15.07.2013 Views

Simone Canabarro Palezi - UFSM

Simone Canabarro Palezi - UFSM

Simone Canabarro Palezi - UFSM

SHOW MORE
SHOW LESS

Create successful ePaper yourself

Turn your PDF publications into a flip-book with our unique Google optimized e-Paper software.

MEILGAARD, C. Sensory Evaluation techniques. Third edition. USA : CRC Press. 375 p.,<br />

1999.<br />

MEHTA, R. L.; ZAYAS, J. F.; YANG, S.S. A Jowan as a source of natural lipid antioxidant.<br />

J. Agric. Food Chem.; v.42, p. 1420-1422, 1994.<br />

MINOZZO, M.G.; WASZCZYNSKYJ, N.; BEIRAO, L.H. Características físico-químicas do<br />

patê de tilapia do Nilo (Oreochromis Niloticus) comparado a produtos similares comerciais.<br />

Alimento. Nutrição., Araraquara, v. 15, n. 2, p. 101-105, 2004.<br />

MONTEIRO, C. L. B. Técnicas de avaliação sensorial. 2 ed. Curitiba, UFPR/. CEPPA.<br />

1984.<br />

MORAES, C.; MONTOVANI, D. M. B.; CARVALHO, C. R. L.; Col. Inst. Tecnol. Alim.<br />

1992, p.22, 72.<br />

MOREIRA, R.T. Desenvolvimento de embutido emulsionado de tilápia (Oreochromis<br />

niloticus) estabilizado com hidrocolóides. 2005. s.n. Tese (Doutorado em Tecnologia de<br />

Alimentos) – Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas,<br />

Campinas.<br />

MORRISEY, M. T.; WU, J. W.; LIN, D.; AN, H. Protease inhibitor effects on torsion<br />

measurements and autolysis of pacific whiting surimi. Journal of Food Science, v. 58, n. 05<br />

p. 1050-1054, 1993.<br />

MOURE, A.; CRUZ, J.M.; FRANCO, D.; DOMINGUEZ, J.M.; SINEIRO, J.;<br />

DOMINGUEZ, H. et al. Natural antioxidants from residual sources. Food Chemistry, v. 72,<br />

p. 45–171, 2001.<br />

MURPHY, S.C.; GILROY, D.; KERRY, J.F.; BUCKLEY, D.J.; KERRY, J.P. Evaluation of<br />

surimi, fat and water content in a low/no added pork sausage formulation using response<br />

surface methodology. Meat Science, v.66, p.689-701, 2004.<br />

NAWAR, W. W. Lipids. In: O. R. Fennema, O.R. (Ed.). Food chemistry, v. 2.<br />

New York: Marcel Dekker, 1985. p. 139-244.<br />

OEHLENSCHLÄGER J.; SÖRENSEN, N.K. Criteria of fish freshness and quality aspects.<br />

In: THE FINAL MEETING OF THE CONCERTED ACTION -EVALUATION OF FISH<br />

FRESHNESS - 1997, Nantes. [Anais…] Nantes, 1997. p.30-35.<br />

OGAWA, M., MAIA. Manual de Pesca – Ciência e Tecnologia do Pescado. vol.1. Livraria<br />

Varela. São Paulo. 430p. E.L.1999.<br />

OHSHIMA, H.; YOSHIE, Y.; AURIOL, S.; GILIBERT, I. Antioxidant and prooxidant<br />

actions of flavonoids: effects on DNA damage induced by nitric oxide, peroxynitrite and<br />

nitroxyl anion. Free Radical Biology and Medicine, v. 25, n. 9, p. 1057–1065, 1998.<br />

OLIVO, R. Alterações oxidativas em produtos carneos. Globalfood Sistemas. Ingredientes e<br />

tecnologia para Alimentos Ltda, p. 9, 2005.<br />

81

Hooray! Your file is uploaded and ready to be published.

Saved successfully!

Ooh no, something went wrong!