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Including "food technology"   Just search Food Science
Resultados 1 2 3 4 5 next page
Refinado por: Nome da Publicação: LWT - Food Science and Technology remover
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1
Food technology neophobia and consumer attitudes toward foods produced by new and conventional technologies: A case study in Brazil
Food technology neophobia and consumer attitudes toward foods produced by new and conventional technologies: A case study in Brazil
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Food technology neophobia and consumer attitudes toward foods produced by new and conventional technologies: A case study in Brazil

Vidigal, Márcia C.T.R. ; Minim, Valéria P.R. ; Simiqueli, Andréa A. ; Souza, Pedro H.P. ; Balbino, Douglas F. ; Minim, Luis A.

Food science & technology, 2015-03, Vol.60 (2), p.832-840 [Periódico revisado por pares]

Elsevier Ltd

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2
Microencapsulation as a tool to producing an extruded functional food
Microencapsulation as a tool to producing an extruded functional food
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Microencapsulation as a tool to producing an extruded functional food

Carmen Silvia Fávaro-Trindade Bhavesh Patel; Marluci Palazzolli da Silva; Talita Aline Comunian; Enrico Federici; Owen G Jones; Osvaldo H Campanella

LWT - Food Science and Technology Amsterdam : Elsevier BV v. 128, art. 109433, p. 1-8, June 2020

Amsterdam 2020

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2020 Mic )(Acessar)

3
Chitosan application for active bio-based films production and potential in the food industry: Review
Chitosan application for active bio-based films production and potential in the food industry: Review
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Chitosan application for active bio-based films production and potential in the food industry: Review

Aider, Mohammed

Food science & technology, 2010-07, Vol.43 (6), p.837-842 [Periódico revisado por pares]

Kidlington: Elsevier Ltd

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4
Nutrition claims for functional guava mousses produced with milk fat substitution by inulin and/or whey protein concentrate based on heterogeneous food legislations
Nutrition claims for functional guava mousses produced with milk fat substitution by inulin and/or whey protein concentrate based on heterogeneous food legislations
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Nutrition claims for functional guava mousses produced with milk fat substitution by inulin and/or whey protein concentrate based on heterogeneous food legislations

Tiemy Rosana Komatsu Flávia Carolina Alonso Buriti; Roberta Claro da Silva; Alexandre Rodrigues Lobo; Celia Colli; Luiz Antonio Gioielli; Susana Marta Isay Saad

LWT - Food Science and Technology Amsterdam v. 50, n. 2, p. 755-765, 2013

Amsterdam 2013

Item não circula. Consulte sua biblioteca.(Acessar)

5
Thermal properties and resistant starch content of green banana flour (Musa cavendishii) produced at different drying conditions
Thermal properties and resistant starch content of green banana flour (Musa cavendishii) produced at different drying conditions
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Thermal properties and resistant starch content of green banana flour (Musa cavendishii) produced at different drying conditions

Tatiana Beatrís Tribess Juan Pablo Hernádez-Uribe; Maria Guadalupe C Méndez-Montealvo; Elizabete Wenzel de Menezes; Luiz Arturo Bello-Perez; Carmen Cecília Tadini 1954-

LWT - Food Science and Technology London v. 42, n. 5, p. 1022-1025, jun. 2009

London 2009

Item não circula. Consulte sua biblioteca.(Acessar)

6
Are fish products healthy? Eye tracking as a new food technology tool for a better understanding of consumer perception
Are fish products healthy? Eye tracking as a new food technology tool for a better understanding of consumer perception
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Are fish products healthy? Eye tracking as a new food technology tool for a better understanding of consumer perception

Mitterer-Daltoé, Marina L. ; Queiroz, Maria I. ; Fiszman, Susana ; Varela, Paula

Food science & technology, 2014-03, Vol.55 (2), p.459-465 [Periódico revisado por pares]

Kidlington: Elsevier Ltd

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7
Optimization of conventional and ultrasound assisted extraction of flavonoids from grapefruit (Citrus paradisi L.) solid wastes
Optimization of conventional and ultrasound assisted extraction of flavonoids from grapefruit (Citrus paradisi L.) solid wastes
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Optimization of conventional and ultrasound assisted extraction of flavonoids from grapefruit (Citrus paradisi L.) solid wastes

Garcia-Castello, E.M. ; Rodriguez-Lopez, A.D. ; Mayor, L. ; Ballesteros, R. ; Conidi, C. ; Cassano, A.

Food science & technology, 2015-12, Vol.64 (2), p.1114-1122 [Periódico revisado por pares]

Elsevier Ltd

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8
Photodynamic inactivation of foodborne and food spoilage bacteria by curcumin
Photodynamic inactivation of foodborne and food spoilage bacteria by curcumin
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Photodynamic inactivation of foodborne and food spoilage bacteria by curcumin

Penha, Camila Benedetti ; Bonin, Edineia ; da Silva, Alex Fiori ; Hioka, Noboru ; Zanqueta, Érica Benassi ; Nakamura, Tania Ueda ; de Abreu Filho, Benício Alves ; Campanerut-Sá, Paula Aline Zanetti ; Mikcha, Jane Martha Graton

Food science & technology, 2017-03, Vol.76, p.198-202 [Periódico revisado por pares]

Elsevier Ltd

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9
Cholesterol-lowering effects of a putative probiotic strain Lactobacillus plantarum EM isolated from kimchi
Cholesterol-lowering effects of a putative probiotic strain Lactobacillus plantarum EM isolated from kimchi
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Cholesterol-lowering effects of a putative probiotic strain Lactobacillus plantarum EM isolated from kimchi

Choi, Eun Ah ; Chang, Hae Choon

Food science & technology, 2015-06, Vol.62 (1), p.210-217 [Periódico revisado por pares]

Elsevier Ltd

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10
Beta casein-micelle as a nano vehicle for solubility enhancement of curcumin; food industry application
Beta casein-micelle as a nano vehicle for solubility enhancement of curcumin; food industry application
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Beta casein-micelle as a nano vehicle for solubility enhancement of curcumin; food industry application

Esmaili, Mansoore ; Ghaffari, S. Mahmood ; Moosavi-Movahedi, Zeinab ; Atri, Malihe Sadat ; Sharifizadeh, Ahmad ; Farhadi, Mohammad ; Yousefi, Reza ; Chobert, Jean-Marc ; Haertlé, Thomas ; Moosavi-Movahedi, Ali Akbar

Food science & technology, 2011-12, Vol.44 (10), p.2166-2172 [Periódico revisado por pares]

Kidlington: Elsevier Ltd

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