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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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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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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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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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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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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