Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Michelle A. Sentanin"'
Autor:
Carla Ferreira de Lima, Istefane Cristina Borges Rodrigues, Patrícia de Oliveira Candinho, Lorena Barbosa Vieira Silva, Milla Gabriela dos Santos, Guilherme Ramos Oliveira e Freitas, Michelle Andriati Sentanin
Publikováno v:
Revista do Instituto de Latícinios Cândido Tostes, Vol 77, Iss 4, Pp 215-226 (2022)
The State of Minas Gerais stands out in the production of cheese, with eight regions traditionally characterized as producing Minas Artisanal Cheese: Serro, Canastra, Araxá, Cerrado, Campo of the Vertentes, Triângulo Mineiro, Serra do Salitre and S
Externí odkaz:
https://doaj.org/article/597ba4811c8346f7b1fd7b3975374043
Autor:
Carlos Johnantan Tolentino Vaz, Larissa Soares Menezes, Ricardo Corrêa Santana, Michelle Andriati Sentanin, Marta Fernanda Zotarelli, Carla Zanella Guidini
This work studied the physicochemical characteristics and final sensory quality of the Yellow Catuai IAC 62 fermented with Saccharomyces cerevisiae. An experimental design was done by a Composite Central Rotational Design (CCRD) to evaluate the ferme
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ea4a04164c24e0e563a45d0c0c43053b
https://doi.org/10.21203/rs.3.rs-1555586/v1
https://doi.org/10.21203/rs.3.rs-1555586/v1
Autor:
L. Arce, Esra Capanoglu, Nicola Caporaso, M.J. Cardador, Susana Casal, Djenaine De Souza, Anastasios Economou, Gamal ElMasry, M. Esteki, Pere Gou, Burcu Guldiken, N. Jurado-Campos, Senem Kamiloglu, Simge Karliga, Romdhane Karoui, Birthe V. Kjellerup, Junyan Liu, Yuting Luo, L.S. Magwaza, A. Martín-Gómez, Fernanda C.O.L. Martins, Ítala M.G. Marx, Francesca Melini, Valentina Melini, K. Ncama, Tugba Ozdal, José A. Pereira, António M. Peres, Renata Raina-Fulton, Michelle A. Sentanin, J. Simal-Gandara, Merve Tomas, Ana C.A. Veloso, Long Wu, Zhenbo Xu, Perihan Yolci-Omeroglu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2164e42256ace0d55c4b0dc2661a76d1
https://doi.org/10.1016/b978-0-12-819493-5.00017-0
https://doi.org/10.1016/b978-0-12-819493-5.00017-0
The food industries can use up to 230 different compounds, classified into 25 classes of food additives, in food production. Despite their importance in food production, if inappropriately employed, some food additives may provoke adverse consumer he
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5096afa7cdabbd32f5eb70195857fad2
https://doi.org/10.1016/b978-0-12-819493-5.00006-6
https://doi.org/10.1016/b978-0-12-819493-5.00006-6
Publikováno v:
Food Science and Technology, Vol 27, Iss 1, Pp 13-19 (2007)
Os carotenóides são pigmentos naturais, responsáveis pela cor em muitos alimentos como frutas e vegetais, gema de ovo, pele e músculo de alguns peixes. Porém, sua importância também está relacionada a funções ou ações biológicas nos sere
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doajarticles::ad702bae3c0855f9915d909c33a7b450
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612007000100003
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612007000100003
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
Food Science and Technology, Volume: 27, Issue: 1, Pages: 13-19, Published: MAR 2007
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Volume: 27, Issue: 1, Pages: 13-19, Published: MAR 2007
Os carotenóides são pigmentos naturais, responsáveis pela cor em muitos alimentos como frutas e vegetais, gema de ovo, pele e músculo de alguns peixes. Porém, sua importância também está relacionada a funções ou ações biológicas nos sere
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::761e655e7ae9aef8c21cf810091f6336
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612007000100003
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612007000100003