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Refinado por: Nome da Publicação: International Journal of Food Science & Technology remover nível superior: Disponível na Biblioteca remover
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1
International journal of food science & technology
International journal of food science & technology
Material Type:
Revista 		Adicionar ao Meu Espaço

International journal of food science & technology

Institute of Food Science and Technology

Oxford Blackwell Scientific 1987-

Localização: IQSC - Inst. Química de São Carlos     e outros locais(Acessar)

2
Effect of glutamate and inosinate on sensory and instrumental texture of extruded products
Effect of glutamate and inosinate on sensory and instrumental texture of extruded products
Material Type:
Artigo 		Adicionar ao Meu Espaço

Effect of glutamate and inosinate on sensory and instrumental texture of extruded products

Renata Cassar Fátima Aparecida Arantes Sardinha; José Alfredo Gomes Areas

International Journal of Food Science & Technology Oxford v. 43, n. 9, p. 1528 - 1533, 2008

Oxford 2008

Localização: FSP - Faculdade de Saúde Pública    (HNT-11/2008 )(Acessar)

3
The effects of extrusion conditions and the addition of volatile compounds and flavour enhancers to corn grits on the retention of the volatile compounds and texture of the extrudates
The effects of extrusion conditions and the addition of volatile compounds and flavour enhancers to corn grits on the retention of the volatile compounds and texture of the extrudates
Material Type:
Artigo 		Adicionar ao Meu Espaço

The effects of extrusion conditions and the addition of volatile compounds and flavour enhancers to corn grits on the retention of the volatile compounds and texture of the extrudates

Ana Carolina Conti-Silva Deborah Helena Markowicz Bastos; Jose Alfredo Gomes Arêas

International Journal of Food Science & Technology London v. 47, p. 1896-1902, 2012

London 2012

Acesso online. A biblioteca também possui exemplares impressos.

4
Characterisation of curcumin-loaded proliposomes produced by coating of micronised sucrose and hydration of phospholipid powders to obtain multilamellar liposomes
Characterisation of curcumin-loaded proliposomes produced by coating of micronised sucrose and hydration of phospholipid powders to obtain multilamellar liposomes
Material Type:
Artigo 		Adicionar ao Meu Espaço

Characterisation of curcumin-loaded proliposomes produced by coating of micronised sucrose and hydration of phospholipid powders to obtain multilamellar liposomes

Guilherme de Sousa Silva Camila Garcia Jange; Juliana Silveira de Souza Rocha; Matheus Andrade Chaves; Samantha Cristina de Pinho

International Journal of Food Science & Technology Chichester v. 52, n. 3, p. 772-780, Mar. 2017

Chichester 2017

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2017 Cha )(Acessar)

5
Feasibility of incorporating buriti (Mauritia flexuosa L.) oil nanoemulsions in isotonic sports drink
Feasibility of incorporating buriti (Mauritia flexuosa L.) oil nanoemulsions in isotonic sports drink
Material Type:
Artigo 		Adicionar ao Meu Espaço

Feasibility of incorporating buriti (Mauritia flexuosa L.) oil nanoemulsions in isotonic sports drink

Graziele Grossi Bovi Rodrigo Rodrigues Petrus; Samantha Cristina de Pinho

International Journal of Food Science & Technology Chichester v. 52, p. 2201-2209, 2017

Chichester 2017

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2017 Fea )(Acessar)

6
Milk with different somatic cells counts and the physicochemical, microbiological characteristics and fatty acid profile of pasteurised milk cream is there an association?
Milk with different somatic cells counts and the physicochemical, microbiological characteristics and fatty acid profile of pasteurised milk cream is there an association?
Material Type:
Artigo 		Adicionar ao Meu Espaço

Milk with different somatic cells counts and the physicochemical, microbiological characteristics and fatty acid profile of pasteurised milk cream is there an association?

Viviane Ribeiro Pinheiro Coelho Christianne Elisabete da Costa Rodrigues; Carlos Humberto Corassin; Celso Fasura Balthazar; Leandro Pereira Cappato; Marcos Vinícius Ferreira; Adriano Gomes da Cruz; Carlos Augusto Fernandes de Oliveira

International Journal of Food Science & Technology Chichester v. 52, n. 12, p. 2631-2636, Dec. 2017

Chichester 2017

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2017 Mil )(Acessar)

7
Active edible coatings with Boldo extract added and their application on nut products reducing the oxidative rancidity rate
Active edible coatings with Boldo extract added and their application on nut products reducing the oxidative rancidity rate
Material Type:
Artigo 		Adicionar ao Meu Espaço

Active edible coatings with Boldo extract added and their application on nut products reducing the oxidative rancidity rate

Maria Jeannine Bonilla Lagos Talita Poloni; Paulo José do Amaral Sobral

International Journal of Food Science & Technology Chichester v. 53, n. 3, p. 700-708, Mar. 2018

Chichester 2018

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2018 Act )(Acessar)

8
Gelatin‐chitosan edible film activated with Boldo extract for improving microbiological and antioxidant stability of sliced Prato cheese
Gelatin‐chitosan edible film activated with Boldo extract for improving microbiological and antioxidant stability of sliced Prato cheese
Material Type:
Artigo 		Adicionar ao Meu Espaço

Gelatin‐chitosan edible film activated with Boldo extract for improving microbiological and antioxidant stability of sliced Prato cheese

Maria Jeannine Bonilla Lagos Paulo José do Amaral Sobral

International Journal of Food Science & Technology London v. 54, n. 5, p. 1617-1624, May 2019

London 2019

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2019 Gel )(Acessar)

9
Active gelatin films incorporated with eugenol nanoemulsions effect of emulsifier type on films properties
Active gelatin films incorporated with eugenol nanoemulsions effect of emulsifier type on films properties
Material Type:
Artigo 		Adicionar ao Meu Espaço

Active gelatin films incorporated with eugenol nanoemulsions effect of emulsifier type on films properties

Ilyes Dammak Paulo José do Amaral Sobral

International Journal of Food Science & Technology Chichester v. 54, n. 9, p. 2725-2735, 2019

Chichester 2019

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2019 Act )(Acessar)

10
Effect of glutamate and inosinate on sensory and instrumental texture of extruded products
Effect of glutamate and inosinate on sensory and instrumental texture of extruded products
Material Type:
Artigo 		Adicionar ao Meu Espaço

Effect of glutamate and inosinate on sensory and instrumental texture of extruded products

Renata Cassar Fátima Aparecida Arantes Sardinha; José Alfredo Gomes Areas

International Journal of Food Science & Technology Oxford v. 43, n. 9, p. 1528 - 1533, 2008

Oxford 2008

Localização: FSP - Faculdade de Saúde Pública    (HNT-11/2008 )(Acessar)

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Deste Autor:

  1. Sobral, P
  2. Sardinha, F
  3. Areas, J
  4. Bonilla Lagos, M
  5. Pinho, S

Neste Assunto:

  1. Textura
  2. Biopolímeros
  3. Filmes Comestíveis
  4. Extrusão
  5. Nucleosídeos (Uso)

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

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