2017, 37 (1)
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Volatile compounds in meat and meat products
MONIKA KOSOWSKA, Malgorzata A. MAJCHER, TERESA FORTUNA.
Ciência e Tecnologia de Alimentos
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Deoxynivalenol in wheat and wheat products from a harvest affected by fusarium head bligh
LIDIANE VIERA MACHADO, CARLOS AUGUSTO MALLMANN, ADRIANO OLNEI MALLMANN, RAQUEL DURAND COELHO, MARINA VENTURINI COPETTI.
Ciência e Tecnologia de Alimentos
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Characterization of chemical and mineral composition of marolo ( Annona crassiflora Mart) during physiological development
Edson Pablo da Silva, Wilson Cesar de Abreu, Otávio Alteff Gonçalves, Clarissa Damiani, Eduardo Valério de Barros Vilas Boas.
Ciência e Tecnologia de Alimentos
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Utilization of residue from cassava starch processing for production of fermentable sugar by enzymatic hydrolysis
Luciana Reis Fontinelle Souto, Márcio Caliari, Manoel Soares Soares Júnior, Fernanda Assumpção Fiorda, Marina Costa Garcia.
Ciência e Tecnologia de Alimentos
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Characterization of bioactive compounds, antioxidant activity and minerals in landraces of pumpkin (Cucurbita moschata) cultivated in Southern Brazil
Daniela Priori, Eduardo Valduga, Juliana Castelo Branco Villela, Claudete Clarice Mistura, Márcia Vizzotto, Ricardo Alexandre Valgas, Rosa Lía Barbieri.
Ciência e Tecnologia de Alimentos
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Occurrence of non-O157 Shiga toxin-encoding Escherichia coli in artisanal mozzarella cheese in Brazil: risk factor associated with food workers
Patricia Cardoso, José Moacir Marin.
Ciência e Tecnologia de Alimentos
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A study of fortification of lemonade with herbal extracts
Canan Ece Tamer, Fatma Zehra Yekeler, Ömer Utku Çopur, Bige Incedayi, Senem Suna.
Ciência e Tecnologia de Alimentos
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Effect of different periods of pre-slaughter stress on the quality of the Nile tilapia meat
Pedro Luiz de CASTRO, Vanessa LEWANDOWSKI, Maria Luiza Rodrigues de SOUZA, Melina Franco CORADINI, Alciony Andréia da Cunha ALEXANDRE, César SARY, Ricardo Pereira RIBEIRO.
Ciência e Tecnologia de Alimentos
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Management of freezing rate and trehalose concentration to improve frozen dough properties and bread quality
Jesús E. GERARDO-RODRÍGUEZ, Benjamín RAMÍREZ-WONG, Ana I. LEDESMA-OSUNA, Concepción L. MEDINA-RODRÍGUEZ, Refugio ORTEGA-RAMÍREZ, María I. SILVAS-GARCÍA.
Ciência e Tecnologia de Alimentos
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Availability and consumption of fish as convenience food – correlation between market value and nutritional parameters
Nádia Marion DURAN, Erika da Silva MACIEL, Juliana Antunes GALVÃO, Luciana Kimie SAVAY-DA-SILVA, Jaqueline Girnos SONATI, Marília OETTERER.
Ciência e Tecnologia de Alimentos
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Processing potential of jellies from subtropical loquat cultivars
Paula Nogueira CURI, Paulyene Vieira NOGUEIRA, Aline Botelho de ALMEIDA, Cynara dos Santos CARVALHO, Rafael PIO, Moacir PASQUAL, Vanessa Rios de SOUZA.
Ciência e Tecnologia de Alimentos
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Histamine production by Enterobacter aerogenes in chub mackerel (Scomber japonicus) at various storage temperatures
Yu ZOU, Xiyan HOU.
Ciência e Tecnologia de Alimentos
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Characterization of Turkish honeys regarding of physicochemical properties, and their adulteration analysis
Seyda KIVRAK, İbrahim KIVRAK, Ersan KARABABA.
Ciência e Tecnologia de Alimentos
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Biochemical assessment of oxidative stress by the use of açai (Euterpe oleracea Martius) gel in physically active individuals
Daniela Soares VIANA, Lucia Maria Jaeger de CARVALHO, Mirian Ribeiro Leite MOURA, Jacqueline Carvalho PEIXOTO, José Luiz Viana de CARVALHO.
Ciência e Tecnologia de Alimentos
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Retrogradation of heat-gelatinized rice grain in sealed packaging: investigation of moisture relocation
Kyung-jin JUNG, Hyunah LEE, Sang Hyun LEE, Jae Cherl KIM.
Ciência e Tecnologia de Alimentos
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Occurrence of toxigenic Aspergillus flavus in commercial Bulgur wheat
Carla Bertechini FARIA, Fabiane Cristina dos SANTOS, Fausto Fernandes de CASTRO, Ariadne Ricieli SUTIL, Luciana Marciano SERGIO, Milena Veronezi SILVA, Miguel MACHINSKI JUNIOR, Ione Parra BARBOSA-TESSMANN.
Ciência e Tecnologia de Alimentos
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Modelling the effect of temperature on the water sorption isotherms of chitosan films
Rocio Yaneli AGUIRRE-LOREDO, Adriana Inés RODRIGUEZ-HERNANDEZ, Gonzalo VELAZQUEZ.
Ciência e Tecnologia de Alimentos
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Kinetics of color change of osmotically dehydrated chub mackerel (Scomber japonicus) during storage at different temperatures.
Gerardo CHECMAREV, María Rosa CASALES, María Isabel YEANNES.
Ciência e Tecnologia de Alimentos
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Extraction of B-glucan from Saccharomyces cerevisiae: Comparison of different extraction methods and in vivo assessment of immunomodulatory effect in mice
Noppawat PENGKUMSRI, Bhagavathi Sundaram SIVAMARUTHI, Sasithorn SIRILUN, Sartjin PEERAJAN, Periyanaina KESIKA, Khontaros CHAIYASUT, Chaiyavat CHAIYASUT.
Ciência e Tecnologia de Alimentos
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Physicochemical characterization and label comparison among diet yogurts sold in the city of Limoeiro do Norte – CE
Antonia Ariana Camelo PASSOS, Ana Josymara Lira SILVA, Silmara Azevedo LOPES, Renata Chastinet BRAGA, Antonio Belfort Dantas CAVALCANTE, Júlio Otávio Portela PEREIRA.
Ciência e Tecnologia de Alimentos
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A comparative study on antioxidant activity of different parts of lotus (Nelumbo nuficera Gaertn) rhizome
Dongmei YANG, Qian ZHANG, Guoping REN, Tiejin YING.
Ciência e Tecnologia de Alimentos
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Effect of black cumin oil (Nigella sativa L.) on fresh fish (Barbus grypus) fillets during storage at 2 ± 1 °C
Emine OZPOLAT, Muhsine DUMAN.
Ciência e Tecnologia de Alimentos
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Optimization of culture medium for production of melanin by Auricularia auricula
Yu ZOU, Xiyan HOU.
Ciência e Tecnologia de Alimentos
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