Aplicação de β-glicosidases produzidas pelos microorganismos Aureobasidium pullulans e Thermoascus aurantiacus ao processo fermentativo da aguardente de cana com foco na produção de terpenos

Autor: Tobal, Thaise Mariá [UNESP]

Publikováno v: AlephRepositório Institucional da UNESPUniversidade Estadual PaulistaUNESP.

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Externí odkaz: http://hdl.handle.net/11449/100943

Estágio curricular em ciências dos alimentos: estratégia de formação no curso de graduação em Nutrição de duas instituições federais de Mato Grosso do Sul.

Autor: dos Santos, Elisvânia Freitas¹ elisvania@gmail.com, Tobal, Thaise Mariá² thaisetobal@ufgd.edu.br, Flor Ziegler Sanches, Fabiane La¹ fabianelaflor@gmail.com

Publikováno v: Interações. Apr-Jun2022, Vol. 23 Issue 2, p505-515. 11p.

Evaluación de la idoneidad de buenas prácticas de fabricación en servicios alimentarios

Autor: Lima, Mônica Barreto de, Saturnino, Caroline Momente Martins, Tobal, Thaise Mariá

Publikováno v: Research, Society and Development; Vol. 9 No. 9; e433997418
Research, Society and Development; Vol. 9 Núm. 9; e433997418
Research, Society and Development; v. 9 n. 9; e433997418
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI

The production of food using good manufacturing procedures is essential in food services. The objective of this study was to evaluate the conditions of food producing establishments regarding good manufacturing practices, including restaurants, snack

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::8796959d44919dde3712272c5291f7bf
https://rsdjournal.org/index.php/rsd/article/view/7418

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Evaluation of the use of Syzygium cumini fruit extract as an antioxidant additive in orange juice and its sensorial impact.

Autor: Tobal, Thaise Mariá¹ (AUTHOR), da Silva, Roberto¹ (AUTHOR), Gomes, Eleni¹ (AUTHOR), Bolini, Helena Maria André² (AUTHOR), Boscolo, Mauricio¹ (AUTHOR) boscolo@ibilce.unesp.br

Publikováno v: International Journal of Food Sciences & Nutrition. May2012, Vol. 63 Issue 3, p273-277. 5p.