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1
2,2-diphenyl-1-picrylhydrazil free radical scavening activity of antioxidant mixtures evaluated by response surface methodology
2,2-diphenyl-1-picrylhydrazil free radical scavening activity of antioxidant mixtures evaluated by response surface methodology
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

2,2-diphenyl-1-picrylhydrazil free radical scavening activity of antioxidant mixtures evaluated by response surface methodology

Inar Alves de Castro Marcelo Macedo Rogero; Roberto Moraes Junqueira; Mariana Magalhães Carrapeiro; Simpósio Latino Americano de Ciência de Alimentos (6. 2005 Campinas, SP)

Resumos Campinas : UNICAMP, 2005

Campinas UNICAMP 2005

Item não circula. Consulte sua biblioteca.(Acessar)

2
Synergism between soybean lipoxygenase and ascorbic acid in colour and sensory properties of wheat bread
Synergism between soybean lipoxygenase and ascorbic acid in colour and sensory properties of wheat bread
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Synergism between soybean lipoxygenase and ascorbic acid in colour and sensory properties of wheat bread

Roberto Moraes Junqueira Inar Alves de Castro; Semana Farmacêutica de Ciência e Tecnologia da FCF-USP 11 2006 São Paulo, SP, Brasil

Revista Brasileira de Ciências Farmacêuticas São Paulo v. 42, supl.1, p.24 res.FCF044, 2006

São Paulo 2006

Item não circula. Consulte sua biblioteca.(Acessar)

3
Estudo da interação entre lipoxigenase da soja e ácido ascórbico nas propriedades reológicas e sensoriais de pães
Estudo da interação entre lipoxigenase da soja e ácido ascórbico nas propriedades reológicas e sensoriais de pães
Material Type:
Dissertação de Mestrado 		Adicionar ao Meu Espaço

Estudo da interação entre lipoxigenase da soja e ácido ascórbico nas propriedades reológicas e sensoriais de pães

Roberto Moraes Junqueira Junior Inar Alves de Castro

2007

Localização: CQ - Conjunto das Químicas    (T 641 J95e )(Acessar)

4
Evaluation of lipoxygenase effect on quality of bread prepared with different wheat flour strength and proofing time
Evaluation of lipoxygenase effect on quality of bread prepared with different wheat flour strength and proofing time
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Evaluation of lipoxygenase effect on quality of bread prepared with different wheat flour strength and proofing time

Roberto Moraes Junqueira Fabrício Rocha; Maurilio Alves Moreira; Inar Alves de Castro; Semana Farmacêutica de Ciência e Tecnologia da FCF-USP 11 2006 São Paulo, SP, Brasil

Revista Brasileira de Ciências Farmacêuticas São Paulo v. 42, supl.1, p.9 res.FCF013, 2006

São Paulo 2006

Item não circula. Consulte sua biblioteca.(Acessar)

5
Free radical scavenger and antioxidant capacity correlation of tocopherol and trolox measured by three in vitro methodologies
Free radical scavenger and antioxidant capacity correlation of tocopherol and trolox measured by three in vitro methodologies
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Free radical scavenger and antioxidant capacity correlation of tocopherol and trolox measured by three in vitro methodologies

Inar Alves de Castro Marcelo Macedo Rogero; Roberto Moraes Junqueira Junior; Mariana Magalhães Carrapeiro; Congresso Nacional da Sociedade Brasileira de Alimentação e Nutrição (8. 2005 São Paulo, SP)

Nutrire: Revista da Sociedade Brasileira de Alimentação e Nutrição=Journal of the Brazilian Society of Food and Nutrition São Paulo v. 30, supl., p.285 res.PO-16-169, 2005

São Paulo 2005

Item não circula. Consulte sua biblioteca.(Acessar)

6
Effect of proofing time and wheat flour strength on bleaching, sensory characteristics, and volume of French breads with added soybean lipoxygenase
Effect of proofing time and wheat flour strength on bleaching, sensory characteristics, and volume of French breads with added soybean lipoxygenase
Material Type:
Artigo 		Adicionar ao Meu Espaço

Effect of proofing time and wheat flour strength on bleaching, sensory characteristics, and volume of French breads with added soybean lipoxygenase

Roberto Moraes Junqueira Fabrício Rocha; Maurílio Alves Moreira; Inar Alves de Castro

Cereal Chemistry St. Paul v. 84, n. 5, p. 443-449, 2007

St. Paul 2007

Item não circula. Consulte sua biblioteca.(Acessar)

7
Synergism between lipoxygenase-active soybean flour and ascorbic acid on rheological and sensory properties of wheat bread
Synergism between lipoxygenase-active soybean flour and ascorbic acid on rheological and sensory properties of wheat bread
Material Type:
Artigo 		Adicionar ao Meu Espaço

Synergism between lipoxygenase-active soybean flour and ascorbic acid on rheological and sensory properties of wheat bread

Roberto Moraes Junqueira Maria Lucia Cocato; Célia Colli; Inar Alves de Castro

Journal of the Science of Food and Agriculture London v.88, n.2, p.194-198, 2008

London 2008

Item não circula. Consulte sua biblioteca.(Acessar)

8
Synergism between lipoxygenase-active soybean flour and ascorbic acid on rheological and sensory properties of wheat bread
Synergism between lipoxygenase-active soybean flour and ascorbic acid on rheological and sensory properties of wheat bread
Material Type:
Artigo 		Adicionar ao Meu Espaço

Synergism between lipoxygenase-active soybean flour and ascorbic acid on rheological and sensory properties of wheat bread

Roberto Moraes Junqueira Maria Lucia Cocato; Célia Colli; Inar Alves de Castro

Journal of the Science of Food and Agriculture London v.88, n.2, p.194-198, 2008

London 2008

Item não circula. Consulte sua biblioteca.(Acessar)

9
Effect of proofing time and wheat flour strength on bleaching, sensory characteristics, and volume of French breads with added soybean lipoxygenase
Effect of proofing time and wheat flour strength on bleaching, sensory characteristics, and volume of French breads with added soybean lipoxygenase
Material Type:
Artigo 		Adicionar ao Meu Espaço

Effect of proofing time and wheat flour strength on bleaching, sensory characteristics, and volume of French breads with added soybean lipoxygenase

Roberto Moraes Junqueira Fabrício Rocha; Maurílio Alves Moreira; Inar Alves de Castro

Cereal Chemistry St. Paul v. 84, n. 5, p. 443-449, 2007

St. Paul 2007

Item não circula. Consulte sua biblioteca.(Acessar)

10
2,2-diphenyl-1-picrylhydrazil free radical scavenging activity of antioxidant mixtures evaluated by response surface methodology
2,2-diphenyl-1-picrylhydrazil free radical scavenging activity of antioxidant mixtures evaluated by response surface methodology
Material Type:
Artigo 		Adicionar ao Meu Espaço

2,2-diphenyl-1-picrylhydrazil free radical scavenging activity of antioxidant mixtures evaluated by response surface methodology

Inar Alves de Castro Marcelo Macedo Rogero; Roberto Moraes Junqueira; Mariana Magalhães Carrapeiro

International Journal of Food Science and Technology Oxford v. 41, suppl.1, p. 59-67, 2006

Oxford 2006

Item não circula. Consulte sua biblioteca.(Acessar)

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Deste Autor:

  1. Castro, I
  2. Junqueira, R
  3. Rogero, M
  4. Carrapeiro, M
  5. Moreira, M

Neste Assunto:

  1. Ácidos Ascórbicos
  2. Bioquímica De Alimentos
  3. Lipoxigenase
  4. Radicais Livres
  5. Antioxidantes (Atividade)

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

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