2017, 37 ()
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Microencapsulation by lyophilization of carotenoids produced by Phaffia rhodozyma with soy protein as the encapsulating agent
Michelle Barboza NOGUEIRA, Caroline Furtado PRESTES, Janaina Fernandes de Medeiros BURKERT.
Ciência e Tecnologia de Alimentos
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Oxidative stability of soybean oil added to coffee husk extract (Coffea arabica L.) under accelerated storage conditions
Elisa Franco RIBEIRO, Neuza JORGE.
Ciência e Tecnologia de Alimentos
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Incidence of aflatoxin M1 in fresh milk from small farms
Luana GONÇALVES, Andréia DALLA ROSA, Samantha Lemke GONZALES, Maria Manuela Camino FELTES, Eliana BADIALE-FURLONG, Giniani Carla DORS.
Ciência e Tecnologia de Alimentos
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Effect of Spirulina addition on the physicochemical and structural properties of extruded snacks
Bárbara Franco LUCAS, Michele Greque de MORAIS, Thaisa Duarte SANTOS, Jorge Alberto Vieira COSTA.
Ciência e Tecnologia de Alimentos
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Effect of Bacillus spp. on Aspergillus westerdijkiae growth, sporulation and ochratoxin A production in green-coffee medium
Tiago Centeno EINLOFT, Patrícia Bolzan de OLIVEIRA, Flávio Fonseca VERAS, Juliane Elisa WELKE, Carlos Augusto MALLMANN, Paulo DILKIN, Rafael Gomes DIONELLO.
Ciência e Tecnologia de Alimentos
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Effect of temperature and nitrogen concentration on biomass composition of Heterochlorella luteoviridis
Tania MENEGOL, Andressa Bacalau DIPRAT, Eliseu RODRIGUES, Rosane RECH.
Ciência e Tecnologia de Alimentos
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Results from portable and of low cost equipment developed for detection of milk adulterations
Wesley William Gonçalves NASCIMENTO, Mariane Parma Ferreira de SOUZA, Ana Carolina Menezes Mendonça VALENTE, Virgílio de Carvalho dos ANJOS, Marco Antônio Moreira FURTADO, Maria José Valenzuela BELL.
Ciência e Tecnologia de Alimentos
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