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Resultados de 1 a 10 de 548  para Produção Intelectual da USP

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1
Acidifying profile and viability of Lactobacillus acidophilus, Lactobacillus rhamnosus, and Bifidobacterium animalis subsp. lactis in milk-whey bases
Acidifying profile and viability of Lactobacillus acidophilus, Lactobacillus rhamnosus, and Bifidobacterium animalis subsp. lactis in milk-whey bases
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Acidifying profile and viability of Lactobacillus acidophilus, Lactobacillus rhamnosus, and Bifidobacterium animalis subsp. lactis in milk-whey bases

Keila Emílio de Almeida Maricê Nogueira de Oliveira; World Congress of Food Science & Technology 13 2006 Nantes, France

Anais Ontario : International Union of Food Science & Technology, 2006

Ontario International Union of Food Science & Technology 2006

Item não circula. Consulte sua biblioteca.(Acessar)

2
Rheology study of chocolate filling made with fruit
Rheology study of chocolate filling made with fruit
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Rheology study of chocolate filling made with fruit

Joice Natali Miquelim Maria Regina Alcântara; Suzana Caetano da Silva Lannes; World Congress of Food Science & Technology 13 2006 Nantes, France

Anais Ontario : International Union of Food Science & Technology, 2006

Ontario International Union of Food Science & Technology 2006

Item não circula. Consulte sua biblioteca.(Acessar)

3
Chemical and viability changes during fermentation and cold storage of fermented milk manufactured using yogurt and probiotic bacteria
Chemical and viability changes during fermentation and cold storage of fermented milk manufactured using yogurt and probiotic bacteria
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Artigo de Congresso 		Adicionar ao Meu Espaço

Chemical and viability changes during fermentation and cold storage of fermented milk manufactured using yogurt and probiotic bacteria

Maria Regina Damin Eimy Minowa; Maria Regina Alcântara; Maricê Nogueira de Oliveira; World Congress of Food Science & Technology 13 2006 Nantes, France

Anais Ontario : International Union of Food Science & Technology, 2006

Ontario International Union of Food Science & Technology 2006

Item não circula. Consulte sua biblioteca.(Acessar)

4
Brazil low cost protein concentrate by biomass from water hyacinth ( eichhornia cassipes )
Brazil low cost protein concentrate by biomass from water hyacinth ( eichhornia cassipes )
Material Type:
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Brazil low cost protein concentrate by biomass from water hyacinth ( eichhornia cassipes )

M O Andrade World Congress of Food Science and Technology (7. 1987 Singapore)

Book of Abstracts Singapore : Singapore Institute of Food Science & Technology, 1987

Singapore Singapore Institute of Food Science & Technology 1987

Item não circula. Consulte sua biblioteca.(Acessar)

5
Nutritive values of fresh and processed fish - pimelodus clarias
Nutritive values of fresh and processed fish - pimelodus clarias
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Nutritive values of fresh and processed fish - pimelodus clarias

M O Andrade World Congress of Food Science and Technology (7. 1987 Singapore)

Book of Abstracts Singapore : Singapore Institute of Food Science & Technology, 1987

Singapore Singapore Institute of Food Science & Technology 1987

Item não circula. Consulte sua biblioteca.(Acessar)

6
Prevention of aflatoxin contamination on peanuts after harvest and during store
Prevention of aflatoxin contamination on peanuts after harvest and during store
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Prevention of aflatoxin contamination on peanuts after harvest and during store

Homero Fonseca J N Nogueira; M A Calori; World Congress of Food Science and Technology (7. 1987 Singapore)

Book of Abstracts Singapore : Singapore Institute of Food Science Technology, 1987

Singapore Singapore Institute of Food Science Technology 1987

Item não circula. Consulte sua biblioteca.(Acessar)

7
Effect of phospholipid composition on the functional aspects of lung proteins related to extrusion
Effect of phospholipid composition on the functional aspects of lung proteins related to extrusion
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Effect of phospholipid composition on the functional aspects of lung proteins related to extrusion

José Alfredo Gomes Areas M J C Alcocer; E M A Mota; World Congress of Food Science and Technology (7. 1987 Singapura)

Book of Abstracts Singapura : Syngapore Institute of Food Science & Technology, 1987

Singapura Syngapore Institute of Food Science & Technology 1987

Item não circula. Consulte sua biblioteca.(Acessar)

8
Decaffeination of guaraná seeds (Paullinia cupana kunth, sapindaceae) by supercritical fluid extraction
Decaffeination of guaraná seeds (Paullinia cupana kunth, sapindaceae) by supercritical fluid extraction
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Decaffeination of guaraná seeds (Paullinia cupana kunth, sapindaceae) by supercritical fluid extraction

Aldo Adolar Maul Maricê Nogueira de Oliveira; World Congress of Food Science & Technology (10. 1999 Sidney)

Abstracts Sydney : Australian Institute of Food Science and Technology Incorporated, 1999

Sydney Australian Institute of Food Science and Technology Incorporated 1999

Item não circula. Consulte sua biblioteca.(Acessar)

9
Use of antioxidants as pretreatment of bovine meat packed under modified atmosphere
Use of antioxidants as pretreatment of bovine meat packed under modified atmosphere
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Use of antioxidants as pretreatment of bovine meat packed under modified atmosphere

C. R. Abreu de Souza Maricê Nogueira de Oliveira; World Congress of Food Science & Technology (10. 1999 Sidney)

Abstracts Sidney : Australian Institute of Food Science and Technology Incorporated/International Union of Food Science and Technology, 1999

Sidney Australian Institute of Food Science and Technology Incorporated/International Union of Food Science and Technology 1999

Item não circula. Consulte sua biblioteca.(Acessar)

10
Thixotropy comparison between three methodologies
Thixotropy comparison between three methodologies
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Thixotropy comparison between three methodologies

Joice Natali Miquelim Suzana Caetano da Silva Lannes; Word Congress of Food Science & Technology (14. 2008 Shanghai

Abstracts Shanghai : Chinese Institute of Food and Technology (CIFST); International Union of Food Science and Technology (IUFoST), 2008

Shanghai Chinese Institute of Food and Technology CIFST; International Union of Food Science and Technology IUFoST 2008

Item não circula. Consulte sua biblioteca.(Acessar)

Resultados de 1 a 10 de 548  para Produção Intelectual da USP

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