Found: 13
Select item for more details and to access through your institution.
Cryoprotective Role of Exogenous Trehalose in Frozen Dough Products.
- Published in:
- Food & Bioprocess Technology, 2008, v. 1, n. 3, p. 276, doi. 10.1007/s11947-007-0008-z
- By:
- Publication type:
- Article
Assessment and Evaluation of Emergency Remote Teaching for a Project-Based Assignment on the Production of Eco-Innovative Food Products – A Case Study.
- Published in:
- International Journal of Food Studies, 2023, p. 1, doi. 10.7455/ijfs/12.1.2023.a1
- By:
- Publication type:
- Article
Qualifications of Food Science and Technology/Engineering professionals at the entrance in the job market.
- Published in:
- International Journal of Food Studies, 2015, v. 4, p. 173, doi. 10.7455/ijfs/4.2.2015.a6
- By:
- Publication type:
- Article
Development of extra virgin olive and olive pomace oil nanoemulsions (o/w and w/o) enriched with surface‐active phenolic compounds.
- Published in:
- Journal of Food Process Engineering, 2022, v. 45, n. 7, p. 1, doi. 10.1111/jfpe.13869
- By:
- Publication type:
- Article
Use of encapsulated Bifidobacterium animalis subsp. lactis through extrusion or emulsification for the production of probiotic yogurt.
- Published in:
- Journal of Food Process Engineering, 2022, v. 45, n. 7, p. 1, doi. 10.1111/jfpe.13792
- By:
- Publication type:
- Article
Development of Functional Composite Edible Films or Coatings for Fruits Preservation with Addition of Pomace Oil-Based Nanoemulsion for Enhanced Barrier Properties and Caffeine for Enhanced Antioxidant Activity.
- Published in:
- Molecules, 2024, v. 29, n. 16, p. 3754, doi. 10.3390/molecules29163754
- By:
- Publication type:
- Article
Improved Properties of Composite Edible Films Based on Chitosan by Using Cellulose Nanocrystals and Beta-Cyclodextrin.
- Published in:
- Applied Sciences (2076-3417), 2022, v. 12, n. 17, p. 8729, doi. 10.3390/app12178729
- By:
- Publication type:
- Article
Synthesis of a Novel Adsorbing Agent by Coupling Chitosan, β-Cyclodextrin, and Cerium Dioxide: Evaluation of Hexavalent Chromium Removal Efficacy from Aqueous Solutions.
- Published in:
- Sustainability (2071-1050), 2022, v. 14, n. 20, p. N.PAG, doi. 10.3390/su142013527
- By:
- Publication type:
- Article
Encapsulation of Bifidobacterium animalis subsp. lactis Through Emulsification Coupled with External Gelation for the Development of Synbiotic Systems.
- Published in:
- Probiotics & Antimicrobial Proteins, 2023, v. 15, n. 5, p. 1424, doi. 10.1007/s12602-022-09993-7
- By:
- Publication type:
- Article
A Comparative Study of O/W Nanoemulsions Using Extra Virgin Olive or Olive‐Pomace Oil: Impacts on Formation and Stability.
- Published in:
- Journal of the American Oil Chemists' Society (JAOCS), 2018, v. 95, n. 10, p. 1341, doi. 10.1002/aocs.12091
- By:
- Publication type:
- Article
Pleurotus eryngii Chips—Chemical Characterization and Nutritional Value of an Innovative Healthy Snack.
- Published in:
- Foods, 2023, v. 12, n. 2, p. 353, doi. 10.3390/foods12020353
- By:
- Publication type:
- Article
Contribution of Hydroxypropyl Methylcellulose to the Composite Edible Films and Coatings Properties.
- Published in:
- Food & Bioprocess Technology, 2023, v. 16, n. 7, p. 1488, doi. 10.1007/s11947-023-03013-4
- By:
- Publication type:
- Article
The properties and breadmaking potential of freshly baked and frozen bakery products during partial replacement of wheat flour with spelt flour.
- Published in:
- Food Science & Technology International, 2020, v. 26, n. 6, p. 485, doi. 10.1177/1082013220905379
- By:
- Publication type:
- Article