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food science & technology (47) 47
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Inorganica Chimica Acta, ISSN 0020-1693, 1999, Volume 287, Issue 2, pp. 134 - 141
Journal Article
British Food Journal, ISSN 0007-070X, 01/2001, Volume 103, Issue 4, pp. 281 - 290
Sensory analysis shows that the addition of 0.4 per cent (w/v) of the macrocyclic betaszlig;-cyclodextrin (betaszlig;CD) to goat's milk improves the flavor and... 
Journal Article
British Food Journal, ISSN 0007-070X, 05/2001, Volume 103, Issue 4, pp. 281 - 290
Sensory analysis shows that the addition of 0.4 per cent (w v) of the macrocyclic -cyclodextrin ( CD) to goat's milk improves the flavour and reduces its goaty... 
Studies | Taste | Food science | Food processing industry | Milk
Journal Article
British Food Journal, ISSN 0007-070X, 05/2001, Volume 103, Issue 4, pp. 281 - 290
Journal Article
British Food Journal, ISSN 0007-070X, 05/2001, Volume 103, Issue 4
Sensory analysis shows that the addition of 0.4 per cent (w/v) of the macrocyclic -cyclodextrin (CD) to goats milk improves the flavour and reduces its goaty... 
Journal Article
Journal of Inclusion Phenomena and Macrocyclic Chemistry, ISSN 0923-0750, 8/2001, Volume 40, Issue 4, pp. 291 - 295
This work evaluates the influence of the β- and γ-cyclodextrin (CD) cavity size on the association constant (KCDA) with decanoate (C10) and octanoate (C8)... 
Chemistry | decanoate anion | Food Science | fatty acids | association constant | phenolphthalein | cyclodextrin | Crystallography | Organic Chemistry | octanoate anion | Association constant | Cyclodextrin | Phenolphthalein | Octanoate anion | Fatty acids | Decanoate anion | COMPLEXES | CHEMISTRY, MULTIDISCIPLINARY
Journal Article
Ciência e Tecnologia de Alimentos, ISSN 0101-2061, 12/2003, Volume 23, Issue 3, pp. 317 - 322
Journal Article
Food Science and Technology, ISSN 1678-457X, 12/2003, Volume 23, Issue 3, pp. 317 - 322
Amostras de milho, farelo de soja e hidrolisado ácido de caseína foram submetidas à hidrólise ácida em estufa (110 ± 5°C, durante 22horas) com ácido clorídrico... 
FOOD SCIENCE & TECHNOLOGY
Journal Article
Food Science and Technology, ISSN 0101-2061, 12/2003, Volume 23, Issue 3, pp. 317 - 322
Amostras de milho, farelo de soja e hidrolisado ácido de caseína foram submetidas à hidrólise ácida em estufa (110 ± 5°C, durante 22horas) com ácido clorídrico... 
aminoácidos | amino acid | protein hydrolysis | análise de aminoácidos | hidrólise de proteínas | amino acid analysis | preparo de amostras | sample preparation
Journal Article
Journal of Agricultural and Food Chemistry, ISSN 0021-8561, 05/2007, Volume 55, Issue 9, pp. 3605 - 3612
This report has investigated the seasonal temperatures influences (winter and summer) of five vineyards at different altitudes on the concentrations of... 
Cabernet Sauvignon wine | Seasonal climate | α- and β-ionones | MIBP | β-damascenone | Pyrazines - analysis | Temperature | Vitis - growth & development | Vitis - chemistry | Fruit - chemistry | Humans | Odorants - analysis | Smell | Wine - analysis | Fruit - growth & development | Norisoprenoids - analysis | Seasons | Altitude
Journal Article
Ciencia e Tecnologia de Alimentos, ISSN 0101-2061, 07/2007, Volume 27, Issue 3, pp. 637 - 642
Antocianinas são pigmentos fenólicos com potencial para substituição dos corantes artificiais vermelhos; porém, estes se apresentam instáveis frente ao... 
Anthocyanins | Stability | Phenolic compounds | Antioxidant activity | Grape | FOOD SCIENCE & TECHNOLOGY
Journal Article
International Journal of Food Science & Technology, ISSN 0950-5423, 08/2007, Volume 42, Issue 8, pp. 992 - 998
Summary The influence of different factors on the stability of the anthocyanin crude extract from Cabernet Sauvignon grape skins was investigated. In a model... 
Cabernet Sauvignon grapes | copigmentation | Anthocyanins | ferulic acid | stability | Copigmentation | Stability | Ferulic acid | ANTIOXIDANT ACTIVITY | GLYCOSIDES | AQUEOUS-SOLUTIONS | anthocyanins | FOOD SCIENCE & TECHNOLOGY | DAMAGE | COLOR | QUANTITATIVE METHODS | JUICE | EXTRACTS | FLOWERS | Wine | Anthocyanin | Analysis
Journal Article
Food Science and Technology, ISSN 0101-2061, 09/2007, Volume 27, Issue 3, pp. 637 - 642
Antocianinas são pigmentos fenólicos com potencial para substituição dos corantes artificiais vermelhos; porém, estes se apresentam instáveis frente ao... 
uva | antocianinas | anthocyanins | atividade antioxidante | estabilidade | compostos fenólicos | phenolic compounds | grape | antioxidant activity | stability
Journal Article
Ciência e Tecnologia de Alimentos, ISSN 0101-2061, 09/2007, Volume 27, Issue 3, pp. 637 - 642
Journal Article
Revista do Instituto de Latícinios Cândido Tostes, ISSN 0100-3674, 08/2008, Volume 63, Issue 363, pp. 3 - 11
A elaboração de queijo cremoso envolve a quebra da rede de para-caseína do queijo pela ação do aquecimento e ação mecânica na presença dos sais fundentes, e... 
queijo cremoso | xantana | soro de leite | guar | locusta
Journal Article
LWT - Food Science and Technology, ISSN 0023-6438, 2008, Volume 41, Issue 5, pp. 905 - 910
Petit suisse cheese was elaborated with substitution of 30% milk volume for cheese whey retentate (volumetric reduction ratio=5.0) obtained by ultrafiltration... 
Petit suisse cheese | Anthocyanins | Betalains | Ultrafiltration | AQUEOUS-SOLUTIONS | FOOD SYSTEMS | anthocyanins | FOOD SCIENCE & TECHNOLOGY | betalains | DEGRADATION KINETICS | ultrafiltration | PIGMENTS | petit suisse cheese | MODEL SYSTEMS | ANTIOXIDANT | COLOR STABILITY | EXTRACTS | MILK | Anthocyanin
Journal Article
Food Chemistry, ISSN 0308-8146, 2008, Volume 107, Issue 1, pp. 497 - 505
Journal Article
Process Biochemistry, ISSN 1359-5113, 2008, Volume 43, Issue 7, pp. 788 - 794
Journal Article
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