2017, 37 (2)
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Prospects of robotics in food industry
Jamshed IQBAL, Zeashan Hameed KHAN, Azfar KHALID.
Ciência e Tecnologia de Alimentos
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Optimization of synbiotic yogurts with yacon pulp (Smallanthus sonchifolius) and assessment of the viability of lactic acid bacteria
Vivianne Montarroyos PADILHA, Samara Alvachian Cardoso ANDRADE, Marcela Sarmento VALENCIA, Tânia Lúcia Montenegro STAMFDORD, Silvana Magalhães SALGADO.
Ciência e Tecnologia de Alimentos
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Physicochemical characteristics and fibril-forming properties of collagen from paddlefish (Polyodon spathula) and globefish (Fugu flavidus) skin byproducts
Shanshan WANG, Xiaoqi SUN, Deqing ZHOU.
Ciência e Tecnologia de Alimentos
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Quality evaluation of red wines produced from the Isabella and Ives cultivar (Vitis labrusca): physicochemical parameters, phenolic composition and antioxidant activity
Narciza Maria de Oliveira ARCANJO, Iramaia Angelica NERI-NUMA, Taliana Kênia Alves BEZERRA, Flávio Luís Honorato da SILVA, Glaucia Maria PASTORE, Marta Suely MADRUGA.
Ciência e Tecnologia de Alimentos
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Effect of pH at drainage on the physicochemical, textural and microstructural characteristics of mozzarella cheese from goat milk
Noelia Fernanda PAZ, Enzo GONÇALVEZ DE OLIVEIRA, Fernando Josué VILLALVA, Margarita ARMADA, Adriana Noemí RAMÓN.
Ciência e Tecnologia de Alimentos
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Theory of planned behavior applied to fish consumption in modern Metropolitan Lima
Angie HIGUCHI, Jorge DÁVALOS, Martín HERNANI-MERINO.
Ciência e Tecnologia de Alimentos
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Stability and degradation kinetics of crude anthocyanin extracts from H. sabdariffa
Shivon SIPAHLI, Viresh MOHANLALL, John Jason MELLEM.
Ciência e Tecnologia de Alimentos
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Characterization and evaluation of stability of bioactive compounds in fruit smoothies
Sílvia Cristina Sobottka Rolim de MOURA, Fernanda Zaratini VISSOTTO, Shirley Aparecida Garcia BERBARI, Elaine de Cássia Guerreiro SOUZA, Fabíola Guirau Parra TOTI, Paulo ALVES JÚNIOR.
Ciência e Tecnologia de Alimentos
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Characterization and study of functional properties of banana starch green variety of Mysore (Musa AAB-Mysore)
Sabrina de Medeiros FONTES, Mônica Tejo CAVALCANTI, Roberlúcia Araújo CANDEIA, Eveline Lopes ALMEIDA.
Ciência e Tecnologia de Alimentos
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Elaboration and acceptability of restructured hams added with jabuticaba skin
Ana Paula de Carvalho ALVES, Tamara Rezende MARQUES, Thaís Cristina Lima de CARVALHO, Ana Carla Marques PINHEIRO, Eduardo Mendes RAMOS, Angelita Duarte CORRÊA.
Ciência e Tecnologia de Alimentos
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Effect of baru (Dipteryx alata Vog.) addition on the composition and nutritional quality of cookies
Kelly Aparecida CAETANO, Juliana Muselli CEOTTO, Ana Paula Badan RIBEIRO, Francielli Pires Ribeiro de MORAIS, Roseli Aparecida FERRARI, Maria Teresa Bertoldo PACHECO, Caroline Dario CAPITANI.
Ciência e Tecnologia de Alimentos
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Effects of warming yang and invigorating qi prescription on renin-angiotensin-aldosterone system in rats with heart failure after myocardial infarction
Lihua HAN, Zhentao WANG, Hong WU, Songbo CHAI, Guohui XING, Hongxing WANG, Bin YUAN, Zhiwei LI.
Ciência e Tecnologia de Alimentos
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HS-SPME optimization and extraction of volatile compounds from soursop (Annona muricata L.) pulp with emphasis on their characteristic impact compounds
Karen Leticia de SANTANA, Mercia de Sousa GALVÃO, Monica Silva de JESUS, Juliete Pedreira NOGUEIRA, Narendra NARAIN.
Ciência e Tecnologia de Alimentos
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Ultrasound-assisted extraction of fructans from agave (Agave tequilana Weber var. azul) at different ultrasound powers and solid-liquid ratios
Miguel Ángel SÁNCHEZ-MADRIGAL, Carlos Abel AMAYA-GUERRA, Armando QUINTER D-RAMOS, Juan Gabriel BÁEZ-GONZÁLEZ, María Adriana NÚÑEZ-GONZÁLEZ, Martha Graciela RUIZ-GUTIÉRREZ, José Antonio GARZÓN-TIZNADO.
Ciência e Tecnologia de Alimentos
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A functional food: a traditional Tarhana fermentation
Merih KIVANÇ, Ebru Güney FUNDA.
Ciência e Tecnologia de Alimentos
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Cytotoxic, genotoxic and mutagenic potential of UHT whole milk
Brenda de Lima CARVALHO, Ila Monize Sousa SALES, Ana Paula PERON.
Ciência e Tecnologia de Alimentos
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Occurence and antimicrobial resistance of Arcobacter species in food and slaughterhouse samples
Mehmet ELMALI, Hayriye Yeşim CAN.
Ciência e Tecnologia de Alimentos
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Proximate analysis, mineral composition, phytochemical contents, antioxidant and antimicrobial activities and GC-MS investigation of various solvent extracts of cactus cladode
Sana BAKARI, Amal DAOUD, Samir FELHI, Slim SMAOUI, Néji GHARSALLAH, Adel KADRI.
Ciência e Tecnologia de Alimentos
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Biochemical composition of some Egyptian seaweeds with potent nutritive and antioxidant properties
Gehan Ahmed ISMAIL.
Ciência e Tecnologia de Alimentos
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Effects of Dendrobium officinale polysaccharide on adipogenic differentiation of rat bone marrow mesenchymal stem cells
Yinjuan ZHAO, Lujia XU, Yunfen HUA.
Ciência e Tecnologia de Alimentos
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Optimization of tropical fruit juice based on sensory and nutritional characteristics
Paula Nogueira CURI, Aline Botelho de ALMEIDA, Bruna de Sousa TAVARES, Cleiton Antônio NUNES, Rafael PIO, Moacir PASQUAL, Vanessa Rios de SOUZA.
Ciência e Tecnologia de Alimentos
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Utilization of brewer’s spent grain and mushrooms in fortification of smoked sausages
Melinda NAGY, Cristina Anamaria SEMENIUC, Sonia Ancuţa SOCACI, Carmen Rodica POP, Ancuţa Mihaela ROTAR, Claudiu Dan SALAGEAN, Maria TOFANA.
Ciência e Tecnologia de Alimentos
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Rheological, pasting, thermal and retrogradation properties of octenyl succinic anhydride modified potato starch
Chuin WON, Yong Ik JIN, Dong-Chil CHANG, Misook KIM, Youngseung LEE, Palanivel GANESAN, Yun-Kyung LEE, Yoon Hyuk CHANG.
Ciência e Tecnologia de Alimentos
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Synbiotic preparation with Lactic acid bacteria and inulin as a functional food: In vivo evaluation of microbial activities, and preneoplastic aberrant crypt foci
Chaiyavat CHAIYASUT, Thanawat PATTANANANDECHA, Sasithorn SIRILUN, Prasit SUWANNALERT, Sartjin PEERAJAN, Bhagavathi Sundaram SIVAMARUTHI.
Ciência e Tecnologia de Alimentos
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Effects of long-term consumption of high fructose corn syrup containing peach nectar on body weight gain in sprague dawley rats
Ilker ERCAN, Turkkan EVRENSEL, Omer Faruk TARIM, Erdal EREN, Vildan UYLASER, Bige INCEDAYI, Gulsah OZCAN SINIR, Senem SUNA, Sevda INAN, Deniz BAGDAS, Canan Ece TAMER, Dmer Utku COPUR, Deniz SIGIRLI, Emre SARANDOL, Gursel SONMEZ.
Ciência e Tecnologia de Alimentos
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