Functional Food

AVALIAÇÃO DA COMPOSIÇÃO NUTRICIONAL DO ALHO-PORRO (Allium porrum, Aliaceae). EVALUATION OF NUTRITIONAL COMPOSITION OF LEEK (Allium porrum, Aliaceae). 1 1 2

Functional Food

Microalgas, produtos e aplicações

Functional Food / Biomass production / Microalgas / Bioactive Compound / Genetic Improvement

Identificação de bergenina e carotenóides no fruto de uchi (Endopleura uchi, Humiriaceae)

Multidisciplinary / Functional Food

Biscoitos de Aveia Tipo Cookie Enriquecidos com Concentrado de β-glicanas Sugar-snap Oat Cookie Enriched with Concentrate of β-glucans

Response Surface Methodology / Functional Food / Regression Model / Analysis of Variance / Dietary fiber / Wheat flour

Textura instrumental de queijo petit-suisse potencialmente probiótico: influência de diferentes combinações de gomas

Functional Food / Xanthan Gum / Dairy Products / Food Sciences / Ciência e Tecnologia de Alimentos / Lactobacillus Acidophilus / Guar Gum / Lactobacillus Acidophilus / Guar Gum

Identificação e quantificação das antocianinas do fruto do açaizeiro (Euterpe oleracea) Mart

Engineering / Mass Spectrometry / Brazil / Agricultural Biotechnology / Food Chemistry / Multidisciplinary / Biological Sciences / Functional Food / Ultraviolet / Myrtaceae / Fruit / High Performance Liquid Chromatography / Anthocyanins / High Pressure Liquid Chromatography / CHEMICAL SCIENCES / Liquid Chromatography / Electrospray Ionization Mass Spectrometry / Ingenieria De Alimentos / Mediterranean region / Food Sciences / Nutrition Practice / Ciência e Tecnologia de Alimentos / Wild Rice / Food Science and Biochemistry and Biotechnology / Multidisciplinary / Biological Sciences / Functional Food / Ultraviolet / Myrtaceae / Fruit / High Performance Liquid Chromatography / Anthocyanins / High Pressure Liquid Chromatography / CHEMICAL SCIENCES / Liquid Chromatography / Electrospray Ionization Mass Spectrometry / Ingenieria De Alimentos / Mediterranean region / Food Sciences / Nutrition Practice / Ciência e Tecnologia de Alimentos / Wild Rice / Food Science and Biochemistry and Biotechnology

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