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
Busca Simples

Resultados de 11 a 20 de 118  para Produção Intelectual da USP

Ordenado por: Ordenado por: RelevânciaOr hit Enter to replace sort method
previous page 1 Resultados 2 3 4 5 next page
Mostrar Somente
Refinado por: Nome da Publicação: LWT - Food Science and Technology remover
Result Number Material Type Add to My Shelf Action Record Details and Options
11
Canola oil thermal oxidation during oven test and microwave heating
Canola oil thermal oxidation during oven test and microwave heating
Material Type:
Artigo 		Adicionar ao Meu Espaço

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

Acesso online

12
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:
Artigo 		Adicionar ao Meu Espaço

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

Item não circula. Consulte sua biblioteca.(Acessar)

13
Microencapsulation of propolis extract by complex coacervation
Microencapsulation of propolis extract by complex coacervation
Material Type:
Artigo 		Adicionar ao Meu Espaço

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

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2011 Mic )(Acessar)

14
Potentiality of gluten-free chocolate cookies with added inulin/oligofructose Chemical, physical and sensory characterization
Potentiality of gluten-free chocolate cookies with added inulin/oligofructose Chemical, physical and sensory characterization
Material Type:
Artigo 		Adicionar ao Meu Espaço

Potentiality of gluten-free chocolate cookies with added inulin/oligofructose Chemical, physical and sensory characterization

Tatiane Ferreira da Silva Ana Carolina Conti e Silva

LWT - Food Science and Technology v. 90, p. 172-179, 2018

Amsterdam 2018

Item não circula. Consulte sua biblioteca.(Acessar)

15
Influence of two different vinification procedures on the physicochemical and sensory properties of Brazilian non-Vitis vinifera red wines
Influence of two different vinification procedures on the physicochemical and sensory properties of Brazilian non-Vitis vinifera red wines
Material Type:
Artigo 		Adicionar ao Meu Espaço

Influence of two different vinification procedures on the physicochemical and sensory properties of Brazilian non-Vitis vinifera red wines

Maurício Bonatto Machado de Castilhos Marília Gonçalves Cattelan; Ana Carolina Conti e Silva; Vanildo Luiz Del Bianchi

LWT - Food Science and Technology v. 54, n. 2, p.360-366, 2013

Amsterdam 2013

Item não circula. Consulte sua biblioteca.(Acessar)

16
Physical, textural and sensory characteristics of 7-day frozen part-baked French bread
Physical, textural and sensory characteristics of 7-day frozen part-baked French bread
Material Type:
Artigo 		Adicionar ao Meu Espaço

Physical, textural and sensory characteristics of 7-day frozen part-baked French bread

Laura Gonçalves Carr Maria Auxiliadora de Brito Rodas; Jussara Carvalho de Moura Della Torre 1960-; Carmen Cecília Tadini 1954-

LWT - Food Science and Technology Zurich v.39, n.5, p.540-547, June, 2006

Zurich 2006

Item não circula. Consulte sua biblioteca.(Acessar)

17
Natural antioxidants protecting irradiated beef burgers from lipid oxidation
Natural antioxidants protecting irradiated beef burgers from lipid oxidation
Material Type:
Artigo 		Adicionar ao Meu Espaço

Natural antioxidants protecting irradiated beef burgers from lipid oxidation

R. A Trindade Jorge Mancini-Filho; Anna Lucia Casanas Haasis Villavicencio

LWT - Food Science and Technology London v. 43, n. 1, p. 98-104, 2010

London 2010

Item não circula. Consulte sua biblioteca.(Acessar)

18
Acidification rates of probiotic bacteria in Minas frescal cheese whey
Acidification rates of probiotic bacteria in Minas frescal cheese whey
Material Type:
Artigo 		Adicionar ao Meu Espaço

Acidification rates of probiotic bacteria in Minas frescal cheese whey

Keila Emilio de Almeida A. Y Tamine; Maricê Nogueira de Oliveira

LWT - Food Science and Technology Amsterdam v. 41, n. 2, p. 311-316, 2007

Amsterdam 2007

Item não circula. Consulte sua biblioteca.(Acessar)

19
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)

20
Influence of total solids contents of milk whey on the acidifying profile and viability of various lactic acid bacteria
Influence of total solids contents of milk whey on the acidifying profile and viability of various lactic acid bacteria
Material Type:
Artigo 		Adicionar ao Meu Espaço

Influence of total solids contents of milk whey on the acidifying profile and viability of various lactic acid bacteria

Keila Emílio de Almeida Adnan Yahia Tamime; Maricê Nogueira de Oliveira

LWT - Food Science and Technology London v. 42, n. 2, p. 672-678, 2009

London 2009

Item não circula. Consulte sua biblioteca.(Acessar)

Resultados de 11 a 20 de 118  para Produção Intelectual da USP

Ordenado por: Ordenado por: RelevânciaOr hit Enter to replace sort method
previous page 1 Resultados 2 3 4 5 next page

Personalize Seus Resultados

  1. Editar

Refine Search Results

Mostrar Somente

  1. Disponível na Biblioteca (40)
  2. Recursos Online (3)

Novas Pesquisas Sugeridas

Ignorar minha busca e procurar por tudo

Deste Autor:

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

Neste Assunto:

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

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

Buscando em bases de dados remotas. Favor aguardar.