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Resultados de 1 a 10 de 98  para Produção Intelectual da USP

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1
Peroxidase and polyphenol oxidase thermal inactivation by microwaves in green coconut water simulated solutions
Peroxidase and polyphenol oxidase thermal inactivation by microwaves in green coconut water simulated solutions
Material Type:
Artigo 		Adicionar ao Meu Espaço

Peroxidase and polyphenol oxidase thermal inactivation by microwaves in green coconut water simulated solutions

Kátia Nicolau Matsui L. M Granado; Carmen Cecília Tadini 1954-

Food Science and Technology Zurich v.40, n. 5, p. 852-859, Jun. 2007

Zurich 2007

Acesso online

2
Peroxidase and polyphenol oxidase thermal inactivation by microwaves in green coconut water simulated solutions
Peroxidase and polyphenol oxidase thermal inactivation by microwaves in green coconut water simulated solutions
Material Type:
Artigo 		Adicionar ao Meu Espaço

Peroxidase and polyphenol oxidase thermal inactivation by microwaves in green coconut water simulated solutions

Kátia Nicolau Matsui L. M Granado; Carmen Cecília Tadini 1954-

Food Science and Technology Zurich v.40, n. 5, p. 852-859, Jun. 2007

Zurich 2007

Acesso online

3
Application of exploratory factor analysis to assess fish consumption in a university community
Application of exploratory factor analysis to assess fish consumption in a university community
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Artigo 		Adicionar ao Meu Espaço

Application of exploratory factor analysis to assess fish consumption in a university community

Érika da Silva Maciel Luciana Kimie Savay-da-Silva; Júlia Santos Vasconcelos; Juliana Antunes Galvão; Jaqueline Girnos Sonati; Marilia Oetterer

Food Science and Technology Campinas v. 33, n. 1, p. 99-106, 2013

Campinas 2013

Item não circula. Consulte sua biblioteca.(Acessar)

4
Oxidative enzymes activity in sugarcane juice as a function of the planting system
Oxidative enzymes activity in sugarcane juice as a function of the planting system
Material Type:
Artigo 		Adicionar ao Meu Espaço

Oxidative enzymes activity in sugarcane juice as a function of the planting system

Tadeu Alcides Marques Erick Malheiros Rampazo; Patricia Angélica Alves Marques

Food Science and Technology Campinas v. 33, n. 1, p. 146-150, 2013

Campinas 2013

Item não circula. Consulte sua biblioteca.(Acessar)

5
Oxidative enzymes activity in sugarcane juice as a function of the planting system
Oxidative enzymes activity in sugarcane juice as a function of the planting system
Material Type:
Artigo 		Adicionar ao Meu Espaço

Oxidative enzymes activity in sugarcane juice as a function of the planting system

Tadeu Alcides Marques Erick Malheiros Rampazo; Patricia Angélica Alves Marques

Food Science and Technology Campinas v. 33, n. 1, p. 146-150, 2013

Campinas 2013

Item não circula. Consulte sua biblioteca.(Acessar)

6
Application of exploratory factor analysis to assess fish consumption in a university community
Application of exploratory factor analysis to assess fish consumption in a university community
Material Type:
Artigo 		Adicionar ao Meu Espaço

Application of exploratory factor analysis to assess fish consumption in a university community

Érika da Silva Maciel Luciana Kimie Savay-da-Silva; Júlia Santos Vasconcelos; Juliana Antunes Galvão; Jaqueline Girnos Sonati; Marilia Oetterer

Food Science and Technology Campinas v. 33, n. 1, p. 99-106, 2013

Campinas 2013

Item não circula. Consulte sua biblioteca.(Acessar)

7
Okara, a soymilk industry by-product, as a non-meat protein source in reduced fat beef burgers
Okara, a soymilk industry by-product, as a non-meat protein source in reduced fat beef burgers
Material Type:
Artigo 		Adicionar ao Meu Espaço

Okara, a soymilk industry by-product, as a non-meat protein source in reduced fat beef burgers

Simone Ing Tie Su Cristiana Maria Pedroso Yoshida; Carmen Josefina Contreras-Castillo; Eliane Marta Quiñones; Anna Cecilia Venturini

Food Science and Technology Campinas v. 33, supl.1, p. 52-56, 2013

Campinas 2013

Localização: ESALQ - Biblioteca Central    (Recurso online )(Acessar)

8
Physicochemical and sensory characteristics of snack made with minced Nile tilapia
Physicochemical and sensory characteristics of snack made with minced Nile tilapia
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Artigo 		Adicionar ao Meu Espaço

Physicochemical and sensory characteristics of snack made with minced Nile tilapia

João de Paula Cortez Netto Paulo Roberto Campagnoli de Oliveira Filho; Judite das Graças Lapa-Guimarães; Elisabete Maria Macedo Viegas

Food Science and Technology Campinas v. 34, n. 3, p. 591-596, 2014

Campinas 2014

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

9
Designing and validating the methodology for the Internet assessment of fish consumption at a university setting
Designing and validating the methodology for the Internet assessment of fish consumption at a university setting
Material Type:
Artigo 		Adicionar ao Meu Espaço

Designing and validating the methodology for the Internet assessment of fish consumption at a university setting

Erika da Silva Maciel Julia Santos Vasconcelos; Luciana Kimie Savay da Silva; Jaqueline Girnos Sonati; Juliana Galvão; Dirceu Silva; Marilia Oetterer

Food Science and Technology Campinas v.34, n. 2, p. 315-323, 2014

Campinas 2014

Item não circula. Consulte sua biblioteca.(Acessar)

10
Application of fats in some food products
Application of fats in some food products
Material Type:
Artigo 		Adicionar ao Meu Espaço

Application of fats in some food products

Raquel Vallerio Rios Meibel Durigan Ferreira Pessanha; Poliana Fernandes de Almeida; Clara Leonel Viana; Suzana Caetano da Silva Lannes

Food Science and Technology Campinas v. 34, n. 1, p. 3-15, 20144

Campinas 2014

Item não circula. Consulte sua biblioteca.(Acessar)

Resultados de 1 a 10 de 98  para Produção Intelectual da USP

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Deste Autor:

  1. Lannes, S
  2. Sonati, J
  3. Oetterer, M
  4. Oliveira, C
  5. Galvão, J

Neste Assunto:

  1. Antioxidantes
  2. Microencapsulação
  3. Consumo De Alimentos
  4. Probióticos
  5. Ácidos Graxos

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

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