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Including "food technology"   Just search Food Science
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Refinado por: Lista de Todas as Versões Silva, M remover
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1
Brazilian national program of school food-scholl nutritional state and meals nutritional value evaluation
Brazilian national program of school food-scholl nutritional state and meals nutritional value evaluation
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Brazilian national program of school food-scholl nutritional state and meals nutritional value evaluation

Marília Oetterer Marina Vieira da Silva; Gilma Lucazechi Sturion; Ana Maria Holland Ometto; Maria Angélica Penatti Pipitone; Maria Cristina Ortiz Furtuoso; World Congress of Food Science & Technology (10. 1999 Sidney)

Abstracts Sidney: Australian Institute of Food Science and Technology Incorporated, 1999

Sidney Australian Institute of Food Science and Technology Incorporated 1999

Localização: ESALQ - Biblioteca Central    (Biblioteca Tecnologia ) e outros locais(Acessar)

2
Relationship between glass transition curve and sorption isotherm for the evaluation of storage conditions of freeze-dried camu-camu (Myrciaria dubia (HBK) Mc Vaugh) pulp with and without maltodextrin addition
Relationship between glass transition curve and sorption isotherm for the evaluation of storage conditions of freeze-dried camu-camu (Myrciaria dubia (HBK) Mc Vaugh) pulp with and without maltodextrin addition
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Relationship between glass transition curve and sorption isotherm for the evaluation of storage conditions of freeze-dried camu-camu (Myrciaria dubia (HBK) Mc Vaugh) pulp with and without maltodextrin addition

Mariana A. Silva Paulo José do Amaral Sobral; T G Kieckbusch; International Symposium on the Properties of Water (9. 2004 Mar del Plata, Argentina)

Book of Abstracts Mar del Plata : International Union of Food Science & Technology, 2004

Mar del Plata International Union of Food Science & Technology 2004

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2004 Rel ) e outros locais(Acessar)

3
Development and evaluation of preparations with low energy density for a food service
Development and evaluation of preparations with low energy density for a food service
Material Type:
Artigo 		Adicionar ao Meu Espaço

Development and evaluation of preparations with low energy density for a food service

Carolina Faria Tavares Marisa Lipi; Dirce Maria Lobo Marchioni; Maria Elisabeth Machado Pinto e Silva

Nutrition & Food Science Bingley v. 42, n. 5, p. 347 - 354, 2012.

Bingley 2012

Acesso online. A biblioteca também possui exemplares impressos.

4
Main food sources of carotenoids, according to the purpose and degree of processing, for beneficiaries of the 'Bolsa Família' in Brazil
Main food sources of carotenoids, according to the purpose and degree of processing, for beneficiaries of the 'Bolsa Família' in Brazil
Material Type:
Artigo 		Adicionar ao Meu Espaço

Main food sources of carotenoids, according to the purpose and degree of processing, for beneficiaries of the 'Bolsa Família' in Brazil

Alan Giovanini de Oliveira Sartori Marina Vieira da Silva

Food Science and Technology Campinas v. 34, n. 2, p. 408-415, 2014

Campinas 2014

Item não circula. Consulte sua biblioteca.(Acessar)

5
Nutritional characteristics of biofortified common beans
Nutritional characteristics of biofortified common beans
Material Type:
Artigo 		Adicionar ao Meu Espaço

Nutritional characteristics of biofortified common beans

Priscila Brigide Solange Guidolin Canniatti Brazaca; Maira Oliveira Silva

Food Science and Technology Campinas v. 34, n. 3, p. 493-500, 2014

Campinas 2014

Item não circula. Consulte sua biblioteca.(Acessar)

6
Lipid oxidation in meat mechanisms and protective factors – a review
Lipid oxidation in meat mechanisms and protective factors – a review
Material Type:
Artigo 		Adicionar ao Meu Espaço

Lipid oxidation in meat mechanisms and protective factors – a review

Ana Beatriz Amaral Marcondes Viana da Silva; Suzana Caetano da Silva Lannes

Food Science and Technology Campinas v. 38, Suppl. 1, p. 1-15, 2018

Campinas 2018

Item não circula. Consulte sua biblioteca.(Acessar)

7
Evaluation of probiotic and synbiotic jussara sorbets
Evaluation of probiotic and synbiotic jussara sorbets
Material Type:
Artigo 		Adicionar ao Meu Espaço

Evaluation of probiotic and synbiotic jussara sorbets

Julia Fernanda Urbano Marinho Marcella Chalella Mazzocato; Fabrício Luiz Tulini; Marluci Palazzolli Silva; Elaine Cristina Pereira de Martinis; Carmen Silvia Fávaro-Trindade

Nutrition & Food Science Bingley v. 50, n. 2, p. 373-383, 2020

Bingley 2020

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

8
Development of isotonic beverage with functional attributes based on extract of Myrciaria jabuticaba (Vell) berg
Development of isotonic beverage with functional attributes based on extract of Myrciaria jabuticaba (Vell) berg
Material Type:
Artigo 		Adicionar ao Meu Espaço

Development of isotonic beverage with functional attributes based on extract of Myrciaria jabuticaba (Vell) berg

Márjorie Castro Pinto Porfírio Márcia Soares Gonçalves; Marília Viana Borges; Cristina Xavier dos Santos Leite; Mariana Romana Correia Santos; Andréa Gomes da Silva; Gabrielle Cardoso Reis Fontan; Danilo Junqueira Leão; Raildo Mota de Jesus; Simone Andrade Gualberto; Suzana Caetano da Silva Lannes; Marcondes Viana da Silva

Food Science and Technology São Paulo v. 40, n. 3 p. 614-620, 2020

São Paulo 2020

Item não circula. Consulte sua biblioteca.(Acessar)

9
Microencapsulation as a tool to producing an extruded functional food
Microencapsulation as a tool to producing an extruded functional food
Material Type:
Artigo 		Adicionar ao Meu Espaço

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)

10
Use of the jabuticaba (Myrciaria cauliflora) depulping residue to produce a natural pigment powder with functional properties
Use of the jabuticaba (Myrciaria cauliflora) depulping residue to produce a natural pigment powder with functional properties
Material Type:
Artigo 		Adicionar ao Meu Espaço

Use of the jabuticaba (Myrciaria cauliflora) depulping residue to produce a natural pigment powder with functional properties

Mariana Casagrande Silva Volnei Brito de Souza; Marcelo Thomazini; Edson Roberto da Silva; Tahis Smaniotto; Rosemary Aparecida de Carvalho; Maria Inês Genovese; Carmen Silvia Fávaro-Trindade

LWT - Food Science and Technology Amsterdam v. 55, n. 1, p. 203-209, Jan. 2014

Amsterdam 2014

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2014 Use )(Acessar)

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Deste Autor:

  1. Silva, M
  2. Fávaro-Trindade, C
  3. Universidade Estadual De Campinas
  4. Editorial, C
  5. Corpo Editorial

Neste Assunto:

  1. Editorial
  2. Artigo Original
  3. Apresentação
  4. Probióticos
  5. Poesia

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

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