Food Sciences

Efeito do abacate (Persea americana Mill) variedade hass na lipidemia de ratos hipercolesterolêmicos

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

Aseptic Processing of Sweetpotato Purees Using a Continuous Flow Microwave System

Chemical Engineering / Food Science / Food / Continuous Flow / Food Sciences

Aseptic Processing of Sweetpotato Purees Using a Continuous Flow Microwave System

Chemical Engineering / Food Science / Food / Continuous Flow / Food Sciences

Análise da hidratação do arroz na parboilização

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

Characterization of a new natural fiber from Arundo donax L. as potential reinforcement of polymer composites

Organic Chemistry / Food Sciences / Carbohydrate Polymers

Influência das condições de processo na cinética de hidrólise enzimática de carne de frango

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

Influência das condições de processo na cinética de hidrólise enzimática de carne de frango

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

Listeria monocytogenes: monitoramento desse perigo biológico na cadeia produtiva de frangos do sul do Rio Grande do Sul

Listeria monocytogenes / Rio Grande do Sul / Ciência e Tecnologia / Food Sciences / Ciência e Tecnologia de Alimentos

Development of new active packaging film made from a soluble soybean polysaccharide incorporated Zataria multiflora Boiss and Mentha pulegium essential oils

Organic Chemistry / Packaging / Polysaccharides / Food Chemistry / Polymers / Multidisciplinary / Film / Food Technology / Lamiaceae / Wettability / Bacteria / Food Packaging / Contact angle / Anti-Bacterial Agents / Soybeans / Food Sciences / Mentha Pulegium / Carbohydrate Polymers / Multidisciplinary / Film / Food Technology / Lamiaceae / Wettability / Bacteria / Food Packaging / Contact angle / Anti-Bacterial Agents / Soybeans / Food Sciences / Mentha Pulegium / Carbohydrate Polymers

Dietary fiber from orange byproducts as a potential fat replacer

Animal Production / Food Sciences

Yogurt as probiotic carrier food

Dairy / Clinical Sciences / Food Sciences / Food Products / Starter Culture / Biochemistry and cell biology

A potential analytical assessment of cheddar cheese flavor defects

Dairy / Clinical Sciences / Food Sciences / Biochemistry and cell biology

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

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

Acacia macracantha gum as a possible source of arabinogalactan–protein

Organic Chemistry / High Pressure / Light Scattering / Atmospheric Pressure / Refractive Index / Heterogeneous Systems / Food Sciences / Molecular weight / Indexation / Size Exclusion Chromatography / Carbohydrate Polymers / Heterogeneous Systems / Food Sciences / Molecular weight / Indexation / Size Exclusion Chromatography / Carbohydrate Polymers

Acacia macracantha gum as a possible source of arabinogalactan–protein

Organic Chemistry / High Pressure / Light Scattering / Atmospheric Pressure / Refractive Index / Heterogeneous Systems / Food Sciences / Molecular weight / Indexation / Size Exclusion Chromatography / Carbohydrate Polymers / Heterogeneous Systems / Food Sciences / Molecular weight / Indexation / Size Exclusion Chromatography / Carbohydrate Polymers

Acacia macracantha gum as a possible source of arabinogalactan–protein

Organic Chemistry / High Pressure / Light Scattering / Atmospheric Pressure / Refractive Index / Heterogeneous Systems / Food Sciences / Molecular weight / Indexation / Size Exclusion Chromatography / Carbohydrate Polymers / Heterogeneous Systems / Food Sciences / Molecular weight / Indexation / Size Exclusion Chromatography / Carbohydrate Polymers

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