Lebensmittel-Wissenschaft + Technologie / Food Science + Technology

Publicação

Studies of the effect of sodium tripolyphosphate on frozen shrimp by physicochemical analytical methods and Low Field Nuclear Magnetic Resonance (LF 1H NMR)

Olive oil and lemon salad dressing microencapsulated by freeze-drying

Quality Index Method (QIM) for the hybrid tambacu (Colossoma macropomum × Piaractus mesopotamicus) and the correlation among its quality parameters

Quality Index Method (QIM) for the hybrid tambacu (Colossoma macropomum × Piaractus mesopotamicus) and the correlation among its quality parameters

Lycopene induce apoptosis in human prostate cells and alters the expression of Bax and Bcl-2 genes

Classification of Brazilian honeys by physical and chemical analytical methods and low field nuclear magnetic resonance (LF 1H NMR)

Classification of Brazilian honeys by physical and chemical analytical methods and low field nuclear magnetic resonance (LF 1H NMR)

Fatty acid profile and bacteriological quality of caiman meat subjected to high hydrostatic pressure

Biogenic amines as bacterial quality indicators in different poultry meat species

Biogenic amines as bacterial quality indicators in different poultry meat species

Sulfur aroma compounds in gum arabic/maltodextrin microparticles

Survival of Escherichia coli O157:H7 during manufacture and storage of traditional and low lactose yogurt

Quality Index Method (QIM) for ice stored gutted Amazonian Pintado (Pseudoplatystoma fasciatum × Leiarius marmoratus) and estimation of shelf life

Quality Index Method (QIM) for gutted ice-stored hybrid tambatinga (Colossoma macropomum×Piaractus brachypomum) and study of shelf life

Quality Index Method (QIM) for ice stored gutted Amazonian Pintado (Pseudoplatystoma fasciatum X Leiarius marmaoratus) and estimation of shelf life

Quality Index Method (QIM) for ice stored gutted Amazonian Pintado (Pseudoplatystoma fasciatum × Leiarius marmoratus) and estimation of shelf life