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Resultados de 1 a 10 de 1.235  para Produção Intelectual da USP

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1
Brazil low cost protein concentrate by biomass from water hyacinth ( eichhornia cassipes )
Brazil low cost protein concentrate by biomass from water hyacinth ( eichhornia cassipes )
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Brazil low cost protein concentrate by biomass from water hyacinth ( eichhornia cassipes )

M O Andrade World Congress of Food Science and Technology (7. 1987 Singapore)

Book of Abstracts Singapore : Singapore Institute of Food Science & Technology, 1987

Singapore Singapore Institute of Food Science & Technology 1987

Item não circula. Consulte sua biblioteca.(Acessar)

2
Nutritive values of fresh and processed fish - pimelodus clarias
Nutritive values of fresh and processed fish - pimelodus clarias
Material Type:
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Nutritive values of fresh and processed fish - pimelodus clarias

M O Andrade World Congress of Food Science and Technology (7. 1987 Singapore)

Book of Abstracts Singapore : Singapore Institute of Food Science & Technology, 1987

Singapore Singapore Institute of Food Science & Technology 1987

Item não circula. Consulte sua biblioteca.(Acessar)

3
Brazilian cheese enrihed with calcium caseinat characterization by response surface analysis and principal component analysis
Brazilian cheese enrihed with calcium caseinat characterization by response surface analysis and principal component analysis
Material Type:
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Brazilian cheese enrihed with calcium caseinat characterization by response surface analysis and principal component analysis

Carmen Cecília Tadini 1954- World Congress of Food Science and Technology (10. 1999 Sidney)

Abstracts Sidney : Institute of Food Science and Technology, 1999

Sidney Australian Institute of Food Science and Technology 1999

Item não circula. Consulte sua biblioteca.(Acessar)

4
Investigation into the interaction effects of chemical compounds and heat treatment on polyphenolixidade activity of somu fruits and vegetables
Investigation into the interaction effects of chemical compounds and heat treatment on polyphenolixidade activity of somu fruits and vegetables
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Investigation into the interaction effects of chemical compounds and heat treatment on polyphenolixidade activity of somu fruits and vegetables

J N Nogueira M E M Almeida; World Congress of Food Science and Technology (8. 1991 Toronto)

Program and Abstracts Toronto : Canadian Institute of Food Science and Technology, 1991

Toronto Canadian Institute of Food Science and Technology 1991

Localização: ESALQ - Biblioteca Central    (E 1157 8/1991 abstracts ) e outros locais(Acessar)

5
Decaffeination of guaraná seeds (Paullinia cupana kunth, sapindaceae) by supercritical fluid extraction
Decaffeination of guaraná seeds (Paullinia cupana kunth, sapindaceae) by supercritical fluid extraction
Material Type:
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Decaffeination of guaraná seeds (Paullinia cupana kunth, sapindaceae) by supercritical fluid extraction

Aldo Adolar Maul Maricê Nogueira de Oliveira; World Congress of Food Science & Technology (10. 1999 Sidney)

Abstracts Sydney : Australian Institute of Food Science and Technology Incorporated, 1999

Sydney Australian Institute of Food Science and Technology Incorporated 1999

Item não circula. Consulte sua biblioteca.(Acessar)

6
Acidifying profile and viability of Lactobacillus acidophilus, Lactobacillus rhamnosus, and Bifidobacterium animalis subsp. lactis in milk-whey bases
Acidifying profile and viability of Lactobacillus acidophilus, Lactobacillus rhamnosus, and Bifidobacterium animalis subsp. lactis in milk-whey bases
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Acidifying profile and viability of Lactobacillus acidophilus, Lactobacillus rhamnosus, and Bifidobacterium animalis subsp. lactis in milk-whey bases

Keila Emílio de Almeida Maricê Nogueira de Oliveira; World Congress of Food Science & Technology 13 2006 Nantes, France

Anais Ontario : International Union of Food Science & Technology, 2006

Ontario International Union of Food Science & Technology 2006

Item não circula. Consulte sua biblioteca.(Acessar)

7
Effect of enzyme inactivation and processing temperature on flow behavior of banana purée
Effect of enzyme inactivation and processing temperature on flow behavior of banana purée
Material Type:
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Effect of enzyme inactivation and processing temperature on flow behavior of banana purée

Carmen Cecília Tadini 1954- E Freitas; World Congress of Food Science and Technology (10. 1999 Sidney)

Abstracts Sidney : Institute of Food Science and Technology, 1999

Sidney Australian Institute of Food Science and Technology 1999

Item não circula. Consulte sua biblioteca.(Acessar)

8
Use of antioxidants as pretreatment of bovine meat packed under modified atmosphere
Use of antioxidants as pretreatment of bovine meat packed under modified atmosphere
Material Type:
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Use of antioxidants as pretreatment of bovine meat packed under modified atmosphere

C. R. Abreu de Souza Maricê Nogueira de Oliveira; World Congress of Food Science & Technology (10. 1999 Sidney)

Abstracts Sidney : Australian Institute of Food Science and Technology Incorporated/International Union of Food Science and Technology, 1999

Sidney Australian Institute of Food Science and Technology Incorporated/International Union of Food Science and Technology 1999

Item não circula. Consulte sua biblioteca.(Acessar)

9
Presence of vitamin C in dehydrated bee pollen produced in georeferenced apiaries from southern Brazil
Presence of vitamin C in dehydrated bee pollen produced in georeferenced apiaries from southern Brazil
Material Type:
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Presence of vitamin C in dehydrated bee pollen produced in georeferenced apiaries from southern Brazil

José Augusto Gasparotto Sattler Bianca Rodrigues de Souza; Ligia Bicudo de Almeida-Muradian; World Congress of Food Science and Technology & Expo (IUFoST) (17. 2014 Montreal)

Book of Abstracts Montreal : Canadian Institute of Food Science and Technology, 2014

Montreal Canadian Institute of Food Science and Technology 2014

Item não circula. Consulte sua biblioteca.(Acessar)

10
Brazilian national program of school food-scholl nutritional state and meals nutritional value evaluation
Brazilian national program of school food-scholl nutritional state and meals nutritional value evaluation
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Brazilian national program of school food-scholl nutritional state and meals nutritional value evaluation

Marília Oetterer Marina Vieira da Silva; Gilma Lucazechi Sturion; Ana Maria Holland Ometto; Maria Angélica Penatti Pipitone; Maria Cristina Ortiz Furtuoso; World Congress of Food Science & Technology (10. 1999 Sidney)

Abstracts Sidney: Australian Institute of Food Science and Technology Incorporated, 1999

Sidney Australian Institute of Food Science and Technology Incorporated 1999

Localização: ESALQ - Biblioteca Central    (Biblioteca Tecnologia ) e outros locais(Acessar)

Resultados de 1 a 10 de 1.235  para Produção Intelectual da USP

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Deste Autor:

  1. Sobral, P
  2. Tadini, C
  3. Castro, I
  4. Lannes, S
  5. Oliveira, M

Neste Assunto:

  1. Antioxidantes
  2. Análise Sensorial De Alimentos
  3. Tecnologia De Alimentos
  4. Probióticos
  5. Proteínas

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

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