Food Sciences

Influência do ácido giberélico na degradação do amido durante o amadurecimento da banana

Food Sciences / Ciência e Tecnologia de Alimentos

Peptide hydrolase system of lactic acid bacteria isolated from Serra da Estrela cheese

Lactic Acid Bacteria / Dairy / Clinical Sciences / Food Sciences / Amino Acid Profile / Lactococcus lactis / Biochemistry and cell biology / Lactococcus lactis / Biochemistry and cell biology

Estudo do mirtilo (Vaccinium ashei Reade) no processamento de produtos alimentícios

Food Sciences / Ciência e Tecnologia de Alimentos

Comportamento da beta-ciclodextrina adicionada ao leite de cabra submetido ao processo de desidratação por \"spray-dryer

Food Sciences / Ciência e Tecnologia de Alimentos

Avaliação da atividade antioxidante e identificação dos ácidos fenólicos presentes no bagaço de maçã cv. Gala

Food Sciences / Ciência e Tecnologia de Alimentos

Casein micelle as a natural nano-capsular vehicle for nutraceuticals

Vitamin D / Self Assembly / Substance Use / Calcium Phosphate / UV light / Sensory properties / Dairy Products / Food Sciences / Food Products / Food Hydrocolloids / Milk Protein / Sensory properties / Dairy Products / Food Sciences / Food Products / Food Hydrocolloids / Milk Protein

Efeito da idade da matriz sobre o rendimento e qualidade da carne de frangos de corte

Ciência e Tecnologia / Food Sciences / Ciência e Tecnologia de Alimentos

Colostrogenesis: Mass transfer of immunoglobulin G1 into colostrum

Mass Transfer / Dairy Science / Animal Production / Female / Animals / Cattle / Food Sciences / Lactose / Hydrogen-Ion Concentration / Colostrum / Immunoglobulin / immunoglobulin G / Cattle / Food Sciences / Lactose / Hydrogen-Ion Concentration / Colostrum / Immunoglobulin / immunoglobulin G

ANÁLISE DE PERIGOS E PONTOS CRÍTICOS DE CONTROLE (HACCP): HISTÓRIA E APLICAÇÃO

Food Sciences

Avaliação química e sensorial da farinha de resíduo de tilápias na forma de sopa

Ciência e Tecnologia / Food Sciences / Ciência e Tecnologia de Alimentos

Susceptibility of Vibrio parahaemolyticus to disinfectants after prior exposure to sublethal stress

Microbiology / Kinetics / Industrial Biotechnology / Food Microbiology / Temperature / Disinfectants / Food Sciences / Vibrio parahaemolyticus / Physiological Stress Markers / Microbial Viability / Disinfectants / Food Sciences / Vibrio parahaemolyticus / Physiological Stress Markers / Microbial Viability

Essential Oils of Seven Brazilian Baccharis Species

Analytical Chemistry / Organic Chemistry / Essential Oil / Seasonality / Food Sciences / Insect plant interaction

Pulicação de métodos de análise multivariada no controle qualitativo de essências alimentícias empregando espectroscopia no infravermelho médio

Food Sciences / Ciência e Tecnologia de Alimentos

In vitro fermentability of human milk oligosaccharides by several strains of bifidobacteria

Nutrition and Dietetics / Humans / Fermentation / Human Milk / Food Sciences / Species Specificity / Culture Media / Bifidobacterium / Oligosaccharides / Species Specificity / Culture Media / Bifidobacterium / Oligosaccharides

In vitro fermentability of human milk oligosaccharides by several strains of bifidobacteria

Nutrition and Dietetics / Humans / Fermentation / Human Milk / Food Sciences / Species Specificity / Culture Media / Bifidobacterium / Oligosaccharides / Species Specificity / Culture Media / Bifidobacterium / Oligosaccharides

The essential oils ofBoesenbergia stenophylla R. M. Sm. as natural sources of methyl (E)-cinnamate

Essential Oil / Food Sciences

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