1
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Material Type: Artigo de Congresso
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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)
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2
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Material Type: Artigo
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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)
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3
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Material Type: Artigo
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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)
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4
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Material Type: Artigo
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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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5
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Material Type: Artigo
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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)
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6
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Material Type: Artigo
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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)
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7
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Material Type: Artigo
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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)
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8
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Material Type: Artigo
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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)
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9
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Material Type: Artigo
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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)
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10
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Material Type: Artigo
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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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