2017, 37 (1)
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Recent developments in gluten-free bread baking approaches: a review
Kun WANG, Fei LU, Zhe LI, Lichun ZHAO, Chunyang HAN.
Ciência e Tecnologia de Alimentos
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Textured soy protein, collagen and maltodextrin as extenders to improve the physicochemical and sensory properties of beef burger
Gisandro Reis de CARVALHO, Talita Maira Goss MILANI, Natália Righetti Rocha TRINCA, Letícia Yuri NAGAI, Andrea Carla da Silva BARRETTO.
Ciência e Tecnologia de Alimentos
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Rosemary as natural antioxidant to prevent oxidation in chicken burgers
Solange Teresinha CARPES, Daiane PEREIRA, Rafaelly Simionatto PINHEIRO, Leila Fernanda Serafini HELDT, Cristiane de MOURA, Mirelli BIANCHIN, Jacqueline de Florio ALMEIDA, Amália Soares dos REIS, Ingridy Simone RIBEIRO, Charles Windson Isidoro HAMINIUK.
Ciência e Tecnologia de Alimentos
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A model for implementation of HACCP system for prevention and control of mycotoxins during the production of red dried chili pepper
Sebnem OZTURKOGLU-BUDAK.
Ciência e Tecnologia de Alimentos
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A research on the chemical and microbiological qualities of honeys sold in Istanbul
Harun URAN, Filiz AKSU, Dilek DÜLGER ALTINER.
Ciência e Tecnologia de Alimentos
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Antimicrobial and anti-inflammatory activities of Apis mellifera honey on the Helicobacter pylori infection of Wistar rats gastric mucosa
Thiago Yamamoto AMARAL, Igor Gomes PADILHA, Gustavo Alvares PRESÍDIO, Edmo Arruda Aguiar Sobreira daSILVEIRA, Alysson Wagner Fernandes DUARTE, Ana Paula Fernandes BARBOSA, Antônio Fernando de Souza BEZERRA, Ana Maria Queijeiro LÓPEZ.
Ciência e Tecnologia de Alimentos
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Pereskia aculeata: biological analysis on wistar rats
Luciele Milani ZEM, Cristiane Vieira HELM, Gilberto Simeone HENRIQUES, Daniela de Almeida CABRINI, Katia Christina ZUFFELLATO-RIBAS.
Ciência e Tecnologia de Alimentos
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Obtaining anthocyanin-rich extracts from frozen açai (Euterpe oleracea Mart.) pulp using pressurized liquid extraction
Sylvia Carolina ALCÁZAR-ALAY, Fiorella Patricia CARDENAS-TORO, Juan Felipe OSORIO-TOBÓN, Gerardo Fernandez BARBERO, María Angela de Almeida MEIRELES.
Ciência e Tecnologia de Alimentos
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Partial replacement of sodium chloride by potassium chloride in the formulation of French bread: effect on the physical, physicochemical and sensory parameters
Thaisa Abrantes Souza GUSMÃO, Anatalha Marinho ALEXANDRE, Nayara Gabriela Gonçalves de SOUZA, Katharina Kardinele Barros SASSI, Rennan Pereira de GUSMÃO, Ricardo Targino MOREIRA.
Ciência e Tecnologia de Alimentos
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Water sorption and water permeability properties of edible film made from potato peel waste
Siti Hajar OTHMAN, Siti Amirah Mohammad EDWAL, Nazratul Putri RISYON, Roseliza Kadir BASHA, Rosnita A. TALIB.
Ciência e Tecnologia de Alimentos
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Ultrasound-assisted aqueous enzymatic extraction of oil from perilla seeds and determination of its physicochemical properties, fatty acid composition and antioxidant activity
Huizhen LI, Zhijun ZHANG, Dongliang HE, Yaoyao XIA, Qingye LIU, Xiaojun LI.
Ciência e Tecnologia de Alimentos
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Comparison of the physicochemical profiles of buriti from the Brazilian Cerrado and the Amazon region
Thalita Lin Netto CÂNDIDO, Mara Reis SILVA.
Ciência e Tecnologia de Alimentos
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Optimization of conditions to achieve high content of gamma amino butyric acid in germinated black rice, and changes in bioactivities
Suchanat KHONGTAN, Sartjin PEERAJAN, Chaiyavat CHAIYASUT, Bhagavathi Sundaram SIVAMARUTHI, Noppawat PENGKUMSRI, Noppawat PENGKUMSRI, Manee SAELEE, Periyanaina KESIKA, Sasithorn SIRILUN, Pranom FUKNGOEN, Korawee JAMPATIP.
Ciência e Tecnologia de Alimentos
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Acceptance of fish hamburgers in school meals in the Southwest Region of Paraná, Brazil
Leandra Schuastz BREDA, Anne Caroline BELUSSO, Barbara Arruda NOGUEIRA, Guilherme Holub CAMARGO, Marina Leite MITTERER-DALTOÉ.
Ciência e Tecnologia de Alimentos
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Elaboration and characterization of Japanese Raisin Tree (Hovenia dulcis Thumb.) pseudofruits fermented alcoholic beverage
Juliana Tensol PINTO, Luana Farah ALVARENGA, Diego Pinto de OLIVEIRA, Tânia Toledo de OLIVEIRA, Rosane Freitas SCHWAN, Disney Ribeiro DIAS, José Humberto de QUEIROZ.
Ciência e Tecnologia de Alimentos
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Osmolality and pH in handmade enteral diets used in domiciliary enteral nutritional therapy
Gilberto Simeone HENRIQUES, Lígia Amanda Ventura de Oliveira MIRANDA, Simone de Vasconcelos GENEROSO, Eduarda Guimarães GUEDES, Ann Kristine JANSEN.
Ciência e Tecnologia de Alimentos
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Tucupi creamy paste: development, sensory evaluation and rheological characterization
Telma dos Santos COSTA, Juliana Rodrigues do CARMO, Adriano Cesar Calandrini BRAGA, Rosinelson da Silva PENA.
Ciência e Tecnologia de Alimentos
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Estimation of the shelf life of pezik pickles using Weibull hazard analysis
Nene Meltem KEKLIK, Nursel Develi IŞIKLI, Esen Bilge SUR.
Ciência e Tecnologia de Alimentos
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Effect of vacuum and oven drying on the radical scavenging activity and nutritional contents of submerged fermented Maitake (Grifola frondosa) mycelia
Kheng Yuen SIM, Jeng Young LIEW, Xin Yi DING, Wan Shin CHOONG, Seri INTAN.
Ciência e Tecnologia de Alimentos
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Mineral element and heavy metal (cadmium, lead and arsenic) levels of bee pollen in Turkey
Sema Sandikci ALTUNATMAZ, Duygu TARHAN, Filiz AKSU, Umıt Bora BARUTÇU, Mehmet Erman OR.
Ciência e Tecnologia de Alimentos
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Physical and chemical characteristics of cheese bread, using fermented broken rice
Andressa CORADO, Marise BAIOCHI, Edson Pablo da SILVA, Marcio CALIARI, Clarissa DAMIANI.
Ciência e Tecnologia de Alimentos
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Validation of spectrophotometric microplate methods for polyphenol oxidase and peroxidase activities analysis in fruits and vegetables
Érica Sayuri SIGUEMOTO, Jorge Andrey Wilhelms GUT.
Ciência e Tecnologia de Alimentos
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Storage stability of standard and diet figs canned in syrup
Priscilla Kárim CAETANO, Flávia Maria Vasques FARINAZZI-MACHADO, Flávia Aparecida de Carvalho Mariano NASSER, Karina Aparecida FURLANETO, Rogério Lopes VIEITES.
Ciência e Tecnologia de Alimentos
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Effects of puerarin on blood lipids and inflammatory factors in rats with lower limb arteriosclerosis obliterans
Bo LI, Shiqi WEN, Quan CHEN, Qibing NIU, Fang DONG, Wanli SUN, Junjun DU.
Ciência e Tecnologia de Alimentos
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Protein concentrates from defatted rice bran: preparation and characterization
Inajara Beatriz Brose PIOTROWICZ, Myriam Mercedes SALAS-MELLADO.
Ciência e Tecnologia de Alimentos
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