Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Alexandre Santos Souza"'
Publikováno v:
Revista Thema, Vol 10, Iss 1, Pp 42-61 (2013)
A pesquisa, tratada neste artigo, avaliou as contribuições de se trabalhar com metodologia de projeto, aplicado no processo de ensino-aprendizagem, almejando que os alunos compreendessem e solidificassem o conhecimento. Tendo o objetivo de verifica
Externí odkaz:
https://doaj.org/article/7d1044a7388e42ce81e964af4e773e78
Autor:
Lara Brito Souza, Alexandre Santos Souza, Lorena Alves Oliveira, Rheugma Ferraz Moreira, Daniela Caetano Cardoso
Publikováno v:
Revista Thema, Vol 10, Iss 1, Pp 138-149 (2013)
O processo de envelhecimento da cachaça é essencial para aderir valor à mesma, nesse sentido, compostos de madeira tem sido utilizado como alternativa a esse processo, que muitas vezes é demorado, oneroso e de difícil padronização. Este trabal
Externí odkaz:
https://doaj.org/article/092ce26da4c74114b212c6fc7b5a0bb6
Autor:
Marcelo Ângelo Cirillo, Alexandre Santos Souza, Soraia Vilela Borges, Felix Emilio Prado Cornejo, Maria Helena M. Rocha-Leão, Sonia Couri
Publikováno v:
Food Science and Technology, Vol 31, Iss 3, Pp 801-805 (2011)
Food Science and Technology v.31 n.3 2011
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Volume: 31, Issue: 3, Pages: 801-805, Published: SEP 2011
Food Science and Technology v.31 n.3 2011
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Volume: 31, Issue: 3, Pages: 801-805, Published: SEP 2011
Cheese whey permeate was used as a substrate for the fermentation of Propionibacterium freudenreichi PS1 for the production of short chain fatty acids, components of the bio-aroma of Swiss cheese. The liquid bio-aroma was encapsulated by spray drying
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::63ea8a3ff0d346c005318f1a3238b09e
https://doi.org/10.1590/s0101-20612011000300039
https://doi.org/10.1590/s0101-20612011000300039
Autor:
Érica Regina Daiuto, Soraia Vilela Borges, Alexandre Santos Souza, Marney Pascoli Cereda, Hevandro Vaz Ricardo, Natália F. Magalhães
Publikováno v:
Food Science and Technology v.29 n.2 2009
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Volume: 29, Issue: 2, Pages: 291-294, Published: JUN 2009
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Volume: 29, Issue: 2, Pages: 291-294, Published: JUN 2009
A complet factorial experimental design was applied to determinate the influence of the variable inlet air temperature, feed flow rate, and atomizer speed on the physical properties of the tomato pulp powder. Results showed that these variables had a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ec0557b0a3a604f33e16c810e4bb2e1f
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612009000200008
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612009000200008
