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Food Science and Technology (Campinas)
On-line version ISSN 1678-457X

 

Table of contents
Ciênc. Tecnol. Aliment. vol.29 no.1 Campinas Jan./Mar. 2009

Editorial
Lannes, Suzana Caetano da Silva

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Microbiological analysis and electrophoretic characterization of mozzarella cheese made from buffalo milk
Buzi, Kate Aparecida; Pinto, José Paes de Almeida Nogueira; Ramos, Paulo Roberto Rodrigues; Biondi, Germano Francisco

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Mathematical modeling and analysis of pea grains hydration
Omoto, Edilson Sadayuki; Andrade, Cid Marcos Gonçalves; Jorge, Regina Maria Matos; Coutinho, Mônica Ronobo; Paraíso, Paulo Roberto; Jorge, Luiz Mario de Matos

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Development of Brazilian Minas soft cheese with Lactobacillus acidophilus produced with retentates obtained by ultrafiltration of milk
Ribeiro, Eliana Paula; Simões, Luciana Guedes; Jurkiewicz, Cynthia Hyppolito

        · abstract in English | Portuguese     · text in Portuguese     · pdf in Portuguese
 
Behaviour of phytic acid in the presence of iron(II) and iron(III)
Quirrenbach, Hanna Raquel; Kanumfre, Francieli; Rosso, Neiva Deliberali; Carvalho Filho, Marco Aurélio

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Microfiltration of whey from buffalo milk using ceramic membranes as an alternative to the process of pasteurization
Lira, Hércules de Lucena; Silva, Maria Cristina Delgado da; Vasconcelos, Maria Raphaella dos Santos; Lira, Helio de Lucena; Lopez, Ana Maria Queijeiro

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Qualitative characteristics of products produced with pale and normal broiler chicken meat
Komiyama, Claudia Marie; Mendes, Ariel Antonio; Takahashi, Sabrina Endo; Moreira, Joerley; Borba, Hirasilvia Borba Alves; Leonel, Fábio Roberto; Roça, Roberto de Oliveira; Almeida, Ibiara Correia Lima Paz; Balog Neto, Augusto

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Effect of gamma irradiation on physico-chemical and sensorial characteristics of rice (Oryza sativa L.) and on the development of Sitophilus oryzae L.
Zanão, Cíntia Fernanda Pedroso; Canniatti-Brazaca, Solange Guidolin; Sarmento, Silene Bruder Silveira; Arthur, Valter

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Utilization of pineapple (Ananas comosus L.) cv. Pérola and Smooth cayenne for wine making: study of chemical composition and acceptance
Araújo, Kátia Gomes Lima; Sabaa-Srur, Armando Ubirajara Oliveira; Rodrigues, Fabiana Silva; Manhães, Luciana Ribeiro Trajano; Canto, Marta Weber do

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Extraction of corn colorants (Zea mays L.)
Gamarra, Felix Martin Cabajal; Leme, Gisele Costa; Tambourgi, Elias Basile; Bittencourt, Edison

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Propiedades de textura de masa y pan dulce tipo "concha" fortificados con proteínas de suero de leche
Güemes Vera, Norma; Totosaus, Alfonso; Hernandez, Juan Francisco; Soto, Sergio; Aquino Bolaños, Elia Nora

        · abstract in Spanish | Portuguese     · text in Spanish     · pdf in Spanish
 
Sensory evaluation of black instant coffee beverage with some volatile compounds present in aromatic oil from roasted coffee
Oliveira, Alessandra Lopes de; Cabral, Fernando Antonio; Eberlin, Marcos Nogueira; Cordello, Helena Maria André Bolini

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Theoretical modelling of Staphylococcus aureus growth in a cooked meat product kept at ambient temperature using temperature profiles of selected Mexican cities
Baeza, Rosa; Rossler, Cristina; Mielnicki, Diana; Zamora, María Clara; Chirife, Jorge

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Postharvest conservation of mangaba fruit as a function of maturity, atmosphere, and storage temperature
Santos, Adriana Ferreira dos; Silva, Silvanda de Melo; Mendonça, Rejane Maria Nunes; Alves, Ricardo Elesbão

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Physical and chemical evaluation of chocolate cake covered with gelatin, stearic acid, modified starch or "carnaúba" wax edible icing
Osawa, Cibele Cristina; Fontes, Luciana Cristina Brigatto; Miranda, Eduardo Henrique Walter; Chang, Yoon Kil; Steel, Caroline Joy

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Chromatographic evaluation of volatile compounds in brazilian sugar cane spirits produced with yeasts from different locations
Silva, Paulo Henrique Alves da; Santos, Juliana de Oliveira; Araújo, Leandro Dias; Faria, Fernanda Carolina; Pereira, Alexandre Fontes; Oliveira, Valdinéia Aparecida de; Vicente, Maristela de Araújo; Brandão, Rogélio Lopes

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Effect of calcium chloride and film of sodium alginate in the conservation of minimally processed 'Pera' orange
Groppo, Vanessa Daniel; Spoto, Marta Helena Fillet; Gallo, Cláudio Rosa; Sarmento, Silene Bruder Silveira

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Antimicrobial resistance in Pseudomonas aeruginosa isolated from fish and poultry products
Maia, Adriana de Araújo; Cantisani, Michelle Lima; Esposto, Eglaise de Miranda; Silva, Wanderson Clay Porcino; Rodrigues, Elizabeth Cristina dos Praseres; Rodrigues, Dália dos Prazeres; Lázaro, Norma dos Santos

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Optimization and validation of a methodology to determine total arsenic, As(III) and As(V), in water samples, through graphite furnace atomic absorption spectrometry
Santos, Lisia Maria Gobbo; Jacob, Silvana do Couto

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Microstructure of dietary fiber from orange albedo: a study by microscopy and physical techniques
Santana, Maristela de Fátima Simplicio de; Gasparetto, Carlos Alberto

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Production of a polygalacturonase, by thermophilic Bacillus sp. and some properties of the enzyme
Cordeiro, Carlos Alberto Martins; Martins, Meire Lelis Leal

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Kinetics of strawberry jelly degradation
Miguel, Ana Carolina Almeida; Albertini, Silvana; Spoto, Marta Helena Fillet

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Intensity of red pigmentation in apples and its influence onphenolic compounds content and antioxidant activity
Zardo, Danianni Marinho; Dantas, Ana Paula; Vanz, Ricardo; Wosiacki, Gilvan; Nogueira, Alessandro

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Moisture adsorption characteristics of ginger slices
Alakali, Joseph; Irtwange, Simon Verlumun; Satimehin, Adesola

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Determination of the growth compatibility between bacteriocinogenic and starter cultures
Nascimento, Maristela da Silva do; Moreno, Izildinha; Kuaye, Arnaldo Yoshiteru

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The adherence of Pseudomonas fluorescens to marble, granite, synthetic polymers, and stainless steel
Careli, Roberta Torres; Andrade, Nelio José; Soares, Nilda Fatima; Ribeiro Júnior, José Ivo; Rosado, Marcilía Santos; Bernardes, Patrícia Campos

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Consumption and analysis of nutricional label of foods with high content of trans fatty acids
Dias, Juliana Ribeiro; Gonçalves, Édira Castello Branco de Andrade

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Influence of the extraction solution pH on the content of anthocyanins in strawberry fruits
Bordignon Jr., Celso Luiz; Francescatto, Vanessa; Nienow, Alexandre Augusto; Calvete, Eunice; Reginatto, Flávio Henrique

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Chemical and radiological characterization of meals served by the COSEAS (USP-SP)
Favaro, Deborah Inês Teixeira; Chioccola, Gabriella Saitta; Taddei, Maria Helena; Bortoli, Maritsa; Mazzilli, Barbara Paci; Cozzolino, Silvia Maria Franciscato

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The effect of irradiation and thermal process on beef heme iron concentration and color properties
Mistura, Liliana Perazzini Furtado; Colli, Célia

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Effect of washing and increase of additives on minced stability of Nile tilapia (Oreochromis niloticus) during storage under -18 ºC
Kirschnik, Peter Gaberz; Macedo-viegas, Elisabete Maria

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Winterization of fish oil with solvent
Cunha, Daniele Colembergue; Crexi, Valéria Texeira; Pinto, Luiz Antonio de Almeida

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Evaluation of the postharvest technologies used and quality of noble melons produced for exportation
Morais, Patrícia Lígia Dantas; Silva, Geomar Galdino da; Maia, Emanuel Nogueira; Menezes, Josivan Barbosa

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Influence of the conditions of the parboiling process in the chemical composition of rice
Dors, Giniani Carla; Pinto, Renata Heidtmann; Badiale-Furlong, Eliana

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Rheological behavior of pectic systems of red fruit pulps
Haminiuk, Charles Windson Isidoro; Sierakowski, Maria-Rita; Izidoro, Dayane Rosalyn; Maciel, Giselle Maria; Scheer, Agnes de Paula; Masson, Maria Lucia

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Assessment of convective drying models for fresh and osmo-dehydrated pineapple rings
Dionello, Rafael Gomes; Berbert, Pedro Amorim; Molina, Marília Amorim Berbert de; Pereira, Rozimar de Campos; Viana, Alexandre Pio; Carlesso, Vinicius de Oliveira

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Erratas: Ciênc. Tecnol. Aliment., Campinas, 28(2): 477-484, abr.-jun. 2008


        · text in Portuguese     · pdf in Portuguese
 
Erratas: Ciênc. Tecnol. Aliment., Campinas, 28(2): 477-484, abr.-jun. 2008


        · text in Portuguese     · pdf in Portuguese