White Hake
Mostrando 1-5 de 5 artigos, teses e dissertações.
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1. Effect of cooking with interesterified margarine in the chemical composition of fish
Abstract With the objective of evaluating the influence of the heat treatment on the chemical composition of fish refried with interesterified margarine, the white hake (Cynoscion leiarchus), fresh and braised forms, was determined its centesimal composition, calorific value and fatty acid profile. Cooking with interesterified margarine resulted in a reducti
Food Sci. Technol. Publicado em: 22/07/2019
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2. Efeito da adição de coentro e urucum na composição de acidos graxos em file de pescada branca (Cynoscion spp) / Effect of the addition of coriander and annatto on white hake filet1s fatty acid composition
One of the main characteristics of fish lipids is its high content of long chain polyunsaturated fatty acids. These fatty acids are well known to exert beneficial effects on human health; however, they are highly prone to oxidation. Annatto and coriander are two spices widely used in the Brazilian cuisine that have been previously studied for their antioxida
Publicado em: 2010
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3. Influencia da adição de urucum e coentro na formação de oxidos de colesterol durante o tratamento termico e armazenamento de pescada branca / Influence of the addition of coriander and annatto in the formation of cholesterol oxides during thermal treatment and storage of white hake
Pescados são alimentos ricos em ácidos graxos poli-insaturados, os quais são extremamente suscetíveis à oxidação, originando principalmente radicais livres e hidroperóxidos que aceleram o processo oxidativo do colesterol, ocasionando a formação de óxidos de colesterol. Estes óxidos são mais prejudiciais à saúde do que o próprio colesterol, po
Publicado em: 2010
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4. Humoral immune responses induced by Kudoa sp. (Myxosporea: Multivalvulida) antigens in BALB/c mice
The majority of Kudoa species infect the somatic muscle of fish establishing cysts. As there is no effective method to detect infected fish without destroying them these parasited fish reach the consumer. This work was developed to determine whether this parasite contains antigenic compounds capable of provoking an immune response in laboratory animals, in o
Memórias do Instituto Oswaldo Cruz. Publicado em: 2002-12
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5. Desenvolvimento de um produto desidratado combinando pescado salgado com uma base proteica obtida de farinhas de soja e trigo
The present work was undertaken with the aim of developing a dehydrated product (fish-balls) by combining defatted soy flour, wheat flour and minced salted fish. Defatted soy flour and wheat flour were mixed at levels of 1.0 : 1.0 , 0.75 : 1.0 , 0.50 : 1.0 and 0.5 : 1.0 parts respectively, leavened with 6% of commercial yeast for 45 minutes, baked at 200-210
Publicado em: 1985