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1
A novel low-temperature procedure for oleogelation of heat-sensitive oils oleogels based on tucumã oil and ethyl cellulose
A novel low-temperature procedure for oleogelation of heat-sensitive oils oleogels based on tucumã oil and ethyl cellulose
Material Type:
Artigo 		Adicionar ao Meu Espaço

A novel low-temperature procedure for oleogelation of heat-sensitive oils oleogels based on tucumã oil and ethyl cellulose

Priscila Dayane de Freitas Santos Shaghayegh Keshanidokht; Saket Kumar; Mathias Porsmose Clausen; Matias Alejandro Via; Carmen Silvia Favaro-Trindade; Mogens Larsen Andersen; Jens Risbo

LWT - Food Science and Technology Amsterdam v. 193, art. 115776, p. 1-11, 2024

Amsterdam 2024

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2024 Nov )(Acessar)

2
Acerola by-product may improve the in vitro gastrointestinal resistance of probiotic strains in a plant-based fermented beverage
Acerola by-product may improve the in vitro gastrointestinal resistance of probiotic strains in a plant-based fermented beverage
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Acerola by-product may improve the in vitro gastrointestinal resistance of probiotic strains in a plant-based fermented beverage

Antônio Diogo Silva Vieira Carolina Battistini; Raquel Bedani; Susana Marta Isay Saad

LWT - Food Science and Technology Amsterdam v. 141 , p. 1-8 art. 110858, 2021

Amsterdam 2021

Item não circula. Consulte sua biblioteca.(Acessar)

3
Acidification rates of probiotic bacteria in Minas frescal cheese whey
Acidification rates of probiotic bacteria in Minas frescal cheese whey
Material Type:
Artigo 		Adicionar ao Meu Espaço

Acidification rates of probiotic bacteria in Minas frescal cheese whey

Keila Emilio de Almeida A. Y Tamine; Maricê Nogueira de Oliveira

LWT - Food Science and Technology Amsterdam v. 41, n. 2, p. 311-316, 2007

Amsterdam 2007

Item não circula. Consulte sua biblioteca.(Acessar)

4
Acidification rates of probiotic bacteria in Minas frescal cheese whey
Acidification rates of probiotic bacteria in Minas frescal cheese whey
Material Type:
Artigo 		Adicionar ao Meu Espaço

Acidification rates of probiotic bacteria in Minas frescal cheese whey

Keila Emilio de Almeida A. Y Tamine; Maricê Nogueira de Oliveira

LWT - Food Science and Technology Amsterdam v. 41, n. 2, p. 311-316, 2007

Amsterdam 2007

Item não circula. Consulte sua biblioteca.(Acessar)

5
Acrylamide mitigation in French fries using native L-asparaginase from Aspergillus oryzae CCT 3940
Acrylamide mitigation in French fries using native L-asparaginase from Aspergillus oryzae CCT 3940
Material Type:
Artigo 		Adicionar ao Meu Espaço

Acrylamide mitigation in French fries using native L-asparaginase from Aspergillus oryzae CCT 3940

Fernanda Furlan Gonçalves Dias Stanislau Bogusz Junior; Leandro Wang Hantão; Fabio Augusto; Hélia Harumi Sato

LWT - Food Science and Technology Londres v. 73, p. 222-229, 2017

Londres 2017

Localização: IQSC - Inst. Química de São Carlos    (P16394 )(Acessar)

6
Application of soluble fibres in the osmotic dehydration of pineapples and reuse of effluent in a beverage fermented by water kefir
Application of soluble fibres in the osmotic dehydration of pineapples and reuse of effluent in a beverage fermented by water kefir
Material Type:
Artigo 		Adicionar ao Meu Espaço

Application of soluble fibres in the osmotic dehydration of pineapples and reuse of effluent in a beverage fermented by water kefir

Rafael Resende Maldonado Ana Júlia Rocha Mendes Pedreira; Leonardo Buzaneli Cristianini; Maria Fernanda Guidi; Marina Oliveira Capato; Patrícia Félix Ávila; Rosana Goldbeck; Eliana Setsuko Kamimura

LWT - Food Science and Technology Amsterdam v. 132, art. 109819, p. 1-9, 2020

Amsterdam 2020

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2020 App )(Acessar)

7
Application of spray drying for production of microparticles containing the carotenoid-rich tucumã oil (Astrocaryum vulgare Mart.)
Application of spray drying for production of microparticles containing the carotenoid-rich tucumã oil (Astrocaryum vulgare Mart.)
Material Type:
Artigo 		Adicionar ao Meu Espaço

Application of spray drying for production of microparticles containing the carotenoid-rich tucumã oil (Astrocaryum vulgare Mart.)

Priscila Dayane de Freitas Santos Fernanda Thaís Vieira Rubio; Júlio Cesar de Carvalho Balieiro; Marcelo Thomazini; Carmen Silvia Fávaro-Trindade

LWT - Food Science and Technology Amsterdam v. 143, art. 111106, p. 1-8, 2021

Amsterdam 2021

Localização: FMVZ - Fac. Med. Vet. e Zootecnia    (BAJ - 133 ) e outros locais(Acessar)

8
Assessing the association between phenolic compounds and the antioxidant activity of Brazilian red wines using chemometrics
Assessing the association between phenolic compounds and the antioxidant activity of Brazilian red wines using chemometrics
Material Type:
Artigo 		Adicionar ao Meu Espaço

Assessing the association between phenolic compounds and the antioxidant activity of Brazilian red wines using chemometrics

D Granato F. C. U Katayama; Inar Alves de Castro

LWT - Food Science and Technology London v. 43, n. 10, p. 1542-1549, 2010

London 2010

Item não circula. Consulte sua biblioteca.(Acessar)

9
Assessing the association between phenolic compounds and the antioxidant activity of Brazilian red wines using chemometrics
Assessing the association between phenolic compounds and the antioxidant activity of Brazilian red wines using chemometrics
Material Type:
Artigo 		Adicionar ao Meu Espaço

Assessing the association between phenolic compounds and the antioxidant activity of Brazilian red wines using chemometrics

D Granato F. C. U Katayama; Inar Alves de Castro

LWT - Food Science and Technology London v. 43, n. 10, p. 1542-1549, 2010

London 2010

Item não circula. Consulte sua biblioteca.(Acessar)

10
Assessing the use of different chemometric techniques to discriminate low-fat and full-fat yogurts
Assessing the use of different chemometric techniques to discriminate low-fat and full-fat yogurts
Material Type:
Artigo 		Adicionar ao Meu Espaço

Assessing the use of different chemometric techniques to discriminate low-fat and full-fat yogurts

Adriano Gomes da Cruz Rafael Silva Cadena; Mariana Battaglin Villas Boas Alvaro; Anderson de Souza Sant'Ana; Carlos Augusto Fernandes de Oliveira; José de Assis Fonseca Faria

LWT - Food Science and Technology Amsterdam v. 50, n. 1, p. 210-214, 2013

Amsterdam 2013

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2013 Ass )(Acessar)

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Deste Autor:

  1. Oliveira, M
  2. Fávaro-Trindade, C
  3. Tadini, C
  4. Silva, A
  5. Trindade, M

Neste Assunto:

  1. Probióticos
  2. Análise Sensorial De Alimentos
  3. Lactobacillus
  4. Microencapsulação
  5. Iogurte

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

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