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Refinado por: Nome da Publicação: International Journal Of Food Science And Technology remover idioma: Inglês remover
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1
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)

2
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
Material Type:
Artigo 		Adicionar ao Meu Espaço

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)

3
A rapid HPLC-determination of ATP-related compounds and its application to herring stored under modified atmosphere
A rapid HPLC-determination of ATP-related compounds and its application to herring stored under modified atmosphere
Material Type:
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A rapid HPLC-determination of ATP-related compounds and its application to herring stored under modified atmosphere

ÖZOGUL, Fatih ; TAYLOR, K. D ; QUANTICK, Peter C ; ÖZOGUL, Yesim

International journal of food science & technology, 2000-12, Vol.35 (6), p.549-554 [Periódico revisado por pares]

Oxford: Blackwell Science

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4
A study on the acceptability and consumer attitude towards parboiled rice
A study on the acceptability and consumer attitude towards parboiled rice
Material Type:
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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)

5
A study on the acceptability and consumer attitude towards parboiled rice
A study on the acceptability and consumer attitude towards parboiled rice
Material Type:
Artigo 		Adicionar ao Meu Espaço

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
Antioxidants in fruits and vegetables - the millennium's health
Antioxidants in fruits and vegetables - the millennium's health
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Antioxidants in fruits and vegetables - the millennium's health

KAUR, Charanjit ; KAPOOR, Harish C

International journal of food science & technology, 2001-10, Vol.36 (7), p.703-725 [Periódico revisado por pares]

Oxford: Blackwell Science

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7
Application of microbial exopolysaccharides in packaging films for the food industry a review
Application of microbial exopolysaccharides in packaging films for the food industry a review
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Application of microbial exopolysaccharides in packaging films for the food industry a review

Beatriz Guevara Guerrero Kamila de Lima Santos; Eliana Setsuko Kamimura; Carlos Augusto Fernandes de Oliveira

International Journal of Food Science and Technology Chichester In Press, 2023

Chichester 2022

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2023 App )(Acessar)

8
Applying gelatine chitosan film loaded with nanoemulsified garlic essential oil/α-tocopherol as active packaging of slice d Omega-3 rich mortadella
Applying gelatine chitosan film loaded with nanoemulsified garlic essential oil/α-tocopherol as active packaging of slice d Omega-3 rich mortadella
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Applying gelatine chitosan film loaded with nanoemulsified garlic essential oil/α-tocopherol as active packaging of slice d Omega-3 rich mortadella

Luis Jaime Pérez-Córdoba Ana Caroline Pinheiro Xerez; Margarita Núñez de Villavicencio; Marco Antonio Trindade; Paulo José do Amaral Sobral

International Journal of Food Science and Technology Oxford v. 57, p. 6378-6388, 2022

Oxford 2022

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

9
Assessment of production efficiency, physicochemical properties and storage stability of spray-dried chlorophyllide, a natural food colourant, using gum Arabic, maltodextrin and soy protein isolate-based carrier systems
Assessment of production efficiency, physicochemical properties and storage stability of spray-dried chlorophyllide, a natural food colourant, using gum Arabic, maltodextrin and soy protein isolate-based carrier systems
Material Type:
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Assessment of production efficiency, physicochemical properties and storage stability of spray-dried chlorophyllide, a natural food colourant, using gum Arabic, maltodextrin and soy protein isolate-based carrier systems

Talita Aline Comunian Edneli Soraya Monterrey Quintero; Marcelo Thomazini; Júlio Cesar de Carvalho Balieiro; Pierpaolo Piccone; Paola Pittia; Carmen Silvia Fávaro-Trindade

International Journal of Food Science and Technology Malden v. 46, n. 6, p. 1259-1265, June 2011

Malden 2011

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2011 Ass )(Acessar)

10
Characteristics of collagen from the skin of clown featherback (Chitala ornata)
Characteristics of collagen from the skin of clown featherback (Chitala ornata)
Material Type:
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Characteristics of collagen from the skin of clown featherback (Chitala ornata)

Kittiphattanabawon, Phanat ; Benjakul, Soottawat ; Sinthusamran, Sittichoke ; Kishimura, Hideki

International journal of food science & technology, 2015-09, Vol.50 (9), p.1972-1978 [Periódico revisado por pares]

Oxford: Published for the Institute of Food Science and Technology (U.K.) by Blackwell Scientific Publications

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