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Resultados de 1 a 10 de 118  para Produção Intelectual da USP

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Refinado por: Nome da Publicação: LWT - Food Science and Technology remover
Result Number Material Type Add to My Shelf Action Record Details and Options
1
Canola oil thermal oxidation during oven test and microwave heating
Canola oil thermal oxidation during oven test and microwave heating
Material Type:
Artigo 		Adicionar ao Meu Espaço

Canola oil thermal oxidation during oven test and microwave heating

Thais Maria Ferreira de Souza Vieira Marisa Aparecida Bismara Regitano-D'Arce

LWT - Food Science and Technology Amsterdam v. 34, n. 4, p. 215-221, June 2001

Amsterdam 2001

Acesso online

2
Canola oil thermal oxidation during oven test and microwave heating
Canola oil thermal oxidation during oven test and microwave heating
Material Type:
Artigo 		Adicionar ao Meu Espaço

Canola oil thermal oxidation during oven test and microwave heating

Thais Maria Ferreira de Souza Vieira Marisa Aparecida Bismara Regitano-D'Arce

LWT - Food Science and Technology Amsterdam v. 34, n. 4, p. 215-221, June 2001

Amsterdam 2001

Acesso online

3
Physical, textural and sensory characteristics of 7-day frozen part-baked French bread
Physical, textural and sensory characteristics of 7-day frozen part-baked French bread
Material Type:
Artigo 		Adicionar ao Meu Espaço

Physical, textural and sensory characteristics of 7-day frozen part-baked French bread

Laura Gonçalves Carr Maria Auxiliadora de Brito Rodas; Jussara Carvalho de Moura Della Torre 1960-; Carmen Cecília Tadini 1954-

LWT - Food Science and Technology Zurich v.39, n.5, p.540-547, June, 2006

Zurich 2006

Item não circula. Consulte sua biblioteca.(Acessar)

4
Physical, textural and sensory characteristics of 7-day frozen part-baked French bread
Physical, textural and sensory characteristics of 7-day frozen part-baked French bread
Material Type:
Artigo 		Adicionar ao Meu Espaço

Physical, textural and sensory characteristics of 7-day frozen part-baked French bread

Laura Gonçalves Carr Maria Auxiliadora de Brito Rodas; Jussara Carvalho de Moura Della Torre 1960-; Carmen Cecília Tadini 1954-

LWT - Food Science and Technology Zurich v.39, n.5, p.540-547, June, 2006

Zurich 2006

Item não circula. Consulte sua biblioteca.(Acessar)

5
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)

6
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)

7
Inulin and oligofructose improve sensory quality and increase the probiotic viable count in potentially synbiotic petit-suisse cheese
Inulin and oligofructose improve sensory quality and increase the probiotic viable count in potentially synbiotic petit-suisse cheese
Material Type:
Artigo 		Adicionar ao Meu Espaço

Inulin and oligofructose improve sensory quality and increase the probiotic viable count in potentially synbiotic petit-suisse cheese

Haíssa Roberta Cardarelli Flávia Carolina Alonso Buriti; Inar Alves de Castro; Susana Marta Isay Saad

LWT - Food Science and Technology Amsterdam v.41, n.6, p.1037-1046, 2008

Amsterdam 2008

Item não circula. Consulte sua biblioteca.(Acessar)

8
Inulin and oligofructose improve sensory quality and increase the probiotic viable count in potentially synbiotic petit-suisse cheese
Inulin and oligofructose improve sensory quality and increase the probiotic viable count in potentially synbiotic petit-suisse cheese
Material Type:
Artigo 		Adicionar ao Meu Espaço

Inulin and oligofructose improve sensory quality and increase the probiotic viable count in potentially synbiotic petit-suisse cheese

Haíssa Roberta Cardarelli Flávia Carolina Alonso Buriti; Inar Alves de Castro; Susana Marta Isay Saad

LWT - Food Science and Technology Amsterdam v.41, n.6, p.1037-1046, 2008

Amsterdam 2008

Item não circula. Consulte sua biblioteca.(Acessar)

9
Thermal properties and resistant starch content of green banana flour (Musa cavendishii) produced at different drying conditions
Thermal properties and resistant starch content of green banana flour (Musa cavendishii) produced at different drying conditions
Material Type:
Artigo 		Adicionar ao Meu Espaço

Thermal properties and resistant starch content of green banana flour (Musa cavendishii) produced at different drying conditions

Tatiana Beatrís Tribess Juan Pablo Hernádez-Uribe; Maria Guadalupe C Méndez-Montealvo; Elizabete Wenzel de Menezes; Luiz Arturo Bello-Perez; Carmen Cecília Tadini 1954-

LWT - Food Science and Technology London v. 42, n. 5, p. 1022-1025, jun. 2009

London 2009

Item não circula. Consulte sua biblioteca.(Acessar)

10
Thermal properties and resistant starch content of green banana flour (Musa cavendishii) produced at different drying conditions
Thermal properties and resistant starch content of green banana flour (Musa cavendishii) produced at different drying conditions
Material Type:
Artigo 		Adicionar ao Meu Espaço

Thermal properties and resistant starch content of green banana flour (Musa cavendishii) produced at different drying conditions

Tatiana Beatrís Tribess Juan Pablo Hernádez-Uribe; Maria Guadalupe C Méndez-Montealvo; Elizabete Wenzel de Menezes; Luiz Arturo Bello-Perez; Carmen Cecília Tadini 1954-

LWT - Food Science and Technology London v. 42, n. 5, p. 1022-1025, jun. 2009

London 2009

Item não circula. Consulte sua biblioteca.(Acessar)

Resultados de 1 a 10 de 118  para Produção Intelectual da USP

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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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