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food science & technology (13) 13
functional properties (7) 7
chemistry, applied (5) 5
propriedades funcionais (5) 5
acetylation (4) 4
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chemistry (4) 4
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fatty acids composition (3) 3
faveleira (3) 3
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metallurgy (3) 3
nutrition & dietetics (3) 3
organic chemistry (3) 3
physical-chemical properties (3) 3
protein isolate (3) 3
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activity (2) 2
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maturation (2) 2
oil (2) 2
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post-harvest respiration (2) 2
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startups (2) 2
succinylation (2) 2
vitaminas (2) 2
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Ciencia e Tecnologia de Alimentos, ISSN 0101-2061, 2009, Volume 29, Issue 3, pp. 597 - 602
A faveleira possui amêndoas com potencial em óleos e proteínas alimentares e é encontrada em todos os estados do nordeste brasileiro, principalmente nas... 
Functional properties | Protein isolate | Protein | Faveleira | FOOD SCIENCE & TECHNOLOGY
Journal Article
Ciência e Agrotecnologia, ISSN 1981-1829, 12/2009, Volume 33, Issue 6, pp. 1601 - 1607
The Dipteryx lacunifera Ducke is an oleaginous legume with high oil and protein content that can be used in human nutrition. The specie is a native of the... 
AGRICULTURE, MULTIDISCIPLINARY
Journal Article
Ciencia Rural, ISSN 0103-8478, 03/2011, Volume 41, Issue 3, pp. 544 - 549
O trabalho teve como objetivo avaliar a estabilidade térmica das vitaminas A e E em diferentes rações e premixes vitamínicos utilizados na carcinicultura.... 
Vitamins and Thermal Stability | Shrimp | AGRONOMY
Journal Article
Ciência e agrotecnologia, ISSN 1413-7054, 2009, Volume 33, Issue 6, pp. 1601 - 1607
The Dipteryx lacunifera Ducke is an oleaginous legume with high oil and protein content that can be used in human nutrition. The specie is a native of the... 
seed kernel oil | physical-chemical properties | fatty acids composition | EDIBLE OILS | AGRICULTURE, MULTIDISCIPLINARY | Dipteryx lacunifera | thermogravimetric analysis | FATTY-ACIDS
Journal Article
Food Chemistry, ISSN 0308-8146, 2002, Volume 77, Issue 2, pp. 171 - 176
The functional properties of native and succinylated lentil globulins were evaluated. Succinylation caused a shift in the isoelectric pH of native globulins... 
Functional properties | Lentil globulins | Succinylation | functional properties | FOAMING PROPERTIES | NUTRITION & DIETETICS | FOOD SCIENCE & TECHNOLOGY | lentil globulins | PROTEIN MODIFICATION | succinylation | REDUCED SOY GLYCININ | EMULSIFYING PROPERTIES | CHEMISTRY, APPLIED | PEA
Journal Article
Food Science and Technology, ISSN 1678-457X, 09/2007, Volume 27, Issue 3, pp. 511 - 515
Mature fruit from the yellow mombin (Spondias mombin) was monitored for its respiration activity. Mature green fruit from the yellow mombin was stored in... 
FOOD SCIENCE & TECHNOLOGY
Journal Article
Food Science and Technology, ISSN 1678-457X, 03/2004, Volume 24, Issue 1, pp. 134 - 138
Defatted Brazil nut kernel flour, a rich source of high quality proteins, is presently being utilized in the formulation of animal feeds. One of the possible... 
FOOD SCIENCE & TECHNOLOGY
Journal Article
Ciencia e Tecnologia de Alimentos, ISSN 0101-2061, 07/2007, Volume 27, Issue 3, pp. 511 - 515
Mature fruit from the yellow mombin (Spondias mombin) was monitored for its respiration activity. Mature green fruit from the yellow mombin was stored in... 
Yellow mombin | Chemical constituents | Maturation | Post-harvest respiration | post-harvest respiration | yellow mombin | maturation | chemical constituents | FOOD SCIENCE & TECHNOLOGY
Journal Article
International Journal of Pharma and Bio Sciences, 10/2012, Volume 3, Issue 4, pp. 119 - 132
Journal Article
Ciência e tecnologia de alimentos, ISSN 0101-2061, 03/2004, Volume 24, Issue 1, pp. 134 - 138
Journal Article
Revista verde de agroecologia e desenvolvimento sustentável, 03/2014, Volume 8, Issue 4, pp. 197 - 201
O presente trabalho foi realizado com objetivo de comparar o efeito do ambiente sobre a concentração de lipídeos, a composição de ácidos graxos e o conteúdo de... 
Journal Article
Journal of the science of food and agriculture, ISSN 0022-5142, 12/2004, Volume 84, Issue 15, p. 2022
The reduced solubility of proteins near the isoelectric pH limits their use in food formulations whose pH lies in the range 5.0-6.0 because of poor... 
Proteins | Salt | Nuts | Food science
Journal Article
Ciência e tecnologia de alimentos, ISSN 0101-2061, 09/2009, Volume 29, Issue 3, pp. 597 - 602
A faveleira possui amêndoas com potencial em óleos e proteínas alimentares e é encontrada em todos os estados do nordeste brasileiro, principalmente nas... 
functional properties | faveleira | isolado proteico | protein | proteínas | protein isolate | propriedades funcionais
Journal Article
Ciência e tecnologia de alimentos, ISSN 0101-2061, 09/2009, Volume 29, Issue 3, pp. 597 - 602
Journal Article
Revista Verde de Agroecologia e Desenvolvimento Sustentável, ISSN 1981-8203, 2013, Volume 8, Issue 4
The present study was conducted to compare the effect of the environment on the concentration of lipids, the fatty acid composition and cholesterol content in... 
cultivo | Farfantepenaeus schimitti | Litopenaeus vannamei | cultivation
Journal Article
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