Marco Antonio Trindade
Marco Antonio Trindade
Professor Associado, Departamento de Engenharia de Alimentos, Faculdade de Zootecnia e Engenharia de Alimentos (FZEA), Universid
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The use of spray drying technology to reduce bitter taste of casein hydrolysate
CS Fávaro-Trindade, AS Santana, ES Monterrey-Quintero, MA Trindade, ...
Food hydrocolloids 24 (4), 336-340, 2010
Thermoanalytical, kinetic and rheological parameters of commercial edible vegetable oils
J Santos, I Santos, M Conceiçăo, SL Porto, M Trindade, A Souza, ...
Journal of thermal analysis and calorimetry 75 (2), 419-428, 2004
Evaluation of antioxidant capacity of 13 plant extracts by three different methods: cluster analyses applied for selection of the natural extracts with higher antioxidant …
RPP Fernandes, MA Trindade, FG Tonin, CG Lima, SMP Pugine, ...
Journal of food science and technology 53, 451-460, 2016
The stability of ascorbic acid microencapsulated in granules of rice starch and in gum arabic
MA Trindade, CRF Grosso
Journal of Microencapsulation 17 (2), 169-176, 2000
Production and properties of casein hydrolysate microencapsulated by spray drying with soybean protein isolate
SEM Ortiz, A Mauri, ES Monterrey-Quintero, MA Trindade, AS Santana, ...
LWT-Food Science and Technology 42 (5), 919-923, 2009
Use of Tiger Nut (Cyperus esculentus L.) Oil Emulsion as Animal Fat Replacement in Beef Burgers
J Carvalho Barros, PES Munekata, FAL de Carvalho, M Pateiro, FJ Barba, ...
Foods 9 (1), 44, 2020
Assessment of the stability of sheep sausages with the addition of different concentrations of Origanum vulgare extract during storage
RPP Fernandes, MA Trindade, JM Lorenzo, MP De Melo
Meat science 137, 244-257, 2018
Evaluation of oxidative stability of lamb burger with Origanum vulgare extract
RPP Fernandes, MA Trindade, FG Tonin, SMP Pugine, CG Lima, ...
Food chemistry 233, 101-109, 2017
Microencapsulated jabuticaba (Myrciaria cauliflora) extract added to fresh sausage as natural dye with antioxidant and antimicrobial activity
JC Baldin, EC Michelin, YJ Polizer, I Rodrigues, SHS de Godoy, ...
Meat Science 118, 15-21, 2016
Effect of guarana (Paullinia cupana) seed and pitanga (Eugenia uniflora L.) leaf extracts on lamb burgers with fat replacement by chia oil emulsion during shelf life storage at 2 C
FAL de Carvalho, JM Lorenzo, M Pateiro, R Bermúdez, L Purriños, ...
Food Research International 125, 108554, 2019
Effects of oregano extract on oxidative, microbiological and sensory stability of sheep burgers packed in modified atmosphere
RPP Fernandes, MA Trindade, JM Lorenzo, PES Munekata, MP De Melo
Food Control 63, 65-75, 2016
Mechanically separated meat of broiler breeder and white layer spent hens
MA Trindade, PE Felício, CJC Castillo
Scientia Agricola 61, 234-239, 2004
Main characteristics of peanut skin and its role for the preservation of meat products
JM Lorenzo, PES Munekata, AS Sant'Ana, RB Carvalho, FJ Barba, ...
Trends in Food Science & Technology 77, 1-10, 2018
Effect of replacing backfat with vegetable oils during the shelf-life of cooked lamb sausages
FAL de Carvalho, PES Munekata, M Pateiro, PCB Campagnol, ...
Lwt 122, 109052, 2020
Microcapsules of a casein hydrolysate: production, characterization, and application in protein bars
GA Rocha, MA Trindade, FM Netto, CS Fávaro-Trindade
Food Science and Technology International 15 (4), 407-413, 2009
Partial replacement of meat and fat with hydrated wheat fiber in beef burgers decreases caloric value without reducing the feeling of satiety after consumption
LT Carvalho, MA Pires, JC Baldin, PES Munekata, FAL de Carvalho, ...
Meat science 147, 53-59, 2019
Effect of spray drying on the sensory and physical properties of hydrolysed casein using gum arabic as the carrier
SF Subtil, GA Rocha-Selmi, M Thomazini, MA Trindade, FM Netto, ...
Journal of food science and technology 51, 2014-2021, 2014
Turmeric (Curcuma longa L.) extract on oxidative stability, physicochemical and sensory properties of fresh lamb sausage with fat replacement by tiger nut (Cyperus esculentus L …
FAL de Carvalho, PES Munekata, AL de Oliveira, M Pateiro, ...
Food Research International 136, 109487, 2020
Characterization of phenolic composition in chestnut leaves and beer residue by LC-DAD-ESI-MS
PES Munekata, D Franco, MA Trindade, JM Lorenzo
LWT-Food Science and Technology 68, 52-58, 2016
Effect of natural antioxidants in Spanish salchichón elaborated with encapsulated n-3 long chain fatty acids in konjac glucomannan matrix
PES Munekata, R Domínguez, D Franco, R Bermúdez, MA Trindade, ...
Meat science 124, 54-60, 2017
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