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1
Peroxidase and polyphenol oxidase thermal inactivation by microwaves in green coconut water simulated solutions
Peroxidase and polyphenol oxidase thermal inactivation by microwaves in green coconut water simulated solutions
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Peroxidase and polyphenol oxidase thermal inactivation by microwaves in green coconut water simulated solutions

Kátia Nicolau Matsui L. M Granado; Carmen Cecília Tadini 1954-

Food Science and Technology Zurich v.40, n. 5, p. 852-859, Jun. 2007

Zurich 2007

Acceso en línea

2
Peroxidase and polyphenol oxidase thermal inactivation by microwaves in green coconut water simulated solutions
Peroxidase and polyphenol oxidase thermal inactivation by microwaves in green coconut water simulated solutions
Material Type:
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Peroxidase and polyphenol oxidase thermal inactivation by microwaves in green coconut water simulated solutions

Kátia Nicolau Matsui L. M Granado; Carmen Cecília Tadini 1954-

Food Science and Technology Zurich v.40, n. 5, p. 852-859, Jun. 2007

Zurich 2007

Acceso en línea

3
Oxidative enzymes activity in sugarcane juice as a function of the planting system
Oxidative enzymes activity in sugarcane juice as a function of the planting system
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Oxidative enzymes activity in sugarcane juice as a function of the planting system

Tadeu Alcides Marques Erick Malheiros Rampazo; Patricia Angélica Alves Marques

Food Science and Technology Campinas v. 33, n. 1, p. 146-150, 2013

Campinas 2013

Comprobar fondos(Obténgalo)

4
Application of exploratory factor analysis to assess fish consumption in a university community
Application of exploratory factor analysis to assess fish consumption in a university community
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Application of exploratory factor analysis to assess fish consumption in a university community

Érika da Silva Maciel Luciana Kimie Savay-da-Silva; Júlia Santos Vasconcelos; Juliana Antunes Galvão; Jaqueline Girnos Sonati; Marilia Oetterer

Food Science and Technology Campinas v. 33, n. 1, p. 99-106, 2013

Campinas 2013

Comprobar fondos(Obténgalo)

5
Okara, a soymilk industry by-product, as a non-meat protein source in reduced fat beef burgers
Okara, a soymilk industry by-product, as a non-meat protein source in reduced fat beef burgers
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Okara, a soymilk industry by-product, as a non-meat protein source in reduced fat beef burgers

Simone Ing Tie Su Cristiana Maria Pedroso Yoshida; Carmen Josefina Contreras-Castillo; Eliane Marta Quiñones; Anna Cecilia Venturini

Food Science and Technology Campinas v. 33, supl.1, p. 52-56, 2013

Campinas 2013

Disponible en ESALQ - Biblioteca Central    (Recurso online )(Obténgalo)

6
Physicochemical and sensory characteristics of snack made with minced Nile tilapia
Physicochemical and sensory characteristics of snack made with minced Nile tilapia
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Physicochemical and sensory characteristics of snack made with minced Nile tilapia

João de Paula Cortez Netto Paulo Roberto Campagnoli de Oliveira Filho; Judite das Graças Lapa-Guimarães; Elisabete Maria Macedo Viegas

Food Science and Technology Campinas v. 34, n. 3, p. 591-596, 2014

Campinas 2014

Disponible en FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2014 Phy )(Obténgalo)

7
Designing and validating the methodology for the Internet assessment of fish consumption at a university setting
Designing and validating the methodology for the Internet assessment of fish consumption at a university setting
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Designing and validating the methodology for the Internet assessment of fish consumption at a university setting

Erika da Silva Maciel Julia Santos Vasconcelos; Luciana Kimie Savay da Silva; Jaqueline Girnos Sonati; Juliana Galvão; Dirceu Silva; Marilia Oetterer

Food Science and Technology Campinas v.34, n. 2, p. 315-323, 2014

Campinas 2014

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8
Application of fats in some food products
Application of fats in some food products
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Application of fats in some food products

Raquel Vallerio Rios Meibel Durigan Ferreira Pessanha; Poliana Fernandes de Almeida; Clara Leonel Viana; Suzana Caetano da Silva Lannes

Food Science and Technology Campinas v. 34, n. 1, p. 3-15, 20144

Campinas 2014

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9
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
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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

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10
Physical-chemical evaluation of wines subjected to gamma irradiation for aging
Physical-chemical evaluation of wines subjected to gamma irradiation for aging
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Physical-chemical evaluation of wines subjected to gamma irradiation for aging

Márcia Nalesso Costa Harder Lúcia Aparecida Cristina dos Santos Silva; Juliana Angelo Pires; Mariana Scanholato; Valter Arthur

Food Science and Technology Alhambra, CA v. 1, n. 3, p. 62-65, 2013

Alhambra, CA 2013

Acceso en línea

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por este autor/creador:

  1. Lannes, S
  2. Sonati, J
  3. Oetterer, M
  4. Oliveira, C
  5. Galvão, J

con este tema:

  1. Antioxidantes
  2. Microencapsulação
  3. Consumo De Alimentos
  4. Probióticos
  5. Ácidos Graxos

  • Realización: ABCD-USP USP   Logos de Redes Sociales: Freepik

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