Use of glucono‐delta‐lactone in the accelerated processing of boneless dry‐cured lamb hams
Palhares, Priscila Cotta, Carmo, Lorrany Ramos, Andrade, Bruna Fernandes, Ramos, Alcineia de Lemos Souza, Piccoli, Roberta Hilsdorf, Ramos, Eduardo Mendes
Published in International journal of food science & technology (01.05.2023)
Published in International journal of food science & technology (01.05.2023)
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Journal Article
S-nitrosothiols as nitrite alternatives: Effects on residual nitrite, lipid oxidation, volatile profile, and cured color of restructured cooked ham
Andrade, Bruna Fernandes, Guimarães, Angélica Souza, do Carmo, Lorrany Ramos, Tanaka, Marcelo Stefanini, Fontes, Paulo Rogério, Ramos, Alcinéia de Lemos Souza, Ramos, Eduardo Mendes
Published in Meat science (01.03.2024)
Published in Meat science (01.03.2024)
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Journal Article
Technological and sensory characteristics in development of innovative symbiotic boneless dry-cured lamb meat snack
Lima, Ítalo Abreu, do Carmo, Lorrany Ramos, Andrade, Bruna Fernandes, de Oliveira, Thales Leandro Coutinho, Piccoli, Roberta Hilsdorf, Ramos, Alcinéia de Lemos Souza, Ramos, Eduardo Mendes
Published in Meat science (01.10.2024)
Published in Meat science (01.10.2024)
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Journal Article
Sensory profile and color and oxidative stabilities of sliced restructured cooked hams with added S-nitroso-N-acetylcysteine as a nitrite replacement
Andrade, Bruna Fernandes, do Carmo, Lorrany Ramos, de Moura, Ana Paula Rocha, Ramos, Alcinéia de Lemos Souza, Ramos, Eduardo Mendes
Published in Food and Humanity (01.12.2024)
Published in Food and Humanity (01.12.2024)
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Journal Article