pleurotus sajor-caju was developed. Two of the most usual methods of DNA extraction were studied. The first ...
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Alfaro, Alexandre da Trindade; Fonseca, Gustavo Graciano; Balbinot, Evellin; Machado, Alessandra; Prentice-Hernández, Carlos
(2013)
Gelatin was extracted from the skin of tilapia (Oreochromis urolepis hornorum) and characterized according to its physical and chemical properties. It had pH 4.66, which is slightly higher than the values reported for ...
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Fonseca, Gustavo Graciano; Porto, Paulo Sérgio da Silva; Pinto, Luiz Antonio de Almeida
(2006)
Salami is a product which preparation time varies notably in function of some parameters, especially its size. This study carried out in a company to verify in industrial scale the possibility of the reduction of the days ...
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Fonseca, Gustavo Graciano; Porto, Paulo Sérgio da Silva; Pinto, Luiz Antonio de Almeida
(Academic Journals, 2006)
Salami is a product wich preparation times varies notably in function of some parameters, especially its size. This study carried out in a company to verify in industrial scale the possibility of the reduction of the days ...
