2015, 35 (4)
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Developing novel one-step processes for obtaining food-grade O/W emulsions from pressurized fluid extracts: processes description, state of the art and perspectives
Diego Tresinari Santos, Maria Angela de Almeida Meireles.
Ciência e Tecnologia de Alimentos
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Extraction, purification and characterization of inhibitor of trypsin from Chenopodium quinoa seeds
Aline Regiele Pesoti, Bruno Menezes de Oliveira, Augusto Cesar de Oliveira, Dávia Guimarães Pompeu, Daniel Bonoto Gonçalves, Sérgio Marangoni, José Antonio da Silva, Paulo Afonso Granjeiro.
Ciência e Tecnologia de Alimentos
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Effect of seed maturation stages on physical properties and antioxidant activity in flaxseed ( Linum usitatissimum L.)
Wahid Herchi, Saleh Bahashwan, Hajer Trabelsi, Khaled Sebei, Sadok Boukhchina.
Ciência e Tecnologia de Alimentos
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Characterization of biomasses from the north and northeast regions of Brazil for processes in biorefineries
Magale Karine Diel Rambo, Gerso Pereira Alexandre, Michele Cristiane Diel Rambo, Aparecido Roberto Alves, Wokimar T. Garcia, Edmond Baruque.
Ciência e Tecnologia de Alimentos
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Processing of chopped mussel meat in retort pouch
Giustino Tribuzi, Gláucia Maria Falcão de Aragão, João Borges Laurindo.
Ciência e Tecnologia de Alimentos
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Automated static image analysis as a novel tool in describing the physical properties of dietary fiber
Marcin Andrzej Kurek, Monika Piwińska, Jaroslaw Wyrwisz, Agnieszka Wierzbicka.
Ciência e Tecnologia de Alimentos
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Optimization and functionality of millet supplemented pasta
Amir Gull, Kamlesh Prasad, Pradyuman Kumar.
Ciência e Tecnologia de Alimentos
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Fresh meat quality of pigs fed diets with different fatty acid profiles and supplemented with red wine solids
Pier Giorgio Peiretti, Francesco Gai, Alberto Brugiapaglia, Pier Paolo Mussa, Giorgia Meineri.
Ciência e Tecnologia de Alimentos
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Sensory acceptability and fatty acid profile of fish crackers made from Carassius gibelio
Levent Izci, Sengül Bilgin.
Ciência e Tecnologia de Alimentos
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Study on creation of an indocalamus leaf flavor
Guangyong Zhu, Zuobing Xiao.
Ciência e Tecnologia de Alimentos
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Post-harvest conservation of camu–camu fruits (Myrciaria dubia (Kunth) Mc Vaugh) using different temperatures and packages
Maria Luiza Grigio, Maria Fernanda Berlingieri Durigan, Edvan Alves Chagas, Pollyana Cardoso Chagas, Cassia Rejane do Nascimento, Maxwell Souza Almeida.
Ciência e Tecnologia de Alimentos
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Chemical composition and nutritive value of hot pepper seed (Capsicum annuum) grown in Northeast Region of China
Yu Zou, Kun Ma, Mixia Tian.
Ciência e Tecnologia de Alimentos
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Antifungal and antimycotoxigenic activity of essential oils from Eucalyptus globulus, Thymus capitatus and Schinus molle
Ana Karenth López-Meneses, Maribel Plascencia-Jatomea, Jaime Lizardi-Mendoza, Ema Carina Rosas-Burgos, Ana Guadalupe Luque-Alcaraz, Mario Onofre Cortez-Rocha.
Ciência e Tecnologia de Alimentos
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Prevalence of Listeria monocytogenes in poultry meat
Mehmet Elmali, Hayriye Yesim Can, Hilmi Yaman.
Ciência e Tecnologia de Alimentos
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Optimization of the HS-SPME-GC/MS technique for determining volatile compounds in red wines made from Isabel grapes (Vitis labrusca)
Narciza Maria de Oliveira Arcanjo, Taliana Kênia Alvez Bezerra, Flávio Luís Honorato da Silva, Marta Suely Madruga.
Ciência e Tecnologia de Alimentos
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Extruded snacks with the addition of different fish meals
Elenice Souza dos Reis Goes, Maria Luiza Rodrigues de Souza, Daniel Abreu Vasconcelos Campelo, Grazyella Massako Yoshida, Tadeu Orlandi Xavier, Lorena Batista de Moura, Antonio Roberto Giriboni Monteiro.
Ciência e Tecnologia de Alimentos
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The effect of relative humidity on tensile strength and water vapor permeability in chitosan, fish gelatin and transglutaminase edible films
Sofia Alvarado, Glória Sandoval, Isidro Palos, Simón Tellez, Yaneli Aguirre-Loredo, Gonzalo Velazquez.
Ciência e Tecnologia de Alimentos
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Purification, partial characterization and antimicrobial activity of Lectin from Chenopodium Quinoa seeds
Dávia Guimarães Pompeu, Marcelo Augusto Mattioli, Rosy Iara Maciel de Azambuja Ribeiro, Daniel Bonoto Gonçalves, Juliana Teixeira de Magalhães, Sérgio Marangoni, José Antônio da Silva, Paulo Afonso Granjeiro.
Ciência e Tecnologia de Alimentos
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Enhanced extraction of phenolic compounds from coffee industry’s residues through solid state fermentation by Penicillium purpurogenum
Lady Rossana Palomino García, Carolina Rabal Biasetto, Angela Regina Araujo, Vanildo Luiz Del Bianchi.
Ciência e Tecnologia de Alimentos
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Restoration of sensory dysfunction following peripheral nerve injury by the polysaccharide from culinary and medicinal mushroom, Hericium erinaceus (Bull.: Fr.) Pers. through its neuroregenerative action
Kah-Hui Wong, Gowri Kanagasabapathy, Robiah Bakar, Chia-Wei Phan, Vikineswary Sabaratnam.
Ciência e Tecnologia de Alimentos
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Antimutagenic, antiproliferative, and antioxidant effect of extracts obtained from octopus (Paraoctopus limaculatus)
Susana-Gabriela Cruz-Ramírez, Carmen-María López-Saiz, Ema-Carina Rosas-Burgos, Francisco-Javier Cinco-Moroyoqui, Carlos Velázquez, Javier Hernández, Armando Burgos-Hernández.
Ciência e Tecnologia de Alimentos
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Exogenous abscisic acid inhibits the water-loss of postharvest romaine lettuce during storage by inducing stomatal closure
Shuchun Liu, Ming Yang, Huijie Zhao, Hua Li, Biao Suo, Yuexia Wang.
Ciência e Tecnologia de Alimentos
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Effect of chitosan-carvacrol edible coatings on the quality and shelf life of tilapia (Oreochromis niloticus) fillets stored in ice
Saraí Chaparro-Hernández, Saúl Ruíz-Cruz, Enrique Márquez-Ríos, Víctor Manuel Ocaño-Higuera, Carla Cecilia Valenzuela-López, José de Jesús Orlenas-Paz, Carmen Lizette Del-Toro-Sánchez.
Ciência e Tecnologia de Alimentos
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Postharvest UV-B treatments increased fructose content of tomato (Solanum lycopersicon L. cv. Tayfun F1) harvested at different ripening stages
Mehmet Ufuk Kasim, Rezzan Kasim.
Ciência e Tecnologia de Alimentos
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Effects of whole-wheat flour and bordeaux grape pomace (Vitis labrusca L.) on the sensory, physicochemical and functional properties of cookies
Ariadne Roberto Karnopp, Amanda Miléo Figueroa, Paulo Ricardo Los, Jéssica Cristine Teles, Deise Rosana Silva Simões, Ana Cláudia Barana, Fernanda Taborda Kubiaki, João Guilherme Baggio de Oliveira, Daniel Granato.
Ciência e Tecnologia de Alimentos
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