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Results 1661-1670 of 1711 (Search time: 0.044 seconds).
Issue DateTitleAuthor(s)
2022Pilosocereus gounellei (xique-xique) flour: Improving the nutritional, bioactive, and technological properties of probiotic goat-milk yogurt.DANTAS, D. L. DA S.; VIEIRA, V. B.; SOARES, J. K. B.; SANTOS, K. M. O. dos; EGITO, A. S. do; FIGUEIREDO, R. M. F. DE; LIMA, M. DOS S.; MACHADO, N. A. F.; SOUZA, M. DE F. V. DE; CONCEIÇÃO, M. L. DA; QUEIROGA, R. DE C. R. DO E.; OLIVEIRA, M. E. G. DE
2022Validação do método de análise de alfa e beta-ácidos em lúpulo utilizando menor quantidade de amostra.SOUZA, M. de L. M. de; JESUS, M. S. C. de; ANTONIASSI, R.
2021Extruded whole grain flours and sprout millet as functional ingredients for gluten-free bread.COMETTANT-RABANA, R.; CARVALHO, C. W. P. de; ASCHERI, J. L. R.; HIDALGO CHÁVES, D. W.; GERMANI, R.
2018Potential use of pearl millet (Pennisetum glaucum (L.) R. Br.) in Brazil: Food security, processing, health benefits and nutritional products.DIAS-MARTINS, A. M.; PESSANHA, K. L. F.; PACHECO, S.; RODRIGUES, J. A. S.; CARVALHO, C. W. P. de
2011Effect of ultra-high pressure homogenization on viscosity and shear stress of fermented dairy beverage.MASSON, L. M. P.; ROSENTHAL, A.; CALADO, V. M. A.; DELIZA, R.; TASHIMA, L.
2020Microencapsulation of pomegranate (Punica granatumL.) seed oil bycomplex coacervation: Development of a potential functional ingredient forfood application.COSTA, A. M. M.; MORETTI, L. K.; SIMÕES, G.; SILVA, K. A.; CALADO, V.; TONON, R. V.; TORRES, A. G.
2018Potentially probiotic goat cheese produced with autochthonous adjunct culture of Lactobacillus mucosae: Microbiological, physicochemical and sensory attributes.MORAES, G. M. D. DE; SANTOS, K. M. O. dos; BARCELOS, S. C. DE; LOPES, S. A.; EGITO, A. S. do
2017Production of feather protein hydrolyzed by B. subtilis AMR and its application in a blend with cornmeal by extrusion.MAZOTTO, A. M.; ASCHERI, J. L. R.; GODOY, R. L. de O.; DAMASO, M. C. T.; COURI, S.; VERMELHO, A. B.
2019Encapsulation of a lycopene-rich watermelon concentrate in alginate and pectin beads: Characterization and stability.SAMPAIO, G. L. A.; PACHECO, S.; RIBEIRO, A. P. de O.; GALDEANO, M. C.; GOMES, F. dos S.; TONON, R. V.
2009Modeling the growth of lactic acid bacteria in sliced ham processed by high hydrostatic pressure.SLONGO, A. P.; ROSENTHAL, A.; CAMARGO, L. M. Q.; DELIZA, R.; MATHIAS, S. P.; ARAGÃO, G. M. F. de
Results 1661-1670 of 1711 (Search time: 0.044 seconds).

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