2014, 34 (2)
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Starter cultures used in probiotic dairy product preparation and popular probiotic dairy drinks
Oktay YERLIKAYA.
Ciência e Tecnologia de Alimentos
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The influence of peeling and type of drying on chemical and sensorial analysis of organic coffee
Maria de Fátima Caixeta FERNANDES, Adriano Bortolotti da SILVA, Nelma de Mello Silva OLIVEIRA, José Messias MIRANDA.
Ciência e Tecnologia de Alimentos
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A comparative study among methods used for wheat flour analysis and for measurements of gluten properties using the Wheat Gluten Quality Analyser (WGQA)
Maria Cristina FERRARI, Maria Teresa Pedrosa Silva CLERICI, Yoon Kil CHANG.
Ciência e Tecnologia de Alimentos
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Effect of preparation practices and the cowpea cultivar Vigna unguiculata L.Walp on the quality and content of myo-inositol phosphate in akara (fried bean paste)
Walison Fabio ROGÉRIO, Ralf GREINER, Itaciara Larroza NUNES , Sabrina FEITOSA, Dalva Maria da Nóbrega FURTUNATO, Deusdélia Teixeira de ALMEIDA.
Ciência e Tecnologia de Alimentos
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Identification and characterisation of phenolic compounds extracted from Moroccan olive mill wastewater
Inass LEOUIFOUDI, Abdelmajid ZYAD, Ali AMECHROUQ, Moulay Ali OUKERROU, Hassan Ait MOUSE, Mohamed MBARKI.
Ciência e Tecnologia de Alimentos
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Mineral characterization of native fruits from the southern region of Brazil
Marina Couto PEREIRA, Wiliam BOSCHETTI, Roger RAMPAZZO, Paulo Gustavo CELSO, Plinho Francisco HERTZ, Alessandro de Oliveira RIOS, Márcia VIZZOTTO, Simone Hickmann FLORES.
Ciência e Tecnologia de Alimentos
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The production of Pleurotus sajor-caju in peach palm leaves (Bactris gasipaes) and evaluation of its use to enrich wheat flour
Paula Fernanda Bomfim Oliveira COGORNI, João Guilherme SCHULZ, Endi Pricila ALVES, Regina Maria Miranda GERN, Sandra Aparecida FURLAN, Elisabeth WISBECK.
Ciência e Tecnologia de Alimentos
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Prevention of enzymatic browning of yacon flour by the combined use of anti-browning agents and the study of its chemical composition
Oscar Romero Lopes RODRIGUES, Eduardo Ramirez ASQUIERI, Daniela Castilho ORSI.
Ciência e Tecnologia de Alimentos
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Effect of an edible crosslinked coating and two types of packaging on antioxidant capacity of castilla blackberries
Leidy Carolina Ayala Sánchez, Claudia Patricia Valenzuela Real, Yanneth Bohórquez Perez.
Ciência e Tecnologia de Alimentos
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Preliminary studies on nutritive and organoleptic properties in processed fish fillets obtained from Iran
Ali ABEROUMAND.
Ciência e Tecnologia de Alimentos
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Use of simulated annealing in standardization and optimization of the acerola wine production
Sheyla dos Santos ALMEIDA, Wonder Alexandre Luz ALVES, Sidnei Alves de ARAÚJO, José Carlos Curvelo SANTANA, Narendra NARAIN, Roberto Rodrigues de SOUZA.
Ciência e Tecnologia de Alimentos
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Resistant starch in cassava products
Bruna Letícia Buzati PEREIRA, Magali Leonel.
Ciência e Tecnologia de Alimentos
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Bioactive compounds and acceptance of cookies made with Guava peel flour
Silvana Maria Michelin BERTAGNOLLI, Márcia Liliane Rippel SILVEIRA, Aline de Oliveira FOGAÇA, Liziane UMANN, Neidi Garcia PENNA.
Ciência e Tecnologia de Alimentos
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Modified atmosphere efficiency in the quality maintenance of Eva apples
Camila Argenta FANTE, Ana Carolina Vilas BOAS, Vivian Aguiar PAIVA, Caroline Roberta Freitas PIRES, Luiz Carlos de Oliveira LIMA.
Ciência e Tecnologia de Alimentos
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Designing and validating the methodology for the Internet assessment of fish consumption at a university setting
Erika da Silva MACIEL, Julia Santos VASCONCELOS, Luciana Kimie Savay da SILVA, Jaqueline Girnos SONATI, Juliana GALVÃO, Dirceu da SILVA, Marília OETTERER.
Ciência e Tecnologia de Alimentos
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Study of the aging of fermented of yacon (Smallanthus sonchifolius) and sensory profile and acceptance
Camila Cheker BRANDÃO, Eduardo Ramirez ASQUIERI, Shireen ATTARAN, Clarissa DAMIANI.
Ciência e Tecnologia de Alimentos
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Orange fiber as a novel fat replacer in lemon ice cream
Tainara de Moraes CRIZEL, Rubilene Ramos de ARAUJO, Alessandro de Oliveira RIOS, Rosane RECH, Simone Hickmann FLÔRES.
Ciência e Tecnologia de Alimentos
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Antioxidant activities of fractions from longan pericarps
Xuena YANG, Fen YAN, Shangrong HUANG, Caili FU.
Ciência e Tecnologia de Alimentos
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Development and chemical and sensory characterization of pumpkin seed flour-based cereal bars
Jovane Santana SILVA, Tamara Rezende MARQUES, Anderson Assaid SIMÃO, Angelita Duarte CORRÊA, Ana Carla Marques PINHEIRO, Renato Leal SILVA.
Ciência e Tecnologia de Alimentos
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Chemical characterization of the flour of peel and seed from two papaya cultivars
Cláudia Mendes dos SANTOS, Celeste Maria Patto de ABREU, Juliana Mesquita FREIRE, Estela de Rezende QUEIROZ, Marcelle Mendes MENDONÇA.
Ciência e Tecnologia de Alimentos
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Convective, vacuum and microwave drying kinetics of mallow leaves and comparison of color and ascorbic acid values of three drying methods
Ilknur ALIBAS, Nezihe KÖKSAL.
Ciência e Tecnologia de Alimentos
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Assessment of carotenoids in pumpkins after different home cooking conditions
Lucia Maria Jaeger de CARVALHO, Lara de Azevedo Sarmet Moreira SMIDERLE, José Luiz Viana de CARVALHO, Flavio de Souza Neves CARDOSO, Maria Gabriela Bello KOBLITZ.
Ciência e Tecnologia de Alimentos
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Antioxidant activity and prevention of pork meat lipid oxidation using traditional Mexican condiments (pasilla dry pepper, achiote, and mole sauce)
Emilio ALVAREZ-PARRILLA, Gilberto MERCADO-MERCADO, Laura Alejandra DE LA ROSA, José Alberto LÓPEZ DÍAZ, Abraham WALL-MEDRANO, Gustavo Adolfo GONZÁLEZ-AGUILAR.
Ciência e Tecnologia de Alimentos
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Alpha-tocopherol and gamma-tocopherol concentration in vegetable oils
Evellyn Câmara GRILO, Priscila Nunes COSTA, Cristiane Santos Sânzio GURGEL, Andressa Fernanda de Lima BESERRA, Fernanda Niéce de Souza ALMEIDA, Roberto DIMENSTEIN.
Ciência e Tecnologia de Alimentos
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Effects of genotype and environment on grain yield and quality traits in bread wheat (T. aestivum L.)
Yuksel KAYA, Mevlut AKCURA.
Ciência e Tecnologia de Alimentos
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Extraction optimization of antioxidant polysaccharides from leaves of Gynura bicolor (Roxb. & Willd.) DC
Fen YAN, Xuena YANG, Chang LIU, Shangrong HUANG, Lan LIAO, Caili FU.
Ciência e Tecnologia de Alimentos
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Main food sources of carotenoids, according to the purpose and degree of processing, for beneficiaries of the ‘Bolsa Família’ in Brazil
Alan Giovanini de Oliveira SARTORI, Marina Vieira da SILVA.
Ciência e Tecnologia de Alimentos
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Energy evaluation of an evaporative cooling system using water driven ejector
Cíntia Carla Melgaço de OLIVEIRA, Mirko Chavez GUTIERREZ, Vivaldo SILVEIRA JUNIOR.
Ciência e Tecnologia de Alimentos
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Evaluation of biological activities of Physalis peruviana ethanol extracts and expression of Bcl-2 genes in HeLa cells
Özgür ÇAKIR, Murat PEKMEZ, Elif ÇEPNİ, Bilgin CANDAR.
Ciência e Tecnologia de Alimentos
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