2013, 33 (1)
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Editorial: The Brazilian society of food science and technology has a new board
Nilson Evelazio de Souza, Eliana Badiale Furlong.
Ciência e Tecnologia de Alimentos
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Technological properties of precooked flour containing coffee powder and rice by thermoplastic extrusion
Reginaldo Ferreira da SILVA, Rosemary Gualberto Fonseca Alvarenga PEREIRA, José Luis Ramirez ASCHERI, Diego Palmiro Ramirez ASCHERI.
Ciência e Tecnologia de Alimentos
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Isolation and recovery of glycomacropeptide from milk whey by means of thermal treatment
Evelin ROJAS, Gabriel TORRES.
Ciência e Tecnologia de Alimentos
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Reduction of carcass weight loss in swines
Iliani PATINHO, Elizandro Pruence NICKELE, Jean Carlos BRUSTOLIN, Magdalena Lajús TRAVI.
Ciência e Tecnologia de Alimentos
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Rheological behavior of Brazilian Cherry (Eugenia uniflora L.) pulp at pasteurization temperatures
Alessandra Santos LOPES, Rafaella de Andrade MATTIETTO, Hilary Castle de MENEZES, Luiza Helena Meller da SILVA, Rosinelson da Silva PENA.
Ciência e Tecnologia de Alimentos
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Carbon isotope analysis in apple nectar beverages
Ricardo FIGUEIRA, Waldemar Gastoni VENTURINI FILHO, Carlos DUCATTI.
Ciência e Tecnologia de Alimentos
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Physicochemical properties and mineral and protein content of honey samples from Ceará State, Northeastern Brazil
Maria da Conceição Tavares Cavalcanti LIBERATO, Selene Maia de MORAIS, Carlos Emanuel de Carvalho MAGALHÃES, Islay Lima MAGALHÃES, Daniel Bomfim CAVALCANTI, Marina Maciel de Oliveira SILVA.
Ciência e Tecnologia de Alimentos
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Comparison between freeze and spray drying to obtain powder Rubrivivax gelatinosus biomass
Edson Francisco do Espírito SANTO, Leandro Kanamaru Franco de LIMA, Ane Pamela Capucci TORRES, Gabriela de OLIVEIRA, Elisa Helena Giglio PONSANO.
Ciência e Tecnologia de Alimentos
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Chemical and physical properties of aloe vera (Aloe barbadensis Miller) gel stored after high hydrostatic pressure processing
Karina DI SCALA, Antonio VEGA-GÁLVEZ, Kong AH-HEN, Yissleen NUÑEZ-MANCILLA, Gipsy TABILO-MUNIZAGA, Mario PÉREZ-WON, Claudia GIOVAGNOLI.
Ciência e Tecnologia de Alimentos
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Estimate of respiration rate and physicochemical changes of fresh-cut apples stored under different temperatures
Cristiane FAGUNDES, Bruno Augusto Mattar CARCIOFI, Alcilene Rodrigues MONTEIRO.
Ciência e Tecnologia de Alimentos
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Study of adsorption isotherms of green coconut pulp
Fábia Carolina Gonçalves LAVOYER, Ana Lúcia GABAS, Wanderley Pereira OLIVEIRA, Javier TELIS-ROMERO.
Ciência e Tecnologia de Alimentos
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Studies of chemical and enzymatic characteristics of Yacon (Smallanthus sonchifolius) and its flours
Juciane de Abreu Ribeiro PEREIRA, Maria de Fátima Píccolo BARCELOS, Michel Cardoso De Angelis PEREIRA, Eric Batista FERREIRA.
Ciência e Tecnologia de Alimentos
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Physicochemical and microbiological characteristics of minimally processed ‘Champagne’ oranges (Citrus reticulata × Citrus sinensis) in different packgings
Juliana da Silva AGOSTINI, Silvana de Paula Quintão SCALON, Kesia Esther da SILVA, Fernando Freitas de LIMA, Ana Paula Esteves GOMES, Michelle Mesquita LEITE.
Ciência e Tecnologia de Alimentos
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Thermophysical and rheological properties of dulce de leche with and without coconut flakes as a function of temperature
Vanessa Camarinha BARBOSA, Edwin Elard GARCIA-ROJAS, Jane Sélia dos Reis COIMBRA, Paula de Aguiar CIPRIANO, Eduardo Basílio de OLIVEIRA, Javier TELIS-ROMERO.
Ciência e Tecnologia de Alimentos
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Application of exploratory factor analysis to assess fish consumption in a university community
Erika da Silva MACIEL, Luciana Kimie SAVAY-DA-SILVA, Júlia Santos VASCONCELOS, Juliana Antunes GALVÃO, Jaqueline Girnos SONATI, Dirceu da SILVA, Marília OETTERER.
Ciência e Tecnologia de Alimentos
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Encapsulated specialty oils commercialized in São Paulo state, Brazil: evaluation of identity (fatty acid profile) and compliance of fatty acids and Vitamin E contents with nutrition labeling
Karen HIRASHIMA, Simone Alves da SILVA, Miriam Solange Fernandes CARUSO, Sabria AUED-PIMENTEL.
Ciência e Tecnologia de Alimentos
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Influence of process parameters on the color and texture of passion fruit albedo preserved in syrup
Luisa Pereira FIGUEIREDO, Marali Vilela DIAS, Wanderson Alexandre VALENTE, Soraia Vilela BORGES, Anirene Galvão Tavares PEREIRA, Patrícia Aparecida Pimenta PEREIRA, Fabiana QUEIROZ.
Ciência e Tecnologia de Alimentos
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Cytotoxicity and mutagenicity of cola and grape flavored soft drinks in bone marrow cells of rodents
Elisângela DÜSMAN, Alessandra Paim BERTI, Lilian Capelari SOARES, Veronica Elisa Pimenta VICENTINI.
Ciência e Tecnologia de Alimentos
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Hygienic-sanitary working practices and implementation of a Hazard Analysis and Critical Control Point (HACCP) plan in lobster processing industries
Cristina Farias da FONSECA, Tânia Lúcia Montenegro STAMFORD, Samara Alvachian Cardoso ANDRADE, Evandro Leite de SOUZA, Celiane Gomes Maia da SILVA.
Ciência e Tecnologia de Alimentos
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Raw-appearing Restructured fish models made with Sodium alginate or Microbial transglutaminase and effect of chilled storage
Helena MORENO, Jose CARBALLO, Javier BORDERÍAS.
Ciência e Tecnologia de Alimentos
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Oxidative enzymes activity in sugarcane juice as a function of the planting system
Tadeu Alcides MARQUES, Érick Malheiros RAMPAZO, Patricia Angélica Alves MARQUES.
Ciência e Tecnologia de Alimentos
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Physicochemical and microbiological evaluation of corrientes artisanal cheese during ripening
Olga Myriam VASEK, Silvia Matilde MAZZA, Graciela Savoy de GIORI.
Ciência e Tecnologia de Alimentos
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Nutritional value and fatty acid composition of some traditional Argentinean meat sausages
Mara Cristina ROMERO, Ana María ROMERO, Mirtha Marina DOVAL, Maria Alicia JUDIS.
Ciência e Tecnologia de Alimentos
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Antioxidant potential of barley extract in rats subjected to a high-fat diet
Alice Mesquita ZIMMERMANN, Alessandra Coelho RIVERO, Aline Sobreira BEZERRA, Amanda Roggia RUVIARO, Mariana Moura Ercolani NOVACK, José Laerte NÖRNBERG.
Ciência e Tecnologia de Alimentos
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Egg quality and yolk lipid composition of laying hens fed diets containing cashew nut meal
Tatiana Fontoura VIDA, Ana Lúcia Fernandes PEREIRA, Virgínia Kelly Gonçalves ABREU, Ednardo Rodrigues FREITAS, Manoel Alves SOUSA NETO, Jorge Fernando Fuentes ZAPATA.
Ciência e Tecnologia de Alimentos
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Room temperature aging to guarantee microbiological safety of brazilian artisan Canastra cheese
Milene Therezinha das DORES, Juliana Escarião da NOBREGA, Célia Lucia de Luces Fortes FERREIRA.
Ciência e Tecnologia de Alimentos
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Comparison of capillary electrophoresis and high performance liquid chromatography methods for caffeine determination in decaffeinated coffee
Carolina Schaper BIZZOTTO, Adriana Dillenburg MEINHART, Cristiano Augusto BALLUS, Gislaine GHISELLI, Helena Teixeira GODOY.
Ciência e Tecnologia de Alimentos
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Stability of cassava flour-based food bars
Érica Caroline da SILVA, Viviane dos Santos SOBRINHO, Marney Pascoli CEREDA.
Ciência e Tecnologia de Alimentos
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Thermodynamic properties of water sorption of jackfruit (Artocarpus heterophyllus Lam.) as a function of moisture content
Ana Paula PRETTE, Francisco de Assis Cardoso ALMEIDA, Harvey Alexander VILLA-VÉLEZ, Javier TELIS-ROMERO.
Ciência e Tecnologia de Alimentos
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Sesame and flaxseed oil: nutritional quality and effects on serum lipids and glucose in rats
Rita de Cássia Avellaneda GUIMARÃES, Maria Lígia Rodrigues MACEDO, Cláudia Leite MUNHOZ, Wander FILIU, Luís Henrique VIANA, Vanessa Taís NOZAKI, Priscila Aiko HIANE.
Ciência e Tecnologia de Alimentos
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Citotoxicity of food dyes Sunset Yellow (E-110), Bordeaux Red (E-123), and Tatrazine Yellow (E-102) on Allium cepa L. root meristematic cells
Keiva Maria Silva GOMES, Maria Virna Gonçalves Aguiar de OLIVEIRA, Francisco Ronielson de Sousa CARVALHO, Camila Carvalho MENEZES, Ana Paula PERON.
Ciência e Tecnologia de Alimentos
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