skip to main content
Idioma:
Resultados 1 2 3 4 5 next page
Mostrar Somente
Refinado por: Nome da Publicação: Food Science and Technology remover
Result Number Material Type Add to My Shelf Action Record Details and Options
1
Biochemical compounds and structure evaluation of cocoa liquors from different origins and their derivative chocolates
Biochemical compounds and structure evaluation of cocoa liquors from different origins and their derivative chocolates
Material Type:
Artigo 		Adicionar ao Meu Espaço

Biochemical compounds and structure evaluation of cocoa liquors from different origins and their derivative chocolates

Vivian Siou San Chow Paulo Henrique dos Santos; Rosângela Torres; Jorge Mancini-Filho; Suzana Caetano da Silva Lannes

Food Science and Technology São Paulo v. 43, p. 1-11 art. e24123, 22105, 2023

São Paulo 2023

Item não circula. Consulte sua biblioteca.(Acessar)

2
Papaya seeds (Carica papaya L. var. Formosa) in different ripening stages unexplored agro-industrial residues as potential sources of proteins, fibers and oil as well as high antioxidant capacity
Papaya seeds (Carica papaya L. var. Formosa) in different ripening stages unexplored agro-industrial residues as potential sources of proteins, fibers and oil as well as high antioxidant capacity
Material Type:
Artigo 		Adicionar ao Meu Espaço

Papaya seeds (Carica papaya L. var. Formosa) in different ripening stages unexplored agro-industrial residues as potential sources of proteins, fibers and oil as well as high antioxidant capacity

Mércia da Silva Mesquita Priscila Dayane de Freitas Santos; Augusto Tasch Holkem; Marcelo Thomazini; Christianne Elisabete da Costa Rodrigues; Andrezza Maria Fernandes; Carmen Silvia Favaro-Trindade

Food Science and Technology Campinas v. 43, art. e105422, p. 1-9, 2023

Campinas 2023

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

3
Effect of the osmotic and adiabatic dehydration process on the nutritional composition of tomatoes
Effect of the osmotic and adiabatic dehydration process on the nutritional composition of tomatoes
Material Type:
Artigo 		Adicionar ao Meu Espaço

Effect of the osmotic and adiabatic dehydration process on the nutritional composition of tomatoes

Ana Carolina Loro Angela de Fátima Kanesaki Correia; Marta Helena Fillet Spoto

Food Science and Technology Campinas v. 43, art. e00030, p. 1-7, 2023

Campinas 2023

Item não circula. Consulte sua biblioteca.(Acessar)

4
Fermentation box cleaning can impair cacao seed fermentation
Fermentation box cleaning can impair cacao seed fermentation
Material Type:
Artigo 		Adicionar ao Meu Espaço

Fermentation box cleaning can impair cacao seed fermentation

Gildemberg Amorim Leal Júnior Tiago Marques Tito; Marcela Borges Martins Marques; Ana Paula Maria da Silva; Marcos Pinto Monteiro de Oliveira; Luiz Humberto Gomes; Irene da Silva Coelho; Antonio Vargas de Oliveira Figueira

Food Science and Technology v. 43, e109322, 2023

Campinas 2023

Item não circula. Consulte sua biblioteca.(Acessar)

5
Microbial contamination in the ethanol and cachaça fermentation process impacts and applications
Microbial contamination in the ethanol and cachaça fermentation process impacts and applications
Material Type:
Artigo 		Adicionar ao Meu Espaço

Microbial contamination in the ethanol and cachaça fermentation process impacts and applications

Amanda Cristina Dias de Oliveira Carlos Augusto Fernandes de Oliveira; Eliana Setsuko Kamimura

Food Science and Technology Campinas v. 43, art. e80422, p. 1-8, 2023

Campinas 2023

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

6
Pequi mesocarp: a new source of pectin to produce biodegradable film for application as food packaging
Pequi mesocarp: a new source of pectin to produce biodegradable film for application as food packaging
Material Type:
Artigo 		Adicionar ao Meu Espaço

Pequi mesocarp: a new source of pectin to produce biodegradable film for application as food packaging

Rafaela Anunciação Siqueira July Maendra Lopes Veras; Tainara Leal de Sousa; Patrícia Marques de Farias; Josemar Gonçalves de Oliveira Filho; Mirella Romanelli Vicente Bertolo; Mariana Buranelo Egea; Geovana Rocha Plácido

Food Science and Technology San Jose: Horizon Research Publishing v.42, p.71421, 2022

San Jose 2022

Localização: IQSC - Inst. Química de São Carlos    (P19984 )(Acessar)

7
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
Material Type:
Artigo 		Adicionar ao Meu Espaço

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)

8
Nutritional evaluation of Syagrus coronata kernels and development of cookies prepared with cassava flour and licuri kernels
Nutritional evaluation of Syagrus coronata kernels and development of cookies prepared with cassava flour and licuri kernels
Material Type:
Artigo 		Adicionar ao Meu Espaço

Nutritional evaluation of Syagrus coronata kernels and development of cookies prepared with cassava flour and licuri kernels

Rosemar Antoniassi Priscila Coutinho Miranda; Gleize Fiaes Ferreira; Thais Maria Ferreira Souza Vieira; Sidinea Cordeiro de Freitas; Marilia Ieda da Silveira Folegatti Matsuura

Food Science and Technology Campinas, SP v. 42, art. e69720, p. 1-7, 2022

Campinas, SP 2022

Item não circula. Consulte sua biblioteca.(Acessar)

9
Active compounds from the industrial residue of dry camu-camu
Active compounds from the industrial residue of dry camu-camu
Material Type:
Artigo 		Adicionar ao Meu Espaço

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)

10
Fungal metalloprotease generate whey-derived peptides that may be involved in apoptosis in B16F10 melanoma cells
Fungal metalloprotease generate whey-derived peptides that may be involved in apoptosis in B16F10 melanoma cells
Material Type:
Artigo 		Adicionar ao Meu Espaço

Fungal metalloprotease generate whey-derived peptides that may be involved in apoptosis in B16F10 melanoma cells

Youssef Ali Abou Hamin Neto Nathália Gonsales da Rosa Garzoni; Luciana Barbosa Coitinho; Lays Martin Sobral; Andréia Machado Leopoldino; Thaís Regiani Cataldi; Carlos Alberto Labate; Hamilton Cabral

Food Science and Technology Campinas, SP v. 42, art. e43022, p. 1-8, July 2022

Campinas, SP 2022

Item não circula. Consulte sua biblioteca.(Acessar)

Resultados 1 2 3 4 5 next page

Personalize Seus Resultados

  1. Editar

Refine Search Results

Mostrar Somente

  1. Disponível na Biblioteca (32)
  2. Recursos Online (3)

Data de Publicação 

De até
Refinar
  1. Antes de2010  (5)
  2. 2010Até2013  (11)
  3. 2014Até2016  (19)
  4. 2017Até2020  (34)
  5. Após 2020  (29)
  6. Mais opções open sub menu

Novas Pesquisas Sugeridas

Ignorar minha busca e procurar por tudo

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

Buscando em bases de dados remotas. Favor aguardar.