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1
Ohmic heating a review
Ohmic heating a review
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Ohmic heating a review

Marcos Camargo Knirsch Carolina Alves dos Santos; António Augusto Martins de Oliveira Soares Vicente; Thereza Christina Vessoni Penna

Trends in Food Science & Technology Cambridge v. 21, n. 9, p. 436-441, 2010

Cambridge 2010

Item não circula. Consulte sua biblioteca.(Acessar)

2
Probiotic cheese health benefits, technological and stability aspects
Probiotic cheese health benefits, technological and stability aspects
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Probiotic cheese health benefits, technological and stability aspects

Adriano Gomes da Cruz Flávia Carolina Alonso Buriti; Cínthia Hoch Batista de Souza; José Assis Fonseca Faria; Susana Marta Isay Saad

Trends in Food Science & Technology Cambridge v. 20, n. 8, p. 344-354, 2009

Cambridge 2009

Item não circula. Consulte sua biblioteca.(Acessar)

3
Probiotics intake and metabolic syndrome a proposal
Probiotics intake and metabolic syndrome a proposal
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Probiotics intake and metabolic syndrome a proposal

Cristina Stewart Bittencourt Bogsan Ana Carolina Rodrigues Florence; Natália Pratis Perina; Ricardo Corrêa Barbuti; Tomás Navarro-Rodriguez; Jaime Natan Eisig; Maricê Nogueira de Oliveira

Trends in Food Science & Technology London v. 22, n. 8, p. 457-464, 2011

London 2011

Item não circula. Consulte sua biblioteca.(Acessar)

4
Influence of food matrices on probiotic viability a review focusing on the fruity bases
Influence of food matrices on probiotic viability a review focusing on the fruity bases
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Influence of food matrices on probiotic viability a review focusing on the fruity bases

Ana Paula do Espírito Santo Patrizia Perego; Attilio Converti; Maricê Nogueira de Oliveira

Trends in Food Science & Technology London v. 22, n. 7, p. 377-385, 2011

London 2011

Item não circula. Consulte sua biblioteca.(Acessar)

5
High pressure processing and pulsed electric fields potential use in probiotic dairy foods processing
High pressure processing and pulsed electric fields potential use in probiotic dairy foods processing
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High pressure processing and pulsed electric fields potential use in probiotic dairy foods processing

Adriano Gomes da Cruz José de Assis Fonseca Faria; Susana Marta Isay Saad; Helena Maria André Bolini; Anderson Souza Sant'Ana; Marcelo Cristianini

Trends in Food Science & Technology London v. 21, n. 10, p. 483-493, 2010

London 2010

Item não circula. Consulte sua biblioteca.(Acessar)

6
Cocoa shell and its compounds applications in the food industry
Cocoa shell and its compounds applications in the food industry
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Cocoa shell and its compounds applications in the food industry

Dayane Cristina Gomes Okiyama Sandra Lorena Blandón Navarro; Christianne Elisabete da Costa Rodrigues

Trends in Food Science & Technology Oxford v. 63, p. 103-112, May 2017

Oxford 2017

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2017 Coc )(Acessar)

7
Ohmic heating in dairy processing relevant aspects for safety and quality
Ohmic heating in dairy processing relevant aspects for safety and quality
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Ohmic heating in dairy processing relevant aspects for safety and quality

Leandro Pereira Cappato M. V. S Ferreira; J. T Guimarães; Jéssica Barbosa Portela; A. L. R Costa; M. Q Freitas; Rosiane Lopes da Cunha; Carlos Augusto Fernandes de Oliveira; G. D Mercali; L. D. F Marzack; Adriano Gomes da Cruz

Trends in Food Science & Technology Oxford v. 62, p. 104-112, Apr. 2017

Oxford 2017

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2017 Ohm )(Acessar)

8
Macadamia oil extraction methods and uses for the defatted meal byproduct
Macadamia oil extraction methods and uses for the defatted meal byproduct
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Macadamia oil extraction methods and uses for the defatted meal byproduct

Sandra Lorena Blandón Navarro Christianne Elisabete da Costa Rodrigues

Trends in Food Science & Technology Oxford v. 54, p. 148-154, Aug. 2016

Oxford 2016

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2016 Mac )(Acessar)

9
Main characteristics of peanut skin and its role for the preservation of meat products
Main characteristics of peanut skin and its role for the preservation of meat products
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Main characteristics of peanut skin and its role for the preservation of meat products

José M Lorenzo Paulo Eduardo Sichetti Munekata; Anderson Souza Sant'Ana; Rafaela Baptista Carvalho; Francisco J Barba; Fidel Toldrá; Leticia Mora; Marco Antonio Trindade

Trends in Food Science & Technology Oxford v. 77, p. 1-10, 2018

Oxford 2018

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2018 Mai )(Acessar)

10
Artificially intelligent soil quality and health indices for ‘next generation’ food production systems
Artificially intelligent soil quality and health indices for ‘next generation’ food production systems
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Artificially intelligent soil quality and health indices for ‘next generation’ food production systems

Vinícius Henrique Gomes Zuppa de Andrade Marc Redmile-Gordon; Bruno Henrique Groenner Barbosa; Fernando Dini Andreote; Luiz Fernando Wurdig Roesch; Victor Satler Pylro

Trends in Food Science & Technology Amsterdam v. 107, p. 195–200, 2021

Amsterdam 2021

Item não circula. Consulte sua biblioteca.(Acessar)

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Deste Autor:

  1. Cruz, A
  2. Faria, J
  3. Oliveira, M
  4. Saad, S
  5. Sant'Ana

Neste Assunto:

  1. Probióticos
  2. Alimentos Funcionais
  3. Antioxidantes
  4. Processamento De Alimentos
  5. Carnes E Derivados

  • Realização: ABCD-USP USP   Logos de Redes Sociais: Freepik

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