DESENVOLVIMENTO E ACEITAÇÃO SENSORIAL DE KEFIR COM GELEIA DE GOIABA E AVALIAÇÃO DE COMPOSTOS BIOATIVOS

Título:

DESENVOLVIMENTO E ACEITAÇÃO SENSORIAL DE KEFIR COM GELEIA DE GOIABA E AVALIAÇÃO DE COMPOSTOS BIOATIVOS

Autor:

Josiane Roberto Domingues

Ano:

2018

DOI:

10.12957/demetra.2018.31290

Revista:

DEMETRA: ALIMENTAÇÃO, NUTRIÇÃO & SAÚDE

ISSN:

2238913X

Home:

[doi:10.12957/demetra.2018.31290]

Idioma:

Português

Buscar essa publicação no Google Acadêmico

Publicações com a mesma autoria

Foam Mat Drying of Tommy Atkins Mango: Effects of Air Temperature and Concentrations of Soy Lecithin and Carboxymethylcellulose on Carotenoid Compounds and Colorimetric Parameters

Inclusion complexes of yellow bell pepper pigments with β -cyclodextrin: preparation, characterisation and application as food natural colorant

Antioxidative effect of Arthrospira platensis biomass on the lipid oxidation

Foam mat drying of Tommy Atkins mango: Effects of air temperature and concentrations of soy lecithin and carboxymethylcellulose on phenolic composition, mangiferin, and antioxidant capacity

Biomass production by Arthrospira platensis under different culture conditions

Production of phycobiliproteins by Arthrospira platensis under different lightconditions for application in food products

Survival of Shiga toxin-producing Escherichia coli O157:H7 in Minas frescal cheese

DESAFIOS À REFORMA CURRICULAR EM UM CURSO DE GRADUAÇÃO EM NUTRIÇÃO: RELATO DE EXPERIÊNCIA

Effect of calcium addition and pH on yield and texture of Minas cured cheese

Production of Antioxidants by Anabaena PCC 7119 and Evaluation of Their Protecting Activity Against Oxidation of Soybean Oil