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Faculdade de Engenharia de Alimentos
Departamento de Tecnologia de Alimentos
Produções / Artigos publicados em periódicos
Artigos publicados em periódicos especializados arbitrados
Circulação Nacional
1.
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FERREIRA, Reinaldo Eduardo; SOUZA, A. B.; COLLARES, F. P.; STEEL, C. J.; SANTOS, J. R. U.; Chemical and morphological evaluation of starches from legumes and application of the extraction residues in expanded extruded snacks, 06/2012, Alimentos e Nutrição (UNESP. Marilia),Vol. 23, Fac. 2, pp.171-178, Marília, SP, Brasil, 2012
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2.
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CHANG, Yoon Kil; SILVA, L. H.; COSTA, P. F. P.; SOUZA, I. P.; Caracterização físico-química e tecnológica da farinha de soja integral fermentada com Aspergillus oryzae, 12/2012, Brazilian Journal of Food Technology (IMPRESSO),Vol. 15, Fac. 4, pp.300-306, CAMPINAS, SP, Brasil, 2012
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3.
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OSAWA, C. C.; GONÇALVES, Lireny Ap.G.; Changes in breaded chicken and oil degradation during discontinuous frying with cottonseed oil, 10/2012, Ciência e Tecnologia de Alimentos (Impresso),Vol. 32, Fac. 4, pp.692-700, Campinas, SP, Brasil, 2012
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4.
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AUGUSTO, P. E. D.; CRISTIANINI, Marcelo; Computational fluid dynamics evaluation of liquid food thermal process in a brick shaped package, 01/2012, Ciência e Tecnologia de Alimentos (Impresso),Vol. 32, pp.134-141, Campinas, SP, Brasil, 2012
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5.
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OSAWA, C. C.; GONÇALVES, Lireny Ap.G.; Deep-fat frying of meat products in palm olein, 10/2012, Ciência e Tecnologia de Alimentos (Impresso),Vol. 32, Fac. 4, pp.804-811, Campinas, SP, Brasil, 2012
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6.
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JAEKEL, L. Z.; SILVA, C. B.; STEEL, C. J.; CHANG, Yoon Kil; Influence of xylanase addition on the characteristics of loaf bread prepared with white flour or whole grain wheat flour, 10/2012, Ciência e Tecnologia de Alimentos (Impresso),Vol. 32, Fac. 4, pp.844-849, Campinas, SP, Brasil, 2012
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7.
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KUBO, M. T. K.; MAUS, D.; XAVIER, Ana Augusta Odorissi; MERCADANTE, Adriana Zerlotti; VIOTTO, Walkíria Hanada; Transference of lutein during cheese making, color stability and sensory acceptance of Prato cheese with addition of lutein, 01/2012, Ciência e Tecnologia de Alimentos (Impresso),Vol. 32, pp.1-8, Campinas, SP, Brasil, 2012 *
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8.
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CHANG, Yoon Kil; SCHMIELE, M.; JAEKEL, L. Z.; MELLO GARRIDO, Patrícia; STEEL, C. J.; Massa alimentícia sem glúten com elevado teor proteico obtida por processo convencional., 12/2012, Ciência Rural (UFSM. Impresso),Vol. 1, pp.1-15, Santa Maria, RS, Brasil, 2012
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9.
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MONTEIRO PEDRAS, Marcelo; PINHO, C. R. G.; TRIBST, A. A. N.; FRANCHI, M. A.; CRISTIANINI, Marcelo; The Effect of High Pressure Homogenization on microorganisms in milk, 01/2012, Foodservice Research International,Vol. 19, pp.1-5, Trumbull, Estados Unidos da América, 2012
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10.
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TRIBST, A. A. N.; CRISTIANINI, Marcelo; Changes in Commercial Glucose Oxidase Activity by High Pressure Homogenization, 01/2012, Innovative Food Science & Emerging Technologies,Vol. 16, pp.355-360, Amsterdam, Reino Unido, 2012
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11.
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TRIBST, A. A. N.; CRISTIANINI, Marcelo; High pressure homogenization of a fungi alpha-amylase, 01/2012, Innovative Food Science & Emerging Technologies,Vol. 13, pp.107-111, Amsterdam, Reino Unido, 2012
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12.
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TRIBST, A. A. N.; CRISTIANINI, Marcelo; Increasing fungi amyloglucosidase activity by high pressure homogenization, 01/2012, Innovative Food Science & Emerging Technologies,Vol. 16, pp.21-25, Amsterdam, Reino Unido, 2012
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13.
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CHANG, Yoon Kil; STEEL, C. J.; LEORO, M. G. V.; SCHMIELE, M.; FERREIRA, Reinaldo Eduardo; Thermoplastic extrusion in food processing., 03/2012, Intech Brasil (São Paulo),Vol. 9, pp.265-290, São Paulo, SP, Brasil, 2012
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Circulação Internacional
1.
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SOARES, CELINA MARA; KABUKI, D. Y.; KUAYE, Arnaldo Yoshiteru; Growth of enterotoxin producing Bacillus cereus in meat substrate at 10ºC and 30ºC., 12/2012, Brazilian Journal of Microbiology (Impresso),Vol. 43, Fac. 4, pp.1401-1405, Rio de Janeiro, RJ, Brasil, 2012
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2.
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ALMEIDA, E. L.; CHANG, Yoon Kil; Structural Changes in the Dough During the Pre-baking and Re-baking of French Bread Made with Whole Wheat Flour, 01/2012, Food and Bioprocess Technology (Print),Vol. 5, pp.20-23, New York, Estados Unidos da América, 2012
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3.
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LEORO, M. G. V.; DIAS, V.P.; LINDMARK, Gunilla; CHANG, Yoon Kil; Antioxidant and antiinflammatory properties of germinated and hydrolysed Brazilian soybean flours, 01/2012, Food Chemistry,Vol. 134, pp.2217-2225, Barking, Reino Unido, 2012
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4.
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DESCHAMPS FERNANDES, Gabriel; OLIVEIRA, R. M. A.; EBERLIN, M.N.; ARELLANO, Daniel Barrera; Direct characterization of commercial lecithins by easy ambient sonic-spray ionization mass spectrometry, 03/2012, Food Chemistry,Vol. 135, pp.1855-1860, Barking, Reino Unido, 2012
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5.
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BONA, Evandro; GOMES DA CRUZ, Adriano; OLIVEIRA, C.A.F.; FARIA, José Assis F.; On the implementation of good manufacturing practices in a small processing unity of mozzarella cheese in Brazil, 03/2012, Food Control,Vol. 24, Fac. 1-2, pp.199-205, Surrey, Reino Unido, 2012
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6.
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OSAWA, C. C.; GONÇALVES, Lireny Ap.G.; GUMERATO, Homero Ferracini; MENDES, F. M.; Study of the effectiveness of quick tests based on physical properties for the evaluation of used frying oil, 01/2012, Food Control,Vol. 26, pp.525-530, Surrey, Reino Unido, 2012
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7.
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AUGUSTO, P. E. D.; SOARES, B. M. C.; GONÇALVES, Lireny Ap.G.; MING, C. C.; Modelling the effect of temperature on the lipid solid fat content (SFC), 01/2012, Food Research International,Vol. 45, pp.132-135, Barking, Reino Unido, 2012
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8.
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GOMES DA CRUZ, Adriano; CADENA, R. S.; FARIA, José Assis F.; BOLINI CARDELLO, Helena Maria Andre; DANTAS,, Clecio; FERREIRA, M.M.C.; DELIZA, Rosires; PARAFAC: Adjustment for modeling consumer study covering probiotic and conventional yogurt, 01/2012, Food Research International,Vol. 45, pp.211-215, Barking, Reino Unido, 2012 *
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9.
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SOUZA, F. N.; TENÓRIO, C. G. M. S. C.; RIBEIRO, M. C. E.; CHAVES,, Karina S; GIGANTE, Mirna Lucia; GROSSO, Carlos R. Ferreira; Production and characterization of microparticles containing pectin and whey proteins, 01/2012, Food Research International,Vol. 49, pp.560-566, Barking, Reino Unido, 2012 *
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10.
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RIBEIRO, M. M. M.; ARELLANO, Daniel Barrera; GROSSO, Carlos R. Ferreira; The effect of adding oleic acid in the production of stearic acid lipid microparticles with a hydrophilic core by a spray-cooling process, 06/2012, Food Research International,Vol. 47, Fac. 1, pp.38-44, Barking, Reino Unido, 2012 *
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11.
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CRISTIANINI, Marcelo; TRIBST, A. A. N.; The offect of antimicrobials and bacteriocins on beer spoilage microorganisms., 01/2012, Food Research International,Vol. 19, pp.783-786, Barking, Reino Unido, 2012
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12.
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ROCHA, J. C. B.; LOPES, J. D.; MASCARENHAS, Maria Cristina C.Nucci; GUERREIRO, L.M.R.; CUNHA, Rosiane Lopes da; ARELLANO, Daniel Barrera; Thermal and rheological properties of organogels formed by sugarcane or candelilla wax in soybean oil., 01/2012, Food Research International,Vol. 50, pp.318-323, Barking, Reino Unido, 2012
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13.
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FARIA, José Assis F.; GOMES DA CRUZ, Adriano; Food Safety Systems in a Small Dairy Factory: Implementation, Major Challenges, and Assessment of Systems' Performaces, 01/2012, Foodborne Pathogens and Disease,Vol. 10, Fac. 1, pp.1-7, New Rochelle, Estados Unidos da América, 2012
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14.
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GARCIA, R. K. A.; GANDRA, K. M.; BLOCK, J. M.; ARELLANO, Daniel Barrera; Neural Networks in the formulate of special fats, 02/2012, Grasas y Aceites (Sevilla),Vol. 63, pp.245-252, Sevilla, Espanha, 2012
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15.
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STEEL, C. J.; BLOCK, J. M.; BARRERA-ARELLANO, Daniel; Oxidación de Lípidios, 01/2012, Grasas y Aceites (Sevilla),Vol. 2, pp.37-55, Sevilla, Espanha, 2012
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16.
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RIBEIRO, A. P. B.; DA SILVA, R. de C.; I. DE ALMEIDA GONÇALVES, M.; GRIMALDI, Renato; GONÇALVES, Lireny Ap.G.; KIECKBUSCH, Theo Guenter; Physico-chemical properties of Brazilian cocoa butter and industrial blends. Part 1 - Chemical composition, solid fat content and consistency., 01/2012, Grasas y Aceites (Sevilla),Vol. 1, pp.79-82, Sevilla, Espanha, 2012 *
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17.
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RIBEIRO, A. P. B.; BASSO, R. C.; GONÇALVES, Lireny Ap.G.; GIOIELLI, L. A.; SANTOS, A.O.dos; CARDOSO, L. P.; KIECKBUSCH, Theo Guenter; Physico-chemical properties of Brazilian cocoa butter and industrial blends. Part 2 - Microstructure, polymorphic behavior and crystallization characteristics, 01/2012, Grasas y Aceites (Sevilla),Vol. 1, pp.89-99, Sevilla, Espanha, 2012 *
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18.
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VIOTTO, Walkíria Hanada; GRIMALDI, Renato; Effect of the type of fat on rheology, functional properties and sensory acceptance of spreadable cheese analogue., 08/2012, International Journal of Dairy Technology (Print),Vol. 65, pp.1-5, Oxford, Estados Unidos da América, 2012
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19.
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AUGUSTO, P. E. D.; CRISTIANINI, Marcelo; ALBERT, Ibarz; Effect of High Pressure Homogenization (HPH) on the Rheological Properties of tomato Juice: Time Dependent and Steady-State Shear, 01/2012, International Journal of Food Engineering,Vol. 111, pp.570-579, Berkeley, Estados Unidos da América, 2012
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20.
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AUGUSTO, P. E. D.; CRISTIANINI, Marcelo; ALBERT, Ibarz; Using the Mitschka-Briggs-Steffe Methodfor evaluation of cactus pear concentrate pulp rheological behavior, 01/2012, International Journal of Food Engineering,Vol. 6, pp.1-9, Berkeley, Estados Unidos da América, 2012
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21.
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NASCIMENTO, M. S.; RIBEIRO, D. A.; PENA, P.; BERTO, Maria Isabel; EFRAIM, P.; Inactivation of Salmonella during cocoa roasting and chocolate conching, 10/2012, International Journal of Food Microbiology,Vol. 159, Fac. 3, pp.225-229, Amsterdam, Holanda, 2012
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22.
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LEORO, M. G. V.; SCHMIELE, M.; JAEKEL, L. Z.; BANNWART, A.; CHANG, Yoon Kil; Effect of supplementation of wheat flour with resistant starch and monoglycerides in pasta dried at high temperatures, 06/2012, International Journal of Food Science & Technology (Print),Vol. 47, Fac. 6, pp.1302-1312, Oxford, Estados Unidos da América, 2012
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23.
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SANTOS, B. A.; CAMPAGNOL, P. C. B.; PACHECO, Maria T. Bertoldo; RODRIGUES POLLONIO, Marise Aparecida; Fructooligosaccharides as a fat replacer in fermented cooked sausages, 01/2012, International Journal of Food Science & Technology (Print),Vol. 47, pp.1183-1192, Oxford, Estados Unidos da América, 2012
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24.
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SCHMIELE, M.; JAEKEL, L. Z.; STEEL, C. J.; CHANG, Yoon Kil; Rheological properties of wheat flour and quality characteristics of pan bread as modified by partial additions of wheat bran or whole grain wheat flour, 10/2012, International Journal of Food Science & Technology (Print),Vol. 47, Fac. 10, pp.2141-2150, Oxford, Estados Unidos da América, 2012
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25.
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TRIBST, A. A. N.; AUGUSTO, P. E. D.; CRISTIANINI, Marcelo; The effect of the high pressure homogenisation on the activity and stability of a commercial neutral protease from Bacillus subtilis, 01/2012, International Journal of Food Science & Technology (Print),Vol. 47, pp.716-722, Oxford, Estados Unidos da América, 2012 *
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26.
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DIAS, V.P.; VERNAZA, Gabriela; CHANG, Yoon Kil; Bowman-Birk and Kunitz Protease Inhibitors among Antinutrients and Bioactives Modified by Germination and Hydrolysis in Brazilian Soybean Cultivar BRS 133, 08/2012, Journal of Agricultural and Food Chemistry,Vol. 60, Fac. 32, pp.7886-7894, Washington, Estados Unidos da América, 2012
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27.
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ARAÚJO, F. D. S.; ESPER, L. M. R.; KUAYE, Arnaldo Yoshiteru; SIRCILI, Marcelo Palma; MARSAIOLI, A.J.; N-Acyl-homoserine Lactones from Enterobacter sakazakii (Cronobacter spp.) and Their Degradation by Bacillus cereus Enzymes, 01/2012, Journal of Agricultural and Food Chemistry,Vol. 60, Fac. 2, pp.585-592, Washington, Estados Unidos da América, 2012 *
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28.
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GUERRA, S.V.; SCHMIDT, F.L.; PERES, Leila; DAVILA, M. A.; MEI, Lucia H. Innocentini; Nanostructured membranes based on cellulose acetate obtained by electrospinning, part 1: Study of the best solvents and conditions by design of experiments, 01/2012, Journal of Applied Polymer Science (Print),Vol. 1, pp.1111-1122, New York, Estados Unidos da América, 2012 *
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29.
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GUERRA, S.V.; PERES, Leila; D'AVILA, MA; SCHMIDT, F.L.; Nanostructured membranes based on cellulose acetate obtained by electrospinning, part 1: Study of the best solvents and conditions by design of experiments, 10/2012, Journal of Applied Polymer Science (Print),Vol. 126, pp.70-78, New York, Estados Unidos da América, 2012
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30.
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VIANNA, P. C. B.; WALTER, E. H. M.; DIAS, M. E. F.; FARIA, José Assis F.; GIGANTE, Mirna Lucia; NETTO, Flávia Maria; Effect of addition of CO2 to raw milk on quality of UHT-treated milk, 08/2012, Journal of Dairy Science,Vol. 95, Fac. 8, pp.4256-4262, Champaign, Estados Unidos da América, 2012 *
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31.
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CADENA, Rafael Cadena; GOMES DA CRUZ, Adriano; FARIA, José Assis F.; BOLINI CARDELLO, Helena Maria Andre; REDUCED FAT AND SUGAR OF VANILLA ICE CREAMS: SENSORY PROFILING AND EXTERNAL PREFERENCE MAPPING, 01/2012, Journal of Dairy Science,Vol. 95, pp.4842-4850, Champaign, Estados Unidos da América, 2012 *
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32.
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CAMPAGNOL, P. C. B.; SANTOS, B. A.; WAGNER, Roger; NASCIMENTO TERRA, Nelcindo; RODRIGUES POLLONIO, Marise Aparecida; The effect of soy fiber additon on the quality of fermented sausages at low-fat content, 10/2012, Journal of food quality,Vol. 1, pp.1-10, Wastport, Estados Unidos da América, 2012
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33.
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AUGUSTO, P. E. D.; ALBERT, Ibarz; CRISTIANINI, Marcelo; Effect of High Pressure Homogenization (HPH) on the Rheological Properties of a Fruit Juice Serum Model, 01/2012, Journal of Food Engineering,Vol. 111, pp.474-477, Barking, Reino Unido, 2012
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34.
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AUGUSTO, P. E. D.; ALBERT, Ibarz; CRISTIANINI, Marcelo; Effect of High Pressure Homogenization (HPH) on the Rheological Properties of Tomato Juice: Time-Dependent and Steady-State Shear, 01/2012, Journal of Food Engineering,Vol. 114, pp.57-63, Barking, Reino Unido, 2012
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35.
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AUGUSTO, P. E. D.; ALBERT, Ibarz; CRISTIANINI, Marcelo; Effect of High Pressure Homogenization (HPH) on the Rheological Properties of Tomato Juice: Viscoelastic Properties and the Cox-Merz Rule, 01/2012, Journal of Food Engineering,Vol. 114, pp.57-63, Barking, Reino Unido, 2012
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36.
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AUGUSTO, P. E. D.; CRISTIANINI, Marcelo; Evaluation of Boundary Conditions for CFD Simulation of Liquid Food Thermal Process in Glass Bottles, 01/2012, Journal of Food Engineering,Vol. 6, pp.1-21, Barking, Reino Unido, 2012
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37.
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SANTANA, F. F.; AUGUSTO, P. E. D.; CRISTIANINI, Marcelo; Mathematical Modelling of the Heat Transfer and Microbial Inactivation During a Meat Pet Food Sterilization in Retortable Pouches, 01/2012, Journal of Food Engineering,Vol. 7, pp.1-16, Barking, Reino Unido, 2012
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38.
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AUGUSTO, P. E. D.; CRISTIANINI, Marcelo; ALBERT, Ibarz; THERMAL PROCESS CHARACTERIZATION OF MOIST PET FOOD: PROXIMATE ANALISYS AND THERMO-PHYSICAL PROPERTIES AND THERMAL RESISTANCE OF CLOSTRIDIUM SPOROGENES, 01/2012, Journal of Food Engineering,Vol. 8, pp.1-13, Barking, Reino Unido, 2012
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39.
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AUGUSTO, P. E. D.; ESTEVES, T. C.; CRISTIANINI, Marcelo; Determining convective heat transfer coefficient (h) for heating and cooling of bottles in water immersion, 01/2012, Journal of Food Process Engineering,Vol. 35, pp.54-75, Westport, Estados Unidos da América, 2012
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40.
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ALMEIDA, E. L.; CHANG, Yoon Kil; Influence of different enzymes during the frozen storage of pre-baked Frehch bread elaborated with whole wheat flour, 10/2012, Journal of Food Processing and Preservation,Vol. 4, pp.1-8, West Port, Estados Unidos da América, 2012
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41.
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CUNHA, C. R. da; ALCANTARA, MR; VIOTTO, Walkíria Hanada; Effect of the Type of Emulsifying Salt on Microstructure and Rheological Properties of "Requeijao Cremoso" Processed Cheese Spreads, 08/2012, Journal of Food Science,Vol. 77, Fac. 8, pp.176-181, Chicago, IL, Estados Unidos da América, 2012
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42.
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FERRAZ, J.; CRUZ, A. G.; CADENA, R. S.; FREITAS, Monica Q.; PINTO, Uelinton M.; CARVALHO, C. C.; FARIA, José Assis F.; BOLINI CARDELLO, Helena Maria Andre; Sensory Acceptance and Survival of Probiotic Bacteria in Ice Cream Produced with Different Overrun Levels, 01/2012, Journal of Food Science,Vol. 77, Fac. 1, pp.24-28, Chicago, IL, Estados Unidos da América, 2012 *
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43.
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TRIBST, A. A. N.; CRISTIANINI, Marcelo; AUGUSTO, P. E. D.; The effect of high pressure homogenization on the activity of a commercial B-Galactosidase, 01/2012, Journal of Industrial Microbiology & Biotechnology,Vol. 39, pp.1587-1596, Hampshire, Reino Unido, 2012
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44.
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SIMAS, R. C.; ARELLANO, Daniel Barrera; EBERLIN, M.N.; CATHARINO, Rodrigo Ramos; SOUZA, V; OLIVEIRA, R. M. A.; Triacylglycerols Oxidation in Oils and Fats Monitored by Easy Ambient Sonic-Spray Ionization Mass Spectrometry, 01/2012, Journal of the American Oil Chemists' Society,Vol. 89, pp.1193-1200, Champaign, Estados Unidos da América, 2012 *
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45.
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GOMES DA CRUZ, Adriano; CADENA, Rafael Cadena; VILLAS-BOAS, M.S.; SANTANA, A.S.; OLIVEIRA, Carlos Augusto F. de; FARIA, José Assis F.; BOLINI CARDELLO, Helena Maria Andre; FERREIRA, M.M.C.; Assessing the use of different chemometric techniques to discriminate low-fat and full-fat yogurts, 01/2012, Lebensmittel-Wissenschaft + Technologie / Food Science + Technology,Vol. 49, pp.255-263, London, Reino Unido, 2012 *
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46.
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CONTO, L. C.; OLIVEIRA, R. S.; MARTIN, Luiz Gabriel; CHANG, Yoon Kil; STEEL, C. J.; effects of the addition of microencapsulated omega-3 and rosemary extract on the technological and sensory quality of white pan bread, 01/2012, Lebensmittel-Wissenschaft + Technologie / Food Science + Technology,Vol. 45, pp.103-109, London, Reino Unido, 2012
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47.
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MATTA FAKHORI, Farayde; MARIA MARTELLI, Silvia; BERTAN, L. C.; YAMASHITA, Fabio; MEI, Lucia H. Innocentini; COLLARES, F. P.; Edible films made from blends of manioc starch and gelatin Influence of different types of plasticizer and different levels of macromolecules on their properties, 01/2012, Lebensmittel-Wissenschaft + Technologie / Food Science + Technology,Vol. 49, pp.149-154, London, Reino Unido, 2012 *
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48.
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ALMEIDA, E. L.; CHANG, Yoon Kil; Effect of the addition of enzymes on the quality of frozen pre-baked French bread substituted with whole wheat flour, 01/2012, Lebensmittel-Wissenschaft + Technologie / Food Science + Technology,Vol. 49, pp.64-72, London, Reino Unido, 2012
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49.
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LIMA, C. R.; ORSINI, Robison; ALMEIDA, E. L.; CHANG, Yoon Kil; STEEL, C. J.; Effect of the emulsifier sodium stearoyl lactylate and of the enzyme maltogenic amylase on the quality of pan bread during storage, 01/2012, Lebensmittel-Wissenschaft + Technologie / Food Science + Technology,Vol. 49, pp.96-101, London, Reino Unido, 2012
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50.
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CRUZ, A. G.; CASTRO, W. F.; FARIA, José Assis F.; BOGUSZ JR., S; GRANATO,, Daniela C.; M. S. CELEGUINI, Renata; GODOY, Helena Teixeira; Glucose oxidase: A potential option to decrease the oxidative stress in stirred probiotic yogurt, 07/2012, Lebensmittel-Wissenschaft + Technologie / Food Science + Technology,Vol. 47, Fac. 2, pp.512-515, London, Reino Unido, 2012 *
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51.
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MARIA MARTELLI, Silvia; FAKHOURI, F. M.; MEYER, B.; Obtention and characterization of poly(3-hydroxybutyricacid-co-hydroxyvaleric acid)/mcl-PHA based blends, 07/2012, Lebensmittel-Wissenschaft + Technologie / Food Science + Technology,Vol. 47, Fac. 2, pp.386-392, London, Reino Unido, 2012
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52.
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GEREZ, C. L.; VALDEZ, G. F.; GIGANTE, Mirna Lucia; GROSSO, Carlos R. Ferreira; Whey protein coating bead improves the survival of the probiotic Lactobacillus rhamnosus CRL 1505 to low pH, 06/2012, Letters in Applied Microbiology,Vol. 54, Fac. 6, pp.552-556, Oxford, Estados Unidos da América, 2012 *
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53.
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CAMPAGNOL, P. C. B.; SANTOS, B. A.; WAGNER, Roger; NASCIMENTO TERRA, Nelcindo; RODRIGUES POLLONIO, Marise Aparecida; Amorphous cellulose gel as a fat substitute in fermented sausages, 01/2012, Meat Science,Vol. 90, pp.36-42, Barking, Reino Unido, 2012
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54.
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C.V.C.S. CANTO, A; R.C.C. LIMA, B; GOMES DA CRUZ, Adriano; FREITAS, Monica Q.; P.J. SILVA, T.; FARIA, José Assis F.; Effect of high hydrostatic pressure on the color and texture parameters of refrigerated Caiman (Caiman crocodilus yacare) tail meat, 01/2012, Meat Science,Vol. 91, pp.255-260, Barking, Reino Unido, 2012
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55.
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CAMPAGNOL, P. C. B.; SANTOS, B. A.; NASCIMENTO TERRA, Nelcindo; RODRIGUES POLLONIO, Marise Aparecida; Lysine, disodium guanylate and disodium inosinate as flavor enhancers in low-sodium fermented sausages, 02/2012, Meat Science,Vol. 91, pp.334-338, Barking, Reino Unido, 2012
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56.
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XAVIER, Ana Augusta Odorissi; MERCADANTE, Adriana Zerlotti; DOZENA DOMINGOS, Ligia; VIOTTO, Walkíria Hanada; DEVELOPMENT AND VALIDATION OF A SPECTROPHOTOMETRIC METHOD FOR DETERMINATION OF LUTEIN COLORANT ADDED TO NONFAT YOGURT, 01/2012, Química Nova (Impresso),Vol. 35, Fac. 10, pp.2057-2062, São Paulo, SP, Brasil, 2012 *
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57.
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BIASUTTI, E. A. R.; GROSSMANN, Maria Victoria E.; Gellan gum/cassava starch mixtures in water systems and in milk systems, 05/2012, Starke (Weinheim),Vol. 64, Fac. 5, pp.359-366, Weinheim, Alemanha, 2012
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58.
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LOPES, B. L. F.; CAMARGO, A. P. S.; FERREIRA, A. L. K.; GRIMALDI, Renato; DIEHL, Losiane Cristina Paviani; CABRAL, Fernando A.; Selectivity of supercritical carbon dioxide in the fractionation of fish oil with a lower content of EPA plus DHA, 01/2012, The Journal of Supercritical Fluids,Vol. 61, Fac., pp.78-85, Cincinnati, Estados Unidos da América, 2012 *
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* Esta produção está associada também a outros órgãos
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