Detalles de la búsqueda
1.
SPME-GC-MS untargeted metabolomics approach to identify potential volatile compounds as markers for fraud detection in roasted and ground coffee.
Food Chem
; 446: 138862, 2024 Jul 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-38430775
2.
Psyllium (Plantago ovata Forsk) in frozen banana pulp: Influence on rheological, nutritional and sensory characteristics.
Food Sci Technol Int
; 29(1): 75-83, 2023 Jan.
Artículo
en Inglés
| MEDLINE | ID: mdl-34841943
3.
The impacts of pink pepper (Schinus terebinthifolius Raddi) on fatty acids and cholesterol oxides formation in canned sardines during thermal processing.
Food Chem
; 403: 134347, 2023 Mar 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-36179636
4.
Parsley (Petroselinum crispum Mill.): A source of bioactive compounds as a domestic strategy to minimize cholesterol oxidation during the thermal preparation of omelets.
Food Res Int
; 156: 111199, 2022 06.
Artículo
en Inglés
| MEDLINE | ID: mdl-35651051
5.
Characterization of Buritirana (Mauritiella armata) Fruits from the Brazilian Cerrado: Biometric and Physicochemical Attributes, Chemical Composition and Antioxidant and Antibacterial Potential.
Foods
; 11(6)2022 Mar 09.
Artículo
en Inglés
| MEDLINE | ID: mdl-35327209
6.
Bioactive compounds of parsley (Petroselinum crispum), chives (Allium schoenoprasum L) and their mixture (Brazilian cheiro-verde) as promising antioxidant and anti-cholesterol oxidation agents in a food system.
Food Res Int
; 151: 110864, 2022 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-34980400
7.
Lycopene-rich watermelon concentrate used as a natural food colorant: Stability during processing and storage.
Food Res Int
; 160: 111691, 2022 10.
Artículo
en Inglés
| MEDLINE | ID: mdl-36076396
8.
Lipid profile and high contents of cholesterol oxidation products (COPs) in different commercial brands of canned tuna.
Food Chem
; 352: 129334, 2021 Aug 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-33657479
9.
Effects of high hydrostatic pressure processing on structure and functional properties of biodegradable film.
Heliyon
; 6(10): e05213, 2020 Oct.
Artículo
en Inglés
| MEDLINE | ID: mdl-33088965
10.
Growth Parameters and Survivability of Saccharomyces boulardii for Probiotic Alcoholic Beverages Development.
Front Microbiol
; 10: 2092, 2019.
Artículo
en Inglés
| MEDLINE | ID: mdl-31552002
11.
Structure and functional properties of cellulose acetate films incorporated with glycerol.
Carbohydr Polym
; 209: 190-197, 2019 Apr 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-30732798
12.
Effects of whey protein concentrate, feed moisture and temperature on the physicochemical characteristics of a rice-based extruded flour.
Food Chem
; 228: 287-296, 2017 Aug 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-28317726
13.
Effect of high hydrostatic pressure on the antioxidant capacity and peptic hydrolysis of whey proteins / Efeito da alta pressão hidrostática na hidrólise péptica das proteínas do soro de leite e na capacidade antioxidante
Ci. Rural
; 51(4)2021. tab, graf
Artículo
en Inglés
| VETINDEX | ID: vti-31205
14.
Effect of high hydrostatic pressure on the antioxidant capacity and peptic hydrolysis of whey proteins / Efeito da alta pressão hidrostática na hidrólise péptica das proteínas do soro de leite e na capacidade antioxidante
Ciênc. rural (Online)
; 51(4): e20200560, 2021. tab, graf
Artículo
en Inglés
|
LILACS-Express
| ID: biblio-1153881
15.
Carotenoid extraction using edible vegetable oil: an enriched provitamin A product
Sci. agric
; 78(5): 1-11, 2021. tab, graf
Artículo
en Inglés
| VETINDEX | ID: biblio-1497973
16.
Carotenoid extraction using edible vegetable oil: an enriched provitamin A product
Sci. agric.
; 78(5): 1-11, 2021. tab, graf
Artículo
en Inglés
| VETINDEX | ID: vti-31173
17.
Whole chickpea flour as an ingredient for improving the nutritional quality of sandwich bread: Effects on sensory acceptance, texture profile, and technological properties
Rev. chil. nutr
; 47(6)dic. 2020.
Artículo
en Inglés
|
LILACS-Express
| ID: biblio-1388443
18.
Desidratação osmótica de palmito de pupunha (Bactris gasipaes kunth. ) seguida da secagem convencional: modelagem matemática / Osmotic dehydration of pupunha palm (Bactris gasipaes kunth. ) followed by conventional drying: mathematical modeling
Hig. aliment
; 33(288/289): 3384-3388, abr.-maio 2019. graf
Artículo
en Portugués
| VETINDEX | ID: biblio-1366310
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