Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Maria Auxiliadora de Brito RODAS"'
Autor:
Mahyara Markievicz Mancio Kus Yamashita, Sabria Aued-Pimentel, Jamila Barbosa, Regina Sorrentino Minazzi-Rodrigues, Alessandro Henrique Sevilha Fonseca, Maria Auxiliadora de Brito Rodas
Publikováno v:
International Journal of Nutrology.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5797a7faaeb301fc958f09e1b31ce94c
https://doi.org/10.1055/s-0038-1674492
https://doi.org/10.1055/s-0038-1674492
Autor:
Carmen Cecília Tadini, Maria Auxiliadora de Brito Rodas, Tatiana Beatrís Tribess, Jussara Carvalho de Moura Della Torre
Publikováno v:
Journal of Food Processing and Preservation. 33:264-280
Minimal pasteurization of orange juice (OJ) consists of using minimum holding time and temperature to ensure partial inactivation of pectin methylesterase (PME). This process produces juice with preserved sensory attributes and has a better acceptanc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::98ac7ddb4df97151494853358e5cad45
https://doi.org/10.1111/j.1745-4549.2008.00340.x
https://doi.org/10.1111/j.1745-4549.2008.00340.x
Autor:
Carmen Cecília Tadini, Maria Auxiliadora de Brito Rodas, Jussara Carvalho de Moura Della Torre, Laura Gonçalves Carr
Publikováno v:
LWT - Food Science and Technology. 39:540-547
Bread partially baked for 7 min at 250 °C, after cooling, was frozen until core temperature reached −18 °C and stored at this same temperature up to 7 days. Samples were removed daily from the freezer, thawed and baked at 250 °C for 6 min. Analy
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3e49a0072b9a93ec14385d0a3bbeabcc
https://doi.org/10.1016/j.lwt.2005.03.012
https://doi.org/10.1016/j.lwt.2005.03.012
Autor:
Maria Auxiliadora de Brito Rodas, Dilma Scala Gelli, Maria Teresa Destro, Miyoko Jakabi, Bernadette Dora Gombossy de Melo Franco, Mariza Landgrafi, Jussara Carvalho de Moura Della Torre
Publikováno v:
Journal of Food Protection. 66:1025-1029
Irradiation is considered one of the most efficient technological processes for the reduction of microorganisms in food. It can be used to improve the safety of food products, and to extend their shelf lives. Oysters are considered one of the most im
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::df9d4bbbeed7ac614f608e3ba75ef6c7
https://doi.org/10.4315/0362-028x-66.6.1025
https://doi.org/10.4315/0362-028x-66.6.1025
Autor:
Maria Auxiliadora de Brito RODAS, Regina Maria Morelli Silva RODRIGUES, Harumi SAKUMA, Lana Zanetti TAVARES, Cássia Regina SGARBI, Welitania C.C. LOPES
Publikováno v:
Food Science and Technology, Vol 21, Iss 3, Pp 304-309 (2001)
Foram analisadas 136 amostras de iogurtes com frutas de 8 marcas diferentes, adquiridas em supermercados da cidade de São Paulo, no período de 1997 a 1998, com a finalidade de caracterizá-los quanto aos parâmetros físico-químicos, identificaç
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doajarticles::d2fb54876a4c7bb7249e04f886d0e1ea
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612001000300009
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612001000300009
Autor:
Cássia Regina Sgarbi, Regina M. Morelli S. Rodrigues, Welitania C.C. Lopes, Lana Zanetti Tavares, Harumi Sakuma, Maria Auxiliadora de Brito Rodas
Publikováno v:
Food Science and Technology, Vol 21, Iss 3, Pp 304-309 (2001)
Food Science and Technology, Volume: 21, Issue: 3, Pages: 304-309, Published: DEC 2001
Food Science and Technology v.21 n.3 2001
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Volume: 21, Issue: 3, Pages: 304-309, Published: DEC 2001
Food Science and Technology v.21 n.3 2001
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Foram analisadas 136 amostras de iogurtes com frutas de 8 marcas diferentes, adquiridas em supermercados da cidade de São Paulo, no período de 1997 a 1998, com a finalidade de caracterizá-los quanto aos parâmetros físico-químicos, identificaç
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4b9ee01b5ef8176b733c9db2fe22540d
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612001000300009
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612001000300009
Publikováno v:
Radiation Physics and Chemistry. 78:611-613
Pecan nuts ( Carya illinoensis ) were treated with gamma irradiation and evaluated for changes in vitamin E content and sensory properties. Irradiation at 1 and 3 kGy resulted in no changes in vitamin E content measured as α -tocopherol equivalents
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fb21057b431b3a4cc0c2be8028349120
https://doi.org/10.1016/j.radphyschem.2009.03.019
https://doi.org/10.1016/j.radphyschem.2009.03.019
Autor:
Maria Auxiliadora de Brito Rodas, Gabriela Gastaldo Badolato, Jussara Carvalho de Moura Della Torre, Carmen Cecília Tadini
Publikováno v:
Food Science and Technology v.23 n.2 2003
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Vol 23, Iss 2, Pp 105-111 (2003)
Food Science and Technology, Volume: 23, Issue: 2, Pages: 105-111, Published: AUG 2003
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Vol 23, Iss 2, Pp 105-111 (2003)
Food Science and Technology, Volume: 23, Issue: 2, Pages: 105-111, Published: AUG 2003
Onze provadores selecionados e treinados avaliaram a aparência, aroma e sabor de amostras de suco de laranja natural processado em nove diferentes condições de temperatura de pasteurização - tempo de retenção, e compararam com amostras do suco
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0cc9d6687ec733fe10ecef849dfed9da
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612003000200001
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612003000200001
Autor:
Maria Lima Garbelotti, Maria Auxiliadora de Brito Rodas, Leda C.A. Lamardo, Magda S. Taipina, Josefina S. Santos
Publikováno v:
Procedia Food Science. :1992-1996
Bakery and intermediate moisture food products like breads, dried fruit, cereals, cookies and crackers can benefit from irradiation processing. However, irradiated lipid - rich products must be assayed carefully in terms of safety, nutrition and acce
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0d7a1a1f6c121cc76968071ef6cad4fd
Autor:
Edson Marciano, Maria Auxiliadora de Brito Rodas, Magda S. Taipina, Marianna G.B. Cadioli, Maria Lima Garbelotti
Publikováno v:
Procedia Food Science. :1980-1986
There are an increasing search for foods wich by bringing health benefits through the incorporation of functional ingredients. The objective was to develop formulations of bread, one based on wheat flour and another plus soy protein isolate (SPI) and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1a2356f2c8019cbfc268bf1f906036f7