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1
Role of amylolytic and pectinolytic enzymes in the post harvest deterioration of Peruvian carrot (Arracacia xanthorrhiza Bancroft.)
Role of amylolytic and pectinolytic enzymes in the post harvest deterioration of Peruvian carrot (Arracacia xanthorrhiza Bancroft.)
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Role of amylolytic and pectinolytic enzymes in the post harvest deterioration of Peruvian carrot (Arracacia xanthorrhiza Bancroft.)

Tatiana da Costa Raposo Pires Flavio Finardi Filho; IFT Annual Meeting and Food Expo (2005 New Orleans, Louisiana)

Book of Abstracts Chicago : Institute of Food Technologists, 2005

Chicago Institute of Food Technologists 2005

Item não circula. Consulte sua biblioteca.(Acessar)

2
Physical and chemical properties of structured lipids synthesized by chemical interesterification of chicken fat and medium chain triacylglycerols
Physical and chemical properties of structured lipids synthesized by chemical interesterification of chicken fat and medium chain triacylglycerols
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Physical and chemical properties of structured lipids synthesized by chemical interesterification of chicken fat and medium chain triacylglycerols

Ming Chih Chiu Luiz Antonio Gioielli; Renato Grimaldi; IFT Annual Meeting and Food Expo (2005 New Orleans, Louisiana)

Book of Abstracts Chicago : Institute of Food Technologists, 2005

Chicago Institute of Food Technologists 2005

Item não circula. Consulte sua biblioteca.(Acessar)

3
Evaluation of phenolic compounds from pomegranate (Punica granatum L.) fruit on development and their absorption levels in HeLa cells
Evaluation of phenolic compounds from pomegranate (Punica granatum L.) fruit on development and their absorption levels in HeLa cells
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Evaluation of phenolic compounds from pomegranate (Punica granatum L.) fruit on development and their absorption levels in HeLa cells

Fernanda Archilla Jardini Jorge Mancini-Filho; Dalva Assunção Portari Mancini; IFT Annual Meeting and Food Expo 2008 New Orleans, Louisiana, USA

Book of Abstracts Chicago : Institute of Food Technologists, 2008

Chicago Institute of Food Technologists 2008

Item não circula. Consulte sua biblioteca.(Acessar)

4
Antioxidant activity in four olives (Olea Europaea L.) cultivar grown in Brazil
Antioxidant activity in four olives (Olea Europaea L.) cultivar grown in Brazil
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Antioxidant activity in four olives (Olea Europaea L.) cultivar grown in Brazil

Jorge Mancini-Filho Juliana Oliveira Meiwald; Mariana Rezende Oliveira Garbi; Rosângela Pavan Torres; IFT Annual Meeting and Food Expo (2005 New Orleans, Louisiana)

Book of Abstracts Chicago : Institute of Food Technologists, 2005

Chicago Institute of Food Technologists 2005

Item não circula. Consulte sua biblioteca.(Acessar)

5
Physical and chemical properties of a commercial blend of phytosterol esters
Physical and chemical properties of a commercial blend of phytosterol esters
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Physical and chemical properties of a commercial blend of phytosterol esters

Juliana Neves Rodrigues Luiz Antonio Gioielli; Rosângela Pavan Torres; Jorge Mancini-Filho; IFT Annual Meeting and Food Expo (2005 New Orleans, Louisiana)

Book of Abstracts Chicago : Institute of Food Technologists, 2005

Chicago Institute of Food Technologists 2005

Item não circula. Consulte sua biblioteca.(Acessar)

6
Consumer attitude toward parboiled rice in the city of São Paulo, Brazil
Consumer attitude toward parboiled rice in the city of São Paulo, Brazil
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Consumer attitude toward parboiled rice in the city of São Paulo, Brazil

Riana Jordão Barrozo Heinemann Jorge Herman Behrens; Úrsula Maria Lanfer Marquez; IFT Annual Meeting and Food Expo (2005 New Orleans, Louisiana)

Book of Abstracts Chicago : Institute of Food Technologists, 2005

Chicago Institute of Food Technologists 2005

Item não circula. Consulte sua biblioteca.(Acessar)

7
Study of the effect of autolysis of adjunct cultures on the ripening of Prato cheese from four different origins
Study of the effect of autolysis of adjunct cultures on the ripening of Prato cheese from four different origins
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Study of the effect of autolysis of adjunct cultures on the ripening of Prato cheese from four different origins

Izildinha Moreno Vera Lúcia Signoreli Baldini; Ariene Gimenes Fernandes Van Dender; Airton Vialta; Alda Luiza Santos Lerayer; Maria Teresa Destro; S Lortal; IFT Annual Meeting and Food Expo (2005 New Orleans, Louisiana)

Book of Abstracts Chicago : Institute of Food Technologists, 2005

Chicago Institute of Food Technologists 2005

Item não circula. Consulte sua biblioteca.(Acessar)

8
Determination of the sensory profile and quality parameters of Prato cheese from four different origins
Determination of the sensory profile and quality parameters of Prato cheese from four different origins
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Determination of the sensory profile and quality parameters of Prato cheese from four different origins

Izildinha Moreno Ariene Gimenes Fernandes Van Dender; Emília Emico Miya Mori; Katumi Yotsuyanagi; Adriana Torres Silva; Maria Teresa Destro; IFT Annual Meeting and Food Expo (2005 New Orleans, Louisiana)

Book of Abstracts Chicago : Institute of Food Technologists, 2005

Chicago Institute of Food Technologists 2005

Item não circula. Consulte sua biblioteca.(Acessar)

9
Free Phenolic acids from algae Halimeda with antioxidant activity on the protection of liver injuries
Free Phenolic acids from algae Halimeda with antioxidant activity on the protection of liver injuries
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Free Phenolic acids from algae Halimeda with antioxidant activity on the protection of liver injuries

Dalva Assunção Portari Mancini R Pinto; Alexis de Jesús Vidal Novoa; Elma Regina Silva de Andrade-Wartha; Ana Mara de Oliveira e Silva; Jorge Mancini-Filho; IFT Annual Meeting and Food Expo 2008 New Orleans, Louisiana, USA

Book of Abstracts Chicago : Institute of Food Technologists, 2008

Chicago Institute of Food Technologists 2008

Item não circula. Consulte sua biblioteca.(Acessar)

10
Synergistic effects between synthetic and natural antioxidants from spices on antiviral action against parainfluenza virus
Synergistic effects between synthetic and natural antioxidants from spices on antiviral action against parainfluenza virus
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Synergistic effects between synthetic and natural antioxidants from spices on antiviral action against parainfluenza virus

Jorge Mancini-Filho Rosângela Pavan Torres; José Ricardo Pinto; Rita Maria Zucatelli Mendonça; Dalva Assunção Portari Mancini; IFT Annual Meeting and Food Expo (2005 New Orleans, Louisiana)

Book of Abstracts Chicago : Institute of Food Technologists, 2005

Chicago Institute of Food Technologists 2005

Item não circula. Consulte sua biblioteca.(Acessar)

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Deste Autor:

  1. IFT Annual Meeting and Food Expo
  2. Mancini-Filho, J
  3. Mancini, D
  4. Torres, R
  5. Gioielli, L

Neste Assunto:

  1. Antioxidantes
  2. Tecnologia De Alimentos
  3. Química Analítica:
  4. Lactobacillus
  5. Leite

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

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