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Refinado por: Nome da Publicação: LWT - Food Science and Technology remover
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1
A probiotic soy-based innovative product as an alternative to petit-suisse cheese
A probiotic soy-based innovative product as an alternative to petit-suisse cheese
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A probiotic soy-based innovative product as an alternative to petit-suisse cheese

Natalia Silva Matias Raquel Bedani; Inar Alves de Castro; Susana Marta Isay Saad

LWT - Food Science and Technology Amsterdam v. 59, n. 1, p. 411-417, 2014

Amsterdam 2014

Item não circula. Consulte sua biblioteca.(Acessar)

2
Oxidative stability of functional phytosterol-enriched dark chocolate
Oxidative stability of functional phytosterol-enriched dark chocolate
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Oxidative stability of functional phytosterol-enriched dark chocolate

Patrícia Borges Botello Melissa Galasso; Virgínia Dias; Mara Mandrioli; Luciana Pereira Lobato; Maria Teresa Rodriguez Estrada; Inar Alves de Castro

LWT - Food Science and Technology Amsterdam v. 55, n. 2, p. 444-451, 2014

Amsterdam 2014

Item não circula. Consulte sua biblioteca.(Acessar)

3
Nutrition claims for functional guava mousses produced with milk fat substitution by inulin and/or whey protein concentrate based on heterogeneous food legislations
Nutrition claims for functional guava mousses produced with milk fat substitution by inulin and/or whey protein concentrate based on heterogeneous food legislations
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Artigo 		Adicionar ao Meu Espaço

Nutrition claims for functional guava mousses produced with milk fat substitution by inulin and/or whey protein concentrate based on heterogeneous food legislations

Tiemy Rosana Komatsu Flávia Carolina Alonso Buriti; Roberta Claro da Silva; Alexandre Rodrigues Lobo; Celia Colli; Luiz Antonio Gioielli; Susana Marta Isay Saad

LWT - Food Science and Technology Amsterdam v. 50, n. 2, p. 755-765, 2013

Amsterdam 2013

Item não circula. Consulte sua biblioteca.(Acessar)

4
Use of the jabuticaba (Myrciaria cauliflora) depulping residue to produce a natural pigment powder with functional properties
Use of the jabuticaba (Myrciaria cauliflora) depulping residue to produce a natural pigment powder with functional properties
Material Type:
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Use of the jabuticaba (Myrciaria cauliflora) depulping residue to produce a natural pigment powder with functional properties

Mariana Casagrande Silva Volnei Brito de Souza; Marcelo Thomazini; Edson Roberto da Silva; Tahis Smaniotto; Rosemary Aparecida de Carvalho; Maria Inês Genovese; Carmen Silvia Fávaro-Trindade

LWT - Food Science and Technology Amsterdam v. 55, n. 1, p. 203-209, Jan. 2014

Amsterdam 2014

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2014 Use )(Acessar)

5
Production of instant green banana flour (Musa cavendischii, var. Nanicão) by a pulsed-fluidized bed agglomeration
Production of instant green banana flour (Musa cavendischii, var. Nanicão) by a pulsed-fluidized bed agglomeration
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Production of instant green banana flour (Musa cavendischii, var. Nanicão) by a pulsed-fluidized bed agglomeration

Lina Maria Rayo Mendez Lívia Chaguri e Carvalho; Fabiana Andréa Hoffmann Sardá; Gustavo César Dacanal; Elizabete Wenzel de Menezes; Carmen Cecília Tadini 1954-

LWT - Food Science and Technology Amsterdam v. 63, n. 1, p. 461-469, Sept. 2015

Amsterdam 2015

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2015 Pro )(Acessar)

6
Rheological and mechanical characterization of curcumin-loaded emulsion-filled gels produced with whey protein isolate and xanthan gum
Rheological and mechanical characterization of curcumin-loaded emulsion-filled gels produced with whey protein isolate and xanthan gum
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Rheological and mechanical characterization of curcumin-loaded emulsion-filled gels produced with whey protein isolate and xanthan gum

Ivana Morais Geremias de Andrade Nayla Padua Del Bianco Gontijo Souki; Izabel Cristina Freitas Moraes; Samantha Cristina de Pinho

LWT - Food Science and Technology London v. 86, p. 166-173, 2017

London 2017

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2017 Rhe )(Acessar)

7
Omega-3- and fibre-enriched chicken nuggets by replacement of chicken skin with chia (Salvia hispanica L.) flour
Omega-3- and fibre-enriched chicken nuggets by replacement of chicken skin with chia (Salvia hispanica L.) flour
Material Type:
Artigo 		Adicionar ao Meu Espaço

Omega-3- and fibre-enriched chicken nuggets by replacement of chicken skin with chia (Salvia hispanica L.) flour

Juliane Carvalho Barros Paulo Eduardo Sichetti Munekata; Manoela Alves Pires; Isabela Rodrigues; Oussama Slaoui Andaloussi; Christianne Elisabete da Costa Rodrigues; Marco Antonio Trindade

LWT - Food Science and Technology London v. 90, p. 283-289, 2018

London 2018

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2018 Ome )(Acessar)

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Deste Autor:

  1. Castro, I
  2. Saad, S
  3. Colli, C
  4. Carvalho, L
  5. Thomazini, M

Neste Assunto:

  1. Alimentos Funcionais
  2. Jabuticaba
  3. Engenharia De Alimentos
  4. Fluidização
  5. Probióticos

  • Realização: ABCD-USP USP   Logos de Redes Sociais: Freepik

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