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Resultados de 11 a 20 de 24  para Produção Intelectual da USP

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11
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?
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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)

12
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
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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)

13
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
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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)

14
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
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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)

15
Development of smoothies from dehydrated products of strawberry and banana pulps obtained through foam-mat drying
Development of smoothies from dehydrated products of strawberry and banana pulps obtained through foam-mat drying
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Development of smoothies from dehydrated products of strawberry and banana pulps obtained through foam-mat drying

Julaisa Scarpin Guazi Ellen Silva Lago-Vanzela; Ana Carolina Conti e Silva

International Journal of Food Science & Technology v. 54, n. 1, p. 54-61, 2019

Hoboken 2019

Item não circula. Consulte sua biblioteca.(Acessar)

16
Fermented milk obtained with kefir grains as an ingredient inbreadmaking
Fermented milk obtained with kefir grains as an ingredient inbreadmaking
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Fermented milk obtained with kefir grains as an ingredient inbreadmaking

Analía Verónica Gómez Cristina Ferrero; Cecilia Puppo; Carmen Cecília Tadini 1954-; Analía G Abraham

International Journal of Food Science & Technology West Sussex v. 49, n. 10, p. 2315-2322, 2014

West Sussex 2014

Item não circula. Consulte sua biblioteca.(Acessar)

17
Ultrasound processing of fruits and vegetables, structural modification and impact on nutrient and bioactive compounds a review
Ultrasound processing of fruits and vegetables, structural modification and impact on nutrient and bioactive compounds a review
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Ultrasound processing of fruits and vegetables, structural modification and impact on nutrient and bioactive compounds a review

Meliza Lindsay Rojas Mirian T. K Kubo; Maria Elisa Caetano-Silva; Pedro Esteves Duarte Augusto

International Journal of Food Science & Technology Hoboken online, p. 1-20, 2021

Hoboken 2021

Item não circula. Consulte sua biblioteca.(Acessar)

18
Influence of ultimate pH on biochemistry and quality of Longissimus lumborum steaks from Nellore bulls during ageing
Influence of ultimate pH on biochemistry and quality of Longissimus lumborum steaks from Nellore bulls during ageing
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Influence of ultimate pH on biochemistry and quality of Longissimus lumborum steaks from Nellore bulls during ageing

Clara Lucía Contreras Barón Priscila Robertina Santos‐Donado; Patricia Maloso Ramos; Carlos M Donado‐Pestana; Eduardo Francisquine Delgado; Carmen Josefina Contreras‐Castillo

International Journal of Food Science & Technology Oxford v. 56, p. 3333–3343, 2021

Oxford 2021

Item não circula. Consulte sua biblioteca.(Acessar)

19
Chitosan nanoparticle coatings reduce microbial growth on fresh‐cut apples while not affecting quality attributes
Chitosan nanoparticle coatings reduce microbial growth on fresh‐cut apples while not affecting quality attributes
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Chitosan nanoparticle coatings reduce microbial growth on fresh‐cut apples while not affecting quality attributes

Lucimeire Pilon Poliana Cristina Spricigo; Marcela Miranda; Márcia R. de Moura; Odílio Benedito Garrido de Assis; Luiz Henrique Capparelli Mattoso; Marcos David Ferreira

International Journal of Food Science & Technology Oxford v. 50, n. 2, p. 440-448, February 2015

Oxford 2015

Item não circula. Consulte sua biblioteca.(Acessar)

20
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
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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)

Resultados de 11 a 20 de 24  para Produção Intelectual da USP

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Deste Autor:

  1. Tadini, C
  2. Sobral, P
  3. Sarmento, S
  4. Contreras-Castillo, C
  5. Shirahigue, L

Neste Assunto:

  1. Filmes Comestíveis
  2. Textura
  3. Biopolímeros
  4. Extrusão
  5. Análise Sensorial De Alimentos

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

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