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1
Synergism between soybean lipoxygenase and ascorbic acid in colour and sensory properties of wheat bread
Synergism between soybean lipoxygenase and ascorbic acid in colour and sensory properties of wheat bread
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Synergism between soybean lipoxygenase and ascorbic acid in colour and sensory properties of wheat bread

Roberto Moraes Junqueira Inar Alves de Castro; Semana Farmacêutica de Ciência e Tecnologia da FCF-USP 11 2006 São Paulo, SP, Brasil

Revista Brasileira de Ciências Farmacêuticas São Paulo v. 42, supl.1, p.24 res.FCF044, 2006

São Paulo 2006

Item não circula. Consulte sua biblioteca.(Acessar)

2
Evaluation of lipoxygenase effect on quality of bread prepared with different wheat flour strength and proofing time
Evaluation of lipoxygenase effect on quality of bread prepared with different wheat flour strength and proofing time
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Evaluation of lipoxygenase effect on quality of bread prepared with different wheat flour strength and proofing time

Roberto Moraes Junqueira Fabrício Rocha; Maurilio Alves Moreira; Inar Alves de Castro; Semana Farmacêutica de Ciência e Tecnologia da FCF-USP 11 2006 São Paulo, SP, Brasil

Revista Brasileira de Ciências Farmacêuticas São Paulo v. 42, supl.1, p.9 res.FCF013, 2006

São Paulo 2006

Item não circula. Consulte sua biblioteca.(Acessar)

3
Application of response surface methodology for the optimization of oxidants in wheat flour
Application of response surface methodology for the optimization of oxidants in wheat flour
Material Type:
Artigo 		Adicionar ao Meu Espaço

Application of response surface methodology for the optimization of oxidants in wheat flour

Roberto de Moraes Junqueira Inar Alves de Castro; José Alfredo Gomes Areas; Ana Carolina Conti e Silva; Maria Brígida dos Santos Scholz; S Mendes; K. C Oliveira

Food Chemistry London v. 101, n. 1, p. 131-139, 2006

London 2006

Item não circula. Consulte sua biblioteca.(Acessar)

4
Application of response surface methodology for the optimization of oxidants in wheat flour
Application of response surface methodology for the optimization of oxidants in wheat flour
Material Type:
Artigo 		Adicionar ao Meu Espaço

Application of response surface methodology for the optimization of oxidants in wheat flour

Roberto de Moraes Junqueira Inar Alves de Castro; José Alfredo Gomes Areas; Ana Carolina Conti e Silva; Maria Brígida dos Santos Scholz; S Mendes; K. C Oliveira

Food Chemistry London v. 101, n. 1, p. 131-139, 2006

London 2006

Item não circula. Consulte sua biblioteca.(Acessar)

5
Synergism between lipoxygenase-active soybean flour and ascorbic acid on rheological and sensory properties of wheat bread
Synergism between lipoxygenase-active soybean flour and ascorbic acid on rheological and sensory properties of wheat bread
Material Type:
Artigo 		Adicionar ao Meu Espaço

Synergism between lipoxygenase-active soybean flour and ascorbic acid on rheological and sensory properties of wheat bread

Roberto Moraes Junqueira Maria Lucia Cocato; Célia Colli; Inar Alves de Castro

Journal of the Science of Food and Agriculture London v.88, n.2, p.194-198, 2008

London 2008

Item não circula. Consulte sua biblioteca.(Acessar)

6
Synergism between lipoxygenase-active soybean flour and ascorbic acid on rheological and sensory properties of wheat bread
Synergism between lipoxygenase-active soybean flour and ascorbic acid on rheological and sensory properties of wheat bread
Material Type:
Artigo 		Adicionar ao Meu Espaço

Synergism between lipoxygenase-active soybean flour and ascorbic acid on rheological and sensory properties of wheat bread

Roberto Moraes Junqueira Maria Lucia Cocato; Célia Colli; Inar Alves de Castro

Journal of the Science of Food and Agriculture London v.88, n.2, p.194-198, 2008

London 2008

Item não circula. Consulte sua biblioteca.(Acessar)

7
Effect of proofing time and wheat flour strength on bleaching, sensory characteristics, and volume of French breads with added soybean lipoxygenase
Effect of proofing time and wheat flour strength on bleaching, sensory characteristics, and volume of French breads with added soybean lipoxygenase
Material Type:
Artigo 		Adicionar ao Meu Espaço

Effect of proofing time and wheat flour strength on bleaching, sensory characteristics, and volume of French breads with added soybean lipoxygenase

Roberto Moraes Junqueira Fabrício Rocha; Maurílio Alves Moreira; Inar Alves de Castro

Cereal Chemistry St. Paul v. 84, n. 5, p. 443-449, 2007

St. Paul 2007

Item não circula. Consulte sua biblioteca.(Acessar)

8
Effect of proofing time and wheat flour strength on bleaching, sensory characteristics, and volume of French breads with added soybean lipoxygenase
Effect of proofing time and wheat flour strength on bleaching, sensory characteristics, and volume of French breads with added soybean lipoxygenase
Material Type:
Artigo 		Adicionar ao Meu Espaço

Effect of proofing time and wheat flour strength on bleaching, sensory characteristics, and volume of French breads with added soybean lipoxygenase

Roberto Moraes Junqueira Fabrício Rocha; Maurílio Alves Moreira; Inar Alves de Castro

Cereal Chemistry St. Paul v. 84, n. 5, p. 443-449, 2007

St. Paul 2007

Item não circula. Consulte sua biblioteca.(Acessar)

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Deste Autor:

  1. Junqueira, R
  2. Castro, I
  3. Moreira, M
  4. Rocha, F
  5. Mendes, S

Neste Assunto:

  1. Ácidos Ascórbicos
  2. Lipoxigenase
  3. Bioquímica De Alimentos
  4. Pão (Análise Sensorial)
  5. Soja (Análise)

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

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