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1
International journal of food science & technology
International journal of food science & technology
Material Type:
Revista 		Adicionar ao Meu Espaço

International journal of food science & technology

Institute of Food Science and Technology

Oxford Blackwell Scientific 1987-

Localização: IQSC - Inst. Química de São Carlos     e outros locais(Acessar)

2
Effect of glutamate and inosinate on sensory and instrumental texture of extruded products
Effect of glutamate and inosinate on sensory and instrumental texture of extruded products
Material Type:
Artigo 		Adicionar ao Meu Espaço

Effect of glutamate and inosinate on sensory and instrumental texture of extruded products

Renata Cassar Fátima Aparecida Arantes Sardinha; José Alfredo Gomes Areas

International Journal of Food Science & Technology Oxford v. 43, n. 9, p. 1528 - 1533, 2008

Oxford 2008

Localização: FSP - Faculdade de Saúde Pública    (HNT-11/2008 )(Acessar)

3
Wine industry residue as antioxidant in cooked chicken meat
Wine industry residue as antioxidant in cooked chicken meat
Material Type:
Artigo 		Adicionar ao Meu Espaço

Wine industry residue as antioxidant in cooked chicken meat

Ligianne Din Shirahigue Manuel Plata-Oviedo; Severino Matias de Alencar; Marisa Aparecida Bismara Regitano-D'Arce; Thais Maria Ferreira de Souza Vieira; Tatiane Luiza Cadorin Oldoni; Carmen Josefina Contreras Castillo

International Journal of Food Science & Technology Oxford v. 45, n. 5, p. 863-870, 2010

Oxford 2010

Item não circula. Consulte sua biblioteca.(Acessar)

4
Thermal inactivation of polyphenoloxidase and peroxidase in green coconut (Cocos nucifera) water
Thermal inactivation of polyphenoloxidase and peroxidase in green coconut (Cocos nucifera) water
Material Type:
Artigo 		Adicionar ao Meu Espaço

Thermal inactivation of polyphenoloxidase and peroxidase in green coconut (Cocos nucifera) water

Nathalia da Cunha Murasaki Aliberti Rodrigo Martins Santiago Silva; Jorge Andrey Wilhelms Gut 1976-; Carmen Cecília Tadini 1954-

International Journal of Food Science & Technology v. 44, n.12, p. 2662-2668, 2009

Malden 2009

Item não circula. Consulte sua biblioteca.(Acessar)

5
Production and physicochemical properties of resistant starch from hydrolysed wrinkled pea starch
Production and physicochemical properties of resistant starch from hydrolysed wrinkled pea starch
Material Type:
Artigo 		Adicionar ao Meu Espaço

Production and physicochemical properties of resistant starch from hydrolysed wrinkled pea starch

Luis Fernando Polesi Silene Bruder Silveira Sarmento; Célia Maria Landi Franco

International Journal of Food Science & Technology Oxford v. 46, p. 2257-2264, 2011

Oxford 2011

Acesso online

6
Efficiency of the FT-IR ATR spectrometry for the prediction of the physicochemical characteristics of Melipona subnitida honey and study of the temperature's effect on those properties
Efficiency of the FT-IR ATR spectrometry for the prediction of the physicochemical characteristics of Melipona subnitida honey and study of the temperature's effect on those properties
Material Type:
Artigo 		Adicionar ao Meu Espaço

Efficiency of the FT-IR ATR spectrometry for the prediction of the physicochemical characteristics of Melipona subnitida honey and study of the temperature's effect on those properties

Ligia Bicudo de Almeida-Muradian Klaus Martin Stramm; Maria Leticia Fernandes Estevinho

International Journal of Food Science & Technology Hoboken v. 49, p. 188-195, 2014

Hoboken 2014

Item não circula. Consulte sua biblioteca.(Acessar)

7
The effects of extrusion conditions and the addition of volatile compounds and flavour enhancers to corn grits on the retention of the volatile compounds and texture of the extrudates
The effects of extrusion conditions and the addition of volatile compounds and flavour enhancers to corn grits on the retention of the volatile compounds and texture of the extrudates
Material Type:
Artigo 		Adicionar ao Meu Espaço

The effects of extrusion conditions and the addition of volatile compounds and flavour enhancers to corn grits on the retention of the volatile compounds and texture of the extrudates

Ana Carolina Conti-Silva Deborah Helena Markowicz Bastos; Jose Alfredo Gomes Arêas

International Journal of Food Science & Technology London v. 47, p. 1896-1902, 2012

London 2012

Acesso online. A biblioteca também possui exemplares impressos.

8
Comparative study of the physicochemical and palynological characteristics of honey from Melipona subnitida and Apis mellifera
Comparative study of the physicochemical and palynological characteristics of honey from Melipona subnitida and Apis mellifera
Material Type:
Artigo 		Adicionar ao Meu Espaço

Comparative study of the physicochemical and palynological characteristics of honey from Melipona subnitida and Apis mellifera

Ligia Bicudo de Almeida-Muradian Klaus Martin Stramm; Andreia Horita; Ortrud Monika Barth; Alex da Silva de Freitas; Leticia M Estevinho

International Journal of Food Science & Technology Hoboken v. 48, p. 1698-1706, 2013

Hoboken 2013

Item não circula. Consulte sua biblioteca.(Acessar)

9
Influence of pineapple, apple and melon by-products on cookies physicochemical and sensory aspects
Influence of pineapple, apple and melon by-products on cookies physicochemical and sensory aspects
Material Type:
Artigo 		Adicionar ao Meu Espaço

Influence of pineapple, apple and melon by-products on cookies physicochemical and sensory aspects

Nataly Maria Viva de Toledo Larissa Peixoto Nunes; Paula Porrelli Moreira da Silva; Marta Helena Fillet Spoto; Solange Guidolin Canniatti-Brazaca

International Journal of Food Science & Technology Oxford v. 52, n. 5, p. 1185-1192, 2017

Oxford 2017

Item não circula. Consulte sua biblioteca.(Acessar)

10
Characterisation of curcumin-loaded proliposomes produced by coating of micronised sucrose and hydration of phospholipid powders to obtain multilamellar liposomes
Characterisation of curcumin-loaded proliposomes produced by coating of micronised sucrose and hydration of phospholipid powders to obtain multilamellar liposomes
Material Type:
Artigo 		Adicionar ao Meu Espaço

Characterisation of curcumin-loaded proliposomes produced by coating of micronised sucrose and hydration of phospholipid powders to obtain multilamellar liposomes

Guilherme de Sousa Silva Camila Garcia Jange; Juliana Silveira de Souza Rocha; Matheus Andrade Chaves; Samantha Cristina de Pinho

International Journal of Food Science & Technology Chichester v. 52, n. 3, p. 772-780, Mar. 2017

Chichester 2017

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

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Deste Autor:

  1. Tadini, C
  2. Sobral, P
  3. Sarmento, S
  4. Regitano-D'Arce
  5. Contreras-Castillo, C

Neste Assunto:

  1. Filmes Comestíveis
  2. Textura
  3. Biopolímeros
  4. Extrusão
  5. Análise Sensorial De Alimentos

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

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