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Refinado por: Biblioteca: FZEA - Fac. Zoot. Eng. de Alimentos remover assunto: Proteínas remover
Result Number Material Type Add to My Shelf Action Record Details and Options
1
Effect of ultimate pH in bovine muscle by quantitative proteome analysis
Effect of ultimate pH in bovine muscle by quantitative proteome analysis
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Effect of ultimate pH in bovine muscle by quantitative proteome analysis

Mirele Daiana Poleti Cristina Tschorny Moncau; Alessandra Fernandes Rosa; Joanir Pereira Eler; Júlio Cesar de Carvalho Balieiro; International Congress of Meat Science & Technology (61. 2015 Clermont-Ferrand, France)

Proceedings ICoMST Clermont-Ferrand, 2015

Clermont-Ferrand 2015

Localização: FMVZ - Fac. Med. Vet. e Zootecnia    (BAJ - 21 ) e outros locais(Acessar)

2
Effect of ultimate pH in bovine muscle by quantitative proteome analysis
Effect of ultimate pH in bovine muscle by quantitative proteome analysis
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Effect of ultimate pH in bovine muscle by quantitative proteome analysis

Mirele Daiana Poleti Cristina Tschorny Moncau; Alessandra Fernandes Rosa; Joanir Pereira Eler; Júlio Cesar de Carvalho Balieiro; International Congress of Meat Science & Technology (61. 2015 Clermont-Ferrand, France)

Book of Abstracts ICoMST Clermont-Ferrand, 2015

Clermont-Ferrand 2015

Localização: FMVZ - Fac. Med. Vet. e Zootecnia    (BAJ - 22 ) e outros locais(Acessar)

3
Proteins in Food Processing
Proteins in Food Processing
Proteins in Food Processing
Material Type:
Livro 		Adicionar ao Meu Espaço

Proteins in Food Processing

R Yada R.Y Yada; Rickey Yoshio Yada

Cambridge Woodhead Publishing 2004

Acesso online. A biblioteca também possui exemplares impressos.

4
Frozen burgers containing oregano as natural antioxidant evaluation of reducing power and inhibitory effect on protein oxidation
Frozen burgers containing oregano as natural antioxidant evaluation of reducing power and inhibitory effect on protein oxidation
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Frozen burgers containing oregano as natural antioxidant evaluation of reducing power and inhibitory effect on protein oxidation

Rafaella de Paula Paseto Fernandes Marco Antonio Trindade; Fernando Gustavo Tonin; Silvana Marina Piccoli Pugine; José M Lorenzo Rodríguez; Mariza Pires de Melo; International Congress of Meat Science & Technology (61. 2015 Clermont-Ferrand, France)

Book of Abstracts ICoMST Clermont-Ferrand, 2015

Clermont-Ferrand 2015

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2015 Fro )(Acessar)

5
Frozen burgers containing oregano as natural antioxidant evaluation of reducing power and inhibitory effect on protein oxidation
Frozen burgers containing oregano as natural antioxidant evaluation of reducing power and inhibitory effect on protein oxidation
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Frozen burgers containing oregano as natural antioxidant evaluation of reducing power and inhibitory effect on protein oxidation

Rafaella de Paula Paseto Fernandes Marco Antonio Trindade; Fernando Gustavo Tonin; Silvana Marina Piccoli Pugine; José M Lorenzo Rodríguez; Mariza Pires de Melo; International Congress of Meat Science & Technology (61. 2015 Clermont-Ferrand, France)

Proceedings ICoMST Clermont-Ferrand, 2015

Clermont-Ferrand 2015

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2015 Fro )(Acessar)

6
Production and properties of casein hydrolysate microencapsulated by spray drying with soybean protein isolate
Production and properties of casein hydrolysate microencapsulated by spray drying with soybean protein isolate
Material Type:
Artigo 		Adicionar ao Meu Espaço

Production and properties of casein hydrolysate microencapsulated by spray drying with soybean protein isolate

S. E. Molina Ortiz Adriana Mauri; Edneli Soraya Monterrey-Quintero; Marco Antonio Trindade; Aline dos Santos Santana; Carmen Silvia Fávaro-Trindade

LWT - Food Science and Technology Amsterdam v. 42, n. 5, p. 919-923, June 2009

Amsterdam 2009

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2009 Pro )(Acessar)

7
Cold-set NaCl-induced gels of soy protein isolate and locust bean gum how the ageing process affect their microstructure and the stability of incorporated beta-carotene
Cold-set NaCl-induced gels of soy protein isolate and locust bean gum how the ageing process affect their microstructure and the stability of incorporated beta-carotene
Material Type:
Artigo 		Adicionar ao Meu Espaço

Cold-set NaCl-induced gels of soy protein isolate and locust bean gum how the ageing process affect their microstructure and the stability of incorporated beta-carotene

Thais Carvalho Brito-Oliveira Camila Pinheiro Silva Cazado; Ana Clara Moreno Cavini; Lorena Maria Ferreira Santos; Izabel Cristina Freitas Moraes; Samantha Cristina de Pinho

LTW - Food Science and Technology Amsterdam v. 154, art. 112677, p. 1-8, 2022

Amsterdam 2022

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2022 Col )(Acessar)

8
Production and properties of casein hydrolysate microencapsulated by spray drying with soybean protein isolate
Production and properties of casein hydrolysate microencapsulated by spray drying with soybean protein isolate
Material Type:
Artigo 		Adicionar ao Meu Espaço

Production and properties of casein hydrolysate microencapsulated by spray drying with soybean protein isolate

S. E. Molina Ortiz Adriana Mauri; Edneli Soraya Monterrey-Quintero; Marco Antonio Trindade; Aline dos Santos Santana; Carmen Silvia Fávaro-Trindade

LWT - Food Science and Technology Amsterdam v. 42, n. 5, p. 919-923, June 2009

Amsterdam 2009

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2009 Pro )(Acessar)

9
Effect of chemical treatment on the mechanical properties, water vapour permeability and sorption isotherms of gelatin-based films
Effect of chemical treatment on the mechanical properties, water vapour permeability and sorption isotherms of gelatin-based films
Material Type:
Artigo 		Adicionar ao Meu Espaço

Effect of chemical treatment on the mechanical properties, water vapour permeability and sorption isotherms of gelatin-based films

Rosemary Aparecida de Carvalho Carlos Raimundo Ferreira Grosso; Paulo José do Amaral Sobral

Packaging Technology and Science Chichester v. 21, n. 3, p. 165-169, Apr./May 2008

Chichester 2008

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2008 Eff )(Acessar)

10
Effect of chemical treatment on the mechanical properties, water vapour permeability and sorption isotherms of gelatin-based films
Effect of chemical treatment on the mechanical properties, water vapour permeability and sorption isotherms of gelatin-based films
Material Type:
Artigo 		Adicionar ao Meu Espaço

Effect of chemical treatment on the mechanical properties, water vapour permeability and sorption isotherms of gelatin-based films

Rosemary Aparecida de Carvalho Carlos Raimundo Ferreira Grosso; Paulo José do Amaral Sobral

Packaging Technology and Science Chichester v. 21, n. 3, p. 165-169, Apr./May 2008

Chichester 2008

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2008 Eff )(Acessar)

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