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Refinado por: Título de revista: Food Science and Technology eliminar nivel superior: Disponible eliminar
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1
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)

2
Physicochemical and sensory characteristics of snack made with minced Nile tilapia
Physicochemical and sensory characteristics of snack made with minced Nile tilapia
Material Type:
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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)

3
Crossflow microfiltration of sugarcane juice effects of processing conditions and juice quality
Crossflow microfiltration of sugarcane juice effects of processing conditions and juice quality
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Crossflow microfiltration of sugarcane juice effects of processing conditions and juice quality

Katia Rezzadori Léo Serpa; Frederico Marques Penha; Rodrigo Rodrigues Petrus; Jose Carlos Cunha Petrus

Food Science and Technology Campinas v. 34, n. 1, p. 210-217, 2014

Campinas 2014

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

4
Study of adsorption isotherms of green coconut pulp
Study of adsorption isotherms of green coconut pulp
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Study of adsorption isotherms of green coconut pulp

Fábia Carolina Gonçalves Lavoyer Ana Lúcia Gabas; Wanderley Pereira de Oliveira; Javier Telis-Romero

Food Science and Technology Campinas v. 33, n. 1, p. 68-74, jan./mar. 2013

Campinas 2013

Disponible en FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2013 Stu )(Obténgalo)

5
Ability of a Lactobacillus rhamnosus strain cultured in milk whey based medium to bind aflatoxin B1
Ability of a Lactobacillus rhamnosus strain cultured in milk whey based medium to bind aflatoxin B1
Material Type:
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Ability of a Lactobacillus rhamnosus strain cultured in milk whey based medium to bind aflatoxin B1

Fernanda Bovo Larissa Tuanny Franco; Roice Eliana Rosim; Carlos Augusto Fernandes de Oliveira

Food Science and Technology Campinas v. 34, n. 3, p. 566-570, jul./set. 2014

Campinas 2014

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

6
Characterization, physicochemical stability, and evaluation of in vitro digestibility of solid lipid microparticles produced with palm kernel oil and tristearin
Characterization, physicochemical stability, and evaluation of in vitro digestibility of solid lipid microparticles produced with palm kernel oil and tristearin
Material Type:
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Characterization, physicochemical stability, and evaluation of in vitro digestibility of solid lipid microparticles produced with palm kernel oil and tristearin

Janaina Costa da Silva Thais Ribeiro Borrin; Pamela Ruy; Thais Carvalho Brito; Ana Cristina Pinheiro; António Augusto Vicente; Samantha Cristina de Pinho

Food Science and Technology Campinas v. 34, n. 3, p. 532-538, 2014

Campinas 2014

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

7
Characterization and evaluation of sensory acceptability of ice creams incorporated with beta-carotene encapsulated in solid lipid microparticles
Characterization and evaluation of sensory acceptability of ice creams incorporated with beta-carotene encapsulated in solid lipid microparticles
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Characterization and evaluation of sensory acceptability of ice creams incorporated with beta-carotene encapsulated in solid lipid microparticles

Juliana Gobbi de Lima Thais Carvalho Brito-Oliveira; Samantha Cristina de Pinho

Food Science and Technology Campinas v. 36, n. 4, p. 664-671, 2016

Campinas 2016

Disponible en FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2016 Cha )(Obténgalo)

8
Effect of different stress conditions on the stability of quercetin-loaded lipid microparticles produced with babacu (Orbignya speciosa) oil evaluation of their potential use in food applications
Effect of different stress conditions on the stability of quercetin-loaded lipid microparticles produced with babacu (Orbignya speciosa) oil evaluation of their potential use in food applications
Material Type:
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Effect of different stress conditions on the stability of quercetin-loaded lipid microparticles produced with babacu (Orbignya speciosa) oil evaluation of their potential use in food applications

Camila Pinheiro Silva Cazado Samantha Cristina de Pinho

Food Science and Technology Campinas v. 36, n. 1, p. 9-17, 2016

Campinas 2016

Disponible en FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2016 Eff )(Obténgalo)

9
Cultivar affects the color change kinetics of sugarcane juice
Cultivar affects the color change kinetics of sugarcane juice
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Cultivar affects the color change kinetics of sugarcane juice

Laura de Queiroz Bomdespacho Bianca Tanahani Ribeiro da Silva; Judite das Graças Lapa-Guimarães; Cynthia Ditchfield; Rodrigo Rodrigues Petrus

Food Science and Technology Campinas v. 38, Supl. 1, p. 96-102, 2018

Campinas 2018

Disponible en FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2018 Cul )(Obténgalo)

10
Proposal of stages by controlling the efficiency analysis in sugar and ethanol mills
Proposal of stages by controlling the efficiency analysis in sugar and ethanol mills
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Proposal of stages by controlling the efficiency analysis in sugar and ethanol mills

Alexandre de Castro Moura Duarte Stella Vannucci Lemos; Alexandre Pereira Salgado Junior; Marco Antônio Alves de Souza Júnior; Ricardo Angelotti Donegá

Food Science and Technology Campinas v. 38, suppl 1, p. 22-30, 2018

Campinas 2018

Disponible en FEARP - Fac. Econ. Adm. Cont. de R. Preto    (pcd 2957088 Estantes Deslizantes )(Obténgalo)

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por este autor/creador:

  1. Oliveira, C
  2. Pinho, S
  3. Kamimura, E
  4. Lapa-Guimarães, J
  5. Petrus, R

con este tema:

  1. Microencapsulação
  2. Análise Sensorial De Alimentos
  3. Microbiologia De Alimentos
  4. Lipídeos
  5. Leite

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