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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The combined effect of supercritical carbon dioxide and mild temperatures on pectin methylesterase inactivation in orange juiceThais Madoglio Sultani Ana Carolina Pereira Francisco; Gustavo César Dacanal; Alessandra Lopes de Oliveira; Rodrigo Rodrigues PetrusFood Science and Technology International London In Press, p. 1-12, 2023London 2023Localização: FZEA - Fac. Zoot. Eng. de Alimentos (PCD 2023 Com )(Acessar) |
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2 |
Material Type: Artigo
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Isoflavone profile and antioxidant activity of Brazilian soybean varietiesMaria Inês Genovese Neuza Mariko Aymoto Hassimotto; Franco Maria LajoloFood Science and Technology International London v. 11, n. 3, p. 205-211, 2005London 2005Item não circula. Consulte sua biblioteca.(Acessar) |
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3 |
Material Type: Artigo
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Sorption isotherm, glass transitions and state diagram for freeze-dried plum skin and pulpVânia Regina Nicoletti Telis Paulo José do Amaral Sobral; Javier Telis RomeroFood Science and Technology International London v. 12, n. 3, p. 181-187, 2006London 2006Acesso online. A biblioteca também possui exemplares impressos. |
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4 |
Material Type: Artigo
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Identification and characterisation of anthocyanins from wild mulberry (Morus nigra L.) growing in BrazilNeuza Mariko Aymoto Hassimotto Maria Inês Genovese; Franco Maria LajoloFood Science and Technology International London v. 13, n. 1, p. 17-25, 2007London 2007Item não circula. Consulte sua biblioteca.(Acessar) |
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5 |
Material Type: Artigo
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Effects of culture, pH and fat concentration on melting rate and sensory characteristics of probiotic fermented yellow mombin (Spondias mombin L) ice creamsCarmen Silvia Fávaro-Trindade Júlio Cesar de Carvalho Balieiro; P. F Dias; Flávia Amaral Sanino; Camila BoschiniFood Science and Technology International London v. 13, n. 4, p. 285-291, 2007London 2007Acesso online. A biblioteca também possui exemplares impressos. |
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6 |
Material Type: Artigo
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Thermal evaporation representation of rise in boiling point of grapefruit juiceJavier Telis Romero D Cantú-Lozano; Vânia Regina Nicoletti Telis; Ana Lúcia GabasFood Science and Technology International London v. 13, n. 3, p. 225-229, 2007London 2007Acesso online. A biblioteca também possui exemplares impressos. |
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7 |
Material Type: Artigo
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Bioactive compounds and antioxidant capacity of exotic fruits and commercial frozen pulps from BrazilMaria Inês Genovese Márcia da Silva Pinto; Any Elisa de Souza Schmidt Gonçalves; Franco Maria LajoloFood Science and Technology International New York v. 14, n. 3, p. 207-214, 2008New York 2008Acesso online |
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8 |
Material Type: Artigo
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Microcapsules of a casein hydrolysate production, characterization, and application in protein barsGlaucia Aguiar Rocha Marco Antonio Trindade; Flávia Maria Netto; Carmen Silvia Fávaro-TrindadeFood Science and Technology International London v. 15, n. 4, p. 407-413, 2009London 2009Acesso online. A biblioteca também possui exemplares impressos. |
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9 |
Material Type: Artigo
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Effects of optimized mixtures containing phenolic compounds on the oxidative stability of sausagesCaroline Dário Capitani M. K Hatano; M. F Marques; Inar Alves de CastroFood Science and Technology International London v. 19, n. 1, p. 69-77, 2013London 2013Item não circula. Consulte sua biblioteca.(Acessar) |
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10 |
Material Type: Artigo
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Effect of the partial substitution of soy proteins by highly methyl-esterified pectin on chemical and sensory characteristics of sausagesC. M Pereira M. F Marques; M. K Hatano; Inar Alves de CastroFood Science and Technology International London v. 16, n. 5, p. 401-407, 2010London 2010Item não circula. Consulte sua biblioteca.(Acessar) |