J
João Andrade da Silva
Researcher at Federal University of Paraíba
Publications - 34
Citations - 180
João Andrade da Silva is an academic researcher from Federal University of Paraíba. The author has contributed to research in topics: Feed conversion ratio & Talinum. The author has an hindex of 7, co-authored 34 publications receiving 165 citations.
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Journal Article
Perfil da qualidade higiênico-sanitária da carne bovina comercializada em feiras livres e mercados públicos de João Pessoa/PB-Brasil
Patricia Urquiza Lundgren,João Andrade da Silva,Janeeyre Ferreira Maciel,Thiago Mendes Fernandes +3 more
TL;DR: As condicoes higienicas do ambiente de trabalho e o cumprimento das exigencias ofi ciais e legais sao fatores importantes na producao e comercializacao dos alimentos seguros e de qualidade, na area metropolitana do municipio ofi Joao Pessoa/PB.
Journal Article
Avaliação das condições higiênico-sanitárias de carne bovina comercializada em supermercados de João Pessoa
TL;DR: In this article, the authors evaluated 30 establishments that market beef in Joao Pessoa, Brazil and found that the chain of the responsible cold for the meat conservation exposed for sale is not being maintained in most of the supermarkets.
Journal ArticleDOI
Flour production from shrimp by-products and sensory evaluation of flour-based products
Thiago Mendes Fernandes,João Andrade da Silva,Ana Hermínia Andrade da Silva,José Marcelino Oliveira Cavalheiro,Maria Lúcia da Conceição +4 more
TL;DR: The sensory evaluation indicated a good acceptance of the products, with satisfactory acceptability index, which indicates that shrimp cephalothorax in the form of flour has a potential for developing new products.
Caracterização microbiológica, físico-química e sensorial de hambúrgueres de carne de avestruz (Struthio camellus), elaborados com substituto de gordura
Érica Menezes Salvino,João Andrade da Silva,Elciane da Silva Nóbrega,José Carlos do Nascimento,Maria José de Carvalho Costa,Janeeyre Ferreira Maciel +5 more
TL;DR: In this article, the feasibility of the use of a modified starch as an total or partial alternative of fat contents into the formulations of ostrich meat hamburgers was evaluated, and four formulations were prepared.
Journal ArticleDOI
Nature of the antimicrobial activity of Lactobacillus caseiBifidobacterium bifidum and Bifidobacterium animalis against foodborne pathogenic and spoilage microorganisms
TL;DR: The results demonstrated that antimicrobial substances do not have proteinaceous nature and are caused by the action of organic acids with decreasing medium pH.