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Grape skin flour obtained from wine processing as an antioxidant in beef burgers.
de Alencar MG, de Quadros CP, Luna ALLP, Neto AF, da Costa MM, Queiroz MAÁ, de Carvalho FAL, da Silva Araújo DH, Gois GC, Dos Anjos Santos VL, da Silva Filho JRV, de Souza Rodrigues RT. de Alencar MG, et al. Among authors: de carvalho fal. Meat Sci. 2022 Dec;194:108963. doi: 10.1016/j.meatsci.2022.108963. Epub 2022 Sep 5. Meat Sci. 2022. PMID: 36084488 Free article.
Interaction between residual feed intake and thermal environment on performance, nitrogen balance, ingestive behavior and carcass yield of dorper lambs.
Queiroz de Carvalho DT, Marques Ferreira BJ, Matos JC, Nascimento Ramos EJ, Gois GC, Leandro de Carvalho FA, Torres de Souza Rodrigues R, Menezes DR, Ávila Queiroz MA, Di Mambro Ribeiro CV. Queiroz de Carvalho DT, et al. Among authors: leandro de carvalho fa. J Therm Biol. 2024 Jan;119:103802. doi: 10.1016/j.jtherbio.2024.103802. Epub 2024 Feb 6. J Therm Biol. 2024. PMID: 38340466
Partial replacement of meat and fat with hydrated wheat fiber in beef burgers decreases caloric value without reducing the feeling of satiety after consumption.
Carvalho LT, Pires MA, Baldin JC, Munekata PES, de Carvalho FAL, Rodrigues I, Polizer YJ, de Mello JLM, Lapa-Guimarães J, Trindade MA. Carvalho LT, et al. Among authors: de carvalho fal. Meat Sci. 2019 Jan;147:53-59. doi: 10.1016/j.meatsci.2018.08.010. Epub 2018 Aug 27. Meat Sci. 2019. PMID: 30196201