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Refinado por: Nome da Publicação: Food Science and Technology remover
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11
On probiotic yeasts in food development Saccharomyces boulardii, a trend
On probiotic yeasts in food development Saccharomyces boulardii, a trend
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On probiotic yeasts in food development Saccharomyces boulardii, a trend

Handray Fernandes de Souza Mariana Fronja Carosia; Carolina Pinheiro; Marina Vieira de Carvalho; Carlos Augusto Fernandes de Oliveira; Eliana Setsuko Kamimura

Food Science and Technology Campinas v. 42, art. e92931, p. 1-7, 2022

Campinas 2022

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

12
Comparing chemical and enzymatic synthesis of rich behenic lipids products technological and nutritional potential
Comparing chemical and enzymatic synthesis of rich behenic lipids products technological and nutritional potential
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Comparing chemical and enzymatic synthesis of rich behenic lipids products technological and nutritional potential

Julia Cristina Zuin Renata Luana de Pádua Gandra; Ana Paula Badan Ribeiro; Juliana Neves Rodrigues Ract; Juliana Alves Macedo; Gabriela Alves Macedo

Food Science and Technology Campinas v. 42, n. 6, p. 1-9, art. e105821, 2022

Campinas 2022

Item não circula. Consulte sua biblioteca.(Acessar)

13
Carcass characteristics and pork quality of pigs fed diets containing crude glycerin and ractopamine
Carcass characteristics and pork quality of pigs fed diets containing crude glycerin and ractopamine
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Carcass characteristics and pork quality of pigs fed diets containing crude glycerin and ractopamine

Imara Guimarães Lima Barros Cesar Augusto Pospissil Garbossa; Tatiane Mendonça Nogueira Carneiro de Albuquerque; Claudiana Esteves Couto; Sudário Roberto Silva Junior; Adriana Brasil Ferreira Pinto; Peter Bitencourt Faria; Luciana de Paula Naves

Food Science and Technology Campinas v. 42, p. 1-7, e14921, 2022

Campinas 2022

Localização: FMVZ - Fac. Med. Vet. e Zootecnia    (GAC - 20 )(Acessar)

14
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)

15
The influence of sexual maturity on the meat quality of free-range chickens
The influence of sexual maturity on the meat quality of free-range chickens
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The influence of sexual maturity on the meat quality of free-range chickens

Joanna Oliveira Marçal Giulia Piva Oliveira; Adriano Geraldo; José Rafael Miranda; Cesar Augusto Pospissil Garbossa; Lidiany Mendonça Zacaroni Lima; Peter Bitencourt Faria

Food Science and Technology Campinas v. 42, art. e07222, p. 1-9, 2022

Campinas 2022

Localização: FMVZ - Fac. Med. Vet. e Zootecnia    (GAC - 28 )(Acessar)

16
Structure and nutrition of dark chocolate with pequi mesocarp (Caryocar villosum (Alb.) Pers.)
Structure and nutrition of dark chocolate with pequi mesocarp (Caryocar villosum (Alb.) Pers.)
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Structure and nutrition of dark chocolate with pequi mesocarp (Caryocar villosum (Alb.) Pers.)

Natasha Dantas Lorenzo Orquídea Vasconcelos dos Santos; Suzana Caetano da Silva Lannes

Food Science and Technology Campinas v. 42, p. 12 art. e88021, 2022

Campinas 2022

Item não circula. Consulte sua biblioteca.(Acessar)

17
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)

18
Aflatoxin M1 biological decontamination methods in milk and cheese
Aflatoxin M1 biological decontamination methods in milk and cheese
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Artigo 		Adicionar ao Meu Espaço

Aflatoxin M1 biological decontamination methods in milk and cheese

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

Food Science and Technology Campinas, SP v. 42, art. e22920, p. 1-8, 2022

Campinas, SP 2022

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

19
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)

20
Detection of Listeria innocua in the dairy processing chain resistance to antibiotics and essential oils
Detection of Listeria innocua in the dairy processing chain resistance to antibiotics and essential oils
Material Type:
Artigo 		Adicionar ao Meu Espaço

Detection of Listeria innocua in the dairy processing chain resistance to antibiotics and essential oils

Mayara Cardoso da Rosa Raiza Iacuzio; Giovana Rueda Barbosa; Rodrigo De Castro Lisboa Pereira; Melina Cruzado-Bravo; Vera Lucia Mores Rall; Deyse Christina Vallim; Nathália Cristina Cirone Silva

Food Science and Technology Campinas, SP v. 42, art. e81421, p. 1-7, 2022

Campinas, SP 2022

Item não circula. Consulte sua biblioteca.(Acessar)

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Deste Autor:

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

Neste Assunto:

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

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

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