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Refinado por: Nome da Publicação: Journal Of Food Science remover
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1
Extrusion cooking process for amaranth (Amaranthus caudatus L.)
Extrusion cooking process for amaranth (Amaranthus caudatus L.)
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Extrusion cooking process for amaranth (Amaranthus caudatus L.)

R. N. Chavez-Jauregui Pinto e Silva, Maria Elisabeth Machado; Areas, José Alfredo Gomes

Journal of Food Science v. 65, n. 6, p. 1009-1015, 2000

Washington 2000

Localização: FSP - Faculdade de Saúde Pública    (HNT-35/2000 )(Acessar)

2
Processing conditions affeting the hygroscopic behaviour of freeze-dried passion fruit juice
Processing conditions affeting the hygroscopic behaviour of freeze-dried passion fruit juice
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Processing conditions affeting the hygroscopic behaviour of freeze-dried passion fruit juice

J Cal-Vidal Miguel Falcone 1924-1999

La Salle v.50, n.5 , p.1238-53, sep./oct. 1985 Journal of Food Science

La Salle 1985

Item não circula. Consulte sua biblioteca.(Acessar)

3
Production of cornstarch granules enriched with quercetin liposomes by aggregation of particulate binary mixtures using high shear process
Production of cornstarch granules enriched with quercetin liposomes by aggregation of particulate binary mixtures using high shear process
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Production of cornstarch granules enriched with quercetin liposomes by aggregation of particulate binary mixtures using high shear process

Taíse Toniazzo Helena Galeskas; Gustavo César Dacanal; Samantha Cristina de Pinho

Journal of Food Science Hoboken v. 82, n. 11, p. 2626-2633, 2017

Hoboken 2017

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

4
Physical properties of gelatin films plasticized by blends of glycerol and sorbitol
Physical properties of gelatin films plasticized by blends of glycerol and sorbitol
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Physical properties of gelatin films plasticized by blends of glycerol and sorbitol

Maira Thomazine Rosemary Aparecida de Carvalho; Paulo José do Amaral Sobral

Journal of Food Science v. 70, n. 3, p. 172-176, 2005

Chicago 2005

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2005 Phy )(Acessar)

5
Physical properties of gelatin films plasticized by blends of glycerol and sorbitol
Physical properties of gelatin films plasticized by blends of glycerol and sorbitol
Material Type:
Artigo 		Adicionar ao Meu Espaço

Physical properties of gelatin films plasticized by blends of glycerol and sorbitol

Maira Thomazine Rosemary Aparecida de Carvalho; Paulo José do Amaral Sobral

Journal of Food Science v. 70, n. 3, p. 172-176, 2005

Chicago 2005

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2005 Phy )(Acessar)

6
Lipid composition and hydration characteristics of lung protein isolates defatted by several solvents
Lipid composition and hydration characteristics of lung protein isolates defatted by several solvents
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Lipid composition and hydration characteristics of lung protein isolates defatted by several solvents

M J C Alcocer José Alfredo Gomes Areas

Chicago v.55, n.1 , p.19-22, 1990 Journal of Food Science

Chicago 1990

Item não circula. Consulte sua biblioteca.(Acessar)

7
Impact of animal origin of milk, processing technology, type of product, and price on the Boursin cheese choice process insights of a discrete choice experiment and eye tracking
Impact of animal origin of milk, processing technology, type of product, and price on the Boursin cheese choice process insights of a discrete choice experiment and eye tracking
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Impact of animal origin of milk, processing technology, type of product, and price on the Boursin cheese choice process insights of a discrete choice experiment and eye tracking

Elson R Tavares‐Filho Luiz Gabriel da Silva Hidalgo; Lilian Maluf de Lima Cunha; Eduardo Eugênio Spers; Tatiana C Pimentel; Erick A Esmerino; Adriano G Cruz

Journal of Food Science Hoboken p. 1-16, November 2023

Hoboken 2023

Item não circula. Consulte sua biblioteca.(Acessar)

8
Plasticized whey protein edible films: water vapor permeability properties
Plasticized whey protein edible films: water vapor permeability properties
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Plasticized whey protein edible films: water vapor permeability properties

McHugh, T.H ; Aujard, J.F ; Krochta, J.M

Journal of food science, 1994-03, Vol.59 (2), p.416-419 [Periódico revisado por pares]

Oxford, UK: Blackwell Publishing Ltd

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9
Shelf life of minimally processed honeydew, kiwifruit, papaya, pineapple and cantaloupe
Shelf life of minimally processed honeydew, kiwifruit, papaya, pineapple and cantaloupe
Material Type:
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Shelf life of minimally processed honeydew, kiwifruit, papaya, pineapple and cantaloupe

O'Connor-Shaw, R.E. (IFIO, Brisbane, QLD, Australia) ; Roberts, R ; Ford, A.L ; Nottingham, S.M

Journal of food science, 1994-11, Vol.59 (6), p.1202-1206 [Periódico revisado por pares]

Oxford, UK: Blackwell Publishing Ltd

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10
Microentrapment of lactobacilli in calcium alginate gels
Microentrapment of lactobacilli in calcium alginate gels
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Microentrapment of lactobacilli in calcium alginate gels

SHEU, T. Y. ; MARSHALL, R. T.

Journal of food science, 1993-05, Vol.58 (3), p.557-561 [Periódico revisado por pares]

Oxford, UK: Blackwell Publishing Ltd

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