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1
International journal of food science & technology
International journal of food science & technology
Material Type:
Revista 		Adicionar ao Meu Espaço

International journal of food science & technology

Institute of Food Science and Technology

Oxford Blackwell Scientific 1987-

Localização: IQSC - Inst. Química de São Carlos     e outros locais(Acessar)

2
Effect of glutamate and inosinate on sensory and instrumental texture of extruded products
Effect of glutamate and inosinate on sensory and instrumental texture of extruded products
Material Type:
Artigo 		Adicionar ao Meu Espaço

Effect of glutamate and inosinate on sensory and instrumental texture of extruded products

Renata Cassar Fátima Aparecida Arantes Sardinha; José Alfredo Gomes Areas

International Journal of Food Science & Technology Oxford v. 43, n. 9, p. 1528 - 1533, 2008

Oxford 2008

Localização: FSP - Faculdade de Saúde Pública    (HNT-11/2008 )(Acessar)

3
Effect of glutamate and inosinate on sensory and instrumental texture of extruded products
Effect of glutamate and inosinate on sensory and instrumental texture of extruded products
Material Type:
Artigo 		Adicionar ao Meu Espaço

Effect of glutamate and inosinate on sensory and instrumental texture of extruded products

Renata Cassar Fátima Aparecida Arantes Sardinha; José Alfredo Gomes Areas

International Journal of Food Science & Technology Oxford v. 43, n. 9, p. 1528 - 1533, 2008

Oxford 2008

Localização: FSP - Faculdade de Saúde Pública    (HNT-11/2008 )(Acessar)

4
Thermal inactivation of polyphenoloxidase and peroxidase in green coconut (Cocos nucifera) water
Thermal inactivation of polyphenoloxidase and peroxidase in green coconut (Cocos nucifera) water
Material Type:
Artigo 		Adicionar ao Meu Espaço

Thermal inactivation of polyphenoloxidase and peroxidase in green coconut (Cocos nucifera) water

Nathalia da Cunha Murasaki Aliberti Rodrigo Martins Santiago Silva; Jorge Andrey Wilhelms Gut 1976-; Carmen Cecília Tadini 1954-

International Journal of Food Science & Technology v. 44, n.12, p. 2662-2668, 2009

Malden 2009

Item não circula. Consulte sua biblioteca.(Acessar)

5
Thermal inactivation of polyphenoloxidase and peroxidase in green coconut (Cocos nucifera) water
Thermal inactivation of polyphenoloxidase and peroxidase in green coconut (Cocos nucifera) water
Material Type:
Artigo 		Adicionar ao Meu Espaço

Thermal inactivation of polyphenoloxidase and peroxidase in green coconut (Cocos nucifera) water

Nathalia da Cunha Murasaki Aliberti Rodrigo Martins Santiago Silva; Jorge Andrey Wilhelms Gut 1976-; Carmen Cecília Tadini 1954-

International Journal of Food Science & Technology v. 44, n.12, p. 2662-2668, 2009

Malden 2009

Item não circula. Consulte sua biblioteca.(Acessar)

6
Wine industry residue as antioxidant in cooked chicken meat
Wine industry residue as antioxidant in cooked chicken meat
Material Type:
Artigo 		Adicionar ao Meu Espaço

Wine industry residue as antioxidant in cooked chicken meat

Ligianne Din Shirahigue Manuel Plata-Oviedo; Severino Matias de Alencar; Marisa Aparecida Bismara Regitano-D'Arce; Thais Maria Ferreira de Souza Vieira; Tatiane Luiza Cadorin Oldoni; Carmen Josefina Contreras Castillo

International Journal of Food Science & Technology Oxford v. 45, n. 5, p. 863-870, 2010

Oxford 2010

Item não circula. Consulte sua biblioteca.(Acessar)

7
Wine industry residue as antioxidant in cooked chicken meat
Wine industry residue as antioxidant in cooked chicken meat
Material Type:
Artigo 		Adicionar ao Meu Espaço

Wine industry residue as antioxidant in cooked chicken meat

Ligianne Din Shirahigue Manuel Plata-Oviedo; Severino Matias de Alencar; Marisa Aparecida Bismara Regitano-D'Arce; Thais Maria Ferreira de Souza Vieira; Tatiane Luiza Cadorin Oldoni; Carmen Josefina Contreras Castillo

International Journal of Food Science & Technology Oxford v. 45, n. 5, p. 863-870, 2010

Oxford 2010

Item não circula. Consulte sua biblioteca.(Acessar)

8
Production and physicochemical properties of resistant starch from hydrolysed wrinkled pea starch
Production and physicochemical properties of resistant starch from hydrolysed wrinkled pea starch
Material Type:
Artigo 		Adicionar ao Meu Espaço

Production and physicochemical properties of resistant starch from hydrolysed wrinkled pea starch

Luis Fernando Polesi Silene Bruder Silveira Sarmento; Célia Maria Landi Franco

International Journal of Food Science & Technology Oxford v. 46, p. 2257-2264, 2011

Oxford 2011

Acesso online

9
Production and physicochemical properties of resistant starch from hydrolysed wrinkled pea starch
Production and physicochemical properties of resistant starch from hydrolysed wrinkled pea starch
Material Type:
Artigo 		Adicionar ao Meu Espaço

Production and physicochemical properties of resistant starch from hydrolysed wrinkled pea starch

Luis Fernando Polesi Silene Bruder Silveira Sarmento; Célia Maria Landi Franco

International Journal of Food Science & Technology Oxford v. 46, p. 2257-2264, 2011

Oxford 2011

Acesso online

10
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.

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Deste Autor:

  1. Tadini, C
  2. Sobral, P
  3. Sarmento, S
  4. Contreras-Castillo, C
  5. Shirahigue, L

Neste Assunto:

  1. Filmes Comestíveis
  2. Textura
  3. Biopolímeros
  4. Extrusão
  5. Análise Sensorial De Alimentos

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

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