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1
Sensory comparison between meat products containingnextrused bovine rumen or extrused soy protein concentrate
Sensory comparison between meat products containingnextrused bovine rumen or extrused soy protein concentrate
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Sensory comparison between meat products containingnextrused bovine rumen or extrused soy protein concentrate

A C Conti-Silva José Alfredo Gomes Areas; Simpósio Latino Americano de Ciência de Alimentos (7. 2007 Campinas, SP)

Anais Campinas: FEA/UNICAMP: sbCTA, 2007

Campinas FEA/UNICAMP sbCTA 2007

Localização: FSP - Faculdade de Saúde Pública    (HNT-18-2009 ) e outros locais(Acessar)

2
Isolation of isovaleraldehyde, ethyl butyrate and butyric acid by dynamic headspace
Isolation of isovaleraldehyde, ethyl butyrate and butyric acid by dynamic headspace
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Isolation of isovaleraldehyde, ethyl butyrate and butyric acid by dynamic headspace

A C Conti-Silva Deborah Helena Markowicz Bastos; José Alfredo Gomes Areas; Simpósio Latino Americano de Ciência de Alimentos (7. 2007 Campinas, SP)

Anais Campinas: FEA/UNICAMP: sbCTA, 2007

Campinas FEA/UNICAMP sbCTA 2007

Localização: FSP - Faculdade de Saúde Pública    (HNT-25/2009 ) e outros locais(Acessar)

3
An exploratory study of pre-extrusion flavouring investigation with vitamins, amino acids, essential oils, natural aromas and seasonings
An exploratory study of pre-extrusion flavouring investigation with vitamins, amino acids, essential oils, natural aromas and seasonings
Material Type:
Artigo 		Adicionar ao Meu Espaço

An exploratory study of pre-extrusion flavouring investigation with vitamins, amino acids, essential oils, natural aromas and seasonings

Leonardo Heleno Milk Talita Maira Goss Milani; Ana Carolina Conti-Silva

Acta Scientiarum. Technology Maringa, PR v. 43, art. e49956, p. 1-9, 2021

Maringa, PR 2021

Item não circula. Consulte sua biblioteca.(Acessar)

4
Breakfast cereals with inulin obtained through thermoplastic extrusion chemical characteristics and physical and technological properties
Breakfast cereals with inulin obtained through thermoplastic extrusion chemical characteristics and physical and technological properties
Material Type:
Artigo 		Adicionar ao Meu Espaço

Breakfast cereals with inulin obtained through thermoplastic extrusion chemical characteristics and physical and technological properties

Suzane Martins Ferreira Vanessa Dias Capriles; Ana Carolina Conti-Silva

LWT - Food Science and Technology Amsterdam V.137, art. 110390, p.1-7, 2021

Amsterdam 2021

Item não circula. Consulte sua biblioteca.(Acessar)

5
Sensory acceptability of raw and extruded bovine rumen protein in processed meat products
Sensory acceptability of raw and extruded bovine rumen protein in processed meat products
Material Type:
Artigo 		Adicionar ao Meu Espaço

Sensory acceptability of raw and extruded bovine rumen protein in processed meat products

Ana Carolina Conti-Silva Maria Elisabeth Machado Pinto e Silva; José Alfredo Gomes Arêas

Meat Science Barking v. 88, n. 4, p. 652-656, Aug. 2011

Amsterdam 2011

Localização: FSP - Faculdade de Saúde Pública    (HNT-10/2011 )(Acessar)

6
The effects of extrusion conditions and the addition of volatile compounds and flavour enhancers to corn grits on the retention of the volatile compounds and texture of the extrudates
The effects of extrusion conditions and the addition of volatile compounds and flavour enhancers to corn grits on the retention of the volatile compounds and texture of the extrudates
Material Type:
Artigo 		Adicionar ao Meu Espaço

The effects of extrusion conditions and the addition of volatile compounds and flavour enhancers to corn grits on the retention of the volatile compounds and texture of the extrudates

Ana Carolina Conti-Silva Deborah Helena Markowicz Bastos; Jose Alfredo Gomes Arêas

International Journal of Food Science & Technology London v. 47, p. 1896-1902, 2012

London 2012

Acesso online. A biblioteca também possui exemplares impressos.

7
Physical and sensory characteristics of cheese-flavored expanded snacks obtained using butyric acid and cysteine as aroma precursors effects of extrusion temperature and sunflower oil content
Physical and sensory characteristics of cheese-flavored expanded snacks obtained using butyric acid and cysteine as aroma precursors effects of extrusion temperature and sunflower oil content
Material Type:
Artigo 		Adicionar ao Meu Espaço

Physical and sensory characteristics of cheese-flavored expanded snacks obtained using butyric acid and cysteine as aroma precursors effects of extrusion temperature and sunflower oil content

Michele Eliza Cortazzo Menis-Henrique Natália Soares Janzantti; Magali Monteiro; Ana Carolina Conti-Silva

LWT - Food Science and Technology Amsterdam v. 122, art. 109001, p. 1-9, 2020

Amsterdam 2020

Item não circula. Consulte sua biblioteca.(Acessar)

8
Sensory acceptability of raw and extruded bovine rumen protein in processed meat products
Sensory acceptability of raw and extruded bovine rumen protein in processed meat products
Material Type:
Artigo 		Adicionar ao Meu Espaço

Sensory acceptability of raw and extruded bovine rumen protein in processed meat products

Ana Carolina Conti-Silva Maria Elisabeth Machado Pinto e Silva; José Alfredo Gomes Arêas

Meat Science Barking v. 88, n. 4, p. 652-656, Aug. 2011

Amsterdam 2011

Localização: FSP - Faculdade de Saúde Pública    (HNT-10/2011 )(Acessar)

9
Umami Ingredient, a newly developed flavor enhancer from shiitake byproducts, in low-sodium products a study case of application in corn extruded snacks
Umami Ingredient, a newly developed flavor enhancer from shiitake byproducts, in low-sodium products a study case of application in corn extruded snacks
Material Type:
Artigo 		Adicionar ao Meu Espaço

Umami Ingredient, a newly developed flavor enhancer from shiitake byproducts, in low-sodium products a study case of application in corn extruded snacks

Samara dos Santos Harada-Padermo Liara Silva Dias-Faceto; Miriam Mabel Selani; Ana Carolina Conti-Silva; Thais Maria Ferreira de Souza Vieira

LWT - Food Science and Technology Amsterdam v. 138, art. 110806, p. 1-7, 2021

Amsterdam 2021

Item não circula. Consulte sua biblioteca.(Acessar)

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  1. Disponível na Biblioteca (5)
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