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Refinado por: Biblioteca: FZEA - Fac. Zoot. Eng. de Alimentos remover
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11
Use of scanning electron microscopy and high-performance liquid chromatography to assess the ability of microorganisms to bind aflatoxin M1 in Minas Frescal cheese
Use of scanning electron microscopy and high-performance liquid chromatography to assess the ability of microorganisms to bind aflatoxin M1 in Minas Frescal cheese
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Use of scanning electron microscopy and high-performance liquid chromatography to assess the ability of microorganisms to bind aflatoxin M1 in Minas Frescal cheese

Bruna Leonel Gonçalves Rômulo Dutra Uliana; Sarah Hwa In Lee; Carolina Fernanda Sengling Cebin Coppa; Carlos Augusto Fernandes de Oliveira; Eliana Setsuko Kamimura; Carlos Humberto Corassin

Food Science and Technology Campinas, SP v. 42, art. e47220, p. 1-8, 2022

Campinas, SP 2022

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

12
Ice creams made from cow’s and goat’s milks with different fat concentrations physical-chemical and sensory properties
Ice creams made from cow’s and goat’s milks with different fat concentrations physical-chemical and sensory properties
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Ice creams made from cow’s and goat’s milks with different fat concentrations physical-chemical and sensory properties

Carolina Corrêa de Carvalho Renata Barbosa Bodini; Paulo José do Amaral Sobral; Alessandra Lopes de Oliveira

Food Science and Technology Campinas v. 42, art. e79721, p. 1-8, 2022

Campinas 2022

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

13
Development of W/O emulsion for encapsulation of “Pitanga” (Eugenia uniflora L.) leaf hydroethanolic extract droplet size, physical stability and rheology
Development of W/O emulsion for encapsulation of “Pitanga” (Eugenia uniflora L.) leaf hydroethanolic extract droplet size, physical stability and rheology
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Development of W/O emulsion for encapsulation of “Pitanga” (Eugenia uniflora L.) leaf hydroethanolic extract droplet size, physical stability and rheology

Larissa Tessaro Milena Martelli-Tosi; Paulo José do Amaral Sobral

Food Science and Technology Campinas v. 42, art. e65320, p. 1-8, 2022

Campinas 2022

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

14
An overview of mycotoxins, their pathogenic effects, foods where they are found and their diagnostic biomarkers
An overview of mycotoxins, their pathogenic effects, foods where they are found and their diagnostic biomarkers
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An overview of mycotoxins, their pathogenic effects, foods where they are found and their diagnostic biomarkers

João Victor Batista da Silva Carlos Augusto Fernandes de Oliveira; Leandra Naira Zambelli Ramalho

Food Science and Technology Campinas v. 42, art. e48520, p. 1-9, 2022

Campinas 2022

Localização: FMRP - Fac. Medicina de Ribeirão Preto    (pcd 3020214 Acervo Digital ) e outros locais(Acessar)

15
Use of spray nozzles to recover dissolved methane from an Upflow Anaerobic Sludge Blanket (UASB) reactor effluent
Use of spray nozzles to recover dissolved methane from an Upflow Anaerobic Sludge Blanket (UASB) reactor effluent
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Use of spray nozzles to recover dissolved methane from an Upflow Anaerobic Sludge Blanket (UASB) reactor effluent

Cássio Minghini Quirino dos Santos Cynthia Ditchfield; Giovana Tommaso; Rogers Ribeiro

Water Science and Technology London v. 85, n. 5, p. 1538-1548, 2022

London 2022

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

16
Brazil nut (Bertholletia excelsa) oil emulsions stabilized with thermally treated soy protein isolate for vitamin D3 encapsulation
Brazil nut (Bertholletia excelsa) oil emulsions stabilized with thermally treated soy protein isolate for vitamin D3 encapsulation
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Brazil nut (Bertholletia excelsa) oil emulsions stabilized with thermally treated soy protein isolate for vitamin D3 encapsulation

Leticia dos Santos Ferreira Thais Carvalho Brito-Oliveira; Samantha Cristina de Pinho

Food Science and Technology Campinas v. 42, art. e17521, p. 1-11, 2022

Campinas 2022

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

17
Active compounds from the industrial residue of dry camu-camu
Active compounds from the industrial residue of dry camu-camu
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Active compounds from the industrial residue of dry camu-camu

Patrícia Argemira da Costa Araújo Vitor Augusto dos Santos Garcia; Denise Osiro; Daiane de Souza França; Fernanda Maria Vanin; Rosemary Aparecida de Carvalho

Food Science and Technology Campinas v. 42, art. e05321, p. 1-13, 2022

Campinas 2022

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

18
Effect of straight dough X pre-fermented dough method on composite wheat breads characteristics
Effect of straight dough X pre-fermented dough method on composite wheat breads characteristics
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Effect of straight dough X pre-fermented dough method on composite wheat breads characteristics

Raíssa Oliveira Luiz Fernanda Maria Vanin

Food Science and Technology Campinas v. 42, art. e64420, p. 1-7, 2022

Campinas 2022

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

19
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
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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)

20
Co-encapsulation of guarana extracts and probiotics increases probiotic survivability and simultaneously delivers bioactive compounds in simulated gastrointestinal fluids
Co-encapsulation of guarana extracts and probiotics increases probiotic survivability and simultaneously delivers bioactive compounds in simulated gastrointestinal fluids
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Co-encapsulation of guarana extracts and probiotics increases probiotic survivability and simultaneously delivers bioactive compounds in simulated gastrointestinal fluids

Marluci Palazzolli Silva Milena Martelli-Tosi; Adna Prado Massarioli; Priscilla Siqueira Melo; Severino Matias Alencar; Carmen Silvia Favaro-Trindade

LWT - Food Science and Technology Amsterdam v. 161, art. 113351, p. 1-11, March 2022

Amsterdam 2022

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

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