Result Number | Material Type | Add to My Shelf Action | Record Details and Options |
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1 |
Material Type: Artigo
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Effect of soaking and extrusion conditions on antinutrients and protein digestibility of legume seedsAbd El-Hady, E.A ; Habiba, R.AFood science & technology, 2003-05, Vol.36 (3), p.285-293 [Periódico revisado por pares]Oxford: Elsevier LtdTexto completo disponível |
2 |
Material Type: Artigo
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Characterization of potential probiotic lactic acid bacteria isolated from camel milkAbushelaibi, Aisha ; Al-Mahadin, Suheir ; El-Tarabily, Khaled ; Shah, Nagendra P. ; Ayyash, MutamedFood science & technology, 2017-06, Vol.79, p.316-325 [Periódico revisado por pares]Elsevier LtdTexto completo disponível |
3 |
Material Type: Artigo
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Thermal inactivation of peroxidase during blanching of butternut squashAgüero, 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 LtdTexto completo disponível |
4 |
Material Type: Artigo
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Thermal behavior of malonylglucoside isoflavones in soybean flour analyzed by RPHPLC/DAD and eletrospray ionization mass spectrometryClaudio Lima de Aguiar Renato Haddad; Marcos N Eberlin; Mercedes Concórdia Carrão-Panizzi; Siu Mui Tsai; Yong Kun ParkLWT - Food Science and Technology Amsterdan v. 48, n. 1, p. 114-119, 2012Amsterdan 2012Item não circula. Consulte sua biblioteca.(Acessar) |
5 |
Material Type: Artigo
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Thermal behavior of malonylglucoside isoflavones in soybean flour analyzed by RPHPLC/DAD and eletrospray ionization mass spectrometryClaudio Lima de Aguiar Renato Haddad; Marcos N Eberlin; Mercedes Concórdia Carrão-Panizzi; Siu Mui Tsai; Yong Kun ParkLWT - Food Science and Technology Amsterdan v. 48, n. 1, p. 114-119, 2012Amsterdan 2012Item não circula. Consulte sua biblioteca.(Acessar) |
6 |
Material Type: Artigo
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Development of enzymic time-temperature integrators with rapid detection for evaluation of continuous HTST pasteurization processesHelena 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. 2012Amsterdam 2012Item não circula. Consulte sua biblioteca.(Acessar) |
7 |
Material Type: Artigo
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Development of enzymic time-temperature integrators with rapid detection for evaluation of continuous HTST pasteurization processesHelena 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. 2012Amsterdam 2012Item não circula. Consulte sua biblioteca.(Acessar) |
8 |
Material Type: Artigo
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Proteolytic activity of Lactobacillus strains on soybean proteinsAguirre, Laura ; Hebert, Elvira M. ; Garro, Marisa S. ; Savoy de Giori, GracielaFood science & technology, 2014-12, Vol.59 (2), p.780-785 [Periódico revisado por pares]Kidlington: Elsevier LtdTexto completo disponível |
9 |
Material Type: Artigo
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Improving the textural properties of an acid-coagulated (Karish) cheese using exopolysaccharide producing culturesAhmed, 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 LtdTexto completo disponível |
10 |
Material Type: Artigo
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Effectiveness of scallop powder ice in reducing bacterial load on fresh whole fish and in the melted ice waterAhmed, Sunzid ; Akand, Nahinur Rahman ; Islam, Md. Tanvir ; -Mamun, Arafat-Al ; Bari, Md. LatifulFood science & technology, 2015-11, Vol.64 (1), p.270-274 [Periódico revisado por pares]Elsevier LtdTexto completo disponível |