Artigos

Which is the shear force that defines the lamb's sensory acceptance?

Heloísa Valarine Battagin, Yana Jorge Polizer Rocha, Luciana Ruggeri Menezes Gotardo, Letícia Zanichelli de Oliveira, Letícia Aline Gonçalves, Aline Giampietro Ganeco, Susana Cardoso, Ricardo Targino MOREIRA, Judite Lapa GUIMARÃES, Sarita Bonagurio Gallo, Marco Antonio TRINDADE

Detection of adulteration in pasteurized milk using a non-targeted electrochemical methodology

Carla Andressa Fagundes, Victor Leonardo Rodrigues Pinheiro, Cleber Antonio Lindino

Minimally processed lettuces: extending shelf life through packaging and treatment with salicylic acid and sodium chloride solutions

Diana Melisa Chaves Morillo, Elizabeth Tobar Delgado, Luis Fernando Valencia Flórez, Laura Latorre Vásquez, Diego Trejo Escobar, Diego Fernando Mejía España

Whipped yogurt with organic panela and coffee: an innovation for the dairy industry

Demetrio Javier Aponte Elera, Nilda Doris Montes VILLANUEVA, William Nemesio Chunga Trelles

Physicochemical characterization of the fruits of the Unconventional Food Plants (UFP), snake gourd (Trichosanthes cucumerina)

Ana Carolina Xavier Pereira de Maria Fernandes, Luis Carlos Cunha Junior, Diogo Pedrosa Correa da Silva, André José de Campos, Cristiane Maria Ascari Morgado, Daniela Santana de Souza, Abadia dos Reis Nascimento

Physicochemical characterization of seven fruits from the Cerrado

Renato D’Elia Feliciano, Fernanda Sviech, Ana Silvia PRATA, Alexander Vicente Christianini

Minimally processed lettuces: extending shelf life through packaging and treatment with salicylic acid and calcium chloride solutions

Diana Melisa Chaves Morillo, Elizabeth Tobar Delgado, Luis Fernando Valencia Flórez, Laura Latorre Vásquez, Diego Trejo Escobar, Diego Fernando Mejía España

Influence of the preparation method on the bioactive compounds of olive tree leaf tea

Ana Paula Preczenhak, Juliana Aparecida de Souza SARTORI, Celina Maria Henrique Fortes, Ricardo Alfredo KLUGE, Edna Ivani Bertoncini, Patricia PRATI

Physical and chemical properties of pitaya fruits during storage using different packages

Cristiane Fernandes Lisboa, Thaysa Almeida Oliveira, Adriano Bicioni Pacheco, Camilla Sena da Silva, Fernanda Lamede Ferreira de Jesus, Arthur Carniato Sanches, Magnun Antônio Penariol da Silva, Arlindo Modesto Antunes, Ana Paula de Freitas Coelho, Rodrigo Sobrinho da Silva

Carboxymethylcellulose and carrageenan as stabilizers in ginger-turmeric ice creams: physicochemical and sensory properties
Carboximetilcelulose e carragenina como estabilizantes em sorvetes de gengibre e cúrcuma: propriedades físico-químicas e sensoriais

Mukhammad Fauzi, Soni Sisbudi Harsono, Iren Laurensa Prawidya Resmasari

Energy density and mode of ultrasound application in fresh cow milk: Microbiological, physicochemical, and techno-functional properties

Miguel Angel Solano-Cornejo, Meliza Lindsay Rojas

Physical and chemical evaluation of Swartzia Langsdorffii fruits: promotion of health benefits

Gilson Gustavo Lucinda Machado, Lorrane Ribeiro de Souza, Amanda Aparecida de Lima Santos, Natália de Oliveira Souza, Michelle Carlota Gonçalves, Eduardo Valério de Barros Vilas Boas

Physicochemical, textural properties, and lactic acid bacteria counts of Peruvian fresh cheese with added probiotic cultures

Karlo Arturo Gutiérrez Coronado, Silvia Melissa García-Torres, Juan Pablo Caldas-Cueva, Fanny Emma Ludeña-Urquizo

Phytate reduction in sorghum grains cultivated in Saudi Arabia

Saeed Amer Asiri

Muffins nutritionally enriched with taioba flour (Xanthosoma sagittifolium)

Hellen Ketryn dos Anjos Furtado, Emily Zanarde Tomaz Gomes, Thales Henrique Barreto Ferreira, Angela KWIATKOWSKI, Rita de Cássia Avellaneda Guimarães, Cláudia Leite Munhoz

Chromatographic evaluation of curcumin content in commercial samples

Sophia Messa, Marili Villa Nova Rodrigues, Carla Lea de Camargo Vianna, Rodney Alexandre Ferreira Rodrigues