Disciplina CTA615 - ATRIBUTOS DE QUALIDADE EM CARNES E PRODUTOS CÁRNEOS - PPGCTA

Estrutura curricular

Disciplina do PPGCTA
CTA615 - ATRIBUTOS DE QUALIDADE EM CARNES E PRODUTOS CÁRNEOS

  • Disciplina não obrigatória
  • Início: 19/08/2019
  • Nível: Mestrado
  • Créditos: 4 (Créditos computáveis)
  • Períodos de oferta: 1, 2
    • Ementa
  • Atributos de físicos, químicos e tecnológicos que refletem a qualidade de carnes e produtos cárneos. Inovações científicas e tecnológicas na área de carnes e produtos cárneos.
    • Bibliografia
  • - BARONE, A. M.; BANOVIC, M.; ASIOLI, D.; WALLACE, E.; RUIZ-CAPILLAS, C.; GRASSO, S. The Usual Suspect: How to Co-Create Healthier Meat Products. Food Research International, v. 143, p. 110304, 2021. doi: https://doi.org/10.1016/j.foodres.2021.110304
    - FLORES, M.; TOLDRÁ, F. Chemistry, safety, and regulatory considerations in the use of nitrite and nitrate from natural origin in meat products - Invited review. Meat Science, v. 171, p. 108272, 2021. doi: https://doi.org/10.1016/j.meatsci.2020.108272
    - HECK, R. T.; LORENZO, J. M.; SANTOS, B. A.; CICHOSKI, A. J.; MENEZES, C. R.; CAMPAGNOL, P. C. B. Microencapsulation of healthier oils: an efficient strategy to improve the lipid profile of meat products. Current Opinion in Food Science, v. 40, p. 6-12, 2021. doi: https://doi.org/10.1016/j.cofs.2020.04.010
    - HERRERO, A. M.; RUIZ-CAPILLAS, C. Novel lipid materials based on gelling procedures as fat analogues in the development of healthier meat products. Current Opinion in Food Science, v. 39, p. 1-6, 2021. doi: https://doi.org/10.1016/j.cofs.2020.12.010
    - MADHUSANKHA, G. D. M. P.; THILAKARATHNA, R. C. N. Meat tenderization mechanism and the impact of plant exogenous proteases: A review. Arabian Journal of Chemistry, v.14, n. 2, p. 102967, 2021. doi: https://doi.org/10.1016/j.arabjc.2020.102967
    - SILVA, B. D.; BERNARDES, P. C.; PINHEIRO, P. F.; FANTUZZI, E.; ROBERTO, C. D. Chemical composition, extraction sources and action mechanisms of essential oils: Natural preservative and limitations of use in meat products. Meat Science, v. 176, p. 108463, 2021. doi: https://doi.org/10.1016/j.meatsci.2021.108463
    - SULEMAN, R.; WANG, Z.; AADIL, R.M.; HUI, T.; HOPKINS, D.L.; ZHANG, D. Effect of cooking on the nutritive quality, sensory properties and safety of lamb meat: Current challenges and future prospects. Meat Science, v. 167, p. 108172, 2020. doi: https://doi.org/10.1016/j.meatsci.2020.108172
    - TOMASEVIC, I.; DJEKIC, I.; FONT-I-FURNOLS, M.; TERJUNG, N.; LORENZO, J.M. Recent advances in meat color research. Current Opinion in Food Science, v. 41, p. 81-87, 2021. doi: https://doi.org/10.1016/j.cofs.2021.02.012