Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Maria Julia Ledur Alles"'
Publikováno v:
Food Technology and Biotechnology, Vol 53, Iss 2, Pp 190-200 (2015)
Yacon is a perennial plant originating from the Andean region whose roots have been receiving increased att ention due to their high content of prebiotic fructooligosaccharides (FOS). Apart from many health benefi ts, FOS have interesting characteris
Externí odkaz:
https://doaj.org/article/4bf44e8ac3214f858de45d45dadad0a1
Publikováno v:
Brazilian Archives of Biology and Technology, Vol 56, Iss 6, Pp 1024-1033 (2013)
Fructooligosaccharides (FOS) are food ingredients applied due to combination of prebiotic benefits and interesting technological properties, being used as a sugar substitute. The knowledge of their physicochemical characteristics is important for pre
Externí odkaz:
https://doaj.org/article/af23843e723f4d0d847087b15580218a
Publikováno v:
Food Technology and Biotechnology, Vol 53, Iss 2, Pp 190-200 (2015)
Yacon is a perennial plant originating from the Andean region whose roots have been receiving increased att ention due to their high content of prebiotic fructooligosaccharides (FOS). Apart from many health benefi ts, FOS have interesting characteris
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doajarticles::4c35b9cca3d9905a4ef2e588dd5074d3
http://hrcak.srce.hr/file/206920
http://hrcak.srce.hr/file/206920
Autor:
Eduardo de Oliveira Wilk, Jean Philippe Palma Revillion, Marcelo Silveira Badejo, Giovanna Domeneghini Mercali, Analia Margarita Romero, Roberta Fogliatto Mariot, Maria Julia Ledur Alles, Leonardo Melati Gandolfi, Sarah Sampaio Alberti, Simone Hickmann Flôres, Samanta Ullmann de Campos
Publikováno v:
Food Science and Technology v.27 n.1 2007
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Repositório Institucional da UFRGS
Universidade Federal do Rio Grande do Sul (UFRGS)
instacron:UFRGS
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Repositório Institucional da UFRGS
Universidade Federal do Rio Grande do Sul (UFRGS)
instacron:UFRGS
Avaliou-se a percepção da qualidade intrínseca dos vinhos finos tintos elaborados no Rio Grande do Sul em comparação com seus principais concorrentes da Argentina e Chile. A análise sensorial foi realizada por 31 consumidores da classe de maior
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::798739be8896a3e9dab6087017fe44aa
https://doi.org/10.1590/s0101-20612007000100031
https://doi.org/10.1590/s0101-20612007000100031
Autor:
Jean Philippe Palma Révillion, Simone Hickmann Flôres, Eduardo de Oliveira Wilk, Marcelo Silveira Badejo, Giovanna Domeneghini Mercali, Leonardo Melati Gandolfi, Maria Julia Ledur Alles, Roberta Fogliatto Mariot, Samanta Ullmann de Campos, Sarah Sampaio Alberti, Analia Margarita Romero
Publikováno v:
Food Science and Technology, Vol 27, Iss 1, Pp 177-180 (2007)
Avaliou-se a percepção da qualidade intrínseca dos vinhos finos tintos elaborados no Rio Grande do Sul em comparação com seus principais concorrentes da Argentina e Chile. A análise sensorial foi realizada por 31 consumidores da classe de maior
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doajarticles::d595774146b333d070c3787c7ffc1df4
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612007000100031
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612007000100031
Publikováno v:
ResearcherID
Brazilian Archives of Biology and Technology, Volume: 56, Issue: 6, Pages: 1024-1033, Published: DEC 2013
Brazilian Archives of Biology and Technology v.56 n.6 2013
Brazilian Archives of Biology and Technology
Instituto de Tecnologia do Paraná (Tecpar)
instacron:TECPAR
Repositório Institucional da UFRGS
Universidade Federal do Rio Grande do Sul (UFRGS)
instacron:UFRGS
Brazilian Archives of Biology and Technology, Vol 56, Iss 6, Pp 1024-1033 (2013)
Brazilian Archives of Biology and Technology, Volume: 56, Issue: 6, Pages: 1024-1033, Published: DEC 2013
Brazilian Archives of Biology and Technology v.56 n.6 2013
Brazilian Archives of Biology and Technology
Instituto de Tecnologia do Paraná (Tecpar)
instacron:TECPAR
Repositório Institucional da UFRGS
Universidade Federal do Rio Grande do Sul (UFRGS)
instacron:UFRGS
Brazilian Archives of Biology and Technology, Vol 56, Iss 6, Pp 1024-1033 (2013)
Fructooligosaccharides (FOS) are food ingredients applied due to combination of prebiotic benefits and interesting technological properties, being used as a sugar substitute. The knowledge of their physicochemical characteristics is important for pre
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9ab5c879ef0542ebe263b717c57f13be
http://gateway.webofknowledge.com/gateway/Gateway.cgi?GWVersion=2&SrcAuth=ORCID&SrcApp=OrcidOrg&DestLinkType=FullRecord&DestApp=WOS_CPL&KeyUT=WOS:000329451800019&KeyUID=WOS:000329451800019
http://gateway.webofknowledge.com/gateway/Gateway.cgi?GWVersion=2&SrcAuth=ORCID&SrcApp=OrcidOrg&DestLinkType=FullRecord&DestApp=WOS_CPL&KeyUT=WOS:000329451800019&KeyUID=WOS:000329451800019
