Result Number | Material Type | Add to My Shelf Action | Record Details and Options |
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1 |
Material Type: Artigo
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Potentials and pitfalls on the use of passion fruit by-products in drinkable yogurt physicochemical, technological, microbiological, and sensory aspectsNataly Maria Viva de Toledo Adriano Costa de Camargo; Paula Bortolotto Mendes Ramos; David Charles Button; Daniel Granato; Solange Guidolin Canniatti-BrazacaBeverages Basel v. 4, n. 3, p. 1-15, 2018Basel 2018Item não circula. Consulte sua biblioteca.(Acessar) |
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2 |
Material Type: Tese de Doutorado
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Use of fruit processing by-products for the development of cookies: physicochemical, nutritional, technological and sensory aspectsToledo, Nataly Maria Viva DeBiblioteca Digital de Teses e Dissertações da USP; Universidade de São Paulo; Escola Superior de Agricultura Luiz de Queiroz 2018-10-11Acesso online. A biblioteca também possui exemplares impressos. |
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3 |
Material Type: Artigo
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Influence of pineapple, apple and melon by-products on cookies physicochemical and sensory aspectsNataly Maria Viva de Toledo Larissa Peixoto Nunes; Paula Porrelli Moreira da Silva; Marta Helena Fillet Spoto; Solange Guidolin Canniatti-BrazacaInternational Journal of Food Science & Technology Oxford v. 52, n. 5, p. 1185-1192, 2017Oxford 2017Item não circula. Consulte sua biblioteca.(Acessar) |
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4 |
Material Type: Artigo
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Umami ingredient from shiitake (Lentinula edodes) by-products as a flavor enhancer in low-salt beef burgers effects on physicochemical and technological propertiesFabiana França Samara dos Santos Harada-Padermo; Rafaela Alves Frasceto; Erick Saldaña; José Manuel Lorenzo; Thais Maria Ferreira de Souza Vieira; Miriam Mabel SelaniLWT Amsterdam v. 154, art. 112724, p. 1-10, 2021Amsterdam 2022Item não circula. Consulte sua biblioteca.(Acessar) |
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5 |
Material Type: Tese de Doutorado
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Development and application of flavor enhancer ingredient from shiitake mushroom (Lentinula edodes) byproductsSamara dos Santos Harada Padermo Ana Carolina Conti e Silva; Thais Maria Ferreira de Souza Vieira2020Item não circula. Consulte sua biblioteca.(Acessar) |
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6 |
Material Type: Artigo
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Umami Ingredient, a newly developed flavor enhancer from shiitake byproducts, in low-sodium products a study case of application in corn extruded snacksSamara dos Santos Harada-Padermo Liara Silva Dias-Faceto; Miriam Mabel Selani; Ana Carolina Conti-Silva; Thais Maria Ferreira de Souza VieiraLWT - Food Science and Technology Amsterdam v. 138, art. 110806, p. 1-7, 2021Amsterdam 2021Item não circula. Consulte sua biblioteca.(Acessar) |