2016, 36 (2)
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Lactose intolerance and cow’s milk protein allergy
Adriano Henrique do Nascimento RANGEL, Danielle Cavalcanti SALES, Stela Antas URBANO, José Geraldo Bezerra GALVÃO JÚNIOR, Júlio César de ANDRADE NETO, Cláudia de Souza MACÊDO.
Ciência e Tecnologia de Alimentos
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Effect of dietary fiber on the bioaccessibility of phenolic compounds of mango, papaya and pineapple fruits by an in vitro digestion model
Gustavo VELDERRAIN-RODRÍGUEZ, Ana QUIRÓS-SAUCEDA, Gil MERCADO-MERCADO, Jesús Fernando AYALA-ZAVALA, Humberto ASTIAZARÁN-GARCÍA, Rosario Maribel ROBLES-SÁNCHEZ, Abraham WALL-MEDRANO, Sonia SAYAGO-AYERDI, Gustavo Adolfo GONZÁLEZ-AGUILAR.
Ciência e Tecnologia de Alimentos
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Efficiency assessment of Flash Profiling and Ranking Descriptive Analysis: a comparative study with star fruit-powdered flavored drink
Maria Eugênia de Oliveira MAMEDE, Marta de Toledo BENASSI.
Ciência e Tecnologia de Alimentos
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Chemical and volatile composition of jujube wines fermented by Saccharomyces cerevisiae with and without pulp contact and protease treatment
Wenye ZHANG, Lei ZHANG, Chunping XU.
Ciência e Tecnologia de Alimentos
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Construction of a supercritical fluid extraction (SFE) equipment: validation using annatto and fennel and extract analysis by thin layer chromatography coupled to image
Júlio Cezar Flores JOHNER, Maria Angela de Almeida MEIRELES.
Ciência e Tecnologia de Alimentos
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Aromatic profiles of young wines from berries at different heights on grapevines
Sha XIE, Fan HU, Changzheng SONG, Zhumei XI, Zhenwen ZHANG.
Ciência e Tecnologia de Alimentos
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Maize flour parameters that are related to the consumer perceived quality of ‘broa’ specialty bread
Bruna CARBAS, Maria Carlota VAZ-PATTO, Maria Rosário BRONZE, Andreia BENTO-DA-SILVA, Maria João TRIGO, Carla BRITES.
Ciência e Tecnologia de Alimentos
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The effects of reactants ratios, reaction temperatures and times on Maillard reaction products of the L-ascorbic acid/L-glutamic acid system
Yong-Yan ZHOU, Ya LI, Ai-Nong YU.
Ciência e Tecnologia de Alimentos
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Check all that apply (CATA) as an instrument for the development of fish products
Anne Caroline BELUSSO, Barbara Arruda NOGUEIRA, Leandra Schuastz BREDA, Marina Leite MITTERER-DALTOÉ.
Ciência e Tecnologia de Alimentos
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Thermal inactivation kinetics of partially purified mango pectin methylesterase
Claudio Alonso DÍAZ-CRUZ, Carlos REGALADO-GONZÁLEZ, Eduardo MORALES-SÁNCHEZ, Gonzalo VELAZQUEZ, Eva GONZÁLEZ-JASSO, Silvia Lorena AMAYA-LLANO.
Ciência e Tecnologia de Alimentos
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Physicochemical characteristics and sensory acceptability of ready-to-eat sliced frozen roast beef with partial reduction of sodium chloride
Camila Vespúcio BIS, Tiago Luis BARRETTO, Jenifer Mayara Monari HENCK, Jéssica Carolina MATHIAS, Luana Sanches OLIVEIRA, Andrea Carla da Silva BARRETTO.
Ciência e Tecnologia de Alimentos
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Variation of some chemical and functional properties of Bambara groundnut (Voandzeia Subterranean L. Thouars) during sort time storage
Augustin GOUDOUM, Léonard Simon NGAMOD TINKEU, Chantal MADOU, Watching DJAKISSAM, Carl Moses MBOFUNG.
Ciência e Tecnologia de Alimentos
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Stability of gluten free sweet biscuit elaborated with rice bran, broken rice and okara
Bruna Oliveira TAVARES, Edson Pablo da SILVA, Vera Sônia Nunes da SILVA, Manoel Soares SOARES JÚNIOR, Elza Iouko IDA, Clarissa DAMIANI.
Ciência e Tecnologia de Alimentos
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Quality indicators and shelf life of red octopus (Octopus maya) in chilling storage
Mariel GULLIAN-KLANIAN, María José SÁNCHEZ-SOLÍS, Montserrat TERRATS-PRECIAT, Mariana DELGADILLO-DÍAZ, Javier ARANDA.
Ciência e Tecnologia de Alimentos
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GABA (γ-aminobutyric acid) production, antioxidant activity in some germinated dietary seeds and the effect of cooking on their GABA content
Kasarin TIANSAWANG, Pairoj LUANGPITUKSA, Warunee VARANYANOND, Chanida HANSAWASDI.
Ciência e Tecnologia de Alimentos
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Comparative study on the quality of oil extracted from two tucumã varieties using supercritical carbon dioxide
Bárbara Elizabeth Teixeira COSTA, Orquídea Vasconcelos dos SANTOS, Nádia Cristina Fernandes CORRÊA, Luiz Ferreira de FRANÇA.
Ciência e Tecnologia de Alimentos
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Effects of oil-water mixed frying and pure-oil frying on the quality characteristics of soybean oil and chicken chop
Ruixue MA, Tian GAO, Lei SONG, Lin ZHANG, Yun JIANG, Jiaolong LI, Xin ZHANG, Feng GAO, Guanghong ZHOU.
Ciência e Tecnologia de Alimentos
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Anti-quorum sensing activity of phenolic extract from Eugenia brasiliensis (Brazilian cherry)
Adeline Conceição RODRIGUES, Brígida D’Ávila de OLIVEIRA, Elis Regina da SILVA, Nayara Thais Barbosa SACRAMENTO, Michele Corrêa BERTOLDI, Uelinton Manoel PINTO.
Ciência e Tecnologia de Alimentos
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Effects of gutting process on the shelf life of cultured meagre (Argyrosomus regius ASSO, 1801) stored at 4 ± 1 °C
Sengül BÍLGÍN, Levent ÍZCÍ, Ali GÜNLÜ, Gürken DÍKEN, Ísmail Yüksel GENC.
Ciência e Tecnologia de Alimentos
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Survey of trace element and dietetic fiber composition of “Leblebi” which is a local snack food consumed in Turkey
Fatih ÖZBEY, Mustafa GÖRGÜLÜ.
Ciência e Tecnologia de Alimentos
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Artemisia annua increases resistance to heat and oxidative stresses, but has no effect on lifespan in Caenorhabditis elegans
Seung-Il OH, Jun-Sung KIM, Chul-Kyu KIM, Sun Shin YI, Sung-Jo KIM, Sang-Kyu PARK.
Ciência e Tecnologia de Alimentos
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The effect of different concentrations of pre-harvest gibberellic acid on the quality and durability of ‘Obilnaja’ and ‘Black Star’ plum varieties
Yunus HARMAN, Fatih SEN.
Ciência e Tecnologia de Alimentos
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Modeling and kinetic study of bio-ethanol production from soy protein concentrate by-product
Lucas CALDEIRÃO, Cyntia TANAKA, Elza IDA, Wilma SPINOSA.
Ciência e Tecnologia de Alimentos
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Influence of the degree of hydrolysis and type of enzyme on antioxidant activity of okara protein hydrolysates
Melissa Ferreira SBROGGIO, Marina Silveira MONTILHA, Vitória Ribeiro Garcia de FIGUEIREDO, Sandra Regina GEORGETTI, Louise Emy KUROZAWA.
Ciência e Tecnologia de Alimentos
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Computer vision system approach in colour measurements of foods: Part I. development of methodology
Fatih TARLAK, Murat OZDEMÍR, Mehmet MELÍKOGLU.
Ciência e Tecnologia de Alimentos
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