2011, 31 (4)
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Potencial risks of nanoparticles
Tamara FORBE, Mario GARCÍA, Eric GONZALEZ.
Ciência e Tecnologia de Alimentos
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Simultaneous α-amylase and protease production by the soil bacterium Bacillussp. SMIA-2 under submerged culture using whey protein concentrate and corn steep liquor: compatibility of enzymes with commercial detergents
Thamy Lívia Ribeiro CORRÊA, Stella Karla dos Santos MOUTINHO, Meire Lelis Leal MARTINS, Marco Antônio MARTINS.
Ciência e Tecnologia de Alimentos
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Changes in enzymes, phenolic compounds, tannins, and vitamin C in various stages of jambolan (Syzygium cumini Lamark) development
Taís Silva de Oliveira BRANDÃO, Amanda Reges de SENA, Elisa TEShIMA, Jorge Maurício DAVID, Sandra Aparecida ASSIS.
Ciência e Tecnologia de Alimentos
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Centesimal composition and bioactive compounds in fruits of buriti collected in Pará
Luciana Ribeiro Trajano MANHÃES, Armando Ubirajara Oliveira SABAA-SRUR.
Ciência e Tecnologia de Alimentos
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Jaboticaba peel for jelly preparation: an alternative technology
Nísia Andrade Villela DESSIMONI- PINTO, Walkiria Alves MOREIRA, Leandro de Morais CARDOSO, Lílian Araújo PANTOJA.
Ciência e Tecnologia de Alimentos
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Some functional characteristics of extruded blends of fiber from sugarcane bagasse, whey protein concentrate, and corn starchC
Fernando MARTÍNEZ-BUSTOS, Rubí VIVEROS-CONTRERAS, Tomás GALICIA-GARCÍA, Elizabeth Harumi NABESHIMA, Iñigo VERDALET-GUZMÁN.
Ciência e Tecnologia de Alimentos
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Serum lipid profile and hepatic evaluation in mice fed diet containing pequi nut or pulp (Caryocar brasiliense Camb.)
Edenil Costa AGUILAR, Maria das Graças Mota Nobre QUEIROZ, Dario Alves de OLIVEIRA, Neide Judith Faria de OLIVEIRA.
Ciência e Tecnologia de Alimentos
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Acid and salt uptake during the marinatig process of Engraulis anchoita fillets influence of the solution: fish ratio and agitation
María Eugenia CAPACCIONI, María Rosa CASALES, María Isabel YEANNES.
Ciência e Tecnologia de Alimentos
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Mathematical modeling of microbial growth in milk
Jhony Tiago TELEKEN, Weber da Silva ROBAZZA, Gilmar de Almeida GOMES.
Ciência e Tecnologia de Alimentos
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A statistical approach to define some tofu processing conditions
Vera de Toledo BENASSI, Fábio YAMASHITA, Sandra Helena PRUDENCIO.
Ciência e Tecnologia de Alimentos
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Concentration of pineapple juice by reverse osmosis: physicochemical characteristics and consumer acceptance
Daniel Simões COUTO, Lourdes Maria Corrêa CABRAL, Virgínia Martins DA MATTA, Rosires DELIZA, Daniela de Grandi Castro FREITAS.
Ciência e Tecnologia de Alimentos
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Phenolic compounds and antioxidant activity of blueberry cultivars grown in Brazil
Eliseu RODRIGUES, Naira POERNER, Ismael Ivan ROCKENBACH, Luciano Valdemir GONZAGA, Camila Ribas MENDES, Roseane FETT.
Ciência e Tecnologia de Alimentos
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Nutritional value of organic acid lime juice (Citrus latifolia T.), cv. Tahiti
Carolina Netto RANGEL, Lucia Maria Jaeger de CARVALHO, Renata Borchetta Fernandes FONSECA, Antonio Gomes SOARES, Edgar Oliveira de JESUS.
Ciência e Tecnologia de Alimentos
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Heat processing (HTST) of umbu (Spondias tuberosaArruda Câmara) pulp
Emanuelle Araújo de OLIVEIRA, Soraia Vilela BORGES, Ângela Aparecida Lemos FURTADO, Regina Célia Della MODESTA, Ronoel de Oliveira GODOY.
Ciência e Tecnologia de Alimentos
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Characterization of a high oleic oil extracted from papaya (Carica papayaL.) seeds
Cassia Roberta MALACRIDA, Mieko KIMURA, Neuza JORGE.
Ciência e Tecnologia de Alimentos
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Hygroscopic behavior of buriti (Mauritia flexuosa) fruit
Wellington dos Santos MELO, Rosinelson da Silva PENA, Antonio Manoel da Cruz RODRIGUES, Luiza Helena Meller da SILVA.
Ciência e Tecnologia de Alimentos
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The use of cashew apple residue as source of fiber in low fat hamburgers
Lívia Xerez PINHO, Marcos Rodrigues Amorim AFONSO, José Osvaldo Beserra CARIOCA, José Maria Correia da COSTA, Afonso Mota RAMOS.
Ciência e Tecnologia de Alimentos
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Standardization of a multiplex PCR for the identification of coagulase-positive Staphylococcus
Eliezer Avila GANDRA, Maria Aparecida FERNANDEZ, Jorge Adolfo SILVA, Wladimir Padilha da SILVA.
Ciência e Tecnologia de Alimentos
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Fatty acids profile of pulp and nuts of brazilian fruits
Paulo Afonso da COSTA, Cristiano Augusto BALLUS, José TEIXEIRA FILHO, Helena Teixeira GODOY.
Ciência e Tecnologia de Alimentos
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Antioxidant potential of oregano (Oreganum vulgareL.), basil (Ocimum basilicumL.) and thyme (Thymus vulgarisL.): application of oleoresins in vegetable oil
Patrícia Vieira DEL RÉ, Neuza JORGE.
Ciência e Tecnologia de Alimentos
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Construction of 2D transparent micromodels in polyester resin with porosity similar to carrots
Rodrigo Emilio DÍAZ, Sergio Miguel ACUÑA, Luis Andrés SEGURA.
Ciência e Tecnologia de Alimentos
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Effect of trellising system on grape and wine composition of Syrah vines grown in the cerrado region of Minas Gerais
Renata Vieira da MOTA, Daniel Angelucci de AMORIM, Ana Carolina FAVERO, Eduardo PURGATTO, Murillo de Albuquerque REGINA.
Ciência e Tecnologia de Alimentos
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Fish crackers development from minced fish and starch: an innovative approach to a traditional product
Cristiane Rodrigues Pinheiro NEIVA, Thais Moron MACHADO, Rubia Yuri TOMITA, Érika Fabiane FURLAN, Marildes Josefina LEMOS NETO, Deborah Helena Markowicz BASTOS.
Ciência e Tecnologia de Alimentos
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Iron enriched Saccharomyces cerevisiae maintains its fermenting powerand bakery properties
Fernanda GAENSLY, Grace Maria Ferreira de Castro WILLE, Debora BRAND , Tania Maria Bordin BONFIM.
Ciência e Tecnologia de Alimentos
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Type of dietary lipids and storing time on egg stability
Ana Lúcia Fernandes PEREIRA, Tatiana Fontoura VIDAL, Virgínia Kelly Gonçalves ABREU, Jorge Fernando Fuentes ZAPATA, Ednardo Rodrigues FREITAS.
Ciência e Tecnologia de Alimentos
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Effect of genotype, finishing system, and sex on physiochemical characteristics of goat meat
Luciana RODRIGUES, Heraldo César GONÇALVES, Brenda Batista Lemos MEDEIROS, Maurício Furlan MARTINS, Cláudia Marie KOMIYAMA, Marleide Costa CAÑIZARES.
Ciência e Tecnologia de Alimentos
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Sensory evaluation of “dulce de leche” with coffee and whey using different affective data analysis methods
Larissa Oliveira FERREIRA, Carlos José PIMENTA, Ana Carla Marques PINHEIRO, Patrícia Aparecida Pimenta PEREIRA, Gabriella SANTOS.
Ciência e Tecnologia de Alimentos
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