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Refinado por: autor: Castro, I remover
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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
Physical stability assessment and sensory optimization of a dairy-free emulsion using response surface methodology
Physical stability assessment and sensory optimization of a dairy-free emulsion using response surface methodology
Material Type:
Artigo 		Adicionar ao Meu Espaço

Physical stability assessment and sensory optimization of a dairy-free emulsion using response surface methodology

Daniel Granato Inar Alves de Castro; L. Souza Neves Ellendersen; M. Lucia Masson

Journal of Food Science Oxford v. 75, n. 3, p. S149-S155, 2010

Oxford 2010

Acesso online

3
Sensory characterization of young South American red wines classified by varietal and origin
Sensory characterization of young South American red wines classified by varietal and origin
Material Type:
Artigo 		Adicionar ao Meu Espaço

Sensory characterization of young South American red wines classified by varietal and origin

Laura Garcia Llobodanin Lucia Pereira Barroso; Inar Alves de Castro

Journal of Food Science Hoboken v. 79, n. 8, p. S1595-S1603, 2014

Hoboken 2014

Localização: IME - Inst. Matemática e Estatística    (PROD-2511341 )(Acessar)

4
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)

5
Innovative açaí (Euterpe oleracea, Mart., Arecaceae) functional frozen dessert exhibits high probiotic viability throughout shelf-life and supplementation with inulin improves sensory acceptance
Innovative açaí (Euterpe oleracea, Mart., Arecaceae) functional frozen dessert exhibits high probiotic viability throughout shelf-life and supplementation with inulin improves sensory acceptance
Material Type:
Artigo 		Adicionar ao Meu Espaço

Innovative açaí (Euterpe oleracea, Mart., Arecaceae) functional frozen dessert exhibits high probiotic viability throughout shelf-life and supplementation with inulin improves sensory acceptance

Bruno Garcia Vasconcelos Rafael Chacon Ruiz Martinez; Inar Alves de Castro; Susana Marta Isay Saad

Food Science and Biotechnology Sharjah v. 23, n. 5, p. 1843-1849, 2014

Sharjah 2014

Item não circula. Consulte sua biblioteca.(Acessar)

6
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)

7
Combination of natural strategies to improve the oxidative stability of echium seed oil
Combination of natural strategies to improve the oxidative stability of echium seed oil
Material Type:
Artigo 		Adicionar ao Meu Espaço

Combination of natural strategies to improve the oxidative stability of echium seed oil

Gabriela Grassmann Roschel Tayse Ferreira Ferreira da Silveira; Leticia Maeda Cajaiba; Roseli Aparecida Ferrari; Inar Alves de Castro

Journal of Food Science Hoboken v. 86, n. 2, p. 411-419, 2021

Hoboken 2021

Item não circula. Consulte sua biblioteca.(Acessar)

8
Chemical characterization of Echium plantagineum seed oil obtained by three methods of extraction
Chemical characterization of Echium plantagineum seed oil obtained by three methods of extraction
Material Type:
Artigo 		Adicionar ao Meu Espaço

Chemical characterization of Echium plantagineum seed oil obtained by three methods of extraction

Giovanna Calixto Garcia Carlini Gabriela Grassmann Roschel; Roseli Aparecida Ferrari; Severino Matias de Alencar; Helton Cherubim Ota; Tayse Ferreira Ferreira da Silveira; Inar Alves de Castro

Journal of Food Science Hoboken v. 86, n. 12, p. 5307-5317, 2021

Hoboken 2021

Item não circula. Consulte sua biblioteca.(Acessar)

9
Physical stability assessment and sensory optimization of a dairy-free emulsion using response surface methodology
Physical stability assessment and sensory optimization of a dairy-free emulsion using response surface methodology
Material Type:
Artigo 		Adicionar ao Meu Espaço

Physical stability assessment and sensory optimization of a dairy-free emulsion using response surface methodology

Daniel Granato Inar Alves de Castro; L. Souza Neves Ellendersen; M. Lucia Masson

Journal of Food Science Oxford v. 75, n. 3, p. S149-S155, 2010

Oxford 2010

Acesso online

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)

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Deste Autor:

  1. Castro, I
  2. Saad, S
  3. Granato, D
  4. Cardarelli, H
  5. Tirapegui, J

Neste Assunto:

  1. Proteínas
  2. Lactobacillus
  3. Probióticos
  4. Soja
  5. Antioxidantes (Atividade)

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

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