Enxeñaría química
Departamento
Universidade Federal da Paraíba
João Pessoa, BrasilPublicacións en colaboración con investigadores/as de Universidade Federal da Paraíba (12)
2021
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Effect of increased salt water intake on the production and composition of dairy goat milk
Animals, Vol. 11, Núm. 9
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Pre-emulsioned linseed oil as animal fat replacement in sheep meat sausages: Microstructure and physicochemical properties
Journal of Food Processing and Preservation, Vol. 45, Núm. 1
2020
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Effect of the use of tomato pomace on feeding and performance of lactating goats
Animals, Vol. 10, Núm. 9, pp. 1-14
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Proteome changes in lamb semimembranosus muscles associated with the inclusion of sunflower cake in their diet
International Journal of Food Science and Technology, Vol. 55, Núm. 3, pp. 995-1001
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Suitability of different levels of sunflower cake from biodiesel production as feed ingredient for lamb production
Revista Brasileira de Zootecnia, Vol. 49, pp. 1-10
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The impact of dietary supplementation with guava (Psidium guajava L.) agroindustrial waste on growth performance and meat quality of lambs
Meat Science, Vol. 164
2019
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Effect of organic acids on the quality of sheep “buchada”: From food safety to physicochemical, nutritional, and sensorial evaluation
Journal of Food Processing and Preservation, Vol. 43, Núm. 3
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Optimizing the use of spineless cactus in the finishing diet of lambs: physicochemical properties and sensory characteristics of meat
Journal of the Science of Food and Agriculture, Vol. 99, Núm. 14, pp. 6241-6247
2016
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Influence of the addition of: Lactobacillus acidophilus La-05, Bifidobacterium animalis subsp. lactis Bb-12 and inulin on the technological, physicochemical, microbiological and sensory features of creamy goat cheese
Food and Function, Vol. 7, Núm. 10, pp. 4356-4371
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Polyphenolic profile and antioxidant and antibacterial activities of monofloral honeys produced by Meliponini in the Brazilian semiarid region
Food Research International, Vol. 84, pp. 61-68
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Sugar profile, physicochemical and sensory aspects of monofloral honeys produced by different stingless bee species in Brazilian semi-arid region
LWT - Food Science and Technology, Vol. 65, pp. 645-651
2015
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Effects of added Lactobacillus acidophilus and Bifidobacterium lactis probiotics on the quality characteristics of goat ricotta and their survival under simulated gastrointestinal conditions
Food Research International, Vol. 76, pp. 828-838