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1
Production and morphological analysis of microcapsules of omega-3 and phenolic compounds
Production and morphological analysis of microcapsules of omega-3 and phenolic compounds
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Production and morphological analysis of microcapsules of omega-3 and phenolic compounds

Talita Aline Comunian Inar Alves de Castro; Carmen Silvia Fávaro-Trindade; World Congress of Food Science and Technology & Expo (17. 2014 Montreal)

Book of Abstracts Montreal : Canadian Institute of Food Science and Technology (CIFST), 2014

Montreal Canadian Institute of Food Science and Technology CIFST 2014

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2014 Pro )(Acessar)

2
Effect of thinning on flower and fruit and of edible coatings on postharvest quality of jaboticaba fruit stored at low temperature
Effect of thinning on flower and fruit and of edible coatings on postharvest quality of jaboticaba fruit stored at low temperature
Material Type:
Artigo 		Adicionar ao Meu Espaço

Effect of thinning on flower and fruit and of edible coatings on postharvest quality of jaboticaba fruit stored at low temperature

Talita Pimenta Nascimento José Emílio Bettiol Neto; Renato Alves Pereira; Inar Alves de Castro; Edvan Alves Chagas; Franco Maria Lajolo; Beatriz Rosana Cordenunsi-Lysenko

Food Science and Technology Campinas v. 33, n. 3, p. 424-433, 2013

São Paulo 2013

Item não circula. Consulte sua biblioteca.(Acessar)

3
Oxidation products from omega-3 and omega-6 fatty acids during a simulated shelf life of edible oils
Oxidation products from omega-3 and omega-6 fatty acids during a simulated shelf life of edible oils
Material Type:
Artigo 		Adicionar ao Meu Espaço

Oxidation products from omega-3 and omega-6 fatty acids during a simulated shelf life of edible oils

Marina Sayuri Nogueira Bianca Scolaro; Ginger L Milne; Inar Alves de Castro

Food Science and Technology Amsterdam v. 113-122, n. 3, p. 113-122, 2019

Amsterdam 2019

Item não circula. Consulte sua biblioteca.(Acessar)

4
Inulin and oligofructose improve sensory quality and increase the probiotic viable count in potentially synbiotic petit-suisse cheese
Inulin and oligofructose improve sensory quality and increase the probiotic viable count in potentially synbiotic petit-suisse cheese
Material Type:
Artigo 		Adicionar ao Meu Espaço

Inulin and oligofructose improve sensory quality and increase the probiotic viable count in potentially synbiotic petit-suisse cheese

Haíssa Roberta Cardarelli Flávia Carolina Alonso Buriti; Inar Alves de Castro; Susana Marta Isay Saad

LWT - Food Science and Technology Amsterdam v.41, n.6, p.1037-1046, 2008

Amsterdam 2008

Item não circula. Consulte sua biblioteca.(Acessar)

5
Assessing the association between phenolic compounds and the antioxidant activity of Brazilian red wines using chemometrics
Assessing the association between phenolic compounds and the antioxidant activity of Brazilian red wines using chemometrics
Material Type:
Artigo 		Adicionar ao Meu Espaço

Assessing the association between phenolic compounds and the antioxidant activity of Brazilian red wines using chemometrics

D Granato F. C. U Katayama; Inar Alves de Castro

LWT - Food Science and Technology London v. 43, n. 10, p. 1542-1549, 2010

London 2010

Item não circula. Consulte sua biblioteca.(Acessar)

6
Effects of optimized mixtures containing phenolic compounds on the oxidative stability of sausages
Effects of optimized mixtures containing phenolic compounds on the oxidative stability of sausages
Material Type:
Artigo 		Adicionar ao Meu Espaço

Effects of optimized mixtures containing phenolic compounds on the oxidative stability of sausages

Caroline Dário Capitani M. K Hatano; M. F Marques; Inar Alves de Castro

Food Science and Technology International London v. 19, n. 1, p. 69-77, 2013

London 2013

Item não circula. Consulte sua biblioteca.(Acessar)

7
Effect of the partial substitution of soy proteins by highly methyl-esterified pectin on chemical and sensory characteristics of sausages
Effect of the partial substitution of soy proteins by highly methyl-esterified pectin on chemical and sensory characteristics of sausages
Material Type:
Artigo 		Adicionar ao Meu Espaço

Effect of the partial substitution of soy proteins by highly methyl-esterified pectin on chemical and sensory characteristics of sausages

C. M Pereira M. F Marques; M. K Hatano; Inar Alves de Castro

Food Science and Technology International London v. 16, n. 5, p. 401-407, 2010

London 2010

Item não circula. Consulte sua biblioteca.(Acessar)

8
A probiotic soy-based innovative product as an alternative to petit-suisse cheese
A probiotic soy-based innovative product as an alternative to petit-suisse cheese
Material Type:
Artigo 		Adicionar ao Meu Espaço

A probiotic soy-based innovative product as an alternative to petit-suisse cheese

Natalia Silva Matias Raquel Bedani; Inar Alves de Castro; Susana Marta Isay Saad

LWT - Food Science and Technology Amsterdam v. 59, n. 1, p. 411-417, 2014

Amsterdam 2014

Item não circula. Consulte sua biblioteca.(Acessar)

9
Oxidative stability of functional phytosterol-enriched dark chocolate
Oxidative stability of functional phytosterol-enriched dark chocolate
Material Type:
Artigo 		Adicionar ao Meu Espaço

Oxidative stability of functional phytosterol-enriched dark chocolate

Patrícia Borges Botello Melissa Galasso; Virgínia Dias; Mara Mandrioli; Luciana Pereira Lobato; Maria Teresa Rodriguez Estrada; Inar Alves de Castro

LWT - Food Science and Technology Amsterdam v. 55, n. 2, p. 444-451, 2014

Amsterdam 2014

Item não circula. Consulte sua biblioteca.(Acessar)

10
Inulin and oligofructose improve sensory quality and increase the probiotic viable count in potentially synbiotic petit-suisse cheese
Inulin and oligofructose improve sensory quality and increase the probiotic viable count in potentially synbiotic petit-suisse cheese
Material Type:
Artigo 		Adicionar ao Meu Espaço

Inulin and oligofructose improve sensory quality and increase the probiotic viable count in potentially synbiotic petit-suisse cheese

Haíssa Roberta Cardarelli Flávia Carolina Alonso Buriti; Inar Alves de Castro; Susana Marta Isay Saad

LWT - Food Science and Technology Amsterdam v.41, n.6, p.1037-1046, 2008

Amsterdam 2008

Item não circula. Consulte sua biblioteca.(Acessar)

Resultados de 1 a 10 de 55  para Produção Intelectual da USP

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