Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Telma dos Santos Costa"'
Publikováno v:
CyTA - Journal of Food, Vol 17, Iss 1, Pp 479-487 (2019)
The aim of this work was to elaborate a tucupi-added mayonnaise and to assess the physicochemical characteristics, as well the rheological behavior at temperatures from 20°C to 70°C of the product with greater sensorial acceptance. For this purpose
Externí odkaz:
https://doaj.org/article/ccec34d86297451d8346a8f8e6001ad0
Publikováno v:
CyTA-Journal of Food, Vol 17, Iss 1, Pp 479-487 (2019)
The aim of this work was to elaborate a tucupi-added mayonnaise and to assess the physicochemical characteristics, as well the rheological behavior at temperatures from 20°C to 70°C of the product with greater sensorial acceptance. For this purpose
Publikováno v:
Food Science and Technology, Iss 0 (2018)
Food Science and Technology v.39 n.3 2019
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Issue: ahead, Published: 29 NOV 2018
Food Science and Technology, Volume: 39, Issue: 3, Pages: 684-690, Published: 29 NOV 2018
Repositório Institucional da UFPA
Universidade Federal do Pará (UFPA)
instacron:UFPA
Food Science and Technology v.39 n.3 2019
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Issue: ahead, Published: 29 NOV 2018
Food Science and Technology, Volume: 39, Issue: 3, Pages: 684-690, Published: 29 NOV 2018
Repositório Institucional da UFPA
Universidade Federal do Pará (UFPA)
instacron:UFPA
O Tucupi, que é muito apreciado na região Norte do Brasil, é um líquido fermentado derivado da mandioca ( Manihot esculenta Crantz) e foi levado para o exterior por suas características exóticas. Este estudo teve como objetivo avaliar o comport
Publikováno v:
Food Science and Technology, Vol 35, Iss 2, Pp 314-320 (2015)
Food Science and Technology v.35 n.2 2015
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Repositório Institucional da UFPA
Universidade Federal do Pará (UFPA)
instacron:UFPA
Food Science and Technology, Volume: 35, Issue: 2, Pages: 314-320, Published: APR 2015
Food Science and Technology v.35 n.2 2015
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Repositório Institucional da UFPA
Universidade Federal do Pará (UFPA)
instacron:UFPA
Food Science and Technology, Volume: 35, Issue: 2, Pages: 314-320, Published: APR 2015
The interaction between three phenolic compounds (catechin, caffeic acid and ferulic acid) onto two dietary fibres (cellulose and xylan) has been evaluated to inquire possible interferences on the biodisponibility of phenolic compounds. The adsorptio
Publikováno v:
Food Science and Technology, Volume: 38, Issue: 1, Pages: 33-40, Published: 31 JUL 2017
Food Science and Technology, Issue: ahead, Published: 31 JUL 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, Issue: ahead, Published: 31 JUL 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
Tucupi is a fermented liquid obtained from cassava (Manihot esculenta Crantz), very much appreciated by the traditional cuisine of Northern Brazil. However, there are no scientific reports on its use in the formulation of products. Thus, the present
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c2a7974e471a2ffa11b6a674dca0ab5c
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000100033&lng=en&tlng=en
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000100033&lng=en&tlng=en