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food science & technology (9) 9
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Revista Vértices, ISSN 1415-2843, 09/2019, Volume 21, Issue 2, pp. 220 - 232
O objetivo do trabalho foi avaliar e comparar as características físico-químicas de um híbrido de cabotiá experimental com o híbrido comercial Tetsukabuto. Os... 
cucurbita moschata | tetsukabuto | melhoramento genético convencional | cucurbita maxima
Journal Article
Nutrition and Food Science, ISSN 0034-6659, 09/2019, Volume 49, Issue 5, pp. 911 - 924
Purpose Banana is an important tropical fruit with high demand in the market. The ripe fruits are less resistant to transport making logistics difficult.... 
Yeasts | Yeast | Fungicides | Films | Biodegradability | Essential oils | Shelf life | Body weight loss | Coatings | Fruits | Fungi | Antifungal activity | Moisture content | Water content | Food preservation | Polyvinyl chloride | Food | Cultivars | Quality management | Biodegradation | Starch | Color | Weight loss | Solubility | Antimicrobial agents | Acidity | Permeability | Water vapor | Film thickness | Minimum weight | Storage | Oils & fats | Logistics | Cassava
Journal Article
LWT, ISSN 0023-6438, 04/2020, Volume 123, p. 109062
Okara has high nutritional value but its high moisture value is a large problem for use as ingredient for food development. The objective of this work was to... 
Microwave | Convective drying | By-product | Soybean | Freeze-drying | Isoflavones
Journal Article
BRAZILIAN ARCHIVES OF BIOLOGY AND TECHNOLOGY, ISSN 1516-8913, 2019, Volume 62
The Cerrado is one of the world's biodiversity hotspots and Brazil's second largest biome. Many native species of the Brazilian Cerrado provide fruits that... 
CERRADO | ACIDS | Antioxidant capacity | CAROTENOIDS | Flavonoids | POLYPHENOLS | CAPACITIES | Cerrado pear | BIOLOGY | Nutrients | CHLOROPHYLL | MYRTACEAE | NATIVE FRUITS
Journal Article
LWT, ISSN 0023-6438, 06/2018, Volume 92, pp. 593 - 599
Okara is the residue of hydrosoluble extract from soybean used for producing tofu and soydrink and presents high nutritional value. Therefore, it has important... 
Agroindustrial by-product | Soybean residue | Soybean food | Okara | ANTIOXIDANT ACTIVITY | PHENOLIC-COMPOUNDS | STABILITY | FOOD SCIENCE & TECHNOLOGY | ISOFLAVONE EXTRACTION | FRUIT PULPS | SOY FLOUR | BERRIES | FERMENTATION | OPTIMIZATION | HEALTH
Journal Article
Segurança Alimentar e Nutricional, ISSN 1808-8023, 02/2019, Volume 26, p. e019003
O consumidor tem buscado uma alimentação mais saudável, e por isso, produtos como iogurtes tiveram um aumento considerável no consumo. Este trabalho teve como... 
Journal Article
Segurança Alimentar e Nutricional, ISSN 1808-8023, 04/2018, Volume 25, Issue 1, pp. 65 - 75
Objetivou-se analisar a qualidade das farinhas de arroz e berinjela, produzir uma massa alimentícia sem glúten e verificar as características de cozimento e... 
Journal Article
Revista Segurança Alimentar e Nutricional, ISSN 1808-8023, 04/2018, Volume 25, Issue 1, pp. 65 - 75
Objetivou-se analisar a qualidade das farinhas de arroz e berinjela, produzir uma massa alimentícia sem glúten e verificar as características de cozimento e... 
Fibra alimentar, alimento sem glúten, análises funcionais
Journal Article
Segurança Alimentar e Nutricional, ISSN 1808-8023, 04/2019, Volume 26, p. e019014
As bebidas dietéticas são encontradas com facilidade nas prateleiras dos supermercados, e são produtos geralmente utilizados por consumidores que possuem... 
Journal Article
LWT, ISSN 0023-6438, 03/2019, Volume 101, pp. 812 - 818
This study aimed to demonstrate the potential of a corn byproduct, namely corn bran (CB) as a new source of nutrients in the diet by evaluating its application... 
Dietary fiber | Functional foods | Product development | PROTEIN | ACID | FOOD SCIENCE & TECHNOLOGY | MECHANISMS | BY-PRODUCTS | ISOLATE | FUNCTIONAL-PROPERTIES | IN-VITRO | FLOUR | GRANOLA BARS
Journal Article
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