2016, 36 (3)
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Applications of electronic noses in meat analysis
Elzbieta GÓRSKA-HORCZYCZAK, Dominika GUZEK, Zuzanna MOLEDA , Iwona WOJTASIK-KALINOWSKA, Marta BRODOWSKA, Agnieszka WIERZBICKA.
Ciência e Tecnologia de Alimentos
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Effect of different ripening stages on bioactive compounds and antioxidant capacity of wild Rosa laevigata Michx
Guofang XIE, Jiajia WANG, Xiaoyan XU, Rui WANG, Xiaoli ZHOU, Zhigang LIU.
Ciência e Tecnologia de Alimentos
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Influence of calcium acetate on rye bread volume
Katharina FUCKERER, Julia TREUDE, Oliver HENSEL, Joachim Johannes SCHMITT.
Ciência e Tecnologia de Alimentos
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Sensory perception of the fermented goat milk: potential application of the DSC method
Martha Eunice de BESSA, Miriam Pereira RODARTE , Marcelo Henrique OTÊNIO, Paulo Cesar STRINGHETA, Juliana Mauricio de OLIVEIRA, Jucélia Silva BARBOSA, Miriam Aparecida de Oliveira PINTO.
Ciência e Tecnologia de Alimentos
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Physicochemical composition, color and sensory acceptance of low-fat cupuaçu and açaí nectar: characterization and changes during storage
Eneide Taumaturgo Macambira BragaFERNANDES, Vlayrton Tomé MACIEL, Maria Luzenira de SOUZA, Cydia de Menezes FURTADO, Lucia Helena de Oliveira WADT, Clarissa Reschke da CUNHA.
Ciência e Tecnologia de Alimentos
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Physicochemical and sensory characteristics of snack bars added of jerivá flour (Syagrus romanzoffiana)
Edson Pablo da SILVA, Heloisa Helena SIQUEIRA, Clarissa DAMIANI , Eduardo Valério de Barros VILAS BOAS.
Ciência e Tecnologia de Alimentos
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Bioactive fractions from cantabrian anchovy (Engraulis encrarischolus) viscera
Armando BURGOS-HERNÁNDEZ, Ema-Carina ROSAS-BURGOS, Marina MARTÍNEZ, Paloma-Nallely NUNCIO-JAUREGUI, Frutos MARHUENDA, Miroslava KAČÁNIOVÁ, Jana PETROVÁ, Angel-Antonio CARBONELL-BARRACHINA.
Ciência e Tecnologia de Alimentos
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Personal characteristics of coffee consumers and non-consumers, reasons and preferences for foods eaten with coffee among adults from the Federal District, Brazil
Alessandra Gaspar SOUSA, Liliane Maria Messias MACHADO, Eduardo Freitas da SILVA, Teresa Helena Macedo da COSTA.
Ciência e Tecnologia de Alimentos
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Identification of volatile compounds in cultivars barker, collinson, fortuna and geada of avocado (Persea americana, Mill.) fruit
Mercia de SousaGALVAO, Maria Lúcia NUNES, Patricia Beltrão Lessa CONSTANT, Narendra NARAIN.
Ciência e Tecnologia de Alimentos
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Consumers’ attitude and opinion towards different types of fresh cheese: an exploratory study
Cássia Pereira de BARROS, Amauri ROSENTHAL, Eduardo Henrique Miranda WALTER, Rosires DELIZA.
Ciência e Tecnologia de Alimentos
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Electrolytic treatment and biosurfactants applied to the conservation of Eugenia uniflora fruit
Guilherme DILARRI, Vinicius Luiz da SILVA, Hengli Barbosa PECORA, Renato Nallin MONTAGNOLLI, Carlos Renato CORSO, Ederio Dino BIDOIA.
Ciência e Tecnologia de Alimentos
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Good hygiene practices in hospital nutrition services: the view of internal and external auditors
Lize STANGARLIN-FIORI, Laissa Benites MEDEIROS, Ana Lúcia SERAFIM , Renata Labronici BERTIN, Caroline Opolski MEDEIROS, Luisa Helena HECKTHEUER.
Ciência e Tecnologia de Alimentos
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Osmotic dehydration of yellow melon using red grape juice concentrate
Hulda Noemi Mamani CHAMBI, Wiliene Camila Valadares LIMA, Flávio Luís SCHMIDT.
Ciência e Tecnologia de Alimentos
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Effectiveness of convective drying to conserve indigenous yeasts with high volatile profile isolated from algerian fermented raw bovine milk (Rayeb)
Latifa HAMOUDI-BELARBI, L’Hadi NOURI, Khaled BELKACEMI.
Ciência e Tecnologia de Alimentos
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Effects of carbon monoxide treatment before vacuum packaging on the physical parameters and consumer evaluations of raw beef
Anna SAKOWSKA, Dominika GUZEK, Agnieszka WIERZBICKA.
Ciência e Tecnologia de Alimentos
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Immunomodulatory effects of supercritical fluid CO2 extracts from freeze-dried powder of Tenebrio molitor larvae (yellow mealworm)
QingFeng TANG, Yin DAI.
Ciência e Tecnologia de Alimentos
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Computer vision system approach in colour measurements of foods: Part II. validation of methodology with real foods
Fatih TARLAK, Murat OZDEMİR, Mehmet MELÍKOGLU.
Ciência e Tecnologia de Alimentos
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Essential minerals and inorganic contaminants (barium, cadmium, lithium, lead and vanadium) in dried bee pollen produced in Rio Grande do Sul State, Brazil
José Augusto Gasparotto SATTLER, Adriane Alexandre Machado DE-MELO, Kelly Souza do NASCIMENTO, Illana Louise Pereira de MELO, Jorge MANCINI-FILHO, Aroni SATTLER, Ligia Bicudo de ALMEIDA-MURADIAN.
Ciência e Tecnologia de Alimentos
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Assessment of volatile organic compounds from banana Terra subjected to different alcoholic fermentation processes
Michely CAPOBIANGO, Isabela Maia DINIZ, Leiliane Coelho ANDRE, Evelyn de Souza OLIVEIRA, Zenilda de Lourdes CARDEAL.
Ciência e Tecnologia de Alimentos
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Extraction optimization of polyphenols, antioxidant and xanthine oxidase inhibitory activities from Prunus salicina Lindl.
Yibin LI , Pufu LAI, Junchen CHEN, Hengsheng SHEN, Baosha TANG, Li WU, Minjie WENG.
Ciência e Tecnologia de Alimentos
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Presence of central nervous system tissues as bovine spongiform encephalopathy specified risk material in Turkish raw meat ball (cig kofte)
Ahmet Hulusi DİNÇOĞLU.
Ciência e Tecnologia de Alimentos
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Homogenate extraction of crude polysaccharides from Lentinus edodesand evaluation of the antioxidant activity
Leqin KE, Haiyan CHEN.
Ciência e Tecnologia de Alimentos
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Fruit salad as a new vehicle for probiotic bacteria
Eliane Maurício Furtado MARTINS, Afonso Mota RAMOS, Maurilio Lopes MARTINS, Bruno Ricardo de Castro LEITE JÚNIOR.
Ciência e Tecnologia de Alimentos
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Effects of different packaging techniques on the microbiological and physicochemical properties of coated pumpkin slices
Filiz AKSU, Harun URAN, Dilek DÜLGER ALTINER, Sema SANDIKÇI ALTUNATMAZ.
Ciência e Tecnologia de Alimentos
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Physico-chemical, sensory and nutritional characteristics of cereal bars with addition of acacia gum, inulin and sorbitol
Silvana Mariana SREBERNICH, Gisele Mara Silva GONÇALVES, Rita de Cássia Salvucci Celeste ORMENESE, Cristiane Rodrigues Gomes RUFFI.
Ciência e Tecnologia de Alimentos
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