Food Science and Technology

Avaliação do amaciamento de carne bovina de dianteiro (Triceps brachii) pelos métodos de maturação, estimulação elétrica, injeção de ácidos e tenderização mecânica

Food Science and Technology / Food Sciences / Ciência e Tecnologia de Alimentos / Triceps Brachii

BSA/375 Fundamentals of Business Systems Development

Business / Business Administration / Computer Science / Information Technology / Public Administration / Education / Technology / Educational Technology / Science Education / Higher Education / Mathematics Education / Mobile Technology / Higher Education Management / Administration / Food Science and Technology / Business Management / University / Photoshop Tutorials / Science and Technology Studies / Education / Technology / Educational Technology / Science Education / Higher Education / Mathematics Education / Mobile Technology / Higher Education Management / Administration / Food Science and Technology / Business Management / University / Photoshop Tutorials / Science and Technology Studies

Utilização de mostos concentrados na produção de cervejas pelo processo contínuo: novas tendências para o aumento da produtividade

Food Science and Technology / Food Sciences / Ciência e Tecnologia de Alimentos

Protein, amino acid, ash and mineral contents in Brassica spp. grown in Northwest Spain

Food Science and Technology / Food Sciences

Efeito de enzimas hidrolíticas no comportamento reológico do óleo de palma cru

Food Science and Technology / Food Sciences / Ciência e Tecnologia de Alimentos

Producao de iogurte de soja

Food Science and Technology / Fishery and Aquaculture

Características físicas e sensoriais de biscoitos com farinha de soja e farelo de aveia

Food Science and Technology / Food Sciences / Ciência e Tecnologia de Alimentos

Influência da secagem do pequi (Caryocar brasiliense Camb.) na qualidade do óleo extraído

Food Science and Technology / Food Sciences / Indexation / Ciência e Tecnologia de Alimentos

Natural compounds to preserve fresh fish burgers

Food / Food Science and Technology / Food Preservation / Extracts / FISH / SHELF LIFE / Colour / Texture / Sensory Evaluation / Food Sciences / Food Preservatives / Extract / SHELF LIFE / Colour / Texture / Sensory Evaluation / Food Sciences / Food Preservatives / Extract

Avaliação bioquímica e microbiológica de amostras de leite pasteurizado tipo C fornecido pelo Sistema Único de Saúde – SUS, em Minas Gerais

Microbiology / Food Science / Food Safety / Food Engineering / Food and Nutrition / Applied microbiology / Food Microbiology / Food Science and Technology / Food Security / Food Technology / Applied microbiology / Food Microbiology / Food Science and Technology / Food Security / Food Technology

Composição de ácidos graxos de margarinas à base de gordura hidrogenada ou interesterificada

Food Science and Technology / Ciência e Tecnologia / Ciência e Tecnologia de Alimentos

Food Quality Assurance

Agricultural Engineering / Animal Science / Food Science / Food Safety / Organic agriculture / Food Engineering / Food and Nutrition / Agriculture / Food Microbiology / Food Science and Technology / Animal Husbandry / Food Security / Food Technology / Food Quality and Safety / Livestock / Transfer of technology for agriculture and livestock farming / Food Quality / Livestock Management / Food Analysis & Quality Control / Livestock Production Economics / Food Quality Control / Food Engineering / Food and Nutrition / Agriculture / Food Microbiology / Food Science and Technology / Animal Husbandry / Food Security / Food Technology / Food Quality and Safety / Livestock / Transfer of technology for agriculture and livestock farming / Food Quality / Livestock Management / Food Analysis & Quality Control / Livestock Production Economics / Food Quality Control

Projeto e validação de máquina para produção de extrato de amendoim

Food Science / Food Science and Technology / Food Processing and Food Machines Design / Peanuts

COMPORTAMENTO DO ÁCIDO ASCÓRBICO EM MANGA IN NATURA ARMAZENADA EM ATMOSFERA CONTROLADA

Food Chemistry / Food Science and Technology / Physicochemical / Physicochemical Characterization / Food Processing and Storage / Mango / Physicochemical Analysis / Mango / Physicochemical Analysis

Tendências no processamento de frangos de corte: uso racional da água

Food Science and Technology

Qualidade físico-química e detecção de resíduos e contaminantes no mel – estudo de caso

Food Safety / Food Processing / Food Science and Technology

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