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

 

Table of contents
Ciênc. Tecnol. Aliment. vol.31 no.4 Campinas Oct.//Dec. 2011

Editorial
Gigante, Mirna L.; Matta, Virgínia M.

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 Review
  
 ·  Potencial risks of nanoparticles
Forbe, Tamara; García, Mario; Gonzalez, Eric

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 Original Papers
  
 ·  Simultaneous α-amylase and protease production by the soil bacterium Bacillus  sp. SMIA-2 under submerged culture using whey protein concentrate and corn steep liquor: compatibility of enzymes with commercial detergents
Corrêa, Thamy Lívia Ribeiro; Moutinho, Stella Karla dos Santos; Martins, Meire Lelis Leal; Martins, Marco Antônio

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 ·  Changes in enzymes, phenolic compounds, tannins, and vitamin C in various stages of jambolan (Syzygium cumini  Lamark) development
Brandão, Taís Silva de Oliveira; Sena, Amanda Reges de; Teshima, Elisa; David, Jorge Maurício; Assis, Sandra Aparecida

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 ·  Centesimal composition and bioactive compounds in fruits of buriti collected in Pará
Manhães, Luciana Ribeiro Trajano; Sabaa-Srur, Armando Ubirajara Oliveira

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 ·  Jaboticaba peel for jelly preparation: an alternative technology
Dessimoni-Pinto, Nísia Andrade Villela; Moreira, Walkiria Alves; Cardoso, Leandro de Morais; Pantoja, Lílian Araújo

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 ·  Some functional characteristics of extruded blends of fiber from sugarcane bagasse, whey protein concentrate, and corn starch
Martínez-Bustos, Fernando; Viveros-Contreras, Rubí; Galicia-García, Tomás; Nabeshima, Elizabeth Harumi; Verdalet-Guzmán, Iñigo

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 ·  Serum lipid profile and hepatic evaluation in mice fed diet containing pequi nut or pulp (Caryocar brasiliense Camb.)
Aguilar, Edenil Costa; Queiroz, Maria das Graças Mota Nobre; Oliveira, Dario Alves de; Oliveira, Neide Judith Faria de

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 ·  Acid and salt uptake during the marinatig process of Engraulis anchoita fillets influence of the solution: fish ratio and agitation
Capaccioni, María Eugenia; Casales, María Rosa; Yeannes, María Isabel

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 ·  Mathematical modeling of microbial growth in milk
Teleken, Jhony Tiago; Robazza, Weber da Silva; Gomes, Gilmar de Almeida

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 ·  A statistical approach to define some tofu processing conditions
Benassi, Vera de Toledo; Yamashita, Fábio; Prudencio, Sandra Helena

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 ·  Concentration of pineapple juice by reverse osmosis: physicochemical characteristics and consumer acceptance
Couto, Daniel Simões; Cabral, Lourdes Maria Corrêa; Matta, Virgínia Martins da; Deliza, Rosires; Freitas, Daniela de Grandi Castro

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 ·  Phenolic compounds and antioxidant activity of blueberry cultivars grown in Brazil
Rodrigues, Eliseu; Poerner, Naira; Rockenbach, Ismael Ivan; Gonzaga, Luciano Valdemir; Mendes, Camila Ribas; Fett, Roseane

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 ·  Nutritional value of organic acid lime juice (Citrus latifolia T.), cv. Tahiti
Rangel, Carolina Netto; Carvalho, Lucia Maria Jaeger de; Fonseca, Renata Borchetta Fernandes; Soares, Antonio Gomes; Jesus, Edgar Oliveira de

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 ·  Heat processing (HTST) of umbu (Spondias tuberosa Arruda Câmara) pulp
Oliveira, Emanuelle Araújo de; Borges, Soraia Vilela; Furtado, Ângela Aparecida Lemos; Modesta, Regina Célia Della; Godoy, Ronoel de Oliveira

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 ·  Characterization of a high oleic oil extracted from papaya (Carica papaya  L.) seeds
Malacrida, Cassia Roberta; Kimura, Mieko; Jorge, Neuza

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 ·  Hygroscopic behavior of buriti (Mauritia flexuosa) fruit
Melo, Wellington dos Santos; Pena, Rosinelson da Silva; Rodrigues, Antonio Manoel da Cruz; Silva, Luiza Helena Meller da

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 ·  The use of cashew apple residue as source of fiber in low fat hamburgers
Pinho, Lívia Xerez; Afonso, Marcos Rodrigues Amorim; Carioca, José Osvaldo Beserra; Costa, José Maria Correia da; Ramos, Afonso Mota

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 ·  Standardization of a multiplex PCR for the identification of coagulase-positive Staphylococcus
Gandra, Eliezer Avila; Fernandez, Maria Aparecida; Silva, Jorge Adolfo; Silva, Wladimir Padilha da

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 ·  Fatty acids profile of pulp and nuts of Brazilian fruits
Costa, Paulo Afonso da; Ballus, Cristiano Augusto; Teixeira Filho, José; Godoy, Helena Teixeira

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 ·  Antioxidant potential of oregano (Oreganum vulgare  L.), basil (Ocimum basilicum  L.) and thyme (Thymus vulgaris  L.): application of oleoresins in vegetable oil
Del Ré, Patrícia Vieira; Jorge, Neuza

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 ·  Construction of 2D transparent micromodels in polyester resin with porosity similar to carrots
Díaz, Rodrigo Emilio; Acuña, Sergio Miguel; Segura, Luis Andrés

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 ·  Effect of trellising system on grape and wine composition of Syrah vines grown in the cerrado region of Minas Gerais
Mota, Renata Vieira da; Amorim, Daniel Angelucci de; Favero, Ana Carolina; Purgatto, Eduardo; Regina, Murillo de Albuquerque

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 ·  Fish crackers development from minced fish and starch: an innovative approach to a traditional product
Neiva, Cristiane Rodrigues Pinheiro; Machado, Thais Moron; Tomita, Rubia Yuri; Furlan, Érika Fabiane; Lemos Neto, Marildes Josefina; Bastos, Deborah Helena Markowicz

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 ·  Iron enriched Saccharomyces cerevisiae maintains its fermenting power and bakery properties
Gaensly, Fernanda; Wille, Grace Maria Ferreira de Castro; Brand, Debora; Bonfim, Tania Maria Bordin

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 ·  Type of dietary lipids and storing time on egg stability
Pereira, Ana Lúcia Fernandes; Vidal, Tatiana Fontoura; Abreu, Virgínia Kelly Gonçalves; Zapata, Jorge Fernando Fuentes; Freitas, Ednardo Rodrigues

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 ·  Effect of genotype, finishing system, and sex on physiochemical characteristics of goat meat
Rodrigues, Luciana; Gonçalves, Heraldo César; Medeiros, Brenda Batista Lemos; Martins, Maurício Furlan; Komiyama, Cláudia Marie; Cañizares, Marleide Costa

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 ·  Sensory evaluation of "dulce de leche" with coffee and whey using different affective data analysis methods
Ferreira, Larissa Oliveira; Pimenta, Carlos José; Pinheiro, Ana Carla Marques; Pereira, Patrícia Aparecida Pimenta; Santos, Gabriella

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