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1
Effect of soaking and extrusion conditions on antinutrients and protein digestibility of legume seeds
Effect of soaking and extrusion conditions on antinutrients and protein digestibility of legume seeds
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Effect of soaking and extrusion conditions on antinutrients and protein digestibility of legume seeds

Abd El-Hady, E.A ; Habiba, R.A

Food science & technology, 2003-05, Vol.36 (3), p.285-293 [Periódico revisado por pares]

Oxford: Elsevier Ltd

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2
Characterization of potential probiotic lactic acid bacteria isolated from camel milk
Characterization of potential probiotic lactic acid bacteria isolated from camel milk
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Characterization of potential probiotic lactic acid bacteria isolated from camel milk

Abushelaibi, Aisha ; Al-Mahadin, Suheir ; El-Tarabily, Khaled ; Shah, Nagendra P. ; Ayyash, Mutamed

Food science & technology, 2017-06, Vol.79, p.316-325 [Periódico revisado por pares]

Elsevier Ltd

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3
Thermal inactivation of peroxidase during blanching of butternut squash
Thermal inactivation of peroxidase during blanching of butternut squash
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Thermal inactivation of peroxidase during blanching of butternut squash

Agüero, M.V. ; Ansorena, M.R. ; Roura, S.I. ; del Valle, C.E.

Food science & technology, 2008-04, Vol.41 (3), p.401-407 [Periódico revisado por pares]

Oxford: Elsevier Ltd

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4
Thermal behavior of malonylglucoside isoflavones in soybean flour analyzed by RPHPLC/DAD and eletrospray ionization mass spectrometry
Thermal behavior of malonylglucoside isoflavones in soybean flour analyzed by RPHPLC/DAD and eletrospray ionization mass spectrometry
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Thermal behavior of malonylglucoside isoflavones in soybean flour analyzed by RPHPLC/DAD and eletrospray ionization mass spectrometry

Claudio Lima de Aguiar Renato Haddad; Marcos N Eberlin; Mercedes Concórdia Carrão-Panizzi; Siu Mui Tsai; Yong Kun Park

LWT - Food Science and Technology Amsterdan v. 48, n. 1, p. 114-119, 2012

Amsterdan 2012

Item não circula. Consulte sua biblioteca.(Acessar)

5
Thermal behavior of malonylglucoside isoflavones in soybean flour analyzed by RPHPLC/DAD and eletrospray ionization mass spectrometry
Thermal behavior of malonylglucoside isoflavones in soybean flour analyzed by RPHPLC/DAD and eletrospray ionization mass spectrometry
Material Type:
Artigo 		Adicionar ao Meu Espaço

Thermal behavior of malonylglucoside isoflavones in soybean flour analyzed by RPHPLC/DAD and eletrospray ionization mass spectrometry

Claudio Lima de Aguiar Renato Haddad; Marcos N Eberlin; Mercedes Concórdia Carrão-Panizzi; Siu Mui Tsai; Yong Kun Park

LWT - Food Science and Technology Amsterdan v. 48, n. 1, p. 114-119, 2012

Amsterdan 2012

Item não circula. Consulte sua biblioteca.(Acessar)

6
Development of enzymic time-temperature integrators with rapid detection for evaluation of continuous HTST pasteurization processes
Development of enzymic time-temperature integrators with rapid detection for evaluation of continuous HTST pasteurization processes
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Development of enzymic time-temperature integrators with rapid detection for evaluation of continuous HTST pasteurization processes

Helena de Fazio Aguiar Andre Shigueo Yamashita; Jorge Andrey Wilhelms Gut 1976-

LWT - Food Science and Technology Amsterdam v. 47, n. 1, p. 110-116, Jun. 2012

Amsterdam 2012

Item não circula. Consulte sua biblioteca.(Acessar)

7
Development of enzymic time-temperature integrators with rapid detection for evaluation of continuous HTST pasteurization processes
Development of enzymic time-temperature integrators with rapid detection for evaluation of continuous HTST pasteurization processes
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Artigo 		Adicionar ao Meu Espaço

Development of enzymic time-temperature integrators with rapid detection for evaluation of continuous HTST pasteurization processes

Helena de Fazio Aguiar Andre Shigueo Yamashita; Jorge Andrey Wilhelms Gut 1976-

LWT - Food Science and Technology Amsterdam v. 47, n. 1, p. 110-116, Jun. 2012

Amsterdam 2012

Item não circula. Consulte sua biblioteca.(Acessar)

8
Proteolytic activity of Lactobacillus strains on soybean proteins
Proteolytic activity of Lactobacillus strains on soybean proteins
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Proteolytic activity of Lactobacillus strains on soybean proteins

Aguirre, Laura ; Hebert, Elvira M. ; Garro, Marisa S. ; Savoy de Giori, Graciela

Food science & technology, 2014-12, Vol.59 (2), p.780-785 [Periódico revisado por pares]

Kidlington: Elsevier Ltd

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9
Improving the textural properties of an acid-coagulated (Karish) cheese using exopolysaccharide producing cultures
Improving the textural properties of an acid-coagulated (Karish) cheese using exopolysaccharide producing cultures
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Improving the textural properties of an acid-coagulated (Karish) cheese using exopolysaccharide producing cultures

Ahmed, N.H. ; El Soda, M. ; Hassan, A.N. ; Frank, J.

Food science & technology, 2005-12, Vol.38 (8), p.843-847 [Periódico revisado por pares]

Oxford: Elsevier Ltd

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10
Effectiveness of scallop powder ice in reducing bacterial load on fresh whole fish and in the melted ice water
Effectiveness of scallop powder ice in reducing bacterial load on fresh whole fish and in the melted ice water
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Effectiveness of scallop powder ice in reducing bacterial load on fresh whole fish and in the melted ice water

Ahmed, Sunzid ; Akand, Nahinur Rahman ; Islam, Md. Tanvir ; -Mamun, Arafat-Al ; Bari, Md. Latiful

Food science & technology, 2015-11, Vol.64 (1), p.270-274 [Periódico revisado por pares]

Elsevier Ltd

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