Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Cynara dos Santos Carvalho"'
Autor:
Cynara dos Santos Carvalho, Fabiana Queiroz, Amanda Maria Teixeira Lago, Maria Cecília Evangelista Vasconcelos Schiassi, Jaime Vilela de Resende, Vanessa Rios de Souza, Paula Nogueira Curi, Rafael Pio
Publikováno v:
Food Science and Technology, Issue: ahead, Published: 08 MAY 2020
Food Science and Technology v.40 n.4 2020
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Vol 40, Iss 4, Pp 985-992 (2020)
Food Science and Technology v.40 n.4 2020
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Vol 40, Iss 4, Pp 985-992 (2020)
A new juice market, consisting of mixtures of fruits, is expanding in the beverage segment, in order to increase even more the nutritional and sensory characteristics. In addition, in the preparation of juices, the option exists to replace water with
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7bbace458535c8a4e0da92ba96520e02
https://doi.org/10.1590/fst.28919
https://doi.org/10.1590/fst.28919
Autor:
Rafael Pio, Ana Carla Marques Pinheiro, Derlyene Lucas Salgado, Daniel Fernandes da Silva, Vanessa Rios de Souza, Paula Nogueira Curi, Cynara dos Santos Carvalho
Publikováno v:
Food Science and Technology, Issue: ahead, Published: 15 MAY 2017
Food Science and Technology, Iss 0
Food Science and Technology v.38 n.1 2018
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Volume: 38, Issue: 1, Pages: 112-119, Published: 15 MAY 2017
Food Science and Technology, Iss 0
Food Science and Technology v.38 n.1 2018
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Volume: 38, Issue: 1, Pages: 112-119, Published: 15 MAY 2017
Faced with the need for greater knowledge of the different physalis species, the aim of this study was to characterize different Native American physalis species (Physalis peruviana L., Physalis pubescens L., Physalis angulata L., Physalis mínimos L
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ee2bd5fb75e0f644b4fa9707efdf1741
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017005013101&lng=en&tlng=en
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017005013101&lng=en&tlng=en
Autor:
Moacir Pasqual, Filipe Bittencourt Machado de Souza, Vanessa Rios de Souza, Rafael Pio, Derlyene Lucas Salgado, Cynara dos Santos Carvalho, Paula Nogueira Curi
Publikováno v:
Food Science and Technology, Volume: 37, Issue: 3, Pages: 349-355, Published: 23 FEB 2017
Food Science and Technology, Iss 0
Food Science and Technology v.37 n.3 2017
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Iss 0
Food Science and Technology v.37 n.3 2017
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
The objective of this study was to evaluate the influence of different types of sugar (white refined sugar, white crystal sugar, demerara sugar, brown sugar and coconut sugar) on the physicochemical characteristics, rheological properties and sensory
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e4041eb924e19b66646e6b616fd923ca
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000300349&lng=en&tlng=en
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000300349&lng=en&tlng=en
Autor:
Cynara dos Santos Carvalho, Moacir Pasqual, Rafael Pio, Vanessa Rios de Souza, Paulyene Vieira Nogueira, Aline Botelho de Almeida, Paula Nogueira Curi
Publikováno v:
Food Science and Technology, Vol 37, Iss 1, Pp 70-75
Food Science and Technology v.37 n.1 2017
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Volume: 37, Issue: 1, Pages: 70-75, Published: 14 JUL 2016
Food Science and Technology, Iss 0 (2016)
Food Science and Technology v.37 n.1 2017
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Volume: 37, Issue: 1, Pages: 70-75, Published: 14 JUL 2016
Food Science and Technology, Iss 0 (2016)
To increase the availability to consumers and add more value to loquat (Eriobotrya japonica Lindl.), which is a very perishable and seasonal fruit, and in order to identify which cultivars grown in subtropical regions are more suitable for jelly proc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e8d0930d08b85060ff55aa01d28c4129
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000100070&lng=en&tlng=en
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000100070&lng=en&tlng=en