2015, 35 (3)
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Grape seed oil: a potential functional food?
Fernanda Branco SHINAGAWA, Fernanda Carvalho de SANTANA, Lucillia Rabelo Oliveira TORRES, Jorge MANCINI-FILHO.
Ciência e Tecnologia de Alimentos
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Effects of orange winemaking variables on antioxidant activity and bioactive compounds
María del Carmen SCHVAB, María Mercedes FERREYRA, Cristina Verónica DAVIES, Andreina STEFANI, María Cristina CAYETANO, Liliana Mabel GERARD, Rodrigo Francisco GONZALEZ.
Ciência e Tecnologia de Alimentos
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Phenolic content and antioxidant capacity in organically and conventionally grown eggplant (Solanum melongena) fruits following thermal processing
Erika Leonor ZAMBRANO-MORENO, Rosa Nilda CHÁVEZ-JÁUREGUI, María de Lurdes PLAZA, Linda WESSEL-BEAVER.
Ciência e Tecnologia de Alimentos
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In vitro antioxidant, antimutagenic and antiproliferative activities of collagen hydrolysates of jumbo squid ( Dosidicus gigas ) byproducts
Guadalupe Miroslava SUÁREZ-JIMÉNEZ, Rosario Maribel ROBLES-SÁNCHES, Glória YÉPIZ-PLASCENCIA, Armando BURGOS-HERNÁNDEZ, Josafat Marina EZQUERRA-BRAUER.
Ciência e Tecnologia de Alimentos
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Extraction optimization of antioxidant polysaccharides from Auricularia auricula fruiting bodies
Yu ZOU, Aili JIANG, Mixia TIAN.
Ciência e Tecnologia de Alimentos
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Influence of distillation time and sample mass on sulfur dioxide analysis in passion fruit juice through Monier-Williams method
Anita Akiko TAKAHASHI, Maristela Satou MARTINS, Jussara Carvalo de Moura DELLA TORRE, Camila Cardoso de OLIVEIRA, Daniel GRANATO.
Ciência e Tecnologia de Alimentos
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Optimization of microwave drying conditions of two banana varieties using response surface methodology
Adewale Olusegun OMOLOLA, Afam Israel Obiefuna JIDEANI, Patrick Francis KAPILA, Victoria Adaora JIDEANI.
Ciência e Tecnologia de Alimentos
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Effect of different tumbling marination methods and time on the quality characteristics of prepared pork chops
Tian GAO, Jiaolong LI, Lin ZHANG, Yun JIANG, Yang LIU, Xin ZHANG, Feng GAO, Guanghong ZHOU.
Ciência e Tecnologia de Alimentos
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Effect of huitlacoche (Ustilago maydis DC Corda) paste addition on functional, chemical and textural properties of tortilla chips
Karla Yuritzi AMADOR-RODRÍGUEZ, Fernando MARTÍNEZ-BUSTOS, Laura Eugenia PÉREZ-CABRERA, Francisco Aníbal POSADAS-DEL-RÍO, Norma Angélica CHÁVEZ-VELA, Ma. Lorena SANDOVAL-CARDOSO, Fidel GUEVARA-LARA.
Ciência e Tecnologia de Alimentos
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Development and evaluation of iron-rich meatloaves containing pork liver for schoolchildren
Silvana Mariana SREBERNICH, Expedito Tadeu Facco SILVEIRA, Gisele Mara Silva GONÇALVES, Rita de Cássia Salvucci Celeste ORMENESE, Marcelo Antonio MORGANO.
Ciência e Tecnologia de Alimentos
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Composition and color stability of anthocyanin-based extract from purple sweet potato
Xiu-li HE, Xue-li LI, Yuan-ping LV, Qiang HE.
Ciência e Tecnologia de Alimentos
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Study of the physical and physicochemical characteristics of fruits of the licuri palm (Syagrus coronata (Mart.) Becc.) found in the Atlantic Forest of Minas Gerais, Brazil
Galdino Xavier de PAULA FILHO, Tibério Fontenelle BARREIRA, Vívian Cristina da Cruz RODRIGUES, Leandro de Morais CARDOSO, Hércia Stampini Duarte MARTINO, Helena Maria PINHEIRO-SANT’ANA.
Ciência e Tecnologia de Alimentos
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Influence of the moisture at harvest and drying process of the grains on the level of carotenoids in maize (Zea mays)
Wilton Soares CARDOSO, Aluízio BORÉM, Décio KARAM, Sara de Almeida RIOS, Maria Cristina Dias PAES.
Ciência e Tecnologia de Alimentos
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Several techniques for the preparation of flour from carcasses of the Pantanal alligator (Caiman crocodilus yacare)
Vitória Regina Takeuchi FERNANDES, Maria Luiza Rodrigues de SOUZA, Eliane GASPARINO, Marcos Eduardo COUTINHO, Jesuí Vergílio VISENTAINER, Elenice Souza dos Reis GOES.
Ciência e Tecnologia de Alimentos
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The influence of extraction methods on composition and antioxidant properties of rice bran oil
Periyanaina KESIKA, Noppawat PENGKUMSRI, Chaiyavat CHAIYASUT, Bhagavathi Sundaram SIVAMARUTHI, Chalermpong SAENJUM, Sasithorn SIRILUN, Sartjin PEERAJAN, Prasit SUWANNALERT, Sophon SIRISATTHA, Khontaros CHAIYASUT.
Ciência e Tecnologia de Alimentos
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Chemical quality parameters and bioactive compound content of Brazilian berries
Daniela Mota SEGANTINI, Natalia FALAGÁN, Sarita LEONEL, Joyce Helena MODESTO, Willian Hiroshi Suekane TAKATA, Francisco ARTÉS.
Ciência e Tecnologia de Alimentos
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Non-parametric stability analyses of dough properties in wheat
Yuksel KAYA, Mehmet SAHIN.
Ciência e Tecnologia de Alimentos
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Genetic variability for synthesis of bioactive compounds in peppers (Capsicum annuum) from Brazil
Henrique Kuhn Massot PADILHA, Elisa dos Santos PEREIRA, Priscila Cardoso MUNHOZ, Márcia VIZZOTTO, Ricardo Alexandre VALGAS, Rosa Lía BARBIERI.
Ciência e Tecnologia de Alimentos
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Microwave-assisted extraction of anthocyanin from Chinese bayberry and its effects on anthocyanin stability
Wenkai DUAN, Shiping JIN, Guofu ZHAO, Peilong SUN.
Ciência e Tecnologia de Alimentos
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Characterization and nutritional value of precooked products of kiwicha grains (Amaranthus caudatus)
Verónica Elizabeth BURGOS, Margarita ARMADA.
Ciência e Tecnologia de Alimentos
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Addition of anacardic acid as antioxidants in broiler chicken mortadella
Virgínia Kelly Gonçalves ABREU, Ana Lúcia Fernandes PEREIRA, Ednardo Rodrigues de FREITAS, Maria Teresa Salles TREVISAN, José Maria Correia da COSTA.
Ciência e Tecnologia de Alimentos
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Effects of orange by-product fiber incorporation on the functional and technological properties of pasta
Tainara de Moraes CRIZEL, Alessandro de Oliveira RIOS, Roberta Cruz Silveira THYS, Simone Hickmann FLÔRES.
Ciência e Tecnologia de Alimentos
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Physicochemical properties of frozen tortillas from nixtamalized maize flours enriched with B-glucans
Miguel Ángel SÁNCHEZ-MADRIGAL, David NEDER-SUÁREZ, Armando QUINTERO-RAMOS, Martha Graciela RUIZ-GUTIÉRREZ, Carmen O. MELÉNDEZ-PIZARRO, Hilda Amelia PIÑÓN-CASTILLO, Tomás GALICIA-GARCÍA, Benjamín RAMÍREZ-WONG.
Ciência e Tecnologia de Alimentos
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Influence of heat treatment on the sensory and physical characteristics and carbohydrate fractions of french-fried potatoes (Solanum tuberosum L.)
Natalia Carvalho Montenegro de VASCONCELOS, Silvana Magalhães SALGADO, Alda Verônica Souza LIVERA, Samara Alvachian Cardoso de ANDRADE, Michelle Galindo de OLIVEIRA, Tânia Lucia Montenegro STAMFORD.
Ciência e Tecnologia de Alimentos
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Acceptance of a food of animal origin obtained through genetic modification and cloning in South America: a comparative study among university students and working adults
Berta SCHNETTLER, Carlos VELÁSQUEZ, Horacio MIRANDA, Germán LOBOS, Ligia ORELLANA, José SEPÚLVEDA, Edgardo MIRANDA, Cristian ADASME-BERRÍOS, Klaus GRUNERT.
Ciência e Tecnologia de Alimentos
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