skip to main content
Idioma:
Primo Advanced Search
Primo Advanced Search Query Term
Primo Advanced Search Query Term
Primo Advanced Search Query Term
Primo Advanced Search prefilters
Búsqueda Sencilla
Resultados 1 2 3 4 5 next page
Mostrar solo
Refinado por: Título de revista: LWT - Food Science and Technology eliminar
Result Number Material Type Add to My Shelf Action Record Details and Options
1
Thermal properties and resistant starch content of green banana flour (Musa cavendishii) produced at different drying conditions
Thermal properties and resistant starch content of green banana flour (Musa cavendishii) produced at different drying conditions
Material Type:
Artículo 		Añadir a Mi Portal

Thermal properties and resistant starch content of green banana flour (Musa cavendishii) produced at different drying conditions

Tatiana Beatrís Tribess Juan Pablo Hernádez-Uribe; Maria Guadalupe C Méndez-Montealvo; Elizabete Wenzel de Menezes; Luiz Arturo Bello-Perez; Carmen Cecília Tadini 1954-

LWT - Food Science and Technology London v. 42, n. 5, p. 1022-1025, jun. 2009

London 2009

Comprobar fondos(Obténgalo)

2
Thermal properties and resistant starch content of green banana flour (Musa cavendishii) produced at different drying conditions
Thermal properties and resistant starch content of green banana flour (Musa cavendishii) produced at different drying conditions
Material Type:
Artículo 		Añadir a Mi Portal

Thermal properties and resistant starch content of green banana flour (Musa cavendishii) produced at different drying conditions

Tatiana Beatrís Tribess Juan Pablo Hernádez-Uribe; Maria Guadalupe C Méndez-Montealvo; Elizabete Wenzel de Menezes; Luiz Arturo Bello-Perez; Carmen Cecília Tadini 1954-

LWT - Food Science and Technology London v. 42, n. 5, p. 1022-1025, jun. 2009

London 2009

Comprobar fondos(Obténgalo)

3
Canola oil thermal oxidation during oven test and microwave heating
Canola oil thermal oxidation during oven test and microwave heating
Material Type:
Artículo 		Añadir a Mi Portal

Canola oil thermal oxidation during oven test and microwave heating

Thais Maria Ferreira de Souza Vieira Marisa Aparecida Bismara Regitano-D'Arce

LWT - Food Science and Technology Amsterdam v. 34, n. 4, p. 215-221, June 2001

Amsterdam 2001

Acceso en línea

4
Penetration of hydrolysed soy protein-added brine and its effect on yield and pH of beef steaks from the biceps femoris muscle
Penetration of hydrolysed soy protein-added brine and its effect on yield and pH of beef steaks from the biceps femoris muscle
Material Type:
Artículo 		Añadir a Mi Portal

Penetration of hydrolysed soy protein-added brine and its effect on yield and pH of beef steaks from the biceps femoris muscle

Alessandra Aparecida Silva Carmen Josefina Contreras Castillo; Eduardo Francisquine Delgado; Gerson Barreto Mourão; Priscila Robertina dos Santos

LWT - Food Science and Technology London v. 44, n. 1, p. 109-144, jan. 2011

London 2011

Comprobar fondos(Obténgalo)

5
Microencapsulation of propolis extract by complex coacervation
Microencapsulation of propolis extract by complex coacervation
Material Type:
Artículo 		Añadir a Mi Portal

Microencapsulation of propolis extract by complex coacervation

Mirian Pozippe Nori Carmen Silvia Fávaro-Trindade; Severino Matias de Alencar; Marcelo Thomazini; Júlio Cesar de Carvalho Balieiro; Carmen Josefina Contreras Castillo

LWT - Food Science and Technology Amsterdam v. 44, n. 2, p. 429-435, Mar. 2011

Amsterdam 2011

Disponible en FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2011 Mic )(Obténgalo)

6
Correlation between morphology, hydration kinetics and mathematical models on Andean lupin (Lupinus mutabilis Sweet) grains
Correlation between morphology, hydration kinetics and mathematical models on Andean lupin (Lupinus mutabilis Sweet) grains
Material Type:
Artículo 		Añadir a Mi Portal

Correlation between morphology, hydration kinetics and mathematical models on Andean lupin (Lupinus mutabilis Sweet) grains

Alberto Claudio Miano Jorge Armando García; Pedro Esteves Duarte Augusto

LWT - Food Science and Technology London v. 61, n. 2, p. 290–298, 2015

London 2015

Acceso en línea

7
Sensory profile and preference mapping of orange cakes with addition of prebiotics inulin and oligofructose
Sensory profile and preference mapping of orange cakes with addition of prebiotics inulin and oligofructose
Material Type:
Artículo 		Añadir a Mi Portal

Sensory profile and preference mapping of orange cakes with addition of prebiotics inulin and oligofructose

Larissa Fernanda Volpini-Rapina Fabiana Ruriko Sokei; Ana Carolina Conti e Silva

LWT - Food Science and Technology Amsterdam v. 48, n. 1, p.37-42, 2012

Amsterdam 2012

Comprobar fondos(Obténgalo)

8
Cheese-flavored expanded snacks with low lipid content Oil effects on the in vitro release of butyric acid and on the duration of the dominant sensations of the products
Cheese-flavored expanded snacks with low lipid content Oil effects on the in vitro release of butyric acid and on the duration of the dominant sensations of the products
Material Type:
Artículo 		Añadir a Mi Portal

Cheese-flavored expanded snacks with low lipid content Oil effects on the in vitro release of butyric acid and on the duration of the dominant sensations of the products

Michele Eliza Cortazzo Menis-Henrique Natália Soares Janzantti; Isabelle Andriot; Etienne Sémon; Olivier Berdeaux; Pascal Schlich; Ana Carolina Conti e Silva

LWT - Food Science and Technology v. 105, p.30-36, 2019

Amsterdam 2019

Comprobar fondos(Obténgalo)

9
Papaya nectar formulated with prebiotics Chemical characterization and sensory acceptability
Papaya nectar formulated with prebiotics Chemical characterization and sensory acceptability
Material Type:
Artículo 		Añadir a Mi Portal

Papaya nectar formulated with prebiotics Chemical characterization and sensory acceptability

Héberly Fernandes Braga Ana Carolina Conti e Silva

LWT - Food Science and Technology v. 62, n. 1, part. 2, p.854-860, 2015

Amsterdam 2015

Comprobar fondos(Obténgalo)

10
New approach for barrel-aged distillates classification based on maturation level and machine learning a study of cachaça
New approach for barrel-aged distillates classification based on maturation level and machine learning a study of cachaça
Material Type:
Artículo 		Añadir a Mi Portal

New approach for barrel-aged distillates classification based on maturation level and machine learning a study of cachaça

Giovanni Casagrande Silvello Aline Marques Bortoletto; Mariana Costa de Castro; André Ricardo Alcarde

LWT - Food Science and Technology Amsterdam v. 140, art. 110836, p. 1-9, 2021

Amsterdam 2021

Comprobar fondos(Obténgalo)

Resultados 1 2 3 4 5 next page

Personalizar los resultados

  1. Editar

Refine Search Results

Mostrar solo

  1. Disponible (40)
  2. Recursos en línea (3)

Nuevas sugerencias de búsqueda

Ignorar mi consulta y buscar por todo

por este autor/creador:

  1. Oliveira, M
  2. Fávaro-Trindade, C
  3. Tadini, C
  4. Silva, A
  5. Trindade, M

con este tema:

  1. Probióticos
  2. Análise Sensorial De Alimentos
  3. Lactobacillus
  4. Microencapsulação
  5. Iogurte

  • Realización: ABCD-USP USP   Logos de Redes Sociales: Freepik

Buscando en bases de datos remotas, por favor espere