Food Sciences

Efeito da irradiação e do armazenamento na disponibilidade de ferro em carne de cordeiro tratado com diferentes dietas Effect of irradiation and storage in the iron availability in lamb meat treated with different diets

Sorghum / Nutrient Content / Iron / Oxygen Transport / Nutritional Quality / Food Sciences / Ciência e Tecnologia de Alimentos / Oxidative Metabolism / Food Sciences / Ciência e Tecnologia de Alimentos / Oxidative Metabolism

Efeito da irradiação gama nas características físico-químicas e sensoriais do arroz (Oryza sativa L.) e no desenvolvimento de Sitophilus oryzae L

Chemical Engineering / Food / Animal Production / Food Science and Technology / Postharvest Biology and Technology / Sensory Evaluation / Food Sciences / Sitophilus Oryzae / Ciência e Tecnologia de Alimentos / Food Hydrocolloids / Gamma Irradiation / Food Science and Nutrition / Oryza Sativa L / Sensory Evaluation / Food Sciences / Sitophilus Oryzae / Ciência e Tecnologia de Alimentos / Food Hydrocolloids / Gamma Irradiation / Food Science and Nutrition / Oryza Sativa L

Composição química, atividade antimicrobiana do óleo essencial e ocorrência de esteróides nas folhas de Pterodon emarginatus Vogel, Fabaceae

Microbiology / Atomic Force Microscopy / Phytomedicine / Biological Sciences / Essential Oil / Antimicrobial activity / Sterilization / Antibacterial activity / Sodium Hypochlorite / Root Canal / Enterococcus faecalis / Food Sciences / Side Effect / Chemical Composition / Antimicrobial activity / Sterilization / Antibacterial activity / Sodium Hypochlorite / Root Canal / Enterococcus faecalis / Food Sciences / Side Effect / Chemical Composition

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

A techno-managerial approach in food quality management research

Human Behaviour / Food Quality / Food system / Food Sciences / Food Products / Dynamic Properties

Pesquisa de Salmonella sp., Listeria sp. e microrganismos indicadores higiênico-sanitários em queijos produzidos no estado do Rio Grande do Norte

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

Quercetin glucosides inhibit glucose uptake into brush-border-membrane vesicles of porcine jejunum

Nutrition and Dietetics / Diet / Animal Production / Glucose / Intestinal Mucosa / Animals / Jejunum / Brush Border / Membrane / Glucose Transport / Digestive System / Swine / Quercetin / Food Sciences / Glucose Uptake / Experimental Data / Animals / Jejunum / Brush Border / Membrane / Glucose Transport / Digestive System / Swine / Quercetin / Food Sciences / Glucose Uptake / Experimental Data

Ressonância paramagnética eletrônica-RPE aplicada à análise de especiarias irradiadas (com radiação gama)

Food Sciences / Ciência e Tecnologia de Alimentos

A novel technique to control ice cream freezing by electrical characteristics analysis

Food Engineering / Ice Cream / Temperature Control / Food Sciences

Binary PVA bio-nanocomposites containing cellulose nanocrystals extracted from different natural sources: Part I

Organic Chemistry / Water / Nanocomposites / Nanoparticles / Cellulose / Temperature / Absorption / Agavaceae / Polyvinyl alcohol / Fourier transform infrared spectroscopy / Food Sciences / Flax / Tensile Strength / Hydrolysis / Carbohydrate Polymers / Temperature / Absorption / Agavaceae / Polyvinyl alcohol / Fourier transform infrared spectroscopy / Food Sciences / Flax / Tensile Strength / Hydrolysis / Carbohydrate Polymers

Structure of arabinogalactan-protein from Acacia gum: From porous ellipsoids to supramolecular architectures

Organic Chemistry / Food Sciences / Carbohydrate Polymers

Caracterização físico-química de okara e aplicação em pães do tipo francês

Food Sciences / Ciência e Tecnologia de Alimentos

Avaliação sensorial de doce de leite pastoso com diferentes concentrações de amido

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

Características físico-químicas de amidos modificados com permanganato de potássio/ácido lático e hipoclorito de sódio/ácido lático

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

Análise exploratória de adoçantes de mesa via espectroscopia no infravermelho (FTIR) e análise por componentes principais (ACP)

Food Sciences / Ciência e Tecnologia de Alimentos

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