Ciência e Tecnologia de Alimentos
2013 33(2)
Tabla de Contenido
THE SCIENTIFIC JOURNAL ‘CIÊNCIA E TECNOLOGIA DE ALIMENTOS’ INTERNATIONALIZES ITS NAME TO FOOD SCIENCE AND TECHNOLOGY
[Nilson Evelázio de Souza ][Eliane Badiale Furlong ]
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COMPARATIVE ANALYSIS OF VITAMIN A AND IRON CONTENT IN FOOD ACCORDING TO DIFFERENT FOOD COMPOSITION TABLES AND NUTRITIONAL
EVALUATION SOFTWARE PROGRAMS
[Cristiane Barbosa CHAGAS ][Cláudia SAUNDERS ][Aline Bull Ferreira CAMPOS ][Jamile Lima NOGUEIRA ][Cristina Lucia da SILVA ][Priscila Dutra ALVES ][Andréa RAMALHO ]
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RHEOLOGY OF SPREADABLE GOAT CHEESE MADE WITH AUTOCHTHONOUS LACTIC CULTURES DIFFERING IN THEIR ABILITY TO PRODUCE
EXOPOLYSACCHARIDES
[Frau Silvia FLORENCIA ]
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SENSORY QUALITY ATTRIBUTES OF LETTUCE OBTAINED USING DIFFERENT HARVESTING PERFORMANCE SYSTEMS
[Denize Cristine Rodrigues de OLIVEIRA ][Paulo Ademar Martins LEAL ][Sylvio Luís HONÓRIO ][Eveline Kássia Braga SOARES ]
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CHARACTERIZATION OF PRE-GELATINIZED RICE AND BEAN FLOUR
[Ana Vânia CARVALHO ][Priscila Zaczuk BASSINELLO ][Alessandro de Oliveira RIOS ][Tayse Ferreira FERREIRA ][Rosângela Nunes CARVALHO ][Selma Nakamoto KOAKUZU ]
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ASSESSMENT OF TOXIC POTENTIAL OF CERRADO FRUIT SEEDS USING ARTEMIA SALINA BIOASSAY
[Raíza Cavalcante FONSECA ][Nayane Alves de SOUZA ][Tâmara Cristina Lima CORREA ][Luane Ferreira GARCIA ][Luann Guilherme Vieira dos REIS ][Armando Garcia RODRIGUEZ
]
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EFFECT OF ADDING UNCONVENTIONAL RAW MATERIALS ON THE TECHNOLOGICAL PROPERTIES OF RICE FRESH PASTA
[Meg da Silva FERNANDES ][Georgia Ane Raquel SEHN ][Maria Gabriela Vernaza LEORO ][Yoon Kil CHANG ][Caroline Joy STEEL ]
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PREVALENT FATTY ACIDS IN CASHEW NUTS OBTAINED FROM CONVENTIONAL AND ORGANIC CULTIVATION IN DIFFERENT STAGES OF
PROCESSING
[Denise Josino SOARES ][Pedro Hermano Menezes de VASCONCELOS ][André Luiz Melo CAMELO ][Elisane LONGHINOTTI ][Paulo Henrique Machado de SOUSA ][Raimundo Wilane
de FIGUEIREDO ]
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ENTEROTOXIGENIC POTENTIAL OF STAPHYLOCOCCUS AUREUS ISOLATED FROM ARTISAN MINAS CHEESE FROM THE SERRA DA CANASTRA - MG,
BRAZIL
[Milene Therezinha das DORES ][Ricardo Souza DIAS ][Edna Froeder ARCURI ][Juliana Escarião da NOBREGA ][Célia Lucia de Luces Fortes FERREIRA ]
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QUALITY OF ‘DELTA VALENCIA’ ORANGE GROWN IN SEMIARID CLIMATE AND STORED UNDER REFRIGERATION AFTER COATING WITH WAX
[Gerlândia da Silva PEREIRA ][Francisca Ligia de Castro MACHADO ][José Maria Correia da COSTA ]
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EFFECTS OF THE MECHANICAL DAMAGE ON THE WATER ABSORPTION PROCESS BY CORN KERNEL
[Fernando Mendes BOTELHO ][Paulo Cesar CORRÊA ][Márcio Arêdes MARTINS ][Sílvia de Carvalho Campos BOTELHO ][Gabriel Henrique Horta de OLIVEIRA ]
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INACTIVATION OF E. COLI AND B. SUBTILIS SPORES IN OZONIZED CASSAVA STARCH
[Emanuele Oliveira Cerqueira AMORIM ][Alline Artigiani Lima TRIBST ][Pedro Esteves Duarte AUGUSTO ][Marcelo CRISTIANINI ]
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ISOLATION AND CHARACTERIZATION OF BACTERIAL STRAINS WITH A HYDROLYTIC PROFILE WITH POTENTIAL USE IN BIOCONVERSION OF
AGROINDUSTIAL BY-PRODUCTS AND WASTE
[Cintia Anabela MAZZUCOTELLI ][Alejandra Graciela PONCE ][Catalina Elena KOTLAR ][María del Rosario MOREIRA ]
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QUALITY OF ROYAL JELLY PRODUCED BY AFRICANIZED HONEYBEES FED A SUPPLEMENTED DIET
[Maria Josiane SEREIA ][Vagner de Alencar Arnaut de TOLEDO ]
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HEAT-TREATMENT REDUCES ANTI-NUTRITIONAL PHYTOCHEMICALS AND MAINTAINS PROTEIN QUALITY IN GENETICALLY IMPROVED HULLED
SOYBEAN FLOUR
[Ariela Werneck de CARVALHO ][Dorina Isabel Gomes NATAL ][Cassiano Oliveira da SILVA ][Maria Inês de Souza DANTAS ][Everaldo Gonçalves de BARROS ][Sônia Machado Rocha
RIBEIRO ][Neuza Maria Brunoro COSTA ][Hércia Stampini Duarte MARTINO ]
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PHYSICOCHEMICAL AND MICROBIOLOGICAL QUALITY OF RASPBERRIES (RUBUS IDAEUS) TREATED WITH DIFFERENT DOSES OF GAMMA
IRRADIATION
[Isabela Costa GUIMARÃES ][Evandro Galvão Tavares MENEZES ][Priscilla Silva de ABREU ][Ariel Costa RODRIGUES ][Paulo Rogério Siriano BORGES ][Luis Roberto BATISTA
][Marcelo Angelo CIRILO ][Luiz Carlos de Oliveira LIMA ]
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PROXIMATE AND MINERAL COMPOSITION OF INDUSTRIALIZED BISCUITS
[Maria Eliza Assis dos PASSOS ][Carolina Ferraz Figueiredo MOREIRA ][Maria Teresa Bertoldo PACHECO ][Iracema TAKASE ][Maria Lucia Mendes LOPES ][Vera Lucia VALENTEMESQUITA ]
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ISOLATION OF A YEAST STRAIN ABLE TO PRODUCE A POLYGALACTURONASE WITH MACERATION ACTIVITY OF CASSAVA ROOTS
[María Alicia MARTOS ][Emilce Roxana ZUBRESKI ][Mariana COMBINA ][Oscar Alfredo GARRO ][Roque Alberto HOURS ]
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EVALUATION OF NUTRITIONAL COMPOUNDS IN NEW AMARANTH AND QUINOA CULTIVARS
[Sylvio Vicentin PALOMBINI ][Thiago CLAUS ][Swami Arêa MARUYAMA ][Aline Kirie GOHARA ][Aloisio Henrique Pereira SOUZA ][Nilson Evelázio de SOUZA ][Jesuí Vergílio
VISENTAINER ][Sandra Terezinha Marques GOMES ][Makoto MATSUSHITA ]
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ELABORATION OF BISCUITS WITH OATMEAL AND FAT PALM WITH ADDED L-LEUCINE AND CALCIUM FOR SARCOPENIA
[Telma Elita BERTOLIN ][Andressa CENTENARO ][Bruna GIACOMELLI ][Christian REINEHR ][Luiz Carlos GUTKOSKI ]
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PHENOLIC COMPOUNDS IN MERLOT WINES FROM TWO WINE REGIONS OF RIO GRANDE DO SUL, BRAZIL
[Carlos Eugenio DAUDT ][Aline de Oliveira FOGAÇA ]
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MAROLO (ANNONA CRASSIFLORA MART.): A STUDY OF VALUE CHAIN AND PROCESSING
[Síntia Carla CORRÊA ][Marcelo Lacerda REZENDE ][Eric Batista FERREIRA ][Luciana AZEVEDO ]
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BRAZIL NUT SORTING FOR AFLATOXIN PREVENTION: A COMPARISON BETWEEN AUTOMATIC AND MANUAL SHELLING METHODS
[Ariane Mendonça PACHECO ][Maristela MARTINS ]
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THE KINETICS OF LIPASE ACTIVITY AND HYDROLYTIC RANCIDITY OF RAW, PARBOILED, AND EXTRUDED RICE BRAN DURING STORAGE
[Diracy Betânia Cavalcanti Lemos LACERDA ][Manoel Soares SOARES JÚNIOR ][Priscila Zaczuk BASSINELLO ][Márcio CALIARI ][Maiza Vieira Leão CASTRO ]
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PHYSICOCHEMICAL AND MICROBIOLOGICAL PARAMETERS OF DRIED SALTED PORK MEAT WITH DIFFERENT SODIUM CHLORIDE LEVELS
[Valquíria Cardoso da Silva FERREIRA ][Terezinha Domiciano Dantas MARTINS ][Eleonore de Souza BATISTA ][Esmeralda Paranhos dos SANTOS ][Fábio Anderson Pereira da SILVA
][Íris Braz da Silva ARAÚJO ][Márcia Cristina Oliveira do NASCIMENTO ]
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SOYMILK PLAIN BEVERAGES: CORRELATION BETWEEN ACCEPTABILITY AND PHYSICAL AND CHEMICAL CHARACTERISTICS
[Marcela Moreira TERHAAG ][Mariana Bortholazzi ALMEIDA ][Marta de Toledo BENASSI ]
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