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Resultados de 1 a 10 de 39  para Produção Intelectual da USP

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Refinado por: Nome da Publicação: International Journal of Food Science and Technology remover
Result Number Material Type Add to My Shelf Action Record Details and Options
1
Optimization of extrusion cooking of lung proteins by response surface methodology
Optimization of extrusion cooking of lung proteins by response surface methodology
Material Type:
Artigo 		Adicionar ao Meu Espaço

Optimization of extrusion cooking of lung proteins by response surface methodology

Deborah Helena Markowicz Bastos C H Domenech; José Alfredo Gomes Areas

Oxford v.26, p.403-8, 1991 International Journal of Food Science and Technology

Oxford 1991

Item não circula. Consulte sua biblioteca.(Acessar)

2
Simultaneous optimization of response variables in protein mixture formulation constrained simplex method approach
Simultaneous optimization of response variables in protein mixture formulation constrained simplex method approach
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Simultaneous optimization of response variables in protein mixture formulation constrained simplex method approach

Inar Alves de Castro Rui Sergio F Silva; Júlio Tirapegui; D Borsato; E Bona

International Journal of Food Science and Technology Oxford v. 38, n. 2, p. 103-110, 2003

Oxford 2003

Item não circula. Consulte sua biblioteca.(Acessar)

3
Response surface methodology applied to the analysis of rice bran oil extraction process with ethanol
Response surface methodology applied to the analysis of rice bran oil extraction process with ethanol
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Response surface methodology applied to the analysis of rice bran oil extraction process with ethanol

Christianne Elisabete da Costa Rodrigues Ramon de Oliveira

International Journal of Food Science and Technology Malden v. 45, n. 4, p. 813-820, Apr. 2010

Malden 2010

Acesso online. A biblioteca também possui exemplares impressos.

4
Identification of irradiation treatment in black pepper by electron paramagnetic resonance
Identification of irradiation treatment in black pepper by electron paramagnetic resonance
Material Type:
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Identification of irradiation treatment in black pepper by electron paramagnetic resonance

R W A Franco L Martin Neto; M S A Embrapa Amazônia Oriental Kato; Gilberto Ribeiro Furlan; Júlio Marcos Melges Walder; L A Colnago

International Journal of Food Science and Technology Oxford, v.39, p.395-401, 2004

Oxford 2004

Item não circula. Consulte sua biblioteca.(Acessar)

5
A study on the acceptability and consumer attitude towards parboiled rice
A study on the acceptability and consumer attitude towards parboiled rice
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A study on the acceptability and consumer attitude towards parboiled rice

Riana Jordão Barrozo Heinemann Jorge Herman Behrens; Úrsula Maria Lanfer Marquez

International Journal of Food Science and Technology Oxford v. 41, n. 6, p. 627-634, 2006

Oxford 2006

Item não circula. Consulte sua biblioteca.(Acessar)

6
2,2-diphenyl-1-picrylhydrazil free radical scavenging activity of antioxidant mixtures evaluated by response surface methodology
2,2-diphenyl-1-picrylhydrazil free radical scavenging activity of antioxidant mixtures evaluated by response surface methodology
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2,2-diphenyl-1-picrylhydrazil free radical scavenging activity of antioxidant mixtures evaluated by response surface methodology

Inar Alves de Castro Marcelo Macedo Rogero; Roberto Moraes Junqueira; Mariana Magalhães Carrapeiro

International Journal of Food Science and Technology Oxford v. 41, suppl.1, p. 59-67, 2006

Oxford 2006

Item não circula. Consulte sua biblioteca.(Acessar)

7
Sterilization by pure oxygen plasma and by oxygen-hydrogen peroxide plasma an efficacy study
Sterilization by pure oxygen plasma and by oxygen-hydrogen peroxide plasma an efficacy study
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Sterilization by pure oxygen plasma and by oxygen-hydrogen peroxide plasma an efficacy study

Michelle Rigamonti Boscariol Adir José Moreira; Ronaldo Domingues Mansano 1964-; Irene Satiko Kikuchi; Terezinha de Jesus Andreoli Pinto

International Journal of Food Science and Technology Oxford v.43, n.5, p.170-175, 2008

Oxford 2008

Item não circula. Consulte sua biblioteca.(Acessar)

8
Probiotic potential and sensory properties of coconut flan supplemented with Lactobacillus paracasei and Bifidobacterium lactis
Probiotic potential and sensory properties of coconut flan supplemented with Lactobacillus paracasei and Bifidobacterium lactis
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Probiotic potential and sensory properties of coconut flan supplemented with Lactobacillus paracasei and Bifidobacterium lactis

Sabrina Barros de Mattos Corrêa Inar Alves de Castro; Susana Marta Isay Saad

International Journal of Food Science and Technology Oxford v.43, n.9, p.1560-1568, 2008

Oxford 2008

Item não circula. Consulte sua biblioteca.(Acessar)

9
Sensory evaluation of probiotic Minas fresh cheese with Lactobacillus acidophilus added solely or in co-culture with a thermophilic starter culture
Sensory evaluation of probiotic Minas fresh cheese with Lactobacillus acidophilus added solely or in co-culture with a thermophilic starter culture
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Sensory evaluation of probiotic Minas fresh cheese with Lactobacillus acidophilus added solely or in co-culture with a thermophilic starter culture

Cínthia Hoch Batista de Souza Flávia Carolina Alonso Buriti; Jorge Herman Behrens; Susana Marta Isay Saad

International Journal of Food Science and Technology Oxford v.43, n.5, p.871-877, 2008

Oxford 2008

Item não circula. Consulte sua biblioteca.(Acessar)

10
Effect of fructans-based fat replacer on chemical composition, starch digestibility and sensory acceptability of corn snacks
Effect of fructans-based fat replacer on chemical composition, starch digestibility and sensory acceptability of corn snacks
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Effect of fructans-based fat replacer on chemical composition, starch digestibility and sensory acceptability of corn snacks

Vanessa Dias Capriles Rosana Aparecida Manólio Soares; Maria Elisabeth Machado Pinto e Silva; José Alfredo Gomes Areas

International Journal of Food Science and Technology London v. 44, n. 10, p. 1895-1901

London 2009

Localização: FSP - Faculdade de Saúde Pública    (HNT-11/2009 )(Acessar)

Resultados de 1 a 10 de 39  para Produção Intelectual da USP

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Deste Autor:

  1. Castro, I
  2. Saad, S
  3. Sobral, P
  4. Areas, J
  5. Souza, C

Neste Assunto:

  1. Alimentos Funcionais
  2. Análise Sensorial De Alimentos
  3. Lactobacillus
  4. Antioxidantes (Atividade)
  5. Tecnologia De Alimentos

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

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