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Braz. J. Food Technol. vol.15 no.1 Campinas enero/mar. 2012 Review: fresh, minimally processed foods packaged under modified atmosphere
Santos, Joana Silva; Oliveira, Maria Beatriz Prior Pinto
| | | Pulp yield and mineral content of commercial hybrids of yellow passion fruits
Tupinambá, Daiva Domenech; Costa, Ana Maria; Cohen, Kelly de Oliveira; Paes, Norma Santos; Faleiro, Fábio Gelape; Campos, Angélica Vieira Sousa; Santos, André Lorena de Barros; Silva, Karina Nascimento da; Junqueira, Nilton Tadeu Vilela
| | | Quality assessment of snacks obtained by extrusion of whole amaranth grains or defatted amaranth flour and their mixtures with corn grits
Capriles, Vanessa Dias; Arêas, José Alfredo Gomes
| | | Synthesis of galactooligosaccharides from lactose using commercial β-galactosidase from Kluyveromyces lactis
Lisboa, Cristiane Reinaldo; Costa, Fátima Aparecida de Almeida; Burkert, Janaína Fernandes de Medeiros; Burkert, Carlos André Veiga
| | | Kinetics and thermodynamic characterization of β-galactosidase from Kluyveromyces marxianus CCT 7082 fractionated with ammonium sulphate
Heidtmann, Renata Bemvenuti; Duarte, Susan Hartwig; Pereira, Lidiane Pereira de; Braga, Anna Rafaela Cavalcante; Kalil, Susana Juliano
| | | Freeze drying of pineapple slices: evaluation of drying kinetics and product quality
Vieira, Ana Paula; Nicoleti, Joel Fernando; Telis, Vânia Regina Nicoletti
| | | Stability of biofortified sweet potato flour
Alves, Rosa Maria Vercelino; Ito, Danielle; Carvalho, Jose Luiz Viana de; Melo, Werito Fernandes de; Godoy, Ronoel Luiz de Oliveira
| | | Processing and characterization of an extruded snack made from broken rice flour and broken common bean flour
Carvalho, Ana Vânia; Bassinello, Priscila Zaczuk; Mattietto, Rafaella de Andrade; Carvalho, Rosângela Nunes; Rios, Alessandro de Oliveira; Seccadio, Lara Lima
| | | Evaluation of honey crystallization from the colour and water activity parameters
Kuroishi, Alini Mari; Queiroz, Marise Bonifácio; Almeida, Mareci Mendes de; Quast, Leda Battestin
| | | Scientific Note: use of pectin, whey protein and corn steep liquor for the production of protease by thermophilic Bacillus sp.
Ladeira, Silvania Alves; Delatorre, Andréia Boechat; Andrade, Marcela Vicente Vieira; Martins, Meire Lelis Leal
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