2014, 34 (1)
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Heavy metals investigation in bovine tissues in Brazil
Juarez Fabiano ALKMIM FILHO, Amarildo GERMANO, Wagner Lutero Souza DIBAI, Eugênia Azevedo VARGAS, Marília Martins MELO.
Ciência e Tecnologia de Alimentos
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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.
Ciência e Tecnologia de Alimentos
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Phenols, flavonoids and antioxidant activity of aqueous and methanolic extracts of propolis (Apis mellifera L.) from Algarve, South Portugal
Maria Graça MIGUEL, Susana NUNES, Susana Anahi DANDLEN, Ana Maria CAVACO, Maria Dulce ANTUNES.
Ciência e Tecnologia de Alimentos
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Evaluation of iron bioavailability in a mixture of cereals, seeds, and grains (“Human Ration”)
Bárbara Nery ENES, Natália Elizabeth Galdino ALVES, Samanta Thomas VALDÉS, Carlos Mário Martins SILVEIRA, Neuza Maria Brunoro COSTA, Sônia Machado Rocha RIBEIRO, Shaila Turbay PIRES, Hércia Stampini Duarte MARTINO.
Ciência e Tecnologia de Alimentos
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Alterations of palm oil (Elaeis guineensis) in the continuous industrial par frying of breaded chicken snacks
Débora Rezende FERREIRA, Adelaide Del Pino BELÉIA, Rui Sérgio dos Santos Ferreira da SILVA.
Ciência e Tecnologia de Alimentos
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Development and optimization of a HPLC-RI method for the determination of major sugars in apple juice and evaluation of the effect of the ripening stage
Acácio Antonio Ferreira ZIELINSKI, Cíntia Maia BRAGA, Ivo Mottin DEMIATE, Flávio Luís BELTRAME, Alessandro NOGUEIRA, Gilvan WOSIACKI.
Ciência e Tecnologia de Alimentos
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Salted lamb meat blanket of Petrolina-Pernambuco, Brazil: Process and quality
Nely de Almeida PEDROSA, Marta Suely MADRUGA, Roberto Germano COSTA, Geovergue Rodrigues MEDEIROS, Terezinha Fernandes DUARTE, Tadeu Vinhas VOLTOLINI, Silvana Souza MARTINS.
Ciência e Tecnologia de Alimentos
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Frog meat microbiota (Lithobates catesbeianus) used in infant food
Eliane RODRIGUES, José Teixeira de SEIXAS FILHO, Silvia Conceição Reis Pereira MELLO, Airton Antonio CASTAGNA, Marcos Aurélio de SOUSA, Ulisses Pereira SILVA.
Ciência e Tecnologia de Alimentos
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Proteins of Bacuri almonds - Nutritional value and in vivo digestibility
Magalli Costa Barbosa LIMA E SILVA, Priscila Aiko HIANE, José Antônio BRAGA NETO, Maria Ligia Rodrigues MACEDO.
Ciência e Tecnologia de Alimentos
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Applying life cycle management of colombian cocoa production
Oscar Orlando ORTIZ-R, Raquel Amanda Villamizar GALLARDO, Joshua Mauricio RANGEL.
Ciência e Tecnologia de Alimentos
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Color, phenolic and flavonoid content, and antioxidant activity of honey from Roraima, Brazil
Jonierison Alves PONTIS, Luiz Antonio Mendonça Alves da COSTA, Silvio José Reis da SILVA, Adriana FLACH.
Ciência e Tecnologia de Alimentos
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Incorporation of conjugated linoleic acid (CLA) and a-linolenic acid (LNA) in pacu fillets
Makoto MATSUSHITA, Deoclécio José BARILLI, Mayara SANTAROSA, Ana Beatriz ZANQUI, Wilson Rogério BOSCOLO, Aldi FEIDEN, Wilson Massamitu FURUYA, Sandra Terezinha Marques GOMES, Jesuí Vergílio VISENTAINER, Nilson Evelázio de SOUZA.
Ciência e Tecnologia de Alimentos
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Quality of eggs sold in different commercial establishments and the study of the conditions of storage
Anielli Souza PEREIRA, Taisa Tavares dos SANTOS, Ana Flávia Santos COELHO.
Ciência e Tecnologia de Alimentos
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Hydration kinetics, physicochemical composition, and textural changes of transgenic corn kernels of flint, semi-flint, and dent varieties
Barbara Celuppi MARQUES, Luiz Mario de Matos JORGE, Regina Maria Matos JORGE.
Ciência e Tecnologia de Alimentos
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Evaluation of beetroot (Beta vulgaris L.) leaves during its developmental stages: a chemical composition study
Polyana Batoqui França BIONDO, Joana Schuelter BOEING, Érica Oliveira BARIZÃO, Nilson Evelazio de SOUZA, Makoto MATSUSHITA, Claudio Celestino de OLIVEIRA, Marcela BOROSKI, Jesuí Vergílio VISENTAINER.
Ciência e Tecnologia de Alimentos
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Safety criteria for the acquisition of meat in Brazilian University restaurants
Marizete Oliveira de MESQUITA, Leadir Lucy Martins FRIES, Thiele VALENTE.
Ciência e Tecnologia de Alimentos
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Drying kinetics of potato pulp waste
Webber Tavares de CARVALHO, Tatianne Ferreira de OLIVEIRA, Flávio Alves da SILVA, Márcio CALIARI, Manoel Soares SOARES JÚNIOR.
Ciência e Tecnologia de Alimentos
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Antioxidant activities of kombucha prepared from three different substrates and changes in content of probiotics during storage
Caili FU, Fen YAN, Zeli CAO, Fanying XIE, Juan LIN.
Ciência e Tecnologia de Alimentos
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Multivariate study and regression analysis of gluten-free granola
Lilian Maria PAGAMUNICI, Aloisio Henrique Pereira de SOUZA, Aline Kirie GOHARA, Alline Aparecida Freitas SILVESTRE, Jesuí Vergílio VISENTAINER, Nilson Evelázio de SOUZA, Sandra Terezinha Marques GOMES, Makoto MATSUSHITA.
Ciência e Tecnologia de Alimentos
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Chemical composition and bioactive compounds of grape pomace (Vitis vinifera L.), Benitaka variety, grown in the semiarid region of Northeast Brazil
Suliane Praciano RODRIGUES, Jurandy do Nascimento SILVA, Larissa Lages RODRIGUES, Eldina Castro SOUSA, Ana Maria Athayde UCHÔA-THOMAZ, José Osvaldo Beserra CARIOCA, Selene Maia de MORAIS, Alessandro de LIMA, Clécio Galvão MARTINS, Cristiane Duarte ALEXANDRINO, Pablito Augusto Travassos FERREIRA, Ana Livya Moreira RODRIGUES.
Ciência e Tecnologia de Alimentos
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Effect of different calcium sources on the antioxidant stability of tortilla chips from extruded and nixtamalized blue corn (Zea mays L.) flours.
Miguel Ángel SÁNCHEZ-MADRIGAL, Armando QUINTERO-RAMOS, Fernando MARTÍNEZ-BUSTOS, Carmen Oralia MELÉNDEZ-PIZARRO, Martha Graciela RUIZ-GUTIÉRREZ.
Ciência e Tecnologia de Alimentos
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Thermal inactivation of polyphenoloxidase and peroxidase in Jubileu clingstone peach and yeast isolated from its spoiled puree
Andréa Menezes LOPES, Ricardo Peraça TORALLES, César Valmor ROMBALDI.
Ciência e Tecnologia de Alimentos
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Acceptance of nanotechnology applications and satisfaction with food-related life in southern Chile
Berta SCHNETTLER, Gloria CRISÓSTOMO, Marcos MORA, Germán LOBOS, Horacio MIRANDA, Klaus G. GRUNERT.
Ciência e Tecnologia de Alimentos
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Sensory profile and drivers of liking for grape nectar among smoker and nonsmoker consumers
Cristiane Ramos VOORPOSTEL, Mariana Borges de Lima DUTRA, Helena Maria André BOLINI.
Ciência e Tecnologia de Alimentos
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Development of pitanga nectar with different sweeteners by sensory analysis: Ideal pulp dilution, ideal sweetness, and sweetness equivalence
Mírian Luisa Faria FREITAS, Mariana Borges de Lima DUTRA, Helena Maria André BOLINI.
Ciência e Tecnologia de Alimentos
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Quality evaluation of parmesan-type cheese: a chemometric approach
Henrique JASTER, Anna Carolina Leonelli Pires de CAMPOS, Luciellen Bach AUER, Francine Gomes Basso LOS, Renata Dinnies Santos SALEM, Luís Antônio ESMERINO, Alessandro NOGUEIRA, Ivo Mottin DEMIATE.
Ciência e Tecnologia de Alimentos
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Effects of micronized sodium chloride on the sensory profile and consumer acceptance of turkey ham with reduced sodium content
Maria Teresa Esteves Lopes GALVÃO, Debora Braga MOURA, Andrea Carla Silva BARRETTO, Marise Aparecida Rodrigues POLLONIO.
Ciência e Tecnologia de Alimentos
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Influence of the addition of lupine protein isolate on the protein and technological characteristics of dough and fresh bread with added Brea Gum
Estela Patricia LÓPEZ.
Ciência e Tecnologia de Alimentos
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Use of Moringa oleífera Lamarck leaf extract as sugarcane juice clarifier: effects on clarifed juice and sugar
Gustavo Henrique Gravatim COSTA, Igor dos Santos MASSON, Lidyane Aline de FREITA, Juliana Pelegrini ROVIERO, Márcia Justino Rossini MUTTON.
Ciência e Tecnologia de Alimentos
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Crossflow microfiltration of sugarcane juice – effects of processing conditions and juice quality
Katia REZZADORI, Leo SERPA, Frederico Marques PENHA, Rodrigo Rodrigues PETRUS, José Carlos Cunha PETRUS.
Ciência e Tecnologia de Alimentos
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