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.
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
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
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
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
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
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
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
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