Ciência e Tecnologia de Alimentos
2011 31(3)
Tabla de Contenido
EDITORIAL
[Mirna L. Gigante ][Virgínia M. Matta ]
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CULTURE ALTERNATIVE MEDIUM FOR THE GROWTH OF EXTREME HALOPHILIC BACTERIA IN FISH PRODUCTS
[María Isabel YEANNES ][Irene Mabel AMEZTOY ][Elida Elvia RAMIREZ ][Mónica María FELIX ]
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GUAVA JAM PACKAGING DETERMINANT ATTRIBUTES IN CONSUMER BUYING DECISION
[Maria Inês Souza DANTAS ][Vânia NAKAJIMA ][Damiana Diniz ROSA ][Fábia Oliveira ANDRADE ][Camila CANZIAN ][Hércia Stampini Duarte MARTINO ]
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MODELING THE WATER UPTAKE BY CHICKEN CARCASSES DURING COOLING BY IMMERSION
[Tiago Dias MARTINS ][Túlio KLASSEN ][Rafael Luan Sehn CANEVESI ][Rodrigo Augusto BARELLA ][Lucio CARDOZO FILHO ][Edson Antonio da SILVA ]
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IRON AND ZINC AVAILABILITY IN MAIZE LINES
[Valéria Aparecida Vieira QUEIROZ ][Paulo Evaristo de Oliveira GUIMARÃES ][Luciano Rodrigues QUEIROZ ][Estefânia de Oliveira GUEDES ][Vanessa Diniz Barcelos VASCONCELOS
][Lauro José GUIMARÃES ][Paulo Eduardo de Aquino RIBEIRO ][Robert Eugene SCHAFFERT ]
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INVESTIGATION OF THE EFFECTS OF PEPPERMINT (MENTHA PIPERITA) ON THE BIOCHEMICAL AND ANTHROPOMETRIC PROFILE OF UNIVERSITY
STUDENTS
[Sandra Maria BARBALHO ][Flávia Maria Vasques Farinazzi MACHADO ][Marie OSHIIWA ][Marcio ABREU ][Ellen Landgraf GUIGER ][Paschoal TOMAZELA ][Ricardo Alvares
GOULART ]
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DOCOSAHEXAENOIC ACID ETHYL ESTHER (DHAEE) MICROCAPSULE PRODUCTION BY SPRAY-DRYING: OPTIMIZATION BY EXPERIMENTAL DESIGN
[Rodney Alexandre Ferreira RODRIGUES ][Marili Villa Nova RODRIGUES ][Thais Isabel Vaccaro OLIVEIRA ][Cecilia Zorzi BUENO ][Ilza Maria de Oliveira SOUZA ][Adilson
SARTORATTO ][Mary Ann FOGLIO ]
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THE INFLUENCE OF DIFFERENT COMBINATIONS OF PROBIOTIC BACTERIA AND FERMENTATION TEMPERATURES ON THE MICROBIOLOGICAL AND
PHYSICOCHEMICAL CHARACTERISTICS OF FERMENTED LACTIC BEVERAGES CONTAINING SOYBEAN HYDROSOLUBLE EXTRACT DURING
REFRIGERATED STORAGE
[Ângela Maria FIORENTINI ][Cristiano Augusto BALLUS ][Marlon Leonardo de OLIVEIRA ][Márcio Ferraz CUNHA ][Vera Maria KLAJN ]
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LIPASE AND ESTERASE - TO WHAT EXTENT CAN THIS CLASSIFICATION BE APPLIED ACCURATELY?
[Danielle Branta LOPES ][Laira Priscila FRAGA ][Luciana Francisco FLEURI ][Gabriela Alves MACEDO ]
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APPLICATION OF MATHEMATICAL MODELS FOR THE PREDICTION OF ADSORPTION ISOTHERMS IN SOLID MIXTURE FOR MANGO POWDER
REFRESHMENT
[Edmar CLEMENTE ][Marcos Rodrigues Amorim AFONSO ][Ana Paula SOUZA ][José Maria CORREIA ][Raquel Gomes PIRES ][Geraldo Arraes MAIA ]
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TOXIGENIC POTENTIAL OF ASPERGILLUS FLAVUS TESTED IN DIFFERENT CULTURE CONDITIONS
[Ana Carolina RITTER ][Michele HOELTZ ][Isa Beatriz NOLL ]
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SENSORY AND MICROBIOLOGICAL EVALUATION OF UNCURED FRESH CHICKEN SAUSAGE WITH REDUCED FAT CONTENT
[Anna Cecilia VENTURINI ][Ângela Dulce CAVENAGHI ][Carmen Josefina Contreras CASTILLO ][Eliane Marta QUIÑONES ]
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PHYSICOCHEMICAL CHARACTERISTICS OF ORGANIC HONEY SAMPLES OF AFRICANIZED HONEYBEES FROM PARANA RIVER ISLANDS
[Eloi Machado ALVES ][Maria Josiane SEREIA ][Vagner de Alencar Arnaut de TOLEDO ][Luis Carlos MARCHINI ][Carolina Antunes NEVES ][Tiago Cleyton Simões de Oliveira Arnaut de
TOLEDO ][Daniela de ALMEIDA-ANACLETO ]
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USE OF MEDICINAL PLANT IN THE MANUFACTURING OF ENERGETIC COOKIES
[Édira Castello Branco de Andrade GONÇALVES ][Roberta Melquiades Silva de ANDRADE ]
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STUDY OF THE FLASH DRYING OF THE RESIDUE FROM SOYMILK PROCESSING - “OKARA”
[Regina Kitagawa GRIZOTTO ][José Maurício de AGUIRRE ]
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FUNCTIONAL PROPERTIES AND PROXIMATE COMPOSITION OF CACTUS PEAR CLADODES FLOURS
[Jaime LÓPEZ-CERVANTES ][Dalia Isabel SÁNCHEZ-MACHADO ][Olga Nydia CAMPAS-BAYPOLI ][Carolina BUENO-SOLANO ]
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ISOTOPE ANALYSIS (13C) OF PULPY WHOLE APPLE JUICE
[Ricardo FIGUEIRA ][Waldemar Gastoni VENTURINI FILHO ][Carlos DUCATTI ][Andressa Milene Parente NOGUEIRA ]
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PHYSICAL-CHEMICAL, CALORIC AND SENSORY CHARACTERIZATION OF LIGHT JAMBOLAN (SYZYGIUM CUMINI LAMARCK) JELLY
[Ellen Silva LAGO-VANZELA ][Ginaldo Vieira dos SANTOS ][Fernanda Arcaro de LIMA ][Eleni GOMES ][Roberto DA-SILVA ]
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INFLUENCE OF PACKAGING AND POTASSIUM SORBATE ON THE PHYSICAL, PHYSICOCHEMICAL AND MICROBIOLOGICAL ALTERATIONS OF GUAVA
PRESERVES
[Camila Carvalho MENEZES ][Soraia Vilela BORGES ][Fabiana Queiroz FERRUA ][Carolina Pimentel VILELA ][João de Deus Souza CARNEIRO ]
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INFLUENCE OF THE FUNGI POPULATION ON THE PHYSICOCHEMICAL AND CHEMICAL COMPOSITION OF COFFEE (COFFEA ARABICA L.)
[Liliana Auxiliadora Avelar Pereira PASIN ][Mário Sobral de ABREU ][Igor Pereira SOUZA ]
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EFFECT OF PROCESSING ON ANTIOXIDANT POTENTIAL AND TOTAL PHENOLICS CONTENT IN BEET (BETA VULGARIS L.)
[Dorivaldo da Silva RAUPP ][Eliseu RODRIGUES ][Ismael Ivan ROCKENBACH ][Aline CARBONAR ][Priscilla Faber de CAMPOS ][Aurélio Vinicius BORSATO ][Roseane FETT ]
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EFFECT OF AIR-TEMPERATURE AND DIET COMPOSITION ON THE DRYING PROCESS OF PELLETS FOR JAPANESE ABALONE (HALIOTIS DISCUS
HANNAI) FEEDING
[Antonio VEGA-GÁLVEZ ][Roberto LEMUS-MONDACA ][Daniel PLAZA-SÁEZ ][Mario PÉREZ-WON ]
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FORM, SIZE AND VOLUMETRIC EXPANSION OF ADZUKI BEANS (VIGNA ANGULARIS) DURING SOAKING
[Udenys Cabral MENDES ][Osvaldo RESENDE ][Dieimisson Paulo ALMEIDA ]
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IDENTIFICATION OF VOLATILE COMPOUNDS IN THINNING DISCARDS FROM PLUM TREES (PRUNUS SALICINA LINDL.) CULTIVAR HARRY PICKSTONE
[Rossana PODESTÁ ][Cristiane Manfé PAGLIOSA ][Manoela Alano VIEIRA ][João Gustavo PROVESI ][Edna Regina AMANTE ][Ana Lúcia Bertarello ZENI ][Ismael RAITZ ][Ricardo
Andrade REBELO ]
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MOISTURE SORPTION ISOTHERMS OF FRESH AND BLANCHED PUMPKIN (CUCURBITA MOSCHATA)
[Lucídio MOLINA FILHO ][Ana Karla Rebes GONÇALVES ][Maria Aparecida MAURO ][Elen Cristina FRASCARELI ]
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CHARACTERIZATION OF FRUITS FROM THE SAVANNA: ARAÇA (PSIDIUM GUINNENSIS SW.) AND MAROLO (ANNONA CRASSIFLORA MART.)
[Clarissa DAMIANI ][Eduardo Valério de Barros VILAS BOAS ][Eduardo Ramirez ASQUIERI ][Moacir Evandro LAGE ][Rodrigo Almeida de OLIVEIRA ][Flavio Alves da SILVA ][Daniella
Moreira PINTO ][Luiz José RODRIGUES ][Edson Pablo da SILVA ][Nélio Ranieli Ferreira de PAULA ]
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MONITORING OF WINE AGING PROCESS BY ELECTROSPRAY IONIZATION MASS SPECTROMETRY
[Alexandra Christine Helena Frankland SAWAYA ][Rodrigo Ramos CATHARINO ][Elizete Maria Pesamosca FACCO ][Aline FOGAÇA ][Helena Teixeira GODOY ][Carlos Eugenio DAUDT
][Marcos Nogueira EBERLIN ]
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CHEMICAL CHARACTERIZATION OF LEAVES OF ORGANICALLY GROWN CARROT (DACUS CAROTA L.) IN VARIOUS STAGES OF DEVELOPMENT FOR
USE AS FOOD
[Camila Wihby LEITE ][Marcela BOROSKI ][Joana Schuelter BOEING ][Ana Carolina AGUIAR ][Polyana Batoqui FRANÇA ][Nilson Evelázio de SOUZA ][Jesuí Vergílio VISENTAINER ]
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MECHANICAL AND WATER VAPOR PERMEABILITY PROPERTIES OF BIODEGRADABLES FILMS BASED ON METHYLCELLULOSE, GLUCOMANNAN,
PECTIN AND GELATIN
[Hulda Noemi Mamani CHAMBI ][Carlos Raimundo Ferreira GROSSO ]
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CHEMICAL AND PHYSICOCHEMICAL CHARACTERISTICS CHANGES DURING PASSION FRUIT JUICE PROCESSING
[Aline Gurgel FERNANDES ][Gerusa Matias dos SANTOS ][Daniele Sales da SILVA ][Paulo Henrique Machado de SOUSA ][Geraldo Arraes MAIA ][Raimundo Wilane de FIGUEIREDO ]
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QUALITY OF PROPOLIS COMMERCIALIZED IN THE INFORMAL MARKET
[Victor Alberto TAGLIACOLLO ][Ricardo de Oliveira ORSI ]
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COLOR DEGRADATION KINETICS IN LOW-CALORIE STRAWBERRY AND GUAVA JELLIES
[Silvia Cristina Sobottka Rolim de MOURA ][Patrícia PRATI ][Fernanda Zaratini VISSOTTO ][Rita de Cássia Salvucci Celeste ORMENESE ][Marina dos Santos RAFACHO ]
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STABILITY OF THE ANTHOCYANINS EXTRACTED FROM RESIDUES OF THE WINE INDUSTRY
[Edmar CLEMENTE ][Dirseu GALLI ]
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EVALUATION OF ANTIOXIDANT ACTIVITY OF AGRO-INDUSTRIAL WASTE OF ACEROLA (MALPIGHIA EMARGINATA D.C.) FRUIT EXTRACTS
[Ana Carla da Silva CAETANO ][Cristiane Rodrigues de ARAÚJO ][Vera Lúcia Arroxelas Galvão de LIMA ][Maria Inês Sucupira MACIEL ][Enayde de Almeida MELO ]
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MATHEMATICAL MODELING OF DEHYDRATION OF ‘FUJI’ AND ‘GALA’ APPLES SLICES USING INFRARED
[Emílio de Souza SANTOS ][Paulo Cesar CORRÊA ][Fernanda Machado BAPTESTINI ][Fernando Mendes BOTELHO ][Felipe Elia de Almeida MAGALHÃES ]
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REVALORIZATION OF CACTUS PEAR (OPUNTIA SPP.) WASTES AS A SOURCE OF ANTIOXIDANTS
[Anaberta CARDADOR-MARTÍNEZ ][Cristian JIMÉNEZ-MARTÍNEZ ][Georgina SANDOVAL ]
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MODIFIED BROKEN RICE STARCH AS FAT SUBSTITUTE IN SAUSAGES
[Valéria Maria LIMBERGER ][Fabrício Barros BRUM ][Luciana Dalpieve PATIAS ][Ana Paula DANIEL ][Carine Gláucia COMARELA ][Tatiana EMANUELLI ][Leila Picolli da SILVA ]
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EVALUATION OF PHENOLIC COMPOUNDS CONTENT AND IN VITRO ANTIOXIDANT ACTIVITY OF RED WINES PRODUCED FROM VITIS LABRUSCA
GRAPES
[Daniel Braga de LIMA ][Bruna Carla AGUSTINI ][Eliz Guimarães da SILVA ][Fernanda GAENSLY ][Rodrigo Becker CORDEIRO ][Maria Luiza Drechsel FÁVERO ][Debora BRAND
][Marcelo MARASCHIN ][Tania Maria Bordin BONFIM ]
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RETENTION OF SHORT CHAIN FATTY ACIDS UNDER DRYING AND STORAGE CONDITIONS
[Alexandre Santos SOUZA ][Maria Helena ROCHA-LEÃO ][Soraia Vilela BORGES ][Marcelo Ângelo CIRILLO ][Félix Emílio Prado CORNEJO ][Sônia COURI ]
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SUGARCANE STARCH: QUANTITATIVE DETERMINATION AND CHARACTERIZATION
[Joelise de Alencar FIGUEIRA ][Priscila Hoffmann CARVALHO ][Hélia Harumi SATO ]
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CHARACTERIZATION OF BRAZILIAN WHEAT CULTIVARS FOR SPECIFIC TECHNOLOGICAL APPLICATIONS
[Patrícia Matos SCHEUER ][Alicia de FRANCISCO ][Martha Zavariz de MIRANDA ][Paulo José OGLIARI ][Gisele TORRES ][Valéria LIMBERGER ][Flávio Martins MONTENEGRO
][Cristiane Rodrigues RUFFI ][Sílvia BIONDI ]
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